This Easy Peach Galette is a delightfully fruity dessert that’s super simple to make! With juicy peaches and a flaky crust, it’s perfect for any occasion.
I love how rustic this galette looks—it makes me feel like a pastry chef! Just toss the peaches, roll out the dough, and bake. It’s so easy, even I can do it! 🍑
Key Ingredients & Substitutions
Flour: All-purpose flour is the best choice for a flaky crust. If you’re gluten-free, consider using a gluten-free all-purpose blend.
Butter: I prefer unsalted butter for better control of the sweetness. You can substitute with coconut oil or vegan butter if you’re looking for dairy-free options.
Peaches: Ripe peaches are ideal for sweetness; however, you can also use nectarines or even apples if peaches are out of season.
Sugar: For the filling, use brown sugar instead of granulated for a deeper flavor. You can reduce the sugar if the peaches are very sweet.
Cornstarch: This helps thicken the filling; if you’re out of cornstarch, try using flour instead. It works, but the galette may be a bit more runny.
How Do I Make Sure My Crust is Perfectly Flaky?
Creating a flaky crust might sound tricky, but it’s really all about keeping everything cold and not overworking the dough.
- Start with cold butter. It should be firm and cut into small cubes. This helps create those flaky layers.
- Mix the butter into the flour gently. You want to see small bits of butter rather than blending everything into a paste.
- Add ice water slowly. Mix just until the dough holds together—even a little bit of crumbly is okay!
- Chill the dough. This step is crucial! Refrigerate it for at least an hour to let the butter firm back up before rolling.
With these tips, your galette will have that perfect, flaky texture you’re looking for! Enjoy the process and don’t rush it; good things take time.
Easy Peach Galette with Flaky Crust
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar (for crust)
- 8 tablespoons (1 stick) unsalted butter, cold and cut into small cubes
- 3-4 tablespoons ice water
For the Filling:
- 3-4 ripe peaches, peeled, pitted, and sliced about 1/4 inch thick
- 1/4 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 35-40 minutes for baking, plus at least 1 hour to chill the dough. Overall, plan for about 2 hours to make and enjoy your delicious galette!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, start by combining the flour, salt, and 1 tablespoon of sugar. Next, add the cold butter cubes. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs with small pea-sized pieces of butter.
2. Bring the Dough Together:
Now, add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Remember, don’t overwork it! Shape the dough into a disk, wrap it in plastic wrap, and pop it in the refrigerator for at least an hour.
3. Preheat and Prepare:
Once the dough has chilled, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent sticking and make cleanup easier!
4. Prepare the Peach Filling:
In a mixing bowl, toss your sliced peaches with 1/4 cup sugar, vanilla extract, lemon juice, and cornstarch (if you’re using it). Make sure the peaches are evenly coated and set aside.
5. Roll Out the Dough:
On a lightly floured surface, roll out your chilled dough into a circle that’s about 12 inches wide. Don’t stress about making it perfect; rustic is the name of the game!
6. Assemble the Galette:
Carefully transfer the rolled dough to your prepared baking sheet. Now, place the peach mixture in the center of the dough, leaving about a 2-inch border around the edges. Fold those edges over the peaches, creating pleats as you go for a pretty look.
7. Brush and Sprinkle:
Brush the folded edge of the dough with the beaten egg to give it that amazing golden color while baking. If you want, sprinkle some coarse sugar on top for a little sparkle!
8. Bake It Up:
Your galette is ready for the oven! Bake for 35-40 minutes, until the crust is golden brown and the peach filling is bubbly. Your kitchen will smell amazing!
9. Cool and Serve:
Once out of the oven, let your galette cool for at least 15 minutes. This waiting time helps it firm up a bit. Slice it up and enjoy it warm or at room temperature—either way, it’s delicious!
FAQ for Easy Peach Galette
Can I Use Frozen Peaches Instead of Fresh Ones?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before using them in the recipe. This will help prevent a soggy filling.
What If I Don’t Have Cornstarch?
No worries! If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour. It will still thicken the filling, but the texture may be slightly different.
How Do I Store Leftover Galette?
To store leftovers, cover the galette with plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 3 days. You can enjoy it cold or reheat it in the oven at 350°F (175°C) for about 10-15 minutes.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance, shape it into a disk, and wrap it tightly. It can be stored in the fridge for up to 2 days or in the freezer for up to a month. Just make sure to let it thaw in the fridge before rolling it out.
