Peach Galette
User Reviews
5
Peach Galette
Description
Peach Galette is a single-layer, free-form pastry pie that highlights ripe peaches nestled in a buttery pastry crust. The dough is made by pulsing flour, sugar, salt, butter, egg, and cold water until a rough dough forms, which is chilled to firm the butter pieces for a flaky texture. Once rolled out, the peach filling—made from sliced peaches mixed with sugar, cornstarch to thicken, and lemon juice for brightness—is arranged in the center, leaving edges of the pastry to fold up around the fruit, creating a skillful rustic appearance.
When baked at 400°F, the crust crisps and turns golden while the peach filling softens and thickens as the juices meld with the cornstarch, producing a juicy yet not runny interior. The balance of sweet peaches and tart lemon juice creates a fresh flavor contrast. This galette offers a tender, crisp texture combination from the contrast of crust and fruit filling.
This galette can be sliced and served warm or at room temperature, possibly alongside cream or ice cream for extra richness. It fits nicely as a finishing course after summer meals or a light afternoon treat.
For reheating leftovers, avoid microwaving to maintain crust crispness. Instead, reheat gently in an oven or toaster oven to bring back the flaky texture without sogginess.
Ingredients
Crust
- 1 ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup butter cut into small cubes, unsalted
- 1 egg
- 2 tablespoons water ice cold
Filling
- 4 peaches sliced ¼-inch thick, medium
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Using the dough blade or paddle attachment, combine the flour, sugar and salt in the bowl of a food processor or stand mixer. Pulse to ensure the mixture is evenly distributed.
- Add the cubed butter and egg pulse a few times to break up the chunks, but there will still be some pieces of butter unblended. Add in the cold water and pulse until combined; it should form a rough dough.
- Transfer the mixture onto a floured work surface and form the dough into a 1-inch thick disc using your hands. Wrap it tightly in plastic, and store in the fridge for 1 hour.
- When ready to assemble and bake, preheat the oven to 400°F. Place the peaches, sugar, cornstarch and lemon juice in a large bowl and stir gently to combine. Set aside.
- Remove the dough disc from the fridge and place on a lightly floured parchment paper. Use a rolling pin to roll the dough into about a 12-inch circle, about ⅛-inch in thickness. Transfer it with the parchment paper to a rimmed baking sheet.
- Arrange the peaches on the flattened dough in a decorative pattern if desired, making sure to leave about a 2-inch border around the edge.
- Fold the edges of the crust up and over the peaches, overlapping the edges as you fold. If you notice any cracks in the dough, you can use your fingertips to seal them.
- Beat the egg and water in a small bowl. Brush the egg wash all over the top of the crust. Bake for 30-35 minutes, until the crust is golden and the peach juices begin to bubble.
- Allow to rest for 15 minutes, then slice into 8 pieces and serve with vanilla ice cream if desired.
Notes
- Chill the dough thoroughly before rolling to help create a flaky crust.
- Use ripe peaches sliced about ¼ inch thick for an even, tender filling.
- Rest the galette dough carefully on parchment paper to transfer easily to baking sheet.
- When reheating, use an oven or toaster oven instead of microwave to keep crust crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 92mg | 4% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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