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Peach Galette

A rustic, freeform tart featuring a flaky pastry crust filled with juicy, ripe peaches. The process involves handling sticky dough, folding flaky layers, and baking until golden and bubbling, resulting in a dessert with a tender, caramelized crust and luscious fruit filling.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour or half whole wheat, for a richer crust
  • 1 cup cold unsalted butter cut into small cubes
  • 1/4 cup ice water plus more if needed
  • 3 large ripe peaches halved, pitted, sliced
  • 1/4 cup granulated sugar adjust based on peach sweetness
  • 1 tablespoon lemon juice brightens the filling
  • 1 egg beaten egg for egg wash
  • 1 tablespoon milk or almond milk optional, for vegan egg wash
  • a pinch salt adjust to taste

Equipment

  • Mixing bowl
  • Rolling pin
  • Baking Sheet
  • Parchment paper
  • Pastry brush
  • Knife
  • Cutting Board

Method
 

  1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  2. Gradually pour in the ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough begins to come together. Avoid overworking it to keep the crust flaky.
  3. Turn the dough onto a floured surface and press it into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and chill the butter.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the dough from the fridge and let it sit at room temperature for a few minutes.
  5. On a lightly floured surface, roll out the dough into a rough 12-inch circle. Transfer it to the prepared baking sheet, folding up the edges slightly to create a border.
  6. In a bowl, toss the sliced peaches with sugar and lemon juice until evenly coated. Pile the fruit in the center of the dough, leaving about 2 inches around the edges.
  7. Fold the edges of the dough over the peaches, pleating as needed to create a rustic, freeform crust. The center should remain exposed, showcasing the juicy fruit.
  8. Brush the crust edges with the beaten egg (or vegan alternative) to give a glossy, golden finish. Place the galette in the oven and bake for 40-45 minutes, or until the crust is deep golden and bubbling.
  9. Once baked, remove the galette from the oven and let it cool slightly. The crust will be flaky and crisp, with the filling bubbling and caramelized around the edges.
  10. Slice and serve warm or at room temperature, enjoying the flaky crust and juicy, fragrant peaches in every bite.

Notes

Handle the dough gently to maintain flaky layers. For a sweeter crust, brush with honey or additional egg wash. Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.