Peach Galette
Indulge in the Sweetness of Summer with This Irresistible Peach Galette
Capture the essence of summer with this delightful Peach Galette. A rustic and elegant dessert, this galette features a buttery, flaky crust filled with sweet and juicy peaches. The perfect combination of flavors and textures makes it an irresistible treat for any occasion.
Whether you’re hosting a backyard gathering or simply craving a delicious dessert, this Peach Galette is sure to impress. Its simple preparation and stunning presentation make it a crowd-pleaser. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
Ingredients
Units
Scale
Galette Crust
- 1 1/3 cup flour, spoon & level measured
- 1 Tbsp sugar
- 1/2 tsp salt
- 8 Tbsp 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 sugar
- 1 Tbsp flour
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 Tbsp butter, cut into small pieces
Instructions
Making the crust:
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In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.
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Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.
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Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
Assemble Peach Galette:
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Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn’t have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.
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In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.
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Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.
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Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It’s ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.
Keywords: Dessert, Peach, Galette, Pie
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