Peach Galette

Written by on in Tarts

This Peach Galette is a simple way to make a delicious dessert with those summer peaches. With its sweet cinnamon coated peaches and its flaky buttery crust, topped with a simple scoop of vanilla ice cream, it will be the perfect ending to any meal.

There is nothing like a fresh picked summer peach. They are sweet and juicy and so full of flavor. Peaches are the perfect summer snack, weather eaten as is or incorporated into a snack like Peach Bread or this Peach Galette. For those of you who are not familiar with a galette, its just a French term used to describe a free formed crust. They are great when you want a pie but you really don’t want all the fuss of making a pie. Same great taste with a whole lot less work.

How To Make Peach Galette:

It all starts with a buttery flaky crust. This is simple to achieve as long as you use very cold butter. In fact when I am ready to make pastry, the first thing I do is to cut my butter into cubes and place it in the freezer. This guarantees that the butter will be very cold.

Place the flour, and salt into the bowl of a large food processor and pulse several times to combine. Remove the butter cubes from the freezer and scatter on the flour. Pulse on and off several times until a course meal forms.

Form dough into a disk and wrap with plastic wrap and place in the refrigerator for 30 minutes.

Meanwhile you can prepare your peaches. Slice your peaches into 1/2” thick slices and place them in a large mixing bowl and toss with lemon juice. Add granulated sugar, flour and cinnamon and mix well to combine. Pour in pure vanilla extract and toss to combine, then set to the side.

Preheat oven to 375º. Line a baking sheet with parchment and set aside.

Remove the pastry from the refrigerator and let set on the counter to soften slightly. Lightly flour the counter and your rolling pin. Remove pasty from plastic wrap and set on floured counter. Roll out pastry to about a 12” circle. Place pastry on lined baking sheet. Arrange the peaches in a circle in the center of the pastry and scatter the cubed butter on top.

Starting on one side and making your way around, fold the pastry up over the peaches until complete. The pastry is not meant to cover the peaches. Place prepared galette in the refrigerator for 20 to 30 minutes.

Make egg wash by cracking an egg into a small bowl along with 1 to 2 tablespoons of water and whisk to combine. Remove galette from the refrigerator and brush the top of the pastry with the egg wash then place in the preheated oven and bake for 45 minutes or until peaches have softened and crust is golden brown.

Remove from oven and allow to cool slightly. Cut and serve with a scoop of vanilla ice cream.

Peach Galette

Ingredients:

Pastry:

  • 1 1/2 Cup all purpose flour
  • 1/2 Teaspoon salt
  • 9 Tablespoons unsalted butter, cut into cubes and stored in the freezer until ready to use
  • 3 To 4 Tablespoons ice water
  • 1 Egg beaten with 1 tablespoon water

Filling:

  • 2 lbs Peaches ( about 5 or 6 medium peaches ) sliced to 1/2” thick slices
  • Juice of 1 lemon
  • 1/4 Cup granulated sugar
  • 1 Tablespoon all purpose flour
  • 1/2 Teaspoon ground cinnamon
  • 1 Teaspoon pure vanilla extract
  • 1 Tablespoon unsalted butter cut into small pieces

Instructions:

Pastry:

  1. To the bowl of a food processor add the flour and salt and pulse several times to combine. Scatter the cold butter cubes into the shoot of the processor and pulse on and off until a course meal forms. Add ice water 1 tablespoon at a time pulsing after each addition until dough starts to come together. Remove dough from food processor, form a disk and wrap in plastic wrap. Store dough in the refrigerator for 20 to 30 minutes.
  2. Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.
  3. Now its time to prepare your filling. Pour the sliced peaches into a large bowl along with the juice of one lemon and toss to coat. Add the granulated sugar, flour, cinnamon and pure vanilla extract and once again toss to combine.
  4. Remove the pastry from the refrigerator and allow to sit for 10 to 15 minutes. Flour your work surface and rolling pin. Remove the pastry from the plastic wrap and place on the floured counter. Roll pastry out into a 12” circle. Place pastry on prepared baking sheet.
  5. Arrange the sliced peaches in the center of the pastry in a circular motion then top with the pieces of butter. Starting on one side and making your way around, fold the pastry over the peaches. Place the prepared galette in the refrigerator for 20 minutes.
  6. Remove the galette from the refrigerator. Brush the top of the pastry with egg wash, place in the preheated oven and bake for 45 to 50 minutes or until peaches have softened and pastry is golden brown.
  7. Remove from oven and allow to cool slightly. Serve with vanilla ice cream.
  8. Enjoy.