Peach galette is an easy and delicious summer dessert
Nothing screams summer as much as biting into a ripe peach and having the juice run down your chin. Any fruit that you have to slurp before you bite is sure to be delicious, and a perfectly ripe peach is worth all shirt stains and sticky fingers. A perfect summer peach is something you remember. One of us can still taste the peach that cost more than any fruit should, purchased at the now long closed Balducci’s in New York’s Greenwich Village. For a struggling student that peach was a fortune, and it was worth every penny.
Fantastic peaches are best enjoyed just as they are or cut up and added to fresh salads like our Spinach salad with peaches and dates. On the other hand, pretty good and decent peaches can sometimes use a little help. It is these less than stellar, but still incredible, peaches that we rely on to make desserts like our peach galette and drinks like our Peach and orange Metaxa cocktail and spreads like our Peach and habanero pepper jam.
If you have never made a galette before, we think that our peach galette is the place to start. The recipe is simple, utterly delicious, and with fresh peaches in season you can hardly go wrong!
What is a galette?
A galette is a French food that is essentially a round of pastry dough or bread, depending on the type of galette you will be making. It can look like anything from a pancake like pastry to a rustic pie, like our peach galette.
It’s important to note that although most galettes that we think about are desserts, there are savoury versions as well, like this delicious one by whatskarencooking.
What is the easiest way to cut butter into flour to make the pastry?
Here is an easy way to make pastry. Although a pastry cutter is often suggested to cut butter into the dry ingredients (or two butter knives if you don’t have a pastry cutter), our preferred method is to use a food processor. Honestly, the minute we realized that we could make pastry dough in the food processor, making pies and tarts became so much more pleasant.
We use the pulsing action on the food processor to get to the consistency we need and then transfer the dough onto a floured counter top to finish shaping the dough by hand.
Can peach galette be made with frozen peaches?
Although we love this dessert best when made with fresh fruit, you can use frozen peaches as well. Be sure to defrost the peaches completely and use paper towels to blot away the excess liquid.
How to serve peach galette
We love to serve our peach galette slightly warm, with a scoop of either vanilla ice cream, or a dollop of fresh cream. You can also sprinkle some icing sugar over top and a touch of cinnamon would be nice too! Be sure to serve your dessert with a cup of tea, a coffee or a cold glass of milk!
Love our peach galette? Check out these peachy recipes as well:
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For the dough
- 1 ¼ cup all purpose flour plus more for the surface
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter cut into cubes
- 3-4 tbsp ice cold water
For the egg wash
- 1 egg
- 1 tbsp milk
For the peach filling
- 3 cups sliced fresh peaches, sliced into ½ inch wedges see Recipe Note
- 3 tbsp packed brown sugar
- 1 tbsp fresh lime juice
- 1 tsp pure vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- 2 tsp cornstarch
- pinch of salt
Make the dough
- Whisk together the flour, sugar and salt in a large mixing bowl.1 ¼ cup all purpose flour, 2 tbsp sugar, 1/2 tsp salt
- Add the butter and use a pastry cutter to cut the butter into the flour mixture, until you get coarse crumbs. See Recipe Note.1/2 cup cold, unsalted butter cut into cubes
- Add 3 tablespoons of ice water and use a spoon or a spatula to mix everything together. If you find your mixture too dry, add more water, one tablespoon at a time. At this point, you can use your hands to shape the dough into a ball.3-4 tbsp ice cold water
- Place the dough onto a lightly floured surface and use your hands to flatten it into a thick disk. Wrap it up in plastic wrap and place the dough in the fridge for a minimum of 1 hour, and up to 3 days.
Prepare the peach filling
- In a large mixing bowl stir together the brown sugar, lime, vanilla,, cinnamon, ginger, cornstarch and salt, until combined. Add the peaches and toss gently to combine. Set aside, and if not using immediately, keep in the refrigerator.3 cups sliced fresh peaches, sliced into ½ inch wedges, 3 tbsp packed brown sugar, 1 tbsp fresh lime juice, 1 tsp pure vanilla extract, 1/4 tsp cinnamon, 1/8 tsp ground ginger, pinch of salt, 2 tsp cornstarch
To assemble the galette
- Prepare your baking pan by lining it with parchment paper.
- Remove the dough from the refrigerator and, on a lightly floured surface, roll it carefully into a 12 inch circle. If the dough sticks to your rolling pin dust the surface of your dough and your rolling pin with a bit of flour. Keep in mind that a galette is a rustic desert; you are not aiming to roll out a perfect circle.
- Transfer your dough onto the prepared baking pan.
- Using a slotted spoon place the peach filling onto the center of the dough; you want to leave the excess liquid behind in the bowl. Spread out the peaches with the back of your spoon, leaving a 2 inch space around the edge of the pastry.
- Start folding the edges of the dough over the filling, overlapping it, and pressing gently on the seams to seal them. You will leave much of the peach filling exposed.
- Prepare your egg wash and brush it onto the top of your pastry.1 egg, 1 tbsp milk
- Preheat your oven to 400 degrees Fahrenheit.
- While your oven is preheating refrigerate your galette for 20 minutes. This will help the galette to keep its shape.
- Bake for 35-40 minutes in the middle rack of your oven until the edges are golden brown and the peach filling is bubbly.
- Remove from the oven and allow to cool on the baking sheet for 10 minutes before slicing and serving.
- You can serve your peach galette with some icing sugar sprinkled over top, and with some vanilla ice cream. Enjoy!