5 from 12 votes
Peach Galette
This Peach Galette recipe features a flaky, buttery pastry dough rolled into a rustic 12-inch circle and filled with thinly sliced ripe peaches. The peaches are arranged over a base of apricot preserves spread to add a touch of sweetness and help hold the fruit together. The galette is finished with an optional raw sugar sprinkle and egg wash for a golden crust. The balance between tender, crisp crust and juicy, fresh peach filling defines this tart, making it suitable as a simple dessert that showcases summer stone fruit.
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings:
12
small pieces
Calories:
209 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 2 cups all-purpose flour sifted
- 1/2 /2 tsp kosher salt
- 1 Tablespoon granulated sugar
- 12 Tablespoon butter diced (1 1/2 sticks) + 1/2 TBSP, separate, cold unsalted
- 1/2 /2 cup water ice
- 1 egg whisked + 1 tsp water
- 1 Tablespoon raw sugar optional
- 4-5 peaches medium sized, ripe
- 2 Tablespoon apricot preserves or fruit spread
- 1 tsp water
Instructions
PASTRY DOUGH:
- Add flour, salt, and sugar in a large bowl and mix. Add 12 TBSP butter and blend using a pastry blender until a pea-sized mixture forms.
- While continuing to blend, pour the ice water in about 1 TBSP at a time, until the dough starts to come together. I do end up using the entire 1/2 cup, but am cautious while adding in case the dough comes together without all of the water.
- Once dough comes together, transfer it onto a lightly floured surface and knead quickly into a ball, being careful not to overwork the dough. Form into a round disk and wrap in a sustainable wrap or plastic wrap, and refrigerate for at least 30 minutes.
Cup of Yum
TART ASSEMBLY:
- While the dough chills, preheat the oven to 400°F and line a large jelly roll or sheet pan with parchment paper. Slice the peaches into about 1/4 inch thick slices (you want them fairly thin), removing the pit.
- Once chilled, place the dough on a lightly floured surface. Roll the dough into approximately at 12 inch circle. Transfer the rolled dough onto your prepared baking sheet. Melt the remaining 1/2 TBSP butter and brush on the top of the dough. Layer the peach slices on top of the dough in rows, leaving approximately 1 1/2 - 2 inches around the edges to fold up. Once your peaches are placed, fold up the sides - this does not have to be perfect! Brush the edges with the egg wash and sprinkle on the raw sugar as desired.
- Bake the galette for 35-40 minutes until the pastry begins to brown.
- When the galette is done baking, stir together the apricot preserves and water to thin it out a little. Brush the preserves on the peaches using a pastry brush.
- Allow the galette to cool slightly; serve warm or at room temperature.
Notes
- The pastry dough can be prepared in a food processor by pulsing flour, salt, sugar, and butter into pea-sized bits before adding ice water slowly until just combined.
- For the most even look, avoid using the end slices of peaches in the filling.
- If egg allergies are a concern, the egg wash on the crust can be omitted without affecting the structure.
- Store the prepared dough at room temperature or in the refrigerator and use within 1-2 days for best results.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
44mg
(15%)
Sodium
105mg
(4%)
Potassium
126mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
533IU
(11%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 small pieces
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 105mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.