Peach Crostata or Peach Galette
Print Recipe
5 from 1 vote

Peach Crostata

This easy Peach Crostata or Peach Galette is a simple and rustic summer dessert filled with fresh ripe peaches or nectarines, flavored with a light hint of cinnamon. Serve it with ice cream to cool you down on a hot summer day.
Prep Time30 mins
Cook Time35 mins
Resting Time1 hr
Total Time1 hr 5 mins
Course: Dessert
Servings: 8 slices
Author: Trang

Ingredients

For pie crust

  • 1 1/2 cup all-purpose flour
  • 2 rounded tablespoon granulated sugar
  • 1/4 rounded teaspoon kosher salt
  • 5 ounce unsalted butter - cold
  • 3 tablespoon cold water
  • Extra flour for rolling

For fruit filling

  • 3 large yellow peaches about 2 lbs
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • A pinch of kosher salt
  • 3 tablespoon cornstarch

Egg wash

  • 1 large egg
  • 1 tablespoon of milk
  • Extra Turbinado sugar

Instructions

Make the dough

  • Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
  • Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
  • Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
  • Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.

Assemble and bake

  • Preheat the oven to 400°F.
  • Take pie dough out of the fridge and roll into a circle about 12” in diameter, transfer dough on to a parchment line baking sheet.
  • Separate the egg yolk and egg white in two separate bowls, beat the egg white and brush egg white over the surface of the dough leaving 1 - 1.5” border. Refrigerate pie dough.
  • Peel and slice peaches into 1/2” wedges. Toss peaches with sugar, salt, cornstarch and cinnamon in a medium bowl.
  • Take the pie dough out of the refrigerator and assemble the slices in concentric circles leaving 1 - 1.5” border.
  • Fold the extra dough into to cover the fruit on the outer edge.
  • Add the egg yolk to the egg white along with a splash of milk, beat together to make egg wash. Brush egg wash on the outer crust and sprinkle turbinado generously over the crust.
  • Bake for 30 - 35 minutes until golden brown.
  • Remove from the oven and let cool completely on a wire rack, about 2 hours.

Notes

The peaches were really ripe and juicy which cause the bottom crust to be a bit soggy. Add 2 tablespoon of flour to the fruit mixture to thicken up the juice.