Easy Peach Galette Recipe (Print Version)
# Ingredients:
→ Pastry Crust
01 -
1⅓ cups all-purpose flour (spoon and level for accuracy)
02 -
1 tablespoon granulated sugar
03 -
½ teaspoon fine sea salt
04 -
8 tablespoons unsalted butter, kept very cold
05 -
6 tablespoons ice-cold water (adjust as needed)
06 -
1 large egg, lightly beaten for brushing
07 -
1 tablespoon coarse sugar for sprinkling
→ Fresh Peach Filling
08 -
1 pound fresh peaches (about 3-4 medium-sized, not overly soft)
09 -
¼ cup granulated sugar
10 -
1 tablespoon all-purpose flour
11 -
½ teaspoon ground cinnamon
12 -
½ teaspoon pure vanilla extract
13 -
½ tablespoon unsalted butter, diced into tiny pieces
# Instructions:
01 -
Using a food processor fitted with the metal blade, combine flour, sugar, and salt with a few quick pulses. Cut your chilled butter into small half-inch cubes and add to the processor. Pulse 8-10 times until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water one tablespoon at a time, pulsing between additions, until the dough just starts to come together in clumps.
02 -
Gently gather the dough and shape it into a flat disk without overworking it. Lightly dust all surfaces with flour, wrap tightly in plastic wrap, and refrigerate for at least one hour (can be made up to 3 days ahead).
03 -
Preheat your oven to 425°F. On a floured sheet of parchment paper, roll the chilled dough into a rustic 12-inch circle - don't worry about making it perfectly round! Transfer the parchment and dough to a rimmed baking sheet and pop it back in the fridge while you prepare the peaches.
04 -
In a small bowl, whisk together the granulated sugar, flour, and cinnamon. Slice your peaches into half-inch thick wedges and place in a medium bowl. Sprinkle the sugar mixture over the peaches, add vanilla, and gently fold everything together with a spatula until the fruit is evenly coated.
05 -
Remove the dough from the fridge and arrange the seasoned peach slices in an overlapping circular pattern, starting from the outer edge and working inward, leaving about 2 inches of dough border all around. Discard any excess juices to prevent overflow. Scatter the tiny butter pieces over the peaches, then fold the dough border up and over the fruit, pleating and pinching the edges as you go to create a rustic rim.
06 -
Brush the folded crust with beaten egg and sprinkle generously with coarse sugar for a beautiful golden finish. Bake for 25-30 minutes until the pastry is deeply golden and the peach juices are bubbling and syrupy. Don't worry if some juices escape - that's part of the rustic charm! Let cool for 15 minutes before slicing and serving.
# Notes:
01 -
This galette is absolutely divine when served warm with a generous scoop of vanilla ice cream
02 -
Choose peaches that are ripe but still firm to prevent the galette from becoming too watery
03 -
The dough can be made up to 3 days in advance and kept refrigerated
04 -
Don't worry about making a perfect circle - the rustic, free-form shape is part of this dessert's charm