Peach Galette Recipe

A platter with a peach galette with a slice cut out and another slice sliced and pulled out.

Try this peach galette for a crowd-pleasing dessert that tastes just as wonderful as it looks! The subtly spiced peaches shine in a flaky, homemade butter crust.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Cool Time 15

Total Time 1 5

Servings servings

Calories 285kcal

Author John Kanell

Equipment

Food Processor
mixing bowl
Baking Sheet

Ingredients

For the Pie Crust:

1½ cups all-purpose flour (180g)
1 tablespoon granulated sugar
½ teaspoon salt
½ cup unsalted butter cubed
4 to 5 tablespoons ice water
Egg wash: 1 large egg beaten with 1 tablespoon water
Coarse sugar for sprinkling (optional)

For the Filling:

1½ pounds fresh ripe peaches pitted and sliced (about 3 cups sliced) (675g)
1 tablespoon fresh lemon juice
⅓ cup granulated sugar (66g)
1 tablespoon cornstarch
¾ teaspoon ground cinnamon
½ teaspoon vanilla extract

Instructions

For the Crust:

In a food processor, combine the flour, sugar and salt. Pulse a few times to combine. Add the butter. Pulse 3 to 4 times to break the pieces down a bit. Slowly pour in 4 tablespoons of water while pulsing the food processor. The dough should hold together when pinched. If not, add another tablespoon or two of water.
Turn out the dough onto a lightly floured surface and work it gently into a ball. Flatten the dough into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour or up to 3 days.

For the Filling:

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, stir together the peach slices, lemon juice, and vanilla extract. Add the sugar, cornstarch, and cinnamon, and toss until the peaches are well coated in sugar.
On a lightly floured surface, roll the pie dough into a 12-inch circle and place on the parchment paper.
Spoon the filling into the center of the crust leaving a 2-inch border of dough around the filling. Reserve and extra juices from the peaches in the bowl.
Fold the crust up and over the filling towards the center, covering just the edge of the filing, leaving most of the filling exposed Pinch any folds or overlaps in the dough to help it keep its shape. Drizzle any juices from the peach bowl over the filling. Brush the crust with egg wash, and sprinkle with coarse sugar, if desired.
Bake for 30 minutes or until the crust is a deep golden brown and the filling is bubbling. Let the galette cool for 15 to 20 minutes before slicing and serving.

Notes

Use cold ingredients to make the dough. This will keep the butter from melting into the dough before you start baking. Cold butter creates a flaky, airy pie crust as it bakes.
Use different fruit: If you can't find good fresh peaches, use nectarines instead. They taste very similar to peaches (without the fuzz!). You can also replace one cup of the peaches with other stone fruits like plums and apricots or berries like blueberries and sliced strawberries for a mixed fruit filling. Or, try my blueberry galette and apple galette.
For a glossy finish: To give the fruit a glossy finish after baking, melt 1 tablespoon of apricot jam or jelly and brush it over the peaches while warm.
Allow the peach galette to cool. While this dessert does not need to cool for hours like a pie, it still needs 15 to 20 minutes to allow the filling to set up a little. It will still be warm after that time, so if you prefer warm desserts, don't fret! This galette recipe is also tasty at room temperature.

Nutrition