Peach Galette

Celebrate peak peach season with this golden, rustic galette, made with fresh Nova Scotia peaches, a hint of lemon, and a perfectly flaky crust. A true taste of summer in every slice. Great warm or cold with a scoop of local vanilla ice cream.

Yield: 12 slices
Time: 3h 10 mins

Ingredients – Double Pie Crust

Pie Filling

Instructions

Dough Preparation

1. In a medium sized bowl, mix flour, sugar and salt thoroughly.
2. Using a box grater or any other coarse grater, grate the hard chilled butter into the flour, then mix with a large fork until the dough mixture has created pea sized clumps. Do not overmix. If you think you haven’t mixed enough, it is probably just right.
3. Add some of the ice water and keep mixing, until the dough forms a ball. It should feel decently dry to the touch. Do not kneed or manipulate the dough too much. It should not feel tacky, and if it does, dust with a tablespoon or two of flour.
4. Wrap the ball of dough in plastic wrap, and place in the refrigerator for at least 2 hours.

Filling

1. In a small bowl, mix sugar, cornstarch and lemon zest.
2. Place the peaches in a large bowl and dump the sugar mixture on top. Gently mix the fruit with the sugar, spooning from the bottom and turning over to coat all the fruit but not damage it.
3. Add the lemon juice and stir in.

Galette Assembly

1. Preheat the oven to 400 F.
2. Once the dough is ready and cooled, remove from the refrigerator, unwrap and place on a clean floured surface. The dough should be hard, as working with chilled dough ensures that the crust will cook properly.
3. Using a floured rolling pin, flatten the dough until it makes a large (18 x 12 approximately) inch oval that is about ¼ inch thick or thinner.
4. Move the crust to a large parchment lined baking sheet. Arrange the fruit in a one inch thick layer in the middle of the pie crust, leaving 3 inches around the edge to fold over. Fold the crust over, and pinch where it overlaps to secure it.
5. Bake the galette for 35 minutes, or until the crust is golden brown and the fruit is bubbling.
6. Let set and cool on the counter for 30 minutes before cutting into it.
7. Serve with whipped cream or ice cream and enjoy!

Local Source Guide

Peaches: Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms, Uprooted Market & Cafe.

Ice Cream: Foxhill Cheese House, Skye Glen Creamery.

Credits

Recipe and photography provided by: Jess Emin

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