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Peach Galette Recipe

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4.8 from 118 reviews

This Peach Galette recipe features a flaky, buttery crust filled with a sweet, cinnamon-vanilla peach filling. Perfectly rustic and easy to prepare, this dessert highlights fresh summer peaches baked to golden perfection with a crisp, sugary crust. Ideal for a casual gathering or a delightful family treat.

Ingredients

Scale

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. Prepare the dough: In a large bowl, mix the flour, sugar, and sea salt. Cut in the cold unsalted butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prepare the peach filling: Peel and slice the peaches, if desired, then combine them in a bowl with granulated sugar, flour, cinnamon, and vanilla extract. Toss gently to coat and set aside while rolling out the dough.
  3. Roll out the dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about 1/8-inch thick. Transfer the dough carefully to a parchment-lined baking sheet.
  4. Assemble the galette: Spoon the peach filling into the center of the dough, leaving a 2-inch border all around. Dot the peaches with small pieces of the unsalted butter. Fold the edges of the dough over the filling, pleating it to make a circular enclosure, leaving the center exposed.
  5. Apply egg wash and sugar: Brush the crust edges with the beaten egg to give a golden color during baking. Sprinkle the coarse sugar over the crust.
  6. Bake the galette: Preheat the oven to 400°F (200°C). Bake the galette for 35-40 minutes, until the crust is golden brown and the peach filling is bubbling. Remove from oven and let cool slightly before serving.

Notes

  • Use peaches that are ripe but still firm to avoid a soggy crust.
  • Chilling the dough before assembly helps create a flakier crust.
  • For added flavor, sprinkle a pinch of nutmeg or ginger into the peach filling.
  • The galette can be served warm or at room temperature, perfect with vanilla ice cream or whipped cream.
  • Storage: Keep leftovers covered in the refrigerator for up to 2 days.

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