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This peach galette is a beautiful, rustic dessert that showcases ripe peaches’ natural sweetness. With a flaky pie crust and a juicy peach filling, it is a wonderful way to enjoy the flavors of summer. The galette’s simplicity makes it an easy yet impressive treat, perfect for a dinner party or a casual weekend dessert.
The Chemistry of Peach Galette
The secret to a perfect flaky pie crust lies in the careful handling of the ingredients. Cold butter is essential because it melts during baking, creating steam that results in flakiness. The addition of ice water helps to keep the butter solid until it’s time to bake. Meanwhile, the cornstarch in the peach filling thickens the juices from the sliced peaches, ensuring that the crust stays crisp and doesn’t become a soggy bottom. The egg wash on the crust helps achieve that golden brown color and adds a slight shine, making the galette as beautiful as it is delicious.
What is in a peach galette?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Ice Water
Helps bind the ingredients together while keeping the butter cold.
Fresh Peaches
Provide natural sweetness and juiciness.
Cornstarch
Helps create a crumbly tender texture to toppings. Softens cookies, brownies and cakes. And it can also thicken sauces and fillings.
Lemon Juice
Adds brightness and balances the sweetness.
Turbinado Sugar
Adds a crunchy, caramelized finish.
Egg Wash
A mixture of egg whites and milk that gives the crust a golden brown finish.
How do you make a peach galette?
- Prepare the crust. In a large bowl, mix the all-purpose flour, granulated sugar, and fine sea salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divid the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the filling. Preheat your oven to 375 degrees. Combine thinly sliced peaches, granulated sugar, cornstarch, and lemon juice in a medium bowl. Stir until the peaches are well-coated.
- Assemble the galette. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer the dough to a rimmed baking sheet lined with parchment paper. Pour the peach filling into the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the filling, pleating as you go.
- Add the topping. Brush the edges of the dough with the egg wash and sprinkle with turbinado sugar for a golden brown finish.
- Bake the galette in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbly. Remove from the oven and let it cool on the sheet pan for 30 minutes before slicing.
How to Store a Galette
Store any leftovers in an airtight container at room temperature for up to two days. The galette is best served warm, so reheat slices in a low oven before serving.
The galette dough can be made ahead and stored in the fridge for up to two days or in the freezer for up to a month. Thaw in the refrigerator overnight before using.
Serving Suggestions
Serve this peach galette as a delicious dessert at your next dinner party. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of honey for added sweetness. The flaky crust and juicy peaches make this galette a standout dessert that will impress.
Fun Fact
Galettes are a type of rustic dessert that originated in France. They’re often filled with fresh fruit and can be made with either sweet or savory fillings. The beauty of a galette lies in its simplicity and the way it showcases the natural flavors of its ingredients.
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Why make a peach galette?
This peach galette is best enjoyed during peach season when ripe peaches are at their peak. It’s an ideal dessert for summer gatherings, dinner parties, or simply as a sweet treat to enjoy with family and friends. The combination of flaky pastry and juicy peaches makes it the perfect way to celebrate the flavors of summer.
This is an easy peach galette recipe that doesn’t require the precision of a traditional pie. The freeform nature of the galette allows you to create a rustic peach galette with a flaky crust that perfectly cradles the juicy peaches. This recipe is versatile, allowing you to substitute with other stone fruits like apricots or nectarines. Plus, the combination of sweet peaches and a buttery crust is simply irresistible.
FAQs
Can I use puff pastry instead of pie dough?
Yes, you can use puff pastry for a lighter, crispier crust. However, using pie dough will give you a more traditional flaky crust with a richer flavor.
How do I prevent the galette from becoming soggy?
To prevent a soggy crust, make sure your chopped peaches are well-drained. Also, baking on a rimmed baking sheet lined with parchment paper helps absorb excess moisture.
Can I make the dough ahead of time?
Absolutely! The galette dough can be made ahead of time and stored in the fridge for up to two days. Just wrap it tightly in plastic wrap.
What’s the best way to serve a peach galette?
Serve your peach galette warm with a scoop of vanilla ice cream. The combination of the warm galette and the cold ice cream is unbeatable.
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Peach Galette
Ingredients
Crust
- 2 1/2 cups all-purpose Flour
- 1 cup unsalted Butter
- 1 tsp fine sea salt
- 1 tsp granulated sugar
- 8 tbsp ice water
- 1 tsp milk
- 1 egg white
Filling
- 3 cups thinly sliced peaches
- 1 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 cup turbinado sugar
Instructions
Crust
- Mix flour, sugar, salt in a bowl. Cut in cold butter. Break up butter and slowly add cold water. Divide into two discs, wrap in plastic wrap, and place in fridge for 30 minutes.
Filling
- Preheat the oven to 375 degrees
- In a large bowl, combine peaches, sugar, cornstarch, and lemon juice. Stir until the fruit is covered and the ingredients are combined.
- Remove one disc of dough from the fridge and roll it out into a large circle. Place it on a cookie sheet lined with a parchment paper.
- Pour the filling in the center and fold up the edges of the crust on top of the filling. Leave a large circle of exposed filling in the center of the galette.
- Whisk the egg wash (egg white & milk) and paint on the outside edges of the galette. Sprinkle the outer edge crust of the galette with the turbinado sugar.
- Place in the preheated oven and bake for 30 minutes.
- Remove and allow it to cool for 30 minutes to an hour before slicing.
- Serve with a large scoop of vanilla bean ice cream.
Nutrition
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