This Easy Peach Galette has a deliciously flaky, light, and crisp pie crust, and it's topped with fresh, juicy peaches! It’s such a simple enough dessert to make for your family in a pinch, yet fancy enough for company!US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
560gpeaches1.25 lbs, or about 6 medium peaches, pitted and cut in half
1tbspcornstarch or tapioca starch
Generous pinch of salt
30mLlemon juice2 tbsp
5mlvanilla1 tsp
50gwhite sugar¼ cup
Egg Wash
1egg yolk
45mLmilkor cream 3 tbsp
For finishing the galette
Extra flourfor dusting
Raw sugaroptional, to sprinkle on top of the galette
Semolina flouroptional, to sprinkle on the crust
Instructions
Pie Crust
Slice the chilled butter into small pieces (each stick of butter into 16 pieces). Freeze this butter on a plate for about 10 - 15 minutes.
225 g unsalted butter
Next, make sure the vodka, water, vinegar, and flour are all chilled as well.
60 mL vodka, 30 mL water, 30 mL apple cider vinegar
Place the flour, salt, and sugar in a food processor. Pulse to mix the ingredients.
350 g AP flour, 24 g sugar, ¾ tsp fine sea salt
Add the chilled unsalted butter and pulse a few times, until you have chickpea-sized butter pieces mixed in with the dough.
Next, add the vodka and vinegar and pulse just 3 - 4 times to mix them in. IF the mix is too dry, add the rest of the water. Pulse to mix, until there's no dry flour left.
Squeeze a little of the dough in your hands to see if it has just enough moisture to stick together. If it does, then the pie dough is ready. If it still seems dry, add another tbsp of water. Try not to add too much water, since you don't want the pie dough to be wet.
Turn the dough out onto a clean work surface and bring the mixture together to form a rough dough disc. Cut the disc into two, and form two flat discs that are about 5 - 6 inches across. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
When you’re ready to make the galette, remove 1 portion of the crust from the fridge and let it soften for a bit (about 10 - 20 minutes). The dough should be cold but malleable.
Peach Filling
While the pie crust is chilling in the fridge, make the peach filling.
Slice each peach half into ¼ inch thick slices or ¼ inch thick wedges.
560 g peaches
Place the peaches in a bowl. Add the lemon juice, vanilla, half the sugar, salt and cornstarch, and gently toss to mix with the peaches. Set it aside in the fridge, until you have the crust ready.
1 tbsp cornstarch, Generous pinch of salt, 30 mL lemon juice, 5 ml vanilla, 50 g white sugar
Egg Wash
Make the egg wash while the galette is chilling in the fridge and the oven is preheating. Mix the egg yolk and milk together and set aside.
1 egg yolk, 45 mL milk
Galette Assembly
Preheat the conventional oven to 400°F / 205°C. Place a baking tray in the lower third of your oven, so it can preheat in the oven as well.
Dust your work surface with flour, and place the cold (but malleable) pie dough on it. Dust the top of the pie disc with a little flour as well. Roll out the pie disc until you have a rough round-shaped disc that's about 12 - 14 inches in diameter.
Extra flour
If the pie crust softens too much at any stage, or starts to shrink, return the dough back to the fridge to chill and rest.
Place the rolled out pie crust on a parchment paper. OPTIONAL - sprinkle a light coating of semolina flour on top of the pie crust. This can act as a barrier between the fruit and the crust.
Semolina flour
Starting from the middle of the crust, place the peach slices / wedges on top of the pie dough, leaving a 2 inch border from the edge of the pie crust.
If you cut the peaches into wedges - You can arrange the peaches in circles (about 2 - 3 circles), with each wedge overlapping the next one.
If you sliced the peaches - Arrange the peach slices together and create patterns with them starting from the center. Create a criss-cross pattern with most of the slices. Use any extra slices to fill in gaps.
Sprinkle the remaining sugar over the peach slices / wedges.
50 g white sugar
If you have any very thin and frayed edges on the pie crust, you can trim these off. Then fold the pie crust edges OVER the edge of the peach filling. Repeat the process along the entire border of the galette so that the edge of the peach filling is enclosed in the pie crust. See pictures in the post for reference.
Place the galette (along with the parchment paper) on a different plate or tray, and transfer it to the fridge. Refrigerate the galette for about 15 - 20 minutes until it firms up.
The oven should have been preheated for at least 30 minutes at this point, with the baking tray inside the oven.
Remove the galette from the fridge and generously brush the top of the pie dough with the egg wash. OPTIONAL - sprinkle some raw sugar over the pie crust and peaches.
Raw sugar
Carefully remove the preheated baking tray from the oven and place the galette with the parchment paper on top of the preheated baking tray. Then return this back to the lower third of the oven.
Bake in the preheated oven for about 30 - 40 minutes, until the crust is a golden brown. Remove the galette from the oven and let it slightly cool down for a few minutes.
While still hot, gently lift the galette from the parchment paper (be careful as the galette will be a little soft and delicate at this point), and place it on a baking rack to cool. This will help prevent the bottom from getting soggy as well.
Serve the galette while warm, or at room temperature, with a scoop of vanilla ice cream or whipped cream.
Notes
This recipe makes two pie crusts, which I find more convenient in terms of handling ingredients, and is also a personal preference for me (I like to keep extra pie crust in the fridge to make other goodies!). You can either halve the recipe for pie crust to make just one, or use the remaining pie crust disc for a second galette.However, the recipe for the peach filling is for one galette.Other peach recipes you may likeEasy peach cobblerSweet and spicy peach relishPeach melba popsiclesLavender peach shrub syrup