Peach Galette

This homemade Peach Galette is so much easier to make than pie, made with an easy to make buttery, flaky crust and juicy, ripe, in season peaches. Top with my raspberry whipped cream or vanilla ice cream and get excited to enjoy this impressive yet simple to make summery dessert!

Course Dessert

Prep Time 20

Cook Time 35

Total Time 55

Servings slices

Calories 493kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the dough

1 1/2 cups all-purpose flour
1 Tbsp. granulated sugar
3/4 tsp. salt
12 Tbsp. unsalted butter, cold
4-5 Tbsp. ice cold water

For the peaches

4 yellow peaches, ripe, sliced 1/2" thick
1/4 cup brown sugar*
1/4 cup granulated sugar*
1 Tbsp. cornstarch
1 tsp. kosher salt
1 Tbsp. lemon zest (or just the zest from 1 lemon)
1 tsp. lemon juice
1 tsp. vanilla extract
1 Tbsp. heavy cream
1 large egg
coarse sugar (turbinado or demerara)
vanilla ice cream, for serving

For the raspberry whipped cream

1 cup freeze dried raspberries
1/4 cup granulated sugar
1 3/4 cup heavy cream

US Customary - Metric

Instructions

Line a rimmed baking sheet with parchment paper. Set aside.
Make the crust: in a food processor with the blade attachment, pulse together the flour, sugar and salt a few times until combined. Add in the cold, cubed butter and pulse again until butter pieces are the size of peas, ~ 7-8 times. Slowly stream in the cold water, just enough for the dough to come together in a shaggy dough.
1 1/2 cups all-purpose flour, 1 Tbsp. granulated sugar, 3/4 tsp. salt, 12 Tbsp. unsalted butter, cold, 4-5 Tbsp. ice cold water
Transfer the dough onto a lightly floured clean surface and gently knead the dough until it comes together into a disk. You don't want to overwork the dough here, just work it enough until it comes together. Wrap in plastic wrap and and refrigerate for at least 1 hour or up to 3 days.
Add the sliced peaches to a mixing bowl. You should have ~18-20 ounces once sliced and the pit removed. Add in the sugars, cornstarch, salt, lemon zest, lemon juice, and vanilla extract. Gently stir to combine. Set aside or refrigerate while you prepare the crust.
4 yellow peaches, ripe, sliced 1/2" thick, 1/4 cup brown sugar*, 1/4 cup granulated sugar*, 1 Tbsp. cornstarch, 1 tsp. kosher salt, 1 Tbsp. lemon zest (or just the zest from 1 lemon), 1 tsp. lemon juice, 1 tsp. vanilla extract
Roll out the dough on a lightly floured surface into a 12 inch circle, keeping in mind it doesn't have to be perfect! Galettes are rustic. You can trim the edges of the dough to make clean lines if you prefer. Transfer the dough to the prepared baking sheet. (You can also roll out the dough directly on a lightly floured piece of parchment and then lift the dough and parchment directly to the sheet pan for an easy transfer).
Arrange the peaches in the center of the dough in a circular pattern, leaving behind the juices. Slightly overlap the peaches like fallen dominos. Leave about a 2-inch border around the dough. Be sure not to overcrowd the dough with too many peach slices, ~18 ounces should be plenty.
Cut slits along the border of the dough, spacing them about 2-3 inches apart. Fold each segment of the dough over the peaches, gently pinching the overlapping dough to secure and repeat until all the dough is folded over the peaches. Refrigerate the galette for 15-30 minutes (make sure your fridge has enough space for the baking sheet).
While the galette chills, preheat the oven to 400°F. Whisk together the heavy cream and egg to make the egg wash. Brush egg wash all over the chilled dough in a thin, even layer. Sprinkle the dough with coarse sugar. Bake until the dough has a golden sheen and the peaches are juicy and bubbly, about 30-35 minutes.
1 Tbsp. heavy cream, 1 large egg, coarse sugar (turbinado or demerara)
While the galette bakes you can make the raspberry whipped cream. In a food processor with the blade attachment, blitz the freeze dried raspberries and sugar together until it becomes a powdery consistency. Then add in the cold heavy cream and process again until thickened, about 20-45 seconds depending on the power of your food processor. Keep a close eye on it. It will be super thick like Greek yogurt!
1 cup freeze dried raspberries, 1/4 cup granulated sugar, 1 3/4 cup heavy cream
Let the peach galette cool for 10-15 minutes before slicing and enjoy with the raspberry whipped cream or vanilla ice cream on top.
vanilla ice cream, for serving

Video

Notes

Storage: You can store it at room temperature in an air tight container for 1 day, but then after that I recommend storing in the fridge for up to 3 days.
To freeze: Freeze the cooled galette on a sheet pan or plate until solid. Then, wrap in plastic wrap and store in an air-tight container for up to 2 months. When ready to serve and enjoy, thaw at room temperature and reheat in the oven at 325°F until warm, about 10 minutes.
*Sugar: if your peaches are really sweet and ripe you can totally get away with using less sugar in the filling than my recipe calls for. It's easy to adapt and customize based on your preferences.
Raspberry whipped cream inspired by Serious Eats

Nutrition