Peach galette is pure summer magic on a plate. This rustic, free-form pie is incredibly simple to make and lets the sweet, juicy peaches truly shine. It’s the perfect dessert for any occasion, from a casual backyard BBQ to a cozy night in.
Key Ingredients & Substitutions
- Peaches: Fresh ripe peaches are best. You can use frozen (thaw and drain well) in a pinch.
- Butter: Unsalted cold butter is key for flaky dough. Margarine or plant-based butter can work.
- Flour: All-purpose flour is standard. A 1:1 gluten-free baking blend can be substituted.
- Sugar: Granulated sugar for the peaches, a little for the dough. Brown sugar can be used for a deeper flavor with the peaches.
Ingredients
For the Dough:
* 1 ¼ cups all-purpose flour, plus more for dusting
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, very cold and cut into small pieces
* ¼ cup ice water, plus more if needed
For the Filling:
* 4-5 ripe medium peaches, peeled (optional) and sliced ¼-inch thick
* ¼ cup granulated sugar
* 1 tablespoon cornstarch
* ½ teaspoon vanilla extract
* Pinch of salt
* 1 tablespoon unsalted butter, melted (for brushing)
* 1 tablespoon coarse sugar or turbinado sugar (for sprinkling)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Servings: 6-8
- Tools Needed: Mixing bowls, rolling pin, baking sheet, parchment paper.
Step-by-Step Instructions
1. Make the Dough
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Don’t overmix! Form into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Prepare the Peaches
While the dough chills, gently combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, and a pinch of salt in a medium bowl. Toss gently to coat. The cornstarch helps thicken the peach juices, preventing a soggy galette.
3. Roll Out the Dough
On a lightly floured surface, roll the chilled dough into a rough 12-14 inch circle, about ⅛-inch thick. Don’t worry if it’s not a perfect circle – the rustic look is part of a galette’s charm! Carefully transfer the dough to a baking sheet lined with parchment paper.
4. Assemble the Galette
Arrange the peach slices in the center of the dough, leaving a 2-inch border all around. You can overlap them slightly in a decorative pattern or just pile them up. Gently fold the edges of the dough over the peaches, pleating the dough as you go to create a rustic border.
5. Bake Your Peach Galette
Brush the folded edges of the dough with the melted butter and sprinkle generously with coarse sugar. This creates a beautiful golden crust. Bake in a preheated oven at 400°F (200°C) for 50-60 minutes, or until the crust is golden brown and the peach filling is bubbly and tender.
6. Cool and Serve
Let the peach galette cool on the baking sheet for at least 15-20 minutes before slicing and serving. This allows the filling to set up nicely. Enjoy warm or at room temperature, perhaps with a scoop of vanilla ice cream.
Storage Instructions
Store leftover peach galette loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices in a toaster oven or microwave for a few seconds if desired, but it’s also delicious cold.
Frequently Asked Questions (FAQ)
Q: Can I use frozen peaches for this peach galette recipe?
A: Yes, thaw them completely and drain any excess liquid before using to prevent a watery filling.
Q: Do I have to peel the peaches?
A: No, it’s optional! Many people prefer to leave the skin on for extra texture and nutrients.
Q: My dough is too sticky. What should I do?
A: Add a tiny bit more flour, a teaspoon at a time, until it’s manageable. Avoid adding too much.
Q: How do I know when the galette is done baking?
A: The crust will be deep golden brown, and the peach filling will be bubbling vigorously in the center.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough and store it in the refrigerator for up to 2 days, or freeze it for up to 2 months. Thaw in the fridge before rolling.
Q: Can I add other spices to the peach filling?
A: Yes, a pinch of cinnamon or cardamom would complement the peaches beautifully.