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A homemade peach galette brings out the sweetness of ripe peaches in a rustic pastry that looks as beautiful as it tastes. This is the dessert I rely on for summer dinners and family celebrations because it never fails to impress yet feels wonderfully unfussy. Warm from the oven and served with melting vanilla ice cream, it instantly takes me back to sun-filled afternoons in my grandma’s kitchen.
I fell in love with making galettes for their forgiving nature. No one expects them to look perfect and that just adds to the charm. The first time I baked this for a picnic, it vanished before I even set out the plates.
Ingredients
- All-purpose flour: provides the structure for a tender yet sturdy crust. For best texture measure by spooning the flour into the cup then leveling it off
- Granulated sugar: sweetens both the dough and filling in balance with the fruit
- Fine sea salt: enhances flavor and brings out the buttery notes in the crust
- Unsalted butter: is used cold for the flakiest pastry possible. Always choose a high-quality butter for rich flavor
- Ice water: pulls the dough together and keeps it chilly so you get crisp layers in the bake
- Egg wash: gives the crust a golden sheen and helps coarse sugar stick for a crunchy finish
- Coarse sugar: adds a sparkling finish and texture after baking
- Fresh peaches: are the star pick ones that give slightly to gentle pressure but are not mushy for easier slicing and best flavor
- Ground cinnamon: brings gentle warmth and depth to the filling
- Vanilla extract: lifts the fruit with a floral sweetness
- A touch of butter: on top enriches the finished galette and creates luscious syrup as the peaches cook
For flour and fruit go for the freshest you can find. I love supporting local orchards in peach season—the flavor difference is huge.
Step-by-Step Instructions
- Make the Dough:
- Combine flour sugar and salt in a food processor or stand mixer. Pulse or mix until evenly blended. Add cold butter cut into cubes and pulse or blend until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Gradually add ice water one tablespoon at a time pulsing or stirring just until the dough comes together if you pinch it. Gently press into a disk dust with flour and wrap tightly. Refrigerate at least one hour this chills the butter for flakiness
- Prepare the Filling:
- Slice peaches to about half an inch thick. In a bowl stir together sugar flour and cinnamon. Combine this dry mixture with the peaches and mix gently so the slices are just coated. Add vanilla and toss carefully being mindful not to crush the peaches. Rest a few minutes so the sugar draws out some juices
- Roll and Fill the Dough:
- On a lightly floured parchment sheet roll the chilled dough into a rough circle about twelve inches wide. Do not worry about perfection rustic edges are part of the appeal. Transfer dough and parchment to your baking sheet. Layer the peach slices in a spiral pattern starting from the outside edge and working inward leaving a two inch border. Discard excess juice to avoid soggy pastry. Dot peaches with small butter pieces
- Shape the Galette:
- Fold the border of dough over the fruit pleating as you go and gently pressing any cracks or tears together. This helps keep the juices inside. Brush the crust generously with beaten egg to ensure a glossy finish then sprinkle coarse sugar over the egg wash for crunch
- Bake and Serve:
- Bake at four hundred twenty five degrees Fahrenheit for twenty five to thirty minutes. Check that the crust is deeply golden and the juices have thickened. Let the galette cool for fifteen minutes so the filling sets slightly before slicing. Serve with vanilla ice cream if desired and enjoy the warm fruit notes
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One of my fondest summer memories is baking this galette with my little niece who could not wait for it to cool. She would sneak the sugared crust right off the edges every time and I secretly loved that we shared that sweet moment together.
Storage Tips
Peach galette is best the day it is made for the ultimate flaky crust but leftovers keep beautifully. Cover loosely with foil and store at room temperature for up to one day or in the fridge for up to three days. Warm slices briefly in the oven for a crisp finish before serving again.
Ingredient Substitutions
No peaches on hand Try nectarines plums or even tart apples. If you are out of vanilla almond extract is a wonderful swap that brings out the flavor of stone fruits. Whole wheat flour can be used for half the amount of flour for a nuttier crust.
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Serving Suggestions
Pair peach galette with vanilla bean ice cream softly whipped cream or a dollop of Greek yogurt for breakfast. A dusting of powdered sugar or some sliced toasted almonds add a finishing touch that feels elevated for guests.
Cultural and Historical Context
Galettes have deep roots in French countryside baking traditions where simple ingredients shine and precision can take a back seat. These freeform tarts are beloved for their homey appearance and straightforward method which makes them accessible even for novice bakers. For me baking a galette always feels like embracing the relaxed joy of rustic cooking.
Frequently Asked Questions
- → How do I keep my galette crust flaky?
Use very cold butter and handle the dough minimally for a tender, flaky result. Chill before baking for best texture.
- → Can I use other fruits instead of peaches?
Yes, you can substitute with apples, berries, or plums, adjusting the sugar and thickener to fit each fruit’s juiciness.
- → How do I prevent the galette from leaking?
Drain excess peach juice before filling and ensure the edges are tightly sealed to keep the juices inside the crust.
- → What is the best way to serve this galette?
Slice and serve the galette slightly warm, ideally topped with vanilla ice cream or a dusting of powdered sugar.
- → Can I make the dough ahead of time?
Absolutely. The dough can be made and refrigerated for up to three days before rolling and assembling the galette.