Peach Galette Recipe

Baked peach galette on parchment paper with one slice pulled out and held above on a knife.

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Our Peach Galette recipe is the ultimate summer dessert, with sweet, juicy peaches wrapped in a buttery golden crust. Easy to make with simple ingredients, it’s a rustic yet elegant way to enjoy fresh peaches at their best.

Prep Time1 15

Course: Dessert, Food, Recipes, Snack

Cuisine: American

Servings:

Calories: 232kcal

Author: Kelly Stilwell

Equipment

Food processor
Pairing Knife
Measuring Cups and Spoons
Large bowl
Medium bowl
Cutting Board
Large Knife
Wooden Spoon or rubber spatula

Ingredients

For the Dough

10 tablespoons very cold frozen unsalted butter
1-1/2 cups all-purpose flour plus more for rolling
1/2 tsp kosher salt
4-6 Tbsp ice water

For the Filling

3 cups about 4-5 medium peaches, sliced
1/4 cup packed light brown sugar
Juice of half a lemon
1 1/2 tsp vanilla extract
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp kosher salt

For the Topping

1 large egg yolk
1 tbsp milk
1-2 Tbsp organic cane sugar
1 Tbsp apricot or peach jelly

Instructions

To Make The Dough

Place the butter in the freezer for at least ten minutes or until ready to use.
10 tablespoons very cold
Pulse together the flour, butter, and salt in a food processor.
1-1/2 cups all-purpose flour, 1/2 tsp kosher salt
Add a tablespoon of ice water (without the ice) to the processor and pulse twice or run on low.
4-6 Tbsp ice water
Add 4-5 tablespoons of water, the dough is ready when it appears crumbly. It should hold together between two fingers.
Turn the dough out onto a clean and lightly flour-dusted work area.
Form a round, flat disk, work quickly and be careful not to overwork the dough.
Wrap the disk tightly in plastic wrap.
Refrigerate the dough for at least an hour prior to rolling it out.
Remove the dough from the fridge and allow it to rest at room temperature for 5-7 minutes to warm slightly and become pliable.
Preheat the oven to 375℉ and line a large sheet pan with parchment, then set aside.
Place the dough in the center of a clean, lightly floured work surface.
Using a rolling pin, start in the center of the disk and roll outwards, with firm but gentle pressure.
Turn the dough and continue rolling towards the edges.
If it sticks, sprinkle a little flour on top or bottom as you work. Do not let it stick to the counter.
Continue rolling and turning until the dough is about 11-12 inches in diameter and about 1/8-inch thick.
It will be thin. But it should not be paper-thin. Make sure to feel the top of the dough to ensure it’s the same thickness across the entire thing.
Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. (I folded the dough over the rolling pin and moved it easily).
Place in the fridge while you prepare the filling.

To Make The Peach Filling

In a large mixing bowl, stir together the peaches, brown sugar, lemon, vanilla, cornstarch, salt, cinnamon, and ginger until fully coated.
3 cups about 4-5 medium peaches, sliced, 1/4 cup packed light brown sugar, Juice of half a lemon, 1 1/2 tsp vanilla extract, 1 Tbsp cornstarch, 1/2 tsp ground cinnamon, 1/8 tsp ground ginger, 1/8 tsp kosher salt
Remove the dough from the fridge.
Spoon the peach filling onto the center of the pie pastry, in a decorative spiral pattern (flat layer), leaving about two inches around the edge.
Fold the pastry over the peaches, overlapping the dough as needed.
Brush the pastry with the egg wash and generously sprinkle with the cane sugar. (You should use all of it)
1 large egg yolk, 1 tbsp milk, 1-2 Tbsp organic cane sugar
Bake for 40-50 minutes, until the pastry is golden and the peach juices begin to bubble.
Remove from the oven and allow to cool to room temperature on a baking rack until set.

To Add The Topping

While still warm, carefully brush the top of the peaches with the apricot or peach jelly to lightly glaze. If the jelly is too firm you can warm it slightly in the microwave before brushing.
1 Tbsp apricot or peach jelly

Notes

Use peaches that are ripe but still firm. Overripe peaches release too much juice and can make the crust soggy.
Slice peaches evenly. Too thin and they’ll shrivel as they bake, too thick and they may stay firm in the center.
Keep the dough cold as you work. If it cracks while rolling, let it rest at room temperature a few minutes before trying again.
Don’t over-handle the pastry. Warm hands or too much kneading can cause the butter to melt and prevent a flaky crust.
Watch the crust as it bakes. If it browns before the filling is ready, cover the edges loosely with aluminum foil.
The amount of ice water needed for the dough depends on climate and humidity. Add just enough for the flour to hold together when pinched.
You can store leftover peach galette in the refrigerator, covered, for up to 3 days. For longer storage, wrap cooled slices in plastic wrap and foil, then freeze for up to 2 months. Reheat straight from frozen in a 350°F oven until warmed through.

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