The Rustic Peach Galette Recipe: A Sweet Summer Dessert Delight

Sweet summer afternoons find their perfect companion in this rustic peach galette that whispers delightful simplicity.

Juicy fruit nestles in a buttery, flaky crust that crumbles with each delectable bite.

Seasonal peaches become the star of a dessert that feels both elegant and wonderfully unpretentious.

Minimal ingredients create maximum flavor in this French-inspired pastry that looks impressive yet requires surprisingly little skill.

Imperfect edges and golden-brown surfaces promise a homemade charm that store-bought desserts cannot replicate.

Baking this galette invites you to channel your inner pastry artist with relaxed, forgiving techniques.

The final result will spark conversations and satisfy those sweet cravings with pure, unadulterated peachy goodness.

Peach Galette That’s Rustic, Juicy, and Elegant

• Whip Up Effortless Elegance: This peach galette delivers stunning visual appeal with minimal kitchen skills required, making even novice bakers feel like culinary pros.
• Celebrate Seasonal Freshness: Packed with ripe, juicy peaches, the recipe transforms simple summer fruit into a gorgeous rustic dessert that captures the essence of the season.
• Create Stress-Free Entertaining: Perfect for casual gatherings, potlucks, or family dinners, this free-form tart impresses guests without demanding complicated techniques or excessive preparation time.
• Customize with Ease: Adaptable recipe allows swapping peaches with other fruits like berries or plums, ensuring versatility and endless delicious variations to suit personal taste preferences.

Peach Galette Pantry Staples

• All-Purpose Flour: Fine white flour for the galette base.
• Salt: Enhances the flavor of the dough.
• Granulated Sugar: Adds a subtle sweetness to the crust.

• Unsalted Butter: Cold butter creates flaky layers in the pastry.
• Ice Water: Helps bind the dough together.

• Fresh Peaches: Ripe and juicy stone fruit for a sweet summer flavor.
• Granulated Sugar, Brown Sugar: Sweetens and caramelizes the peach filling.
• Cornstarch: Helps thicken the fruit juices.

• Egg, Heavy Cream: Creates a golden, shiny crust.
• Turbinado Sugar: Adds a crunchy, sparkling top to the galette.

Peach Galette Recipe Easy Baking Instructions

Step 1: Whip Up Flaky Pastry Dough

• All-purpose flour
• Salt
• Granulated sugar

Pulse these dry ingredients until they’re perfectly mixed and uniform.

Step 2: Create Buttery Crumb Texture

Drop in cold butter pieces and pulse swiftly. Watch as the mixture transforms into a crumbly, sandy consistency that looks like coarse breadcrumbs.

Step 3: Form Smooth Pastry Dough

Drizzle ice water gradually while pulsing. The dough will start to come together, forming a shaggy but cohesive mass.

Step 4: Knead and Shape Dough

Transfer dough onto a clean countertop. Gently knead a few times to create a smooth, even texture. Use your hands to shape the dough into a flat, round disc about half an inch thick.

Step 5: Chill Dough

Wrap the dough disc tightly in plastic wrap. Slide into the refrigerator and let it rest and firm up for 1-2 hours. This chilling step helps develop incredible flakiness and makes the dough easier to handle.

Step 6: Prepare Delicious Peach Filling

• Granulated sugar
• Lemon juice
• Ground cinnamon
• Vanilla extract

Step 7: Roll Out Pastry

Remove chilled dough from refrigerator. On a lightly floured surface, roll into a large, rustic circle about 1/8 inch thick.

Step 8: Assemble Galette

Arrange peach slices in the center of the dough, leaving a generous border. Gently fold edges over, creating pleats and leaving the center exposed.

Step 9: Bake Golden Galette

Brush pastry edges with egg wash. Sprinkle with raw sugar. Bake in a preheated oven until crust turns golden brown and peaches become tender and bubbling.

Step 10: Serve and Enjoy

Let galette cool slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

What Helps with Baking a Peach Galette

• Master Your Dough Texture: Ensure butter is ice-cold and cut into small cubes for flakier, more tender pastry crust.
• Prevent Soggy Bottom: Sprinkle a thin layer of ground almonds or breadcrumbs on the dough before adding peaches to absorb excess fruit juice.
• Select Perfect Peaches: Choose ripe but firm peaches that are slightly soft when gently pressed, ensuring optimal flavor and texture.
• Control Baking Moisture: Let peaches sit on paper towels after slicing to remove excess liquid, preventing a watery galette.
• Enhance Flavor Naturally: Dust galette with turbinado sugar before baking for a delightful caramelized crunch and extra sweetness.

Peach Galette Simple Tips For Keeping It Tasty

• Store leftover galette in an airtight container in the refrigerator for up to 3 days, keeping it fresh and preventing moisture buildup.
• Leave galette at room temperature for up to 2 hours if serving within the same day, ensuring optimal flavor and texture.
• Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container for up to 1 month, preserving its delicious taste.
• Warm slices in a preheated oven at 350°F for 8-10 minutes to restore the crispy crust and bring back the galette's original warmth and flakiness.

