Description
A peach galette is a rustic French tart featuring a flaky buttery crust filled with juicy, sweet peaches. This easy-to-make dessert showcases ripe peaches wrapped in a simple pastry, baked until golden and caramelized, perfect for summer gatherings or a special treat.
Ingredients
For the Pastry:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (60ml) ice water
For the Filling:
- 3–4 large ripe peaches, peeled, pitted, and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For Assembly:
- 1 egg, beaten (for egg wash)
- 2 tablespoons turbinado sugar or coarse sugar (for sprinkling)
Instructions
- Prepare the Dough: In a large bowl, whisk together flour and salt. Using a pastry cutter or fingers, cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling: In a medium bowl, combine sliced peaches, granulated sugar, lemon juice, cornstarch, vanilla extract, and cinnamon. Toss gently to coat all peach slices evenly. Set aside for 10 minutes to allow flavors to meld.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet.
- Assemble the Galette: Spoon the peach filling onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the peaches, pleating as needed to create a rustic edge, leaving the center exposed.
- Add Egg Wash and Sugar: Brush the dough edges with the beaten egg to promote browning. Sprinkle the turbinado or coarse sugar over the crust and peaches for a caramelized finish.
- Bake: Preheat the oven to 400°F (200°C). Bake the galette for 35-40 minutes, or until the crust is golden brown and the peach filling is bubbly.
- Cool and Serve: Allow the galette to cool on the baking sheet for 15 minutes before transferring to a wire rack. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- For easier peeling, blanch peaches in boiling water for 30 seconds and then plunge into ice water before slicing.
- For a more tart flavor, substitute half the peaches with nectarines or add a handful of fresh raspberries.
- Use cold ingredients for the dough to ensure a flaky crust.
- The galette is best eaten within 1-2 days but can be stored covered at room temperature.
- Optional: Brush peach filling with a light dusting of cinnamon sugar before folding the crust for extra sweetness and spice.
