Peach Galette
This rustic peach galette pairs a flaky, buttery hand-folded crust with a juicy cinnamon-spiced peach filling for an elegant yet easy dessert ready in under 90 minutes.
Equipment
- Pastry blender or fork - For cutting butter into flour
- Rimmed baking sheet - Heavy-gauge recommended to prevent warping
- Bench scraper - For lifting and shaping dough edges
- Offset spatula - For spreading filling evenly
- Kitchen scale - For precise flour and butter measurement
- OXO Good Grips Pastry Blender - Optional - keeps butter cold and cuts quickly
- USA Pan Nonstick Half Sheet Baking Pan - Optional - heavy gauge stays flat
- Microplane Premium Zester - Optional - for fine lemon zest
- Silicone Pastry Brush Set - Optional - for streak-free egg wash
- French Tapered Rolling Pin - Optional - provides even pressure
Ingredients
- 1 1/4 cups all-purpose flour - 160g
- 1 tablespoon granulated sugar - 12g
- 1/2 teaspoon fine salt
- 1/2 cup unsalted European-style butter - 113g, cold and cut into small cubes
- 3 to 4 tablespoons ice water - 45 to 60ml
For the Peach Filling
- 4 large ripe peaches - about 700g or 1.5 lbs, pitted and sliced 1/4 inch (6mm) thick
- 1/4 cup granulated sugar - 50g
- 2 tablespoons packed brown sugar - 25g
- 2 tablespoons cornstarch - 16g
- lemon - zested and juiced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract - 5ml
- salt - pinch
- 1 tablespoon unsalted butter - 14g, cut into small pieces
For Assembly
- 1 large egg - beaten with 1 tablespoon water (egg wash)
- 1 tablespoon turbinado sugar - for sprinkling
For Serving (Optional)
- vanilla ice cream - for serving
- fresh mint leaves - for garnish
Instructions
- Make the pastry dough by whisking together flour, 1 tablespoon sugar, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Add ice water one tablespoon at a time, tossing with a fork, and gather into a disk when it holds together.
- Chill the wrapped dough for at least 30 minutes. If chilled longer, let it sit at room temperature for 5 to 10 minutes before rolling.
- Prepare the filling by slicing peaches into 1/4 inch wedges. In a medium bowl, combine with granulated sugar, brown sugar, cornstarch, lemon zest and juice, cinnamon, nutmeg, vanilla, and a pinch of salt. Toss gently to coat evenly.
- Roll the dough on a lightly floured surface into a rough 12-inch circle. Transfer to a parchment-lined rimmed baking sheet by rolling it around the pin, then unrolling over the pan.
- Spoon the peach filling into the center leaving a 2-inch border, leaving excess liquid behind. Scatter butter pieces over the fruit. Fold the bare edge up over the fruit, pleating every 2 to 3 inches. Chill shaped galette on the pan for 10-15 minutes.
- Brush the exposed crust with egg wash and sprinkle with turbinado sugar.
- Bake on the middle rack of a preheated 400°F oven for 35 to 40 minutes, until crust is deep golden and juices are bubbling. Tent edges with foil if browning too quickly.
- Cool on the pan for 15-20 minutes, then slide onto a cutting board and slice into 8 wedges.
Notes
- Keep butter and ice water as cold as possible for the flakiest crust.
- Do not skip the cornstarch; it thickens the peach juices and prevents a soggy bottom.
- Use a slotted spoon to transfer peaches to the dough, leaving excess liquid behind.
- Bake on the middle rack to ensure the bottom crust browns evenly.
- Let the galette cool for at least 15 minutes before slicing so the filling can set.
- Choose peaches that give slightly to gentle pressure for the best texture and flavor.
- If your crust browns too quickly, tent with foil for the last 10 minutes of baking.
- For a different texture, try store-bought puff pastry or a gluten-free flour blend.
- Store leftovers loosely covered in the refrigerator for up to 3 days; reheat at 350°F to re-crisp.
- Freeze baked slices for up to 2 months; thaw overnight before reheating.
Nutrition
Serving: 1sliceCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 140mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 6mg
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