Peach Galette

This Homemade Peach Galette is made with a warm, golden crust that’s both buttery and flaky and filled with juicy, sweetened, sun-ripened peaches and baked until perfection. This is the perfect summer dessert recipe!

Oh it is peach season and that just makes me happy. I want to make every single dessert imaginable highlighting fresh peaches. There’s such a difference between a ripe, in-season peach and a peach out of season. It is perfectly juicy and sweet.

I love making galettes because they are so much easier than a pie. They are meant to look imperfect and rustic and there’s such beauty in that.

It all starts with a buttery pie crust recipe and filled with a homemade peach filling and baked until golden, buttery, and flaky. Then it is served with vanilla bean ice cream for the perfect summer dessert.

What is a Galette?

A galette is typically round and flat, with the edges of the dough folded up and over the filling to create a rustic, crimped edge. The center of the galette remains exposed, showcasing the filling.

Dough: The dough for a galette is usually a pie dough. The dough is rolled out into a large circle before the filling is added.

Filling: The filling can be sweet or savory. Common sweet fillings include fruits like apples, peaches, berries, and often combined with sugar and spices.

Preparation: After the filling is placed in the center of the rolled-out dough, the edges are folded up and over the filling, leaving the center open. This free-form technique gives the galette its characteristic rustic look.

This can also be referred to as a Peach Crostada. The term “crostata” is Italian and also refers to a type of free-form tart. It’s similar to the French galette but rooted in Italian culinary traditions.

I have shared several galette recipes on Modern Honey — Fresh Blackberry Galette and Cherry Galette recipes with buttery pie crust.

Ingredients:

• Fresh Peaches
• Sugar
• Cornstarch
• Vanilla Extract
• Egg and Egg White
• Butter
• Flour
• Salt
• Buttermilk or Water
• Jam

How to make a Peach Galette:

Making the Dough:

1. Combine Dry Ingredients: In a large bowl or food processor, mix the flour, and salt.
2. Cut in Butter: Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. If you are using a food processor, pulse until you see coarse crumbs.
3. Add Ice Wateror Buttermilk: Gradually add ice water or cold buttermilk, 1 tablespoon at a time, until the dough comes together. It should be moist but not sticky.
4. Chill the Dough(OPTIONAL): Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Preparing the Filling:

1. Slice the Peaches: Peel (if desired) and slice the peaches.
2. Mix the Filling: In a large bowl, combine the sliced peaches, sugar, cornstarch, and vanilla extract. Toss gently to coat.

Assembling the Galette:

1. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle.
2. Transfer to Baking Sheet: Carefully transfer the dough to a parchment-lined baking sheet. Optional: Brush with 1 egg white to help the crust from becoming soggy.
3. Add the Filling: Arrange the peach slices (leave the liquid behind) in the center of the dough, leaving a 2-inch border around the edges.
4. Fold the Edges: Fold the edges of the dough over the peaches, overlapping as needed and pressing gently to seal.
5. Brush and Sprinkle: Brush the dough edges with the beaten egg and sprinkle with coarse sugar.

Baking:

1. Bake: Preheat your oven to 375°. Bake the galette for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
2. Cool: Let the galette cool on the baking sheet for about 10 minutes.

Optional Finish:

14. Brush with Jam: For a glossy finish, warm the apricot or peach jam in the microwave until it’s smooth and brush it over the peaches while the galette is still warm.

Tips for making the Best Galette:

• Keep Ingredients Cold: Ensure your butter and water are cold to create a flaky crust.
• Don’t Overwork the Dough: Mix just until the dough comes together to prevent a tough crust.
• Taste Your Peaches: Adjust the sugar in the filling based on the sweetness of your peaches.
• Prevent Soggy Bottoms: Tossing the peaches with cornstarch helps thicken the juices, preventing a soggy crust. Also, brushing the inner crust with egg white before adding the filling creates a layer between the filling and the crust.
• Egg Wash for Shine: An egg wash not only adds color but also a beautiful sheen to the crust.
• Jam for Sweetness and Sheen: Brushing with jam adds a lovely glossy finish and enhances the fruit’s flavor, giving the galette a gourmet look.

