Peach Galette

Summer means stone fruit season which means it’s the perfect time to make this Peach Galette. It’s got a sweet, yet tangy peach filling and a beautifully golden brown crust. All that’s missing is a scoop of vanilla ice cream or a dollop of whipped cream and a few spoons!

The best thing about a galette is it’s basically a pie without a pie tin, which means it has the same delicious taste as a pie with way less work. It’s really easy to make because you can roll the dough out straight onto the parchment paper you’ll bake it on, add the fruit filling to the center, brush on the egg wash, sprinkle it with some sugar, and pop it into the oven.

I also love galettes because they’re known for looking rustic so it’s okay if your dough edges look misshapen and slightly wonky. It will bake up beautifully and taste delicious!

A few notes before you get started:

• When assembling my peach galette, I like to keep the peach skin on the peaches, but you can remove it if you prefer.
• I made this galette into a rectangle, but any shape will work and the more rustic looking, the better!
• I like to use turbinado sugar for the crust topping because of the beautiful look and delicious crunch it adds. If you don’t have turbinado sugar on hand, you can use granulated sugar too.

Let’s get started! Preheat your oven to 400º and whisk together the flour, sugar, and salt in a large bowl.

Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized. You want the butter to be right out of the fridge so its super cold because it will start to warm up once you start to touch it. If it becomes too warm as you’re adding it to the flour mixture, pop the whole bowl back into the fridge to firm up.

Once the butter is pea sized, pour the ice water over the flour mixture, a tbsp at a time, and stir together until it begins to form a dough. You might not need all of the water, so keep an eye on how dry the dough is. If it’s still dry and not coming together, add in a little more water. If it becomes too wet, add in an extra tbsp of flour at a time. Just be careful to not overwork the dough or it will become tough. You just want to bring it together before patting it into a disk, wrapping it in plastic wrap, and chilling it.

Let’s get started on that peach prep! Slice both peaches into fine, even slices. Consistency in thickness is important to make sure everything bakes evenly. Add the sliced peaches to a bowl with the sugar and cornstarch, gently mixing all three with a spatula until they are combined.

Once your dough has chilled, sprinkle some flour onto a piece of parchment. Gently roll out the dough into a rectangle with an even thickness until it measures around 13″ long by 10″ wide. Again, do not worry about how uneven the edges look! We don’t want a perfect rectangle. Carefully lift up the sheet of parchment with the dough on it onto a baking sheet and place it in the fridge to chill for another 5-10 minutes. This will give it a little bit of time to rest so the butter can firm back up.

Now let’s arrange! Make sure you leave a few inches of a border on all four sides and gently start to place the peach slices down. I like to start with the largest slices at the top and keep that consistency in size until I get to the smaller slices towards the bottom. Overlap the peaches just enough so that you can see part of each slice, but not so much that they’re not directly stacked on one another.

It’s also important that you keep the peaches compact so that each column is next to the other and you cannot see any dough in between. Repeat this until you have three columns of peach slices neatly arranged. Discard any extra juices at the bottom of the bowl.

You’ll need about an inch of dough on each side so if any side has more than that, carefully trim it down with a knife. Gently fold each side over the peaches, like you’re tucking them under the covers.

Next, whisk together the egg and water to make an egg wash. Use a pastry brush to carefully brush this egg wash on all the edges of the pie dough before sprinkling plenty of tubinado sugar on top of the egg wash.

Bake the galette for 35-40 minutes until the crust is golden brown and the peach juices are bubbling.

it will be tempting to dig in right away, but let it cool slightly before you do. Cut it up into individual slices or serve it with a few scoops of vanilla ice cream in the center and a bunch of spoons! Enjoy!

Peach Galette

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Summer means stone fruit season which means it’s the perfect time to make this Peach Galette. It’s got a sweet, yet tangy peach filling and a beautifully golden brown crust. All that’s missing is a scoop of vanilla ice cream or a dollop of whipped cream and a few spoons!

• Author: Marisa Guerra
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour and 15 minutes
• Yield: 6 servings
• Category: Dessert

Ingredients

Dough

• 1 1/4 cups flour
• 1 1/2 tsp sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled
• 2 1/2–3 tbsp ice water

Peach Filling

• 2 peaches
• 1 tbsp sugar
• 1/2 tbsp cornstarch

Topping

• 1 egg
• 2 tsp water
• Turbinado sugar

Instructions

1. Preheat oven to 400º.
2. Whisk together the flour, sugar, and salt in a large bowl.
3. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
4. Pour the water over the flour mixture and stir together until it begins to form into a dough.
5. Form the dough into a disk, wrap in plastic wrap, and chill for at least 15 minutes.
6. While the dough chills, slice peaches into fine, even slices.
7. Add sliced peaches to a bowl with the sugar and cornstarch, gently mixing all three with a spatula until they are combined.
8. Roll the dough out on a lightly floured piece of parchment until it is a rectangle with an even thickness until it is about 13″ long by 10″ wide. Carefully transfer it to a baking sheet and let it chill for another 5-10 minutes.
9. Gently arrange the peach slices onto the rolled out dough, making sure to leave a few inches for a border on all four sides. Do your best to keep the slices compact and do this until all peach slices are added. Discard any extra juices at the bottom of the bowl.
10. Trim any of the sides if there is more than an inch of dough left. Then gently fold each side over fruit.
11. Whisk together the egg and water to make an egg wash. Use a pastry brush to carefully brush this egg wash on all the edges of the pie dough.
12. Sprinkle the edges with plenty of turbinado sugar.
13. Bake galette for 35-40 minutes until the crust is golden brown and the peach juices are bubbling.
14. Enjoy!

Notes

• When assembling my peach galette, I like to keep the peach skin on the peaches, but you can remove it if you prefer.
• I made this galette into a rectangle, but any shape will work and the more rustic looking, the better!
• I like to use turbinado sugar for the crust topping because of the beautiful look and delicious crunch it adds. If you don’t have turbinado sugar on hand, you can use granulated sugar too.

Keywords: peach, galette, summer