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This peach galette has become my absolute favorite way to showcase summer's most perfect peaches when I want something that looks impressive but doesn't require the precision of a traditional pie. I started making this during one of those weeks when my neighbor's peach tree was loaded with ripe fruit and I needed something that could handle slightly imperfect peaches while still creating a stunning dessert. The first time I made it, I was amazed at how that rustic, free-form shape actually made it more beautiful than any perfectly crimped pie crust could be. Now it's become my go-to summer dessert when I want to impress guests without spending hours fussing over complicated techniques.
The secret to this galette's success is that buttery, flaky crust that stays crisp even with all those juicy peaches on top. My husband always says this tastes better than any peach pie I've ever made, and I love how it comes together so quickly when friends drop by unexpectedly. Even my mother-in-law, who's pretty particular about her desserts, asks me to make this every time she visits during peach season.
Ingredients You'll Need
- All-purpose flour (1 1/4 cups): provides structure for that perfect flaky crust
- Granulated sugar (1 tablespoon): adds subtle sweetness to the dough
- Salt (1/2 teaspoon): enhances flavor and balances the sweetness
- Cold unsalted butter (6 tablespoons, cubed): creates those flaky layers when it melts during baking
- Ice water (4-6 tablespoons): brings the dough together without warming the butter
- Fresh peaches (5-6 medium, sliced): ripe but not mushy, no need to peel them
- All-purpose flour (2 tablespoons): thickens the fruit juices to prevent soggy crust
- Granulated sugar (1/3 cup): sweetens the peaches and helps create syrup
- Ground cinnamon (1/2 teaspoon): adds warmth and classic fruit dessert flavor
- Pure vanilla extract (1/2 teaspoon): enhances the peach flavor beautifully
- Unsalted butter (2 tablespoons, cubed): dots the filling for richness and glossy juices
- Large egg (1, beaten): for brushing the crust to create golden color
- Turbinado sugar (1 tablespoon): creates a crunchy, sparkling crust
Step-by-Step Instructions
- Make the perfect flaky pastry dough.
- In a food processor, pulse flour, sugar, and salt until combined. Add cold butter cubes and pulse until mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Add ice water 1 tablespoon at a time, pulsing briefly after each addition, until dough just holds together when pinched. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare your peaches and workspace.
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. In a small bowl, whisk together flour, sugar, and cinnamon for the filling. Slice peaches into 1/4-inch thick wedges and place in a medium bowl. Toss with the flour mixture and vanilla until evenly coated.
- Roll out the dough to rustic perfection.
- On a lightly floured surface or parchment paper, roll the chilled dough into a roughly 12-inch circle. Don't worry about perfect edges - rustic is the goal here. Transfer the parchment with dough to your prepared baking sheet and refrigerate while you finish preparing the filling.
- Arrange the peaches in beautiful layers.
- Remove the dough from refrigerator and arrange the seasoned peach slices in overlapping circles over the dough, leaving about a 2-inch border all around. Start from the outside and work inward, creating an attractive pattern. Dot the peaches with small pieces of butter for extra richness.
- Fold and seal the rustic edges.
- Gently fold the border of dough up and over the edges of the peaches, overlapping and pinching the dough where it meets to create pleats. The center should remain open, showing off those beautiful peaches. Don't worry about making it perfect - rustic charm is what makes galettes special.
- Finish and bake to golden perfection.
- Brush the exposed crust with beaten egg and sprinkle with turbinado sugar for that bakery-style finish. Bake for 25-30 minutes until the crust is golden brown and the peach juices are bubbling and syrupy. Let cool for at least 15 minutes before slicing to allow the juices to set.
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Choosing the Perfect Peaches
Look for peaches that give slightly when gently pressed but aren't mushy. They should smell fragrant and peachy at the stem end. Avoid peaches with green undertones, as they won't ripen properly or develop good flavor.
Getting the Dough Consistency Right
The key to flaky pastry is keeping the butter cold and not overworking the dough. You should still see small pieces of butter in the mixture - these create steam pockets that make the crust flaky. Add ice water gradually until the dough just holds together.
Creating Beautiful Rustic Folds
Don't stress about making the edges perfect. The charm of a galette lies in its rustic, homemade appearance. Overlap the dough as you fold it up, creating natural pleats that help contain the juices while looking beautifully imperfect.
Preventing a Soggy Bottom
The flour mixed with the peaches helps absorb excess juices, while the high oven temperature ensures the bottom crust sets quickly. Make sure your dough is properly chilled before baking to prevent the butter from melting too quickly.
Storage and Serving Tips
This galette is best served the day it's made, either warm or at room temperature. Leftovers keep covered at room temperature for up to 2 days. Serve with vanilla ice cream or lightly sweetened whipped cream for the ultimate summer dessert experience.
I learned that trying to make the edges too perfect actually works against the rustic charm that makes galettes so appealing. Embracing those imperfect pleats and folds creates something that looks both effortless and elegant. My teenage daughter, who usually avoids helping in the kitchen, actually enjoys making these because there's no pressure to make them look perfect.
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This peach galette has become one of those recipes that makes summer feel special and worth celebrating. The combination of buttery, flaky crust with those perfectly spiced, juicy peaches creates something that feels both rustic and elegant. It's the kind of dessert that makes people slow down and savor each bite, especially when served with a scoop of vanilla ice cream that melts slightly into those warm, syrupy peaches.
Frequently Asked Questions
- → Can I use frozen peaches instead of fresh?
- Yes, but thaw and drain them first to remove excess water. Fresh peaches work best for texture and flavor.
- → How do I know when the galette is done baking?
- The crust should be golden brown and the peach juices should look thick and bubbly, usually 25-30 minutes.
- → Can I make the dough ahead of time?
- Absolutely! You can make the dough up to 3 days ahead and keep it wrapped in the fridge.
- → What if my peaches are too ripe?
- Very soft peaches can make the galette watery. Choose peaches that are ripe but still firm to the touch.
- → How should I store leftover galette?
- Cover and refrigerate for up to 3 days. You can reheat individual slices in the oven to crisp up the crust.
- → Can I substitute the butter in the crust?
- Cold butter is key for a flaky crust. You could try cold vegan butter, but the texture may be different.