PEACH AND CORNMEAL GALETTE
Instructions: 1. Make the dough. In a large bowl, whisk together the flour, cornmeal, sugar, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until the mixture looks like coarse breadcrumbs with a few pea-sized pieces. 2. Sprinkle in 4 tbs. of ice water and stir until the dough begins to come together. Add another 1 to 2 tbs. of water as needed; the dough should hold its shape when squeezed without feeling wet. 3. Turn the dough out onto a piece of plastic wrap, press into a flat disc, and refrigerate for at least 1 hour, or up to two days. 4. Preheat the oven to 400°F. In a medium bowl, toss the sliced peaches with the sugar, cornstarch, lemon juice, and salt. Let sit for 10 minutes. 5. Roll the chilled dough out onto a piece of parchment paper into a rough 12-inch circle. Transfer the parchment and dough to a baking sheet. 6. Mound the peaches in the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as you go. The center stays open. 7. Brush the exposed dough with the beaten egg and sprinkle with a generous pinch of sugar. 8. Bake for 40 to 45 minutes, until the crust is deeply golden and the filling is bubbling. Cool on the baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature, alone or with a scoop of vanilla ice cream.
SERVES 6 TO 8
Ingredients: FOR THE DOUGH:
z 1 ¼ cups all-purpose flour z ¼ cup fine yellow cornmeal z 2 tbs. granulated sugar z ½ tsp. salt z 10 tbs. cold unsalted butter, cut into cubes z 4 to 6 tbs. ice water
FOR THE FILLING:
z 4 ripe peaches, sliced into ½ -inch wedges z ⅓ cup granulated sugar, plus more for finishing z 1 tbs. cornstarch z 1 tsp. fresh lemon juice z Pinch of salt z 1 egg, beaten, for the egg wash
17
August 2026
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