Peach Galette Side Suggestions

• Pair Riesling with Peach Perfection: A crisp, slightly sweet German white wine beautifully complements the galette's fruity essence, balancing the buttery crust with its light, refreshing notes.
• Match Lavender Honey Scoop: Top the warm galette with lavender-infused honey vanilla ice cream, creating a sophisticated flavor harmony that enhances the peach's natural sweetness and adds creamy texture.
• Create Almond Crunch Accent: Sprinkle toasted sliced almonds over the galette for a delightful nutty crunch that adds depth and contrasts wonderfully with the soft, juicy peach filling.
• Brew Chamomile Tea Companion: Serve a delicate chamomile tea alongside the galette, its gentle floral undertones providing a soothing counterpoint to the dessert's rich, buttery warmth.

Peach Galette Recipe: Rustic Style Tips

• Gluten-Free Version: Replace wheat flour with almond flour or a gluten-free blend for those with wheat sensitivities. Use cold coconut oil instead of butter to maintain the pastry's flaky texture.
• Vegan Alternative: Swap butter with cold vegan margarine or coconut oil. Use a plant-based egg wash substitute like almond milk to help seal and brown the crust edges.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar. Choose slightly underripe peaches which naturally have less sugar content for a lighter dessert.
• Dairy-Free Adaptation: Substitute butter with coconut oil or olive oil-based margarine. Ensure all ingredients are dairy-free to accommodate lactose-intolerant individuals.

FAQs

• What ingredients make the perfect pie crust?

Cold butter and ice water are key. The cold butter creates flaky layers, while ice water helps bind the dough without overworking it. Keeping ingredients cold prevents the butter from melting before baking.

• How do I know when my pie dough is the right consistency?

The dough should look like coarse crumbs before adding water, and when you press it together, it should form a smooth mass without cracking. If it’s too dry, add a little more water; if too wet, sprinkle a bit more flour.

• Can I make the pie dough ahead of time?

Absolutely! The dough can be refrigerated for 1-2 hours or even overnight. This resting time allows the gluten to relax and makes the dough easier to roll out and creates a more tender crust.

• What's the best way to handle pie dough to keep it tender?

Minimal handling is crucial. Pulse ingredients in the food processor, knead briefly just to bring the dough together, and avoid overworking. This prevents tough, dense crust and maintains those delicate, flaky layers.

Peach Galette Recipe

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• Total Time: 3 hours 15 minutes
• Yield: 8 1x

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Description

Sweet summer flavors dance deliciously in this rustic Peach Galette, showcasing ripe fruit nestled in a buttery, flaky crust. Golden edges and juicy peaches promise a simple yet elegant dessert that will enchant guests with pure seasonal charm.

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Ingredients

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Main Ingredients:

• 2.5 cups all-purpose flour
• 1 cup (2 sticks) cold butter, cut into 1/2-inch cubes
• 1/2 cup ice water

Seasoning and Sweeteners:

• 1 teaspoon salt
• 1 teaspoon granulated sugar
• Turbinado sugar, for topping

Egg Wash:

• 1 egg
• 1 tablespoon water

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Instructions

1. Blend dry ingredients in a food processor, creating a uniform base for the pastry dough.
2. Incorporate chilled butter into the mixture, processing until it transforms into a grainy, pebble-like texture.
3. Introduce ice water gradually, pulsing until the ingredients cohesively bind into a soft dough.
4. Gently transfer the dough onto a clean surface, kneading briefly to achieve a smooth, uniform consistency.
5. Flatten the dough into a compact disc approximately half an inch thick, then securely wrap in plastic film.
6. Chill the dough in the refrigerator, allowing the ingredients to rest and solidify for 1-2 hours, which enhances the pastry’s flakiness.
7. Remove the chilled dough and let it sit at room temperature for a few minutes to soften slightly, making it easier to roll.
8. Roll the dough into a free-form circular shape on a lightly floured surface, creating a rustic foundation for the galette.
9. Arrange sliced peaches in the center of the rolled dough, leaving a border around the edges for folding.
10. Carefully fold the exposed dough edges over the peaches, creating a casual, rustic border.
11. Brush the exposed pastry with egg wash to promote a golden, glossy finish during baking.
12. Bake in a preheated oven until the crust turns a rich, golden brown and the peaches become tender and slightly caramelized.

Notes

• Choose ripe but firm peaches for the best texture and flavor in your galette.
• Chill the dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
• Slice peaches thinly and evenly to promote uniform cooking and a beautiful presentation.
• Sprinkle a bit of cornstarch over the peaches to absorb excess juice and prevent a soggy bottom crust.

• Prep Time: 2 hours 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 5 g
• Sodium: 200 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 60 mg