Simple Peach Galette Recipe Using Homemade Puff Pastry!

hello hello it's late summer and that means peach season peaches are sweet and sour and full of fiber full of fiber means they're not going to spike your blood sugar sweet means nourishing sour means hydrating did I mention you can smell them a mile away I love having peaches in my kitchen and smelling their beautiful Aroma it inspires me to bake my first dessert of the Season yes the temperatures are getting a little lower and it's time to turn on the oven and make a beautiful peach gallette let me show you exactly how to make it so we are going to start by making the crust in the food processor here so we're going to start with 1 and 1/3 cups of flour half a teaspoon of salt and then we're going to need butter so that's cold butter so we've got 8 T spoons of cold butter that's a/4 of a pound if you buy it in a pound so you want to cut it into relatively small pieces so before adding the prepared butter we're going to blend up the flour and the [Music] salt I'm spreading it out over the top here and then once the Butter's in there we want to pulse until the butter is PE shape so I'm going to give it about um five six pulses and then check okay now I'm going to check what I can see already is some giant butter pieces and so we need more pulsing okay that's better this one here is probably perfect this one is pretty good so there's a couple pieces that are a little large so I'm going to put this back in and just do one more little pulse I have added ice cubes to my water because we don't want this butter getting warm and blending we want to keep those P sized shapes intact so I'm going to add 6 tablespoons of the water around evenly and I'm going to start with six and then see how it goes you do not want to do more than six do not overdo the water the dough starting to take shape in there so when I squeeze it together there's no flower left there's some stickiness from the water but you see how it's come together but I want to show you what it looks like here that does not exactly look like dough but that's perfectly fine because what you don't see is pieces of flour so if you look in there all the flour has been Incorporated with water you do not want to overdo the water just look for the flour Incorporated with water but it's not going to be a solid piece of dough yet okay I have laid out a piece of plastic wrap and we're going to dump the dough onto the wrap you can use your hands to bring it together or you can use the wrap to bring it together there's no rolling or kneading of this pastry all we need to do is bring it together see that just bring it together into a nice disc you see there so this is going in the [Music] fridge it's time to roll out our glette crust so we're going to get some parchment paper place that so take off the plastic so you might want to let that rest just 1 minute before you start rolling we're going to need to flow our surface really well now we'll start with the rolling it doesn't have to be perfectly round in fact we might want it to be a little rectangular and as soon as you see it start to stick it's time to add more flour so that's pretty good and we're going to transfer that onto a baking tray you can see that the edges are lifted up a little bit and that's okay and this baking tray is going to go in the fridge while we prepare the peaches so up next is Peaches cut those in half twist it off take off that little nib another half and we're going to do thin slices as fast as you can comfortably work we wanted to have three cups and this is a 4 cup measure so let's see how we did that was four peaches and we've got a little less than four cups here but I think that's going to be perfect peaches into a nice bowl and then we're going to add 1/4 cup of sugar so 1/4 cup is 4 tablespoons half a teaspoon of cinnamon and then we want half a teaspoon of vanilla there we go and then we're going to stir this up don't forget the arrow root or allpurpose flour honestly this mixing is my favorite part because look at that it is smelling like cinnamon and sugar and peaches and I think we should taste one oh my goodness the additional sugar on the already Sweet Peach is over the top I'm so excited to put this inside the pastry crust and then cook it and make this beautiful dessert so let's get the crust out and assemble our gallette so you want to preheat the oven to 400° all right so what we're going to do is dump our peaches into the center now the next thing we're going to do is just turn the crust over and in terms of this edge here you want to try to close any spots that could leak juice around the edges if you want to remove the extra that's totally fine to me this is already beautiful so the next thing we're going to do is do our egg wash so we're going to wash around the edges the crust nice and shiny a nice raw Cor sugar like this look that's not even baked yet and it looks amazing so let's get this in the oven are you ready for [Music] this check out how golden brown that is on the bottom lovely M the sweet and sour quality from the peach is coming through yeah epic bite is just loaded with flavor enjoy this and I'll see you in the next video [Music]