Peach galette is a rustic French fruit dessert with caramelized layers of peach slices laid on top of a flaky single-layered pastry crust. This delicious dessert is the ultimate showcase for juicy summer peaches and is easier to make than pie! Serve with a scoop of vanilla ice cream and your peach galette will be a new family favorite dessert recipe!
1tablespooncoarse sugar(optional, such as Turbinado)
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Instructions
Make The Pastry Crust
Into the bowl of your food processor, add your all-purpose flour, granulated sugar, and salt. Press the pulse button a few times to get everything well combined.
Next, add the cubed butter and repeatedly pulse the food processor until the butter has broken down into small, pea-sized pieces.
Add your ice water in small, tablespoon increments, making sure to pulse the food processor in between each addition. Check the consistency of the dough by squeezing it in your hand. You want the dough to be able to hold together.
Transfer the dough to some plastic wrap and knead it a handful of times. Then, gently pat it down into a disk that is approximately 1-inch thick. Cover it with plastic wrap and move it to the fridge to chill for 1 hour.
While your dough is chilling, go ahead and preheat the oven to 425°F (220°C). Transfer the chilled dough to the counter and allow it to rest at room temperature for 5 minutes in order to keep it from cracking.
Use a well-floured rolling pin to roll out the dough until it is about ¼-inch thick and then transfer it to a baking sheet lined with parchment paper.
Make The Peach Filling
In a large mixing bowl, add your peaches, sugar, vanilla, cinnamon, and flour. Stir gently until all of the ingredients are well combined.
Assemble Your Galette
First, prepare your egg wash by lightly beating together the egg and milk in a small mixing bowl.
Next, scoop your peach filling into the center of the prepared pastry crust, leaving a 2-3 inch border around the outside edge.
Then, carefully fold the edge of the pastry dough over the peach filling and pinch together the overlapping dough. Brush your egg wash over the dough border and sprinkle it with the optional coarse sugar.
Place the baking sheet into the oven and bake at 425°F (220°C) for about 25 minutes, or until the crust is golden and the peach filling is bubbling.
Once done, remove from the oven and allow the galette to cool for about 15 minutes before slicing and serving.
Notes
When choosing your peaches, you want them to be perfectly ripe. If you apply pressure, they should have a slight give without your fingers leaving an indention behind.
To add some extra richness to your filling, you can add ½ tablespoon of cubed butter on top of your filling before baking the galette.
Of course, you can use store-bought pie crust or puff pastry for an extra easy variation!
Don't worry if your dough cracks while you are rolling it. Simply press the cracks back together and allow it to rest for a couple of minutes before continuing.
To store: Keep your leftover galette in an airtight storage container in the fridge for a maximum of 4 days.
To freeze: Place your peach galette into a sealed container and store it in the freezer for 1 month. Simply allow it to thaw in the refrigerator overnight before you reheat it.
To reheat: Warm up your leftovers using 20-second bursts in the microwave or by baking them at 325°F (165°C) until it is well heated.