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Peach Galette
4.7 from 9 votes

Peach Galette

This rustic peach galette is easy to make and the perfect dessert for summertime. Serve with vanilla ice cream or whipped cream!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 8
Calories: 331 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Galette Dough:
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup cornmeal coarse
  • 1/4 teaspoon salt
  • 1/2 cup butter cut into small pieces, cold
  • 1/3 cup buttermilk cold
  • 1 egg beaten together, for brushing, + 2 teaspoons water
  • 3 tablespoons turbinado sugar for sprinkling
  • 1/4 teaspoon ground cinnamon for sprinkling
For the Peach Filling:
  • 4 peach unpeeled and thinly sliced
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract pure
  • 1/4 teaspoon almond extract optional
  • 1/4 teaspoon ground cinnamon
  • lemon juice fresh, squeeze of
  • honey for drizzling, optional

Instructions

    Cup of Yum
  1. 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.
  2. Center a rack in the oven and preheat to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 331

% 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.