This Rustic Skillet Peach Galette is made in a cast-iron skillet, it features a flakey crust that is filled with juicy slices of summer peaches that have been tossed in a bit of sugar, cinnamon, and corn starch.
One of the things that I look forward to every summer is the sweet juicy peaches that come out in late summer. There are not too many things that I love to eat more than a slice of Peach Pie made with these sweet summer peaches.
What is a galette?
The definition found in the Merriam-Webster Dictionary is a galette is a cake of pastry often topped with fruit. Today when I think of a galette I think of a rustic free-form pie.
Do you need to peel the peaches before adding them to a pie or a galette?
No, if you prefer not to peel peaches before you add them to baked goods you don’t have to. But for myself, I like to remove the peels from the peaches before adding them to galettes or pies.
How do you peel a peach?
I find that the easiest way to peel a peach is to place them in boiling water for 10 to 20 seconds. Remove the peaches and let cool and then remove the skins with a paring knife. The skins will come off easily with this method.
Baking with cast-iron skillets:
Cast-iron skillets baking the perfect baking dish for this rustic skillet peach galette. It provides a more even heat than your glass or metal pie plates.
Steps to Make this rustic skillet peach galette:
Prepare the crust. Once the crust is rolled out, place it into the skillet.
Toss the sliced peaches with the sugar, cornstarch, cinnamon, and salt.
Pour the prepared peaches in the crust. Fold over the crust. Brush with the cream and sugar.
Bake for 50 to 50 minutes or until crust is lightly golden.
Peaches are in season, so why don’t you check out these peach recipes:
- 2 cups flour
- 1 teaspoon salt
- 2/3 cups shortening
- 7 to 9 teaspoons water
- 5 cups peaches peeled and sliced
- 3/4 cup sugar plus 1 tsp
- 3 tablespoons corn starch
- 1/4 teaspoon cinnamon
- 1 dash salt
- 1 tablespoon heavy cream
- Preheat oven to 350 degrees F.
- Sift together the flour and salt; cut in the shortening with a pastry cutter or a fork until the pieces are the size of a small pea.
- Sprinkle a tablespoon of water over the top of the mixture and toss with a fork. Push the moistened mixture to the side of the bowl. Repeat until all is moistened. Form into a ball.
- Sprinkle the surface with flour. Place the dough on the floured surface and flatten the ball into a disk.
- Starting in the center roll to the edge with a floured rolling pin until the circle is 13 to 14-inches round and 1/8-inch thick. You can trim off any rough edges.
- Fit the dough into the 10 1/2-inch cast iron skillet. The dough should be hanging over the edge of the skillet. Set aside.
- In a large bowl combine the sliced peaches with the sugar, cornstarch, cinnamon, and salt. Toss until the peaches are well coated.
- Pour into the cast iron skillet that is lined with the crust. Fold the dough over the peaches.
- Brush the crust with the cream and sprinkle with the 1 teaspoon of sugar.
- Place the rustic skillet peach galette in the preheated oven and bake for 50 to 55 minutes or until the crust is lightly golden brown.
- Remove from the oven. Serve the galette hot or cold with a scoop of vanilla ice cream.
- Use fresh ripe peaches for the best flavor.
- To remove the skin from the peach place in boiling water for 10 to 20 seconds, cool and peel with a paring knife.
- Using cornstarch rather than flour for a thickner is a more effect way to thicken a fruit pie.