Peach Galette is the perfect Summer dessert! Flaky and scrumptious pie crust, almost like a giant shortbread cookie, filled with juicy and seasoned fresh peaches. Elegant French dessert, delicious, and easy to prepare.
Fresh Peaches vs. Canned Peaches
Although using fresh peach in making peach galette will result in a better-tasting dessert, you can use canned peach.
If you are to use canned peach, then make sure to drain it from the syrup and rinse it with water twice. You can later follow the recipe below.
You can also use frozen peaches instead, let the peaches thaw, pat them dry and follow the recipe instruction below.
Using a sweetener in making a peach galette
You can use brown sugar, white sugar, or even sweeteners to make a peach galette. In the recipe below, I am giving you the measurement for both sugar and sweeteners.
If you want to reduce the number of calories in this galette recipe, then use a sweetener, but refrain from using it if you never developed a taste for it.
The galette crust
There are a few things that you have to care for while making the crust, and it will be a success every time.
Do not over-knead or mix the dough.
Use chilled water.
Use chilled butter.
Rub the butter with the flour properly to avoid having dry spots on the crust.
Refrigerate the dough. Refrigerating the dough makes it easier to work with when you roll it out, it also helps the crust to bake evenly.
Making Peach Galette from Scratch.
I used Steviva Blend; it combines just the right amounts of stevia and erythritol, a sugar alcohol derived by microbial fermentation, to create a truly clean, scrumptious sweetener.
This product is great in baking, and you don’t have to use much. Using Steviva Blend in baking cuts the amount of sugar used in half. It reduces calorie intake tremendously.
With the regular sugar, you will use two tablespoons of sugar in the crust, but with Steviva Blend, you will only use one tablespoon with zero calories. Making this healthy choice, you saved 96 calories and added Zero carbs to this dessert.
Adding Steviva Blend in the crust and the filling resulted in similar sweetness as when using regular sugar. I then used Nectevia Agave Nectar, which comes in a syrup form to brush the center of Peach Galette while still warm to give it a glossy look.
This post was originally published in 2017. I have updated the post's text.
Peach Galette Lighter and Flavorful
FOR THE DOUGH
- 1 tablespoon Steviva Blend or 2 tablespoon regular 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
- 1 ½ tablespoon Steviva Blend or 3 tablespoon regular 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
MAKING THE DOUGH
- In a bowl, add flour, salt, sugar whisk well. Add butter and using a fork or your fingertips combine the mixture until it forms coarse crumbs. Add water and gather to form a dough. Do not knead.
- Shape the dough into a disk, cover with plastic wrap and refrigerate for 45 minutes to an hour.
MAKING THE FILLING
- In a bowl, add all the filling ingredients. Mix well and keep aside.
MAKING PEACH GALETTE:
- Since the dough is very delicate, cut enough parchment paper to cover your baking tray. Place the parchment paper on your working surface and dust with flour.
- Place the dough on the parchment paper and roll out to 12-13-inch round shape. If the dough is hard, then keep it out for 3 minutes and then roll.
- Place the parchment paper with the dough in your baking tray. Keep in the freezer for 3 minutes or in the fridge for 6 minutes.
- Preheat oven to 190C/375F.
- 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.
- Fold the dough edges, up and to 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.