PEACH GALETTE
Make this PEACH GALETTE to truly enjoy those ripe summer peaches. Sweet peaches tucked into a buttery crust baked to golden perfection for the ultimate summertime dessert.
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Table of Contents
GALETTE RECIPE
What is a galette? I describe it as a French open-faced rustic pie. The crust is flaky and buttery, superior to traditional American pie crust in my opinion because it is thinner and not as dense.
Galettes can be filled with most any fruit you like. This particular recipe is using those fresh, ripe summertime peaches.
INGREDIENT OPTIONS:
- The peaches can be swapped with other stone fruits such as plums, nectarines, apricots, etc. Just be sure to use ripe fruit but not overly ripe to prevent a soggy galette.
- Adjust the cinnamon and cardamom to your preference.
MORE RECIPES WITH PEACHES:
BURRATA GRILLED PEACH SALAD – PEACH LEMONADE – PEACH SALSA – PEACH MARGARITA
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PEACH GALETTE
Equipment
Ingredients
- Crust:
- 1½ cups of all- purpose flour
- ¼ cup white sugar
- ½ cup unsalted butter
- ¼ tsp salt
- ¼ cold water
- Filling and Topping:
- 3 - 4 peaches peeled and sliced into ¼ inch slice
- ½ cup dark brown sugar plus more for sprinkling
- A half lemon
- ¼ tablespoon Cinnamon
- ½ tsp Cardamom
- One Egg yolk
- 1 tablespoon cornstarch
Instructions
Crust:
- In a bowl mix the flour, sugar and butter.
- Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs.
- Add the water and mix well until the ingredients are combined. Add a tablespoon of water if needed.
- Use your hands to knead a dough that is soft and non-sticky to your hands.
- Make a ball from the dough, wrap with baking paper and put in the refrigerator for 1 hour and 30 minutes.
- While the dough is resting in the refrigerator, make the filling.
Filling:
- In a small bowl, combine the cinnamon, cardamom, brown sugar, and cornstarch. Stir well. Add to the sliced peaches.
Stir very carefully so as not to break the peach slices. Set aside or refrigerate while the dough rests.Galette:
- Preheat the oven to 325F.
- On a lightly floured surface or on parchment paper, roll the dough into a circle 12 inches in diameter. Trim the edges of the circle if necessary. Gentrly transfer dough to cooking sheet.
- Arrange the peaches in the middle of the dough as desired. You can make a circle with them or just drop onto the dough. Leave a 2-3inch border.
Note: If you choose to drop the peaches over the batter without arranging them in any shape, squeeze the juice well before adding to the batter. - Carefully fold the edges of the dough over the peaches.
- Brush the edges of the dough with egg yolk.
- Sprinkle dark brown sugar on top.
- Bake until the filling is bubbly and the crust is golden brown. About 35-40 minutes.
- Allow to cool before serving and serve with vanilla ice cream or whipped cream.
Nutrition
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Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
