Peach Galette

This Homemade Peach Galette is made with a warm, golden crust that’s both buttery and flaky and filled with juicy, sweetened, sun-ripened peaches and baked until perfection. This is the perfect summer dessert recipe!

Oh it is peach season and that just makes me happy. I want to make every single dessert imaginable highlighting fresh peaches. There’s such a difference between a ripe, in-season peach and a peach out of season. It is perfectly juicy and sweet.

I love making galettes because they are so much easier than a pie. They are meant to look imperfect and rustic and there’s such beauty in that.

It all starts with a buttery pie crust recipe and filled with a homemade peach filling and baked until golden, buttery, and flaky. Then it is served with vanilla bean ice cream for the perfect summer dessert.

What is a Galette?

A galette is typically round and flat, with the edges of the dough folded up and over the filling to create a rustic, crimped edge. The center of the galette remains exposed, showcasing the filling.

Dough: The dough for a galette is usually a pie dough. The dough is rolled out into a large circle before the filling is added.

Filling: The filling can be sweet or savory. Common sweet fillings include fruits like apples, peaches, berries, and often combined with sugar and spices.

Preparation: After the filling is placed in the center of the rolled-out dough, the edges are folded up and over the filling, leaving the center open. This free-form technique gives the galette its characteristic rustic look.

This can also be referred to as a Peach Crostada. The term “crostata” is Italian and also refers to a type of free-form tart. It’s similar to the French galette but rooted in Italian culinary traditions.

I have shared several galette recipes on Modern Honey — Fresh Blackberry Galette and Cherry Galette recipes with buttery pie crust.

Ingredients:

• Fresh Peaches
• Sugar
• Cornstarch
• Vanilla Extract
• Egg and Egg White
• Butter
• Flour
• Salt
• Buttermilk or Water
• Jam

How to make a Peach Galette:

Making the Dough:

1. Combine Dry Ingredients: In a large bowl or food processor, mix the flour, and salt.
2. Cut in Butter: Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. If you are using a food processor, pulse until you see coarse crumbs.
3. Add Ice Water or Buttermilk: Gradually add ice water or cold buttermilk, 1 tablespoon at a time, until the dough comes together. It should be moist but not sticky.
4. Chill the Dough (OPTIONAL): Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Preparing the Filling:

5. Slice the Peaches: Peel (if desired) and slice the peaches.
6. Mix the Filling: In a large bowl, combine the sliced peaches, sugar, cornstarch, and vanilla extract. Toss gently to coat.

Assembling the Galette:

7. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle.
8. Transfer to Baking Sheet: Carefully transfer the dough to a parchment-lined baking sheet. Optional: Brush with 1 egg white to help the crust from becoming soggy.
9. Add the Filling: Arrange the peach slices (leave the liquid behind) in the center of the dough, leaving a 2-inch border around the edges.
10. Fold the Edges: Fold the edges of the dough over the peaches, overlapping as needed and pressing gently to seal.
11. Brush and Sprinkle: Brush the dough edges with the beaten egg and sprinkle with coarse sugar.

Baking:

12. Bake: Preheat your oven to 375°. Bake the galette for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
13. Cool: Let the galette cool on the baking sheet for about 10 minutes.

Optional Finish:

14. Brush with Jam: For a glossy finish, warm the apricot or peach jam in the microwave until it’s smooth and brush it over the peaches while the galette is still warm.

• Keep Ingredients Cold: Ensure your butter and water are cold to create a flaky crust.
• Don’t Overwork the Dough: Mix just until the dough comes together to prevent a tough crust.
• Taste Your Peaches: Adjust the sugar in the filling based on the sweetness of your peaches.
• Prevent Soggy Bottoms: Tossing the peaches with cornstarch helps thicken the juices, preventing a soggy crust. Also, brushing the inner crust with egg white before adding the filling creates a layer between the filling and the crust.
• Egg Wash for Shine: An egg wash not only adds color but also a beautiful sheen to the crust.
• Jam for Sweetness and Sheen: Brushing with jam adds a lovely glossy finish and enhances the fruit’s flavor, giving the galette a gourmet look.

FAQ’s:

Peach Dessert Recipes:

Peach Crisp

Peach Cobbler

Texas Style Peach Cobbler

Peach Dump Cake