Description
This Peach Galette recipe offers a rustic, free-form tart filled with juicy sliced peaches, lightly sweetened and spiced with cinnamon and vanilla, encased in a flaky, buttery crust. Perfect for showcasing fresh peaches in a simple yet elegant dessert that’s easy to prepare and impressive to serve.
Ingredients
Scale
For the Galette Crust:
- 1 1/3 cup all-purpose flour, spooned and leveled
- 1 Tbsp granulated sugar
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter, very cold
- 6 Tbsp ice water, or add to desired consistency
- 1 egg, beaten for egg wash
- 1 Tbsp coarse sugar
Peach Filling:
- 1 lb peaches, about 3-4 medium peaches or 3 cups sliced, not overly ripe
- 1/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 Tbsp unsalted butter, cut into small pieces
Instructions
- Prepare the Crust: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and fine sea salt. Cut the very cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough to maintain flakiness.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter and relax the gluten.
- Prepare the Filling: While the dough chills, slice the peaches and place them in a bowl. Add the granulated sugar, all-purpose flour, ground cinnamon, and pure vanilla extract. Gently toss to coat the peaches evenly, which helps thicken the filling and enhance flavor during baking.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle, about 1/8 inch thick. Transfer the dough to a baking sheet lined with parchment paper.
- Assemble the Galette: Spoon the peach filling into the center of the dough circle, leaving a 2-inch border around the edges. Dot the filling with small pieces of the unsalted butter. Fold the edges of the dough up and over the filling, pleating as needed to form a rustic edge.
- Apply Egg Wash and Sugar: Brush the crust edges with the beaten egg to promote browning. Sprinkle the coarse sugar over the edges to add a sweet crunch when baked.
- Bake the Galette: Preheat the oven to 400°F (200°C). Bake the galette on the middle rack for about 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Rotate the pan halfway through baking for even browning.
- Cool and Serve: Remove from the oven and allow the galette to cool on the baking sheet for at least 15 minutes before slicing. This helps the filling set for easier serving.
Notes
- Use peaches that are ripe but still firm to avoid overly juicy filling and soggy crust.
- Chilling the dough is essential for a flaky crust and to prevent shrinking during baking.
- The coarse sugar adds a beautiful texture and sparkle to the crust edges.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
- For a dairy-free version, substitute butter with a plant-based alternative and use a dairy-free egg wash substitute like aquafaba.
Keywords: Peach Galette, Peach Tart, Rustic Peach Pie, Summer Dessert, Easy Fruit Galette, Flaky Pie Crust