Print

Peach Galette Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

This Peach Galette recipe features a rustic, flaky crust filled with juicy, cinnamon-spiced peaches. It’s an easy-to-make dessert that combines a buttery homemade pastry with a sweet and aromatic fruit filling, perfect for showcasing fresh summer peaches.

Ingredients

Scale

For the Galette Crust:

  • 1 1/3 cup all-purpose flour, measured correctly by spooning and leveling
  • 1 Tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 8 Tbsp unsalted butter, very cold
  • 6 Tbsp ice water, or add to desired consistency
  • 1 egg, beaten for egg wash
  • 1 Tbsp coarse sugar

Peach Filling:

  • 1 lb peaches, about 3-4 medium peaches or 3 cups sliced, not overly ripe
  • 1/4 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/2 Tbsp unsalted butter, cut into small pieces

Instructions

  1. Make the dough: In a large bowl, combine the all-purpose flour, granulated sugar, and fine sea salt. Cut in the very cold unsalted butter using a pastry cutter or your hands until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  2. Add ice water: Gradually add the ice water, starting with 4 tablespoons, mixing gently with a fork until the dough just begins to come together. Add more water if needed to achieve a cohesive dough that holds together when pressed.
  3. Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter and hydrate the flour.
  4. Prepare the peach filling: While the dough chills, peel (optional), pit, and slice the peaches. In a bowl, combine the sliced peaches, granulated sugar, all-purpose flour, ground cinnamon, and pure vanilla extract. Gently toss to coat all the peach slices evenly. Set aside.
  5. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle about 1/8-inch thick. Transfer it to a parchment-lined baking sheet.
  6. Assemble the galette: Pile the peach filling in the center of the dough, leaving about a 2-inch border around the edges. Dot the filling with small pieces of the unsalted butter.
  7. Fold the edges: Fold the dough edges up over the peaches, pleating as necessary to create a rustic edge. The center will remain exposed.
  8. Apply egg wash and sugar: Brush the beaten egg over the exposed dough edges and sprinkle the coarse sugar on top for a crunchy, golden finish.
  9. Bake the galette: Preheat the oven to 400°F (200°C). Bake the galette on the middle rack for 35 to 40 minutes or until the crust is golden brown and the peach filling is bubbly and caramelized.
  10. Cool and serve: Allow the galette to cool for at least 15 minutes before slicing. Serve warm or at room temperature with vanilla ice cream or whipped cream if desired.

Notes

  • For a flakier crust, keep all ingredients as cold as possible before baking.
  • If peaches are too juicy, you can sprinkle a little extra flour to prevent sogginess in the crust.
  • Peeling peaches is optional; leaving the skin adds color and texture.
  • Use ripe but firm peaches to maintain slices’ shape during baking.
  • This galette can be served as a casual dessert or elegant treat with a drizzle of honey or caramel sauce.

Keywords: peach galette, rustic peach tart, fruit galette dessert, homemade peach pastry, summer peach dessert

Find it online: https://mjrecipe.com/peach-galette-recipe/