Peach Galette

Summertime means fresh fruit!

I’m a sucker for a big juicy peach on a hot summer day. I figured, why not merge my love for peaches, with my love for buttery pastry dough, and naturally, my love for dessert!


What do you get?

Peach Galette!

Peach Galettes are super simple to make (or any fruit galette for that matter) and they are bursting with flavor!

The trickiest part to making a galette is getting the dough right. It can be difficult to get the coarse, grainy texture that every baker truly desires. Some helpful hints include: Use a food processor to pulse the butter into the dough in fine chunks, slowly add ICE WATER, yes ice water to the dough in order to keep it COLD! Cold dough is ideal as it allows for a more flaky consistency. On that same note, chill the dough for at least 45 min-1 hr (up to 2 days).

This recipe is easy and I promise it won’t disappoint!

Peach Galette before

Be sure to not stress about how the edges look! The beauty of the galette is that it is meant to have a rustic southern charm. Plus, baking is meant to be a stress reliever-so just enjoy it!

When the galette comes out of the oven it should be light brown and smell absolutely divine! Be sure to brush the edge of the pastry with an egg wash and add some turbinado sugar to the edge to give it that picturesque look! (only if you’re into that kind of thing)!



Peach Galette

Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.

Prep time: 1 hour, 20 minutes Yield: Makes 8 servings

Cook time: 20 minutes



1 1/4 cup flour

1 1/2 teaspoons sugar
1/2 teaspoon salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour and 4 to 6 Tbsp ice water


2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices

  • 3 Tbsp sugar
    1 Tbsp flour
    1/2 teaspoon vanilla extract
  • 1 teaspoon butter
  • 1 egg
    A sprinkling of coarse sugar (optional)


Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.

Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.

Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.

Toss peaches with flour, sugar, vanilla: Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

Whisk egg: In a small bowl, whisk the egg until smooth and set aside.
Roll out dough: On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold dough edges over, brush with beaten egg: Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.


Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar if using.

Bake: Place in the oven and bake at 425°F (220°C) for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Great served with a little vanilla ice cream.

from Simply Recipes ~



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