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Peach and Rosemary Galette

This galette is full of summer juicy peaches and is surrounded by a flaky and buttery rosemary crust.
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Course Dessert

Ingredients
  

Ingredients for the dough:

  • 175 g flour
  • 113 g cold butter
  • 2-3 tbsp ice water
  • 1 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1/8 tsp salt
  • 1 tbsp fresh finely chopped rosemary

Ingredients for the filling:

  • 3 large peaches
  • 1 tbsp cornstarch
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Ingredients for the egg wash:

  • 1 egg
  • 2 tbsp milk

Instructions
 

  • Add the flour, sugar, salt and rosemary to the bowl of your food processor. Give it a few pulses to blend all together.
  • Add the cubes of cold butter to the flour mixture and pulse a few times until everything turns into crumbs. Drizzle the apple cider vinegar and two tablespoons of ice water into the processor and give it a few pulses. If you can squeeze the dough into clumps that stay together it’s done. If not, add another tablespoon of ice water.
    Cover the dough with plastic wrap, flatten into one-inch-thick disk and chill for about an hour.
  • While the dough is chilling let’s make the filling. Cut the peaches into thin slices and place them into a large bowl. Add the lemon juice, vanilla extract and the mix of cornstarch and sugar and gently stir together.
  • Roll the dough into about a 1/4-inch-thick circle and spoon the filling onto the dough, leaving a 2-3-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats, then remove it into a baking sheet.
  • In a small bowl, lightly beat the egg with a tablespoon of milk and brush the pastry with egg wash. Sprinkle with sugar and bake at 400F degrees until the pastry is golden brown, about 35-40 minutes.
    Sprinkle the baked galette with fresh chopped rosemary, cut into wedges and enjoy fresh, fragrant and juicy treat.

Notes

Once the dough is chilled, preheat the oven to 400F degrees and remove the dough from the fridge. Let it warm up on the counter for a few minutes, this will prevent cracking.
Use any fruits or berries you love.
You can make the pastry up to three days in advance.