Summer Peach Galette
I always make galettes on baking pans, and there is always a beautiful, artistic mess of syrupy fruit juices escaping from the baked-to-golden-brown confines of the edges of the tart, dripping and running across the pan in all directions. A beautiful mess it may be, but it is no fun to clean up.
Enter the Original GreenPan healthy, ceramic, nonstick skillet. This skillet isn’t just oven proof and nonstick, it’s also free of all of those chemical-y type things. Which means that when I’m cooking or baking with it, I can focus on the food and not have to worry about whether or not my galette will be a sticky, stuck-to-the-pan mess. Oh, and the ceramic also just kinda makes the pan gorgeous! A gorgeous pan for a gorgeous galette!
Speaking of this delightfully simple, summery, skillet galette… It might be the most efficient dessert I’ve ever made. I didn’t even use a bowl! I made it start-to-finish in the ceramic nonstick skillet. And I didn’t have to worry about greasing the skillet or anything like that! (I did use a cutting board, for cutting the peaches, but perhaps that’s considered prep?)
Well, you should make this galette this summer. And do yourself the favor of using this wondrous GreenPan skillet.
Peach Skillet Galette Recipe
4 medium-sized fresh peaches
1 packaged pie dough round
2 tablespoons all purpose flour
4 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter, cut into six pieces
1 egg, any size
Vanilla ice cream, for serving (optional, but encouraged!)
Preheat the oven to 350 degrees and place a rack in the center. Rinse and dry the peaches. Cut each peach in half and remove the pits. Place peaches flesh-side down on a cutting board, and cut 1/4-inch wedges.
Unfurl the dough round and place into the Original GreenPan (no parchment paper or greasing the pan required–the ceramic nonstick works perfectly to give you a crisp crust that comes right out of the pan).
Sprinkle the two tablespoons of flour on the bottom of the dough in an even layer. Sprinkle one tablespoon of sugar over the flour. Place the peaches on top of the flour and sugar, leaving an inch or two overhang. Add the pieces of butter on top of the peaches. Sprinkle two tablespoons of the granulated sugar over the peaches and the half teaspoon ground cinnamon.
Fold the edges of the dough over and pinch down to secure the filling inside of the galette. Place the pan in the freezer to let the butter firm up a little while preparing the egg wash.
Whisk the egg in a small bowl with one teaspoon of water. Remove the galette from the freezer, and brush the egg wash on the edges of the folded-over dough. Sprinkle the dough with the remaining one tablespoon of sugar.
Bake until the filling is bubbling and the crust is browned, about 40 minutes. Remove from the oven. Allow the galette to cool for 10 minutes in the pan. When ready to serve, the galette will slide right off of the nonstick surface! This galette is delicious as is, but it pairs perfectly with a scoop of vanilla ice cream.
This blog post was sponsored by the Original GreenPan. All opinions are my own.
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