Peach Galette Recipe

Discover a rustic peach galette that marries tender, juicy peaches with a golden, flaky crust. Infused with a hint of cinnamon and lemon, this recipe for fresh peach desserts celebrates summer flavors in every bite. It invites you to share a slice of delightful indulgence with friends and family.

I recently came across this Peach Galette Recipe and I had to share it with everyone. I’ve always been intrigued by recipes like peach tart recipes and other fresh peach desserts that bring out the natural sweetness of the fruit.

This galette features a simple homemade crust made with 1 1/4 cups of all-purpose flour, a pinch of salt and 8 tablespoons of cold unsalted butter, giving it a wonderfully flaky texture. I mix in just enough ice water to bring everything together without overworking the dough.

Then comes the filling – 4 to 5 ripe peaches, pitted and sliced, combined with a bit of granulated sugar, ground cinnamon, lemon juice and vanilla extract. A touch of cornstarch helps thicken the mixture and I brush the edge with a beaten egg for a glossy finish.

This recipe is a fun twist on traditional apple gallette recipes and a great alternative if you fancy something uniquely peachy.

Why I Like this Recipe

I like this recipe because it’s so simple to make, yet it feels really fancy. I love that the crust comes together from just a few basic ingredients and the process of cutting in the cold butter makes it really flaky and tender. The way the peaches mix with sugar, cinnamon, lemon juice, and vanilla is amazing and gives me that perfect balance of sweet and tart flavor. Plus, folding the dough over the fruit gives it a cool, rustic look that reminds me of home cooking, even though it isn’t perfect every time.

Ingredients

• All-purpose flour provides structure and carbohydrates; its gluten holds everything together.
• Cold butter adds richness and fat, creating a flaky, tender pastry crust.
• Peaches are naturally sweet and juicy fruits loaded with vitamins and fiber for texture.
• Granulated sugar sweetens the filling and balances the peach flavor with a hint of warmth.
• Lemon juice gives a tangy kick that cuts through the sweetness and brightens the dish.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 4 to 5 ripe peaches, pitted and sliced
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash)

How to Make this

1. Preheat your oven to 400°F.

2. In a bowl, mix together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Then, add 8 tablespoons cold unsalted butter (cubed) and cut it into the flour until it looks like coarse crumbs.

3. Slowly add 3-4 tablespoons ice water a bit at a time and gently mix until the dough holds together. Be careful not to overwork it.

4. Form the dough into a ball, flatten it into a disk, wrap it in plastic, and let it chill in the fridge for about 30 minutes.

5. While the dough is chilling, in another bowl, toss 4 to 5 sliced ripe peaches with 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch.

6. On a lightly floured surface, roll out the dough into a rough circle with a bit of an irregular edge.

7. Carefully transfer the dough onto a baking sheet lined with parchment paper.

8. Spoon the peach mixture onto the center of the dough, leaving about a 2-inch border around the edges.

9. Fold the edges of the dough over the peaches, overlapping unevenly to create a rustic look.

10. Brush the folded edges with a beaten egg, then bake for 30-35 minutes, or until the crust is golden and the filling is bubbly. Enjoy your peach galette!

Equipment Needed

1. Preheated oven – Set your oven to 400°F.
2. Measuring cups and spoons – Use them to measure the flour, salt, ice water, sugar, cinnamon, lemon juice, vanilla extract, and cornstarch.
3. 2 Mixing bowls – One for mixing the dough and one for tossing the peach slices with sugar and spices.
4. Knife and cutting board – Use these to cube the cold butter and slice the peaches.
5. Plastic wrap – Wrap the dough disk before letting it chill in the fridge.
6. Refrigerator – Chill your dough for about 30 minutes.
7. Rolling pin – Roll out the dough on a lightly floured surface.
8. Baking sheet – Place the dough on this after lining it with parchment paper.
9. Parchment paper – Line your baking sheet for easier cleanup and to prevent sticking.
10. Pastry brush – Brush the folded dough edges with the beaten egg.

FAQ

Peach Galette Recipe Substitutions and Variations

• If you dont have all-purpose flour, you could use pastry flour or even a mix of whole wheat and pastry flour
• If unsalted butter isnt available, use salted butter and just cut back on the extra salt a bit
• If you lack granulated sugar, try using coconut sugar which adds a slightly different, richer flavor
• Lime juice works pretty well as a replacement for lemon juice when you need that tangy kick
• If you dont have an egg for the egg wash, you can brush a bit of milk over the crust instead

Pro Tips

1. Make sure you use really cold butter when you’re cutting it into the flour. If it starts warming up, the crust might turn out greasy instead of flaky.
2. Don’t rush putting the water in. Add it slowly and mix just enough, otherwise you might overwork the dough and it could get tough.
3. When you’re tossing the peaches with sugar and spices, let it sit for a few minutes before putting it on the dough so the flavors really get to mix in.
4. If you can, chill the dough a bit longer than 30 minutes—this really helps keep it firm and easier to work with when you’re rolling it out.