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Peach Galette

A sweet galette with ripe peaches
Course: Dessert
Cuisine: American
Keyword: dessert, fruit, fruit galette, galette, peach, peach galette, peaches
Servings: 8 servings

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.