FAQ’s:

How to keep a galette from getting a soggy bottom:

Brush the pie crust with egg white. Coating the inside of the galette crust with egg white before adding the filling is a reliable technique to avoid a soggy bottom. The egg white forms a barrier that keeps excess moisture from seeping into the crust.

How do I store the galette?

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven for a few minutes to crisp up the crust.

Should I peel the peaches for the galette?

Peeling is optional. The skins soften during baking, but if you prefer a smoother texture, you can peel them.

Can I use frozen or canned peaches?

Yes, but make sure to thaw and drain them well to avoid excess moisture that could make the crust soggy.

Peach Dessert Recipes:

Peach Crisp

Peach Cobbler

Texas Style Peach Cobbler

Peach Dump Cake

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Peach Galette

By: Modern Honey® – www.modernhoney.com This Homemade Peach Galette is made with a warm, golden crust that's both buttery and flaky and filled with juicy, sweetened, sun-ripened peaches and baked until perfection. This is the perfect summer dessert recipe! Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Servings: 8

Ingredients

Butter Pie Crust:

• 3/4 cup (12 Tablespoons) Cold Butter (cut into cubes)
• 1 3/4 cup + 1 Tablespoon Flour
• 1/2 teaspoon Salt (if using salted butter, reduce salt to 1/4 tsp)
• 1/4 cup Cold Water or Buttermilk

Peach Filling:

• 1 1/4 lbs. Peaches
• 1/3 cup Sugar (or more to taste)
• 1 Tablespoon Cornstarch
• 1/2 teaspoon Vanilla Extract

For Topping:

• 1 large Egg (to brush on top)
• 2 Tablespoons Apricot Jam (or favorite flavor)

Instructions

PIE DOUGH:

1. In a large bowl or food processor, mix the flour, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. If you are using a food processor, pulse until you see coarse crumbs.
2. Add Ice Wateror Buttermilk: Gradually add ice water or cold buttermilk, 1 tablespoon at a time, until the dough comes together. It should be moist but not sticky.
3. Chill the Dough(OPTIONAL): Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

PEACH FILLING:

1. Slice the Peaches: Peel (if desired) and slice the peaches. In a large bowl, combine the sliced peaches, sugar, cornstarch, and vanilla extract. Toss gently to coat.

ASSEMBLING THE GALETTE:

1. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a parchment-lined baking sheet. Optional: Brush with 1 egg white to help the crust from becoming soggy. Set aside the egg yolk for brushing onto the crust later. Add any extra egg white not used to the bowl with the egg yolk.
2. Add the Filling: Arrange the peach slices (leave the liquid behind) in the center of the dough, leaving a 2-inch border around the edges. Fold the Edges: Fold the edges of the dough over the peaches, overlapping as needed and pressing gently to seal.
3. Brush and Sprinkle: Brush the dough edges with the beaten egg yolk and sprinkle with coarse sugar.
4. Preheat your oven to 375°. Bake the galette for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Let the galette cool on the baking sheet for about 10 minutes.
5. Brush with Jam: For a glossy finish, warm the apricot or peach jam in the microwave until it’s smooth and brush it over the peaches while the galette is still warm.
6. Serve with vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven for a few minutes to crisp up the crust.

Notes

Read the FAQ’s in the recipe post for answers to the most frequently asked questions. Should I peel the peaches? Peeling is optional. The skins soften during baking, but if you prefer a smoother texture, you can peel them.

Nutrition

Calories: 429kcal
Carbohydrates: 57g
Protein: 7g
Fat: 19g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 1g
Cholesterol: 71mg
Sodium: 308mg
Potassium: 158mg
Fiber: 3g
Sugar: 14g
Vitamin A: 819IU
Vitamin C: 3mg
Calcium: 20mg
Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: DessertCuisine: FrenchServings: 8
Calories: 429Keyword: peach crostada, peach galette, peach tart