Peach Galette
User Reviews
4.7
9 reviews
Excellent
Peach Galette
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This rustic peach galette is easy to make and the perfect dessert for summertime. Serve with vanilla ice cream or whipped cream!
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Ingredients
For the Galette Dough:
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup coarse cornmeal
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 1/3 cup buttermilk, cold
- 1 large egg + 2 teaspoons water, beaten together, for brushing
- 3 tablespoons turbinado sugar, for sprinkling
- 1/4 teaspoon ground cinnamon, for sprinkling
For the Peach Filling:
- 4 peaches, unpeeled and thinly sliced
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract, optional
- 1/4 teaspoon ground cinnamon
- Squeeze of fresh lemon juice
- honey, for drizzling, optional
Instructions
- To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
- Center a rack in the oven and preheat to 350 degrees F.
- In a medium bowl, combine the sliced peaches, sugar, cornstarch, vanilla extract, almond extract, if using, and cinnamon. Add a quick squeeze of fresh lemon juice. Gently stir until cornstarch disappears and the peaches are well coated. Set aside.
- Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-inch-wide circle. Place the dough with parchment paper on a baking sheet.
- Place the peach filling on top of the dough, leaving a 2-inch border. Fold the dough border gently over the berries, overlapping where necessary and pressing gently to adhere the folds.
- In a small bowl, beat the egg and water together with a fork. Lightly brush the edge of the dough with the egg wash. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle the mixture evenly over the dough border.
- Bake the galette for 45-55 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing.
- Drizzle with honey, if desired. Cut the galette into pieces and serve. I recommend serving with vanilla ice cream or whipped cream.
Notes
- For best results, make sure the peaches aren’t too ripe or they will be mushy and not as pretty. You can make the galette dough in advance. It will keep in the refrigerator for 3 days. The galette is best the day it’s made.
Nutrition Information
Show Details
Calories
331kcal
(17%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
32mg
(11%)
Sodium
185mg
(8%)
Potassium
156mg
(4%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
616IU
(12%)
Vitamin C
3mg
(3%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 185mg | 8% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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