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Fresh and Flaky Peach Galette

A delightful rustic dessert featuring juicy peaches and a buttery, flaky crust, perfect for any occasion.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper

Ingredients

Crust Ingredients

  • 1.5 cups All-purpose flour For the crust, provides structure and texture.
  • 0.5 cups Unsalted butter Cold, cut into small cubes for the crust.
  • 2 tablespoons Granulated sugar Enhances flavor and promotes browning in the crust.
  • 1 pinch Salt Balances sweetness and enhances flavor.
  • 3-4 tablespoons Ice water Helps bring the dough together without making it sticky.

Filling Ingredients

  • 3-4 pieces Fresh peaches Peeled and sliced, the star of the dish.
  • 1-2 tablespoons Brown sugar Adds depth of flavor to the peach filling.
  • 1 pinch Cinnamon (optional) Adds warmth and complexity to the filling.
  • 1 piece Egg Beaten, for brushing the crust before baking.

Instructions

  • In a large mixing bowl, combine 1 ½ cups of all-purpose flour, 2 tablespoons of granulated sugar, and a pinch of salt. Mix well.
  • Add ½ cup of cold, unsalted butter, cut into small cubes, to the flour mixture. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
  • Gradually add 3-4 tablespoons of ice water, one tablespoon at a time, mixing gently with a fork after each addition until the dough holds together.
  • Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • While the dough is chilling, prepare the peach filling by slicing 3-4 ripe peaches and tossing them with 1-2 tablespoons of brown sugar and a pinch of cinnamon.
  • Preheat your oven to 400°F (200°C).
  • Once the dough has chilled, roll it out into a rough circle, about 12 inches in diameter and 1/4-inch thick.
  • Transfer the rolled dough onto a parchment-lined baking sheet.
  • Arrange the peach filling in the center of the dough, leaving about 2 inches of border. Fold the edges of the dough over the filling.
  • Brush the folded edges of the crust with the beaten egg.
  • Bake the galette in the preheated oven for about 35-40 minutes, or until the crust is golden brown and the peaches are bubbly.
  • Allow the galette to cool for about 10 minutes before slicing and serving.

Notes

Serve warm with vanilla ice cream or at room temperature. Store leftovers in an airtight container.