Easy Peach Galette

Name: Easy Peach Galette
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 serving
Ingredients: 1½ cups all-purpose flour; 2 tablespoons granulated sugar; ½ teaspoon kosher salt; 8 tablespoons (1 stick) unsalted butter, cubed and chilled; 3-½ tablespoons ice water; ½ tablespoon clear vanilla; 2 to 3 ripe peaches; ¼ cup granulated sugar; ¼ cup light brown sugar; 2 tablespoons cornstarch; 1 tablespoon flour; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; ¼ teaspoon freshly grated nutmeg; 1 tablespoon Demerara; 2 tablespoons apricot preserves; 1 small egg; ⅛ teaspoon clear vanilla or pure vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings
8
Calories
305 kcal
Course
Dessert
Cuisine
American

Easy Peach Galette

Deacon Moody

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This Easy Peach Galette recipe is a free form version of peach pie, with thin slices of ripe peaches and warm species inside a buttery crust. Adding cornstarch to the fruit filling ensures a perfectly crisp bottom. Serve it warm with a scoop of vanilla ice cream or whipped cream. For more Summer Desserts, check out these recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.

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Ingredients

Servings

For the pastry crust:

1½ cups all-purpose flour , plus more for dusting
2 tablespoons granulated sugar
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cubed and chilled
3-½ tablespoons ice water
½ tablespoon clear vanilla , pure vanilla extract, or ice cold water

For the Peach Filling and Assembly:

2 to 3 ripe peaches (about 14 ounces), sliced ¼-inch thick
¼ cup granulated sugar
¼ cup light brown sugar
2 tablespoons cornstarch
1 tablespoon flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1 tablespoon Demerara , turbinado, or other coarse sugar, for decoration
2 tablespoons apricot preserves , best quality such as Bonne Maman (optional)

For the Egg Wash:

1 small egg
⅛ teaspoon clear vanilla or pure vanilla extract

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Instructions

Make the Pastry Crust:

In the bowl of a food processor with the steel blade, add the flour, sugar, salt, and pulse to combine. Next, add butter and pulse a few times until the mixture resembles wet sand.
Slowly drizzle in the ice water, clear vanilla (if using), and pulse until the dough begins to hold together. Carefully shape the dough into a ball and flatten it into a disc. If you're not using it right away, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Preheat the oven & Roll the dough: On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet and refrigerate while preparing the peach filling.

Make the Peach Filling:

In a large bowl, toss together the sliced peaches with lemon juice, granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, and clear vanilla or pure vanilla extract.
Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough. Arrange the peach filling in the center of the dough, leaving a 2-inch border. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Place the Peach Galette in the freezer for 15 minutes while preheating the oven.

Bake the Peach Galette:

Preheat the oven to 375 degrees Fahrenheit. Whisk the egg with ⅛ teaspoon clear vanilla and brush all of the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar.
Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50–65 minutes. Remove the peach galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
While the peach galette cools, make warm up the apricot preserves. Place the apricot preserves in a small, microwave-safe bowl and microwave until bubbling, 10 seconds. Using a pastry brush, brush the peaches with the preserves for a shiny glossy finish.

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
To store: Allow it to cool completely at room temperature. Once cooled, transfer the galette to an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days.
To store: Allow it to cool completely at room temperature. Once cooled, transfer the galette to an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days.
To reheat: Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes or until heated. This will help restore some of the flakiness to the crust and warm up the peach filling.
To reheat: Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes or until heated. This will help restore some of the flakiness to the crust and warm up the peach filling.
Make Ahead
Make Ahead
Peach Galette can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
Peach Galette can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
How to Freeze
How to Freeze
To freeze the Peach Galette, first, ensure it is completely cooled. Once it has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Make sure to label the container with the date so you know how long it has been in the freezer. Peach Galette will last in the freezer for up to 2 months.
To freeze the Peach Galette, first, ensure it is completely cooled. Once it has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Make sure to label the container with the date so you know how long it has been in the freezer. Peach Galette will last in the freezer for up to 2 months.
Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil, and continue reheating for 15 to 20 minutes or until warm through.
Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil, and continue reheating for 15 to 20 minutes or until warm through.