Peach Galette Recipe

I absolutely love this Peach Galette recipe because it perfectly marries the comforting flakiness of homemade pastry with the vibrant juiciness of fresh peaches, making every bite a slice of summer bliss. Plus, the whole process of creating something so deliciously rustic and Instagram-ready feels like the ultimate foodie adventure without all the fuss.

The simplicity and elegance of a peach galette captivate me. With components such as 1 1/4 cups all-purpose flour and 1/2 cup chilled, cubed unsalted butter, it is a buttery delight.

The 3-4 ripe peaches, 2 tablespoons of brown sugar, and a hint of lemon juice make this the perfect fresh fruit dessert.

Ingredients

The all-purpose flour supplies structure; it is a carbohydrate source; and it is essential for the crust.

Butter with no salt: Contributes richness and flakiness; provides fats; boosts flavor.

Peaches: They’re a natural source of sweetness, and they’re packed with vitamins and fiber.

They’re exceedingly moist, and they have a delightful aroma.

Brown sugar has a profound caramel taste; imparts sweetness; is a carbohydrate source.

Juice from lemons: Provides a sharp taste; moderates sweet flavors; gives us vitamin C.

Extract of vanilla: Enriches scent; notes of sweetness and warmth; pairs beautifully with peaches.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 4-5 tablespoons ice water
• 3-4 ripe peaches, sliced
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter, melted
• 1 tablespoon turbinado sugar (optional)
• 1 egg, beaten (for egg wash)

Instructions

1. In a big bowl, put together the all-purpose flour, granulated sugar, and salt. Toss in the cold, cubed butter and, using a pastry cutter or your fingers, mix until the combination looks like coarse crumbs.

2. Slowly incorporate ice water, adding it one tablespoon at a time, and mix until the dough forms a cohesive whole. Shape it into a disk, wrap it in plastic, and chill for a minimum of 30 minutes.

3. Set your oven to 400°F (200°C). Parchment paper should line a baking sheet.

4. In another bowl, combine the peaches, brown sugar, lemon juice, vanilla extract, and cornstarch. Toss gently to coat the peaches evenly.

5. On a surface dusted with flour, roll the dough into a circle, 12 inches in diameter, and about 1/8 inch thick. Shift the dough to the baking sheet you prepared earlier.

6. Place the peach filling in the center of the dough, keeping a 2-inch space around the edges of the dough clear.

7. Create a rustic edge around the peaches by folding the dough over them and pleating the edges as necessary.

8. Baste the peaches with melted butter, and use the egg wash on the crust. If you have it, sprinkle turbinado sugar on top of the crust before baking.

9. Galette bake for 35-40 minutes or until the crust is golden brown and the peaches are bubbling.

10. Let the galette cool for a minimum of 10 minutes before slicing and serving. Relish the flavors of your delightful Peach Galette!

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Pastry cutter or fingers
4. Measuring cups and spoons
5. Plastic wrap
6. Rolling pin
7. Parchment paper
8. Baking sheet
9. Knife or peach slicer
10. Pastry brush
11. Cooling rack

FAQ

• What is a galette?A galette is a free-form tart that is generally made with a single crust and filled with fruits or vegetables. It is rustic in nature and delicious in presentation. Preparations are simple and straightforward, resulting in a lovely dish that seems more complicated than it is.
• Can I use frozen peaches for this galette?You can indeed use frozen peaches; however, it is critical that they are thawed and drained thoroughly before you use them. If you don’t, the excess liquid might very well render your galette a peach soup situation.
• How can I make the pastry dough if I don’t have a food processor?The dough can be mixed by hand, using a pastry cutter or two knives, to incorporate the butter into the flour mixture until it resembles coarse crumbs.
• Is it necessary to chill the dough before rolling it out? Yes, chilling the dough for at least 30 minutes helps the butter firm up, which ensures a flaky crust and prevents shrinking during baking.
• Can I make this galette ahead of time?The dough can be prepared and refrigerated a day in advance. For best results, the galette should be baked on the day it will be served.
• How do I prevent the bottom of the galette from becoming soggy?Cornstarch is sprinkled over peaches to absorb surplus juice. A preheated baking sheet also contributes to a crisper crust.

Substitutions and Variations

Rather than using all-purpose flour, consider whole wheat flour for a nuttier flavor.
For granulated sugar: use the same amount of coconut sugar, and enjoy a sweetness that’s deeper and more caramel-like.
If you do not possess unsalted butter: substitute it with an equal amount of coconut oil, which must be both chilled and cubed.
If you don’t have brown sugar, use these together to get a similar taste and texture: 1 cup granulated sugar, 2 tablespoons molasses.
For peaches: substitute with plums or nectarines to create a different stone fruit variation.

Pro Tips

1. Keep Ingredients Cold For a flaky crust, ensure the butter and water are cold. You can even chill your flour in the freezer for a bit before mixing to help keep the whole dough cold.

2. Use a French Rolling Pin A tapered rolling pin gives better control and can help you achieve an even dough thickness of 1/8 inch.

3. Prevent Soggy Bottoms Before adding the peach filling, sprinkle a thin layer of ground almonds or breadcrumbs on the rolled-out dough. This will absorb excess juices and keep the crust crisp.

4. Adjust Sweetness to Taste Since peach sweetness can vary, taste your peaches beforehand and adjust the brown sugar accordingly to ensure the perfect balance.

5. Keep an Eye on Baking Time Oven temperatures can vary, so start checking your galette at the 30-minute mark to prevent over-browning, especially the pleated edges of the crust.