Summer isn’t over until the last bushel of peaches leaves the farmers market. Stone fruit like peaches, apricots, and nectarines reach their peak at the end of summer and stay on shelves until late September. This Perfect Peach Galette is the best way to enjoy peaches while they’re in season.
I always buy more peaches than I can ever eat. I get too excited and buy a basket at the farmers market or a literal crate at the grocery store (Why are they sold in crates? I’ll never know). This leaves me with extra peaches to share with friends. And the best way to enjoy peaches is in a galette served with ice cream.
The perfect peach galette is imperfect because a galette by nature is imperfect. Its rough edges make it look rustic. This peach galette is made even tastier with overripe that you may have forgotten about.
Yellow peaches are preferred over white peaches because of their beautiful color and sweeter taste. If you can only find white peaches, you may want to add more sugar to bring out their natural sweetness.
What is a galette?
A galette is like a rustic pie without all the hassle. Instead of putting the dough in a pie crust in a pan, you lay it on a baking sheet and fold the edges over.
You can use this galette recipe for any type of fruit galette throughout the seasons.
Planning ahead
You’ll need to make your dough in advance because it will need to rest in the fridge for at least two hours.
If you’re hosting a dinner party and want to serve a peach galette for dessert, make sure to make your dough before prepping anything else. I would make it the morning of my dinner party so I don’t have to worry about it later.
Serving your peach galette
There are few better dessert combinations than peaches and cream. When your peach galette comes out of the oven, serve it with a scoop of vanilla ice cream. The warm galette will melt the ice cream, so enjoy it immediately.
Peach Galette
Ingredients
For the crust
- 2 cups flour
- 1 1/2 sticks butter
- 2 tbsp sugar
- 1/4 lemon juice
- 1/4 cup ice water
- 1 egg
- Pinch of salt
For the filling
- 3-4 peaches
- 1/4 cup sugar
- 1/4 lemon juice
Instructions
Prepare the crust
- Pulse 2 cups flour, 1 1/2 sticks butter, 2 tbsp sugar, and a Pinch of salt in a food processor until it has the consistency of cotija cheese. (Most bakers say "pea sized" but I honestly don't eat peas enough to remember their size.)If you have a small food processor, you’ll need to do this in two batches.
- Transfer flour, sugar, and butter mixture to a bowl and add 1/4 cup ice water and the juice of 1/4 lemon. (Save the rest of the lemon for later.) Mix with a fork to incorporate. Transfer dough to a floured surface and knead it until combined. Don't overwork the dough.
- Form it into a circular disc about the size of your hand.
- Cover with plastic wrap and put in the fridge for at least two hours or overnight.
The filling
- Thinly slice 3-4 peaches.
- Add sliced peaches to a bowl with 1/4 cup sugar, and the juice of 1/4 lemon.
Assembling the galette
- Preheat the oven to 400 degrees.
- When the dough is ready, roll it out on a lightly floured surface with a rolling pin. It will take some elbow grease to roll out the cold disc of dough. You’ll want to roll it out as thin as a pie crust (about 1/8 of an inch). It should be thin enough to see your fingertips through the dough but not too thin that it will tear. As for the shape, it should circular but it doesn’t need to perfect.
- Transfer the dough onto a piece of parchment paper.
- Assemble the galette by fanning out the slices of peaches to create a circular design. Start from the center and work your way out, creating three rings of peaches. Leave at least an inch of space from the edge of the pie dough to the peaches.
- Fold over the dough to create a crust. You can cut off any additional dough — it doesn’t need to be perfect.
- Once you’ve created the crust, crack 1 egg into a bowl and mix the yolk and whites for an egg wash. Brush the crust of the galette with the egg wash.
- Carefully transfer the parchment paper with the galette onto a baking sheet and put the galette into the oven at 400 degrees for 30 minutes.
- Take it out of the oven once the edges of the crust are golden.
- Serve with vanilla ice cream or on its own and enjoy.
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