Print

Peach Galette

Print Recipe

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

  • 150 grams (1 1/4 cups) flour
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 4 oz (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 400ยบ.
  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.

Find it online: https://marisabakes.com/2022/08/12/peach-galette/