Peach Galette Recipe
Making a Peach Galette recipe is way easier than making traditional pie. The Flaky and scrumptious pie crust, which tastes like a shortbread cookie, filled with juicy peaches mixed with cinnamon and nutmeg, will make you ask for more. This elegant French dessert is perfect with a scoop of ice cream. It’s the ideal summer dessert.
“This post is updated and was originally published in 2016.”
If you enjoy pies but hate all the work they require, I’ve got you covered. Making peach galette is the same as making peach pie, but it takes way less time. The best part is that you still get an elegant dessert that will impress your guests.
This galette recipe gives you juicy and delicious peaches, a buttery flaky crust, and an elegant-looking dessert. When you serve it with a scoop of ice cream, it becomes heavenly.
I’m not so fond of fruit desserts, but when it’s a galette recipe, I will for sure go for it. I have been baking galettes more than traditional pies because they consume less time and effort. I made Berry galette, Apple galette with caramel sauce, and pear and apple galette.
WHY YOU’LL LOVE PEACH GALETTE
- The crust: Buttery flaky crust that you can prepare with no effort. No kneading involved.
- Juicy ripe fruit: I have used fresh peaches that were in season, but you can make this galette recipe using frozen peaches.
- Easy to make: You don’t have to be a skilled baker; this recipe comes together quickly.
- No cooling time: Guess what? You can have this dessert warm with a scoop of ice cream.
WHAT IS PEACH GALETTE?
Galette is a French dessert, it refers to an open pie topped with fruits or a flat open cake, as per Wiki. It is an easier way to make a pie; there is no crimping or the use of a pie pan. The galette is baked on a baking sheet. It’s an open pie where you pile the fruits in the center and fold the edges over it. This pie can be sweet and savory!
INGREDIENT YOU’LL NEED
- All-purpose flour: We will need it to make the dough. You can use whole wheat, but the texture will be slightly different, and you may need to add a little more water.
- Cornstarch: Adding cornstarch will turn the juice from the peaches a little thicker like a sweet sauce.
- Unsalted butter: The butter will go in the crust, and in the filling, it’s best to use unsalted.
- Sugar: I have used fine white sugar in making the crust and filling; if you want to use brown sugar, use it in the filling for a hint of caramel.
- Spices: Cinnamon and nutmeg go hand in hand in this recipe, but if you can’t use nutmeg, replace it with clove powder.
- Peaches: The best are fresh sweet peaches, but you can also use frozen or canned. If you go for frozen, you can use them thawed or frozen; with the frozen, the galette will take a little longer time in the oven. When it comes to canned peaches, it really depends on the brand you use. Some are bland, but in general, even if you drain the syrup, the galette may get a soggy bottom.
HOW TO MAKE PEACH GALETTE
You can find the recipe written in detail in the recipe card below.
- Whisk it: In a bowl whisk the flour, salt, and sugar. Add the butter and rub it with flour using your hands or dough blender, or pulse in a food processor until coarse crumbs form.
- Form a disk: Add chilled water and gather the dough to form a disk.
- Refrigerate: Wrap the dough with plastic wrap and refrigerate.
- Make the filling: In a large bowl, mix all the filling ingredients well.
- Roll it out: Place parchment paper over the working surface and dust it with flour. Place the dough over it and roll it out.
- Add the filling: Pile the filling in the center and fold the edges of the pie over it. Brush the folded edges with milk.
- Bake it: In a preheated oven, bake the galette until golden in color.
PRO TIPS
- Don’t overfill the galette.
- Use fresh peaches when possible.
- You can peel the peaches if you are not fond of the chewy texture of their skin.
- When making the crust always use chilled butter.
- Gradually add water to the crust dough. Every brand of flour is different, and some take more moisture than others.
- To give a nice outer crispy texture to the pie sprinkle granulated sugar over the edges after folding and brushing with milk.
- If the crust is hard and rolling out smoothly, leave it for a minute and try to roll it again.
- Taste the peaches before using them, and if the filling is not sweet enough, add more sugar.
VARIATIONS AND SUBSTITUTIONS
- Add Blueberries: You can add blueberries over the peaches before baking the pie.
- Use whole wheat flour instead of all-purpose.
- Cinnamon in the crust: Add a little cinnamon powder to the crust dough for a warmer flavor.
FREQUENTLY ASKED QUESTIONS
Not for making a good-tasting galette recipe. It is really simple to make the crust at home, and it will taste much better.
It depends on the brand you are using. Some brands have tasteless peaches, which can ruin the whole experience, and most of the time, the bottom of the pie will get soggy.
Most people like it warm with whipped cream or ice cream. Some prefer to drizzle caramel sauce.
MORE PIES YOU’LL LOVE
HOW TO STORE THE GALETTE
You can place the galette in an airtight container and leave it on the countertop for a day.
Refrigerate: Place the pie in an airtight container and refrigerate for up to 3 days.
Freezing: Wrap the pie or the slices with plastic wrap and place in a container for up to 2 months.
To thaw: Keep it on the countertop until it reaches room temperature. Although you can microwave it, to maintain the flaky texture, it is best to heat it in the oven for a few minutes.
⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Peach Galette Recipe
Ingredients
FOR THE DOUGH
- 2 tablespoon fine white sugar
- 1 ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter cut into cubes (must be chilled)
- 3 tablespoons ice water
FOR THE FILLING
- 2 tablespoons unsalted butter
- 3 tablespoon white sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 3 large peeled or unpeeled peaches cut into slices
BRUSHING THE GALLETE
- 2 tablespoon milk
Instructions
MAKING THE DOUGH
- In a bowl, add flour, salt, and sugar and whisk well. Add the butter and using a fork or your fingertips combine the mixture until it forms coarse crumbs. You can pulse this mixture in a food processor.
- Add water gradually. Gather the dough and pat it down then gather it again to form a disk.
- Cover the dough with a plastic wrap and refrigerate for 45 minutes to an hour.
MAKING THE FILLING
- In a large bowl, add all the filling ingredients. Mix well and keep aside. The peaches will release some juices.
MAKING PEACH GALETTE:
- Cut enough parchment paper to cover your baking tray. Place that parchment paper on your working surface and dust it with flour.
- Place the dough on the parchment paper and roll it out to a 13-inch round shape. If the dough is hard, leave it for 2 minutes and try to roll it out again.
- Place the parchment paper with the dough in your baking tray. Freeze for 3 minutes or in the fridge for 6 minutes. This step is important if the butter starts melting.
- Preheat the oven to 190C/375F. The oven should be ready in 30 minutes.
- Remove dough from freezer or fridge, pile the peaches in the center of the dough or arrange it the way you like but keep it 2.5 inches away from the edges.
- If there are excess juices discard them to prevent overflowing.
- Fold the dough edges, up and over the center, do this clockwise.
- Brush the edges with milk.
- Bake the Galette for 30 to 40 minutes, or until the crust is golden brown.
Notes
- Use fresh peaches when possible.
- You can peel the peaches if you are not fond of the chewy texture of their skin.
- When making the crust always use chilled butter.
- Gradually add water to the crust dough. Every brand of flour is different, and some take more moisture than others.
- To give the pie a nice, crunchy outer texture, sprinkle granulated sugar over the edges after folding and brushing with milk.
- You can place the galette in an airtight container and leave it on the countertop for a day.
- Refrigerate: Place the pie in an airtight container and refrigerate for up to 3 days.
- Freezing: Wrap the pie or the slices with plastic wrap and place in a container for up to 2 months.
- To thaw: Keep it on the countertop until it reaches room temperature. Although you can microwave it to maintain the flaky texture, it is best to heat it in the oven for a few minutes.