peach galette

This easy peach galette is the perfect  treat to whip up using all those in season peaches. It's way easier to make than a homemade pie and every bit as tasty! Serve à la mode for the ultimate summer dessert!

Easy Peach Galette

all purpose flour

sugar

salt

unsalted butter cold,

vodka

egg wash

peaches,

butter,

Tablespoon all purpose flour

Place the flour, sugar, and salt in a food processor. Add the cold butter to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.

Add in the vodka (or water), one tablespoon at a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough into a ball.

Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, but up to 3 days.

Once your dough has chilled, preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.

Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling!

In a large bowl, combine the peach slices, sugar, flour, and salt. Toss together to evenly coat

Place the peach mixture in the center of the pie crust in an even layer. Top with the small pieces of butter. Lift the edges of the pie dough in towards the center, folding every 3-4 inches as you go around.

Mix  the egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!

I love galettes, so thank you, and peach even better this time of year, very nice!

A pretty Summer peach galette that combines a flaky, rustic pie crust with vanilla scented, cinnamon-spiced peaches. Easier than pie, but just as tasty, this simple, sweet dessert easily adapts to feature whatever seasonal fruit you have on hand (peaches, nectarines, plums, cherries, blueberries… you name it!).

Summer Peach Galette

(1 stick) very cold unsalted butter

all-purpose flour,

Tbsp organic cane sugar

tsp fine grain sea salt

Tbsp apple cider vinegar

water

(about 4 medium) peaches, sliced¹

(packed) light brown sugar

lemon

tsp pure vanilla extract

Tbsp arrowroot starch²

tsp ground cinnamon

ginger

fine grain sea salt

jelly

egg egg sugar

Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.

Pulse together the flour, sugar and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.

Add the vinegar and ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.

Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, working quickly and being careful not to over-handle the dough.

Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least an hour prior to rolling it out. The pastry may be made in advance and stored for up to a day in the refrigerator or – if wrapped very tightly in plastic wrap – about a month in the freezer.

All-Butter Pie Pastry:

Prepare the pie pastry

Remove the dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable.

Meanwhile, preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.

Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin – I prefer to use a French (tapered) rolling pin – start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.

Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.

Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. Place in the fridge while you prepare the filling.

Prepare the brown sugar peach filling: In a large mixing bowl, stir together the brown sugar, lemon, vanilla, arrowroot starch, cinnamon, ginger, and salt, until combined. Toss with the peaches.

Assemble the galette

Spoon the peach filling onto the center of the pie pastry, in an even layer or a decorative spiral pattern, leaving about two inches around the edge. Fold the pastry over the peaches, overlapping the dough as needed.

Brush the pastry with the egg wash and generously sprinkle with the demerara sugar.

Bake for 40-50 minutes

, until the pastry is golden and the peach juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil.

Remove from the oven and allow to cool to room-temperature on a baking rack until set. While still warm, carefully brush the top of the peaches with the apricot/peach jelly to lightly glaze. Serve warm with a dusting of confectioners sugar or a scoop of vanilla ice cream. Enjoy!

Peach Galette:

I'm making this tonight for probably the 4th or 5th time and realized I never sent you a review.  While I've only cheated and bought my crusts in the interest of time, one day I hope to make yours.  I absolutely love the filling mixture - lemon, ginger, cinnamon, sugar.  I could eat that alone!  Thank you for sharing.  It's peachy goodness and summer dessert perfection.

Wonderful recipe! I added a little lemon zest for extra lemon flavor. Everyone loved it - will definitely make this again!

Great recipe! I didn’t add the ground ginger because I didn’t have any on hand but it still came out yummy!

Hi! I’m so excited to make this! Do you think I could assemble the galette in advance and refrigerate until I’m ready to bake? Maybe pull it out of the fridge 30-60 minutes before baking?

Yum I love making galettes especially in the summer / so easy and such an impact !!!!!

This was delicious and the recipe was as it said simple and delicious!  It wasn't overly sweet and my family loved it!  Thank you for an amazing recipe!  I definitely be making this one again!

Made this tonight for a dinner party and it was delish. Have to admid that I used my favorite galette dough x1.5 and then made 2 galettes. The peaches were great. The sugared crust yummy. Everyone loved. I arranged my fruit vs dumping it in (which I do for apples) and it was so pretty.

This Puff Pastry Peach Galette is a warm, flaky pastry filled with juicy summer peaches. A not-too-sweet dessert that’s perfect with a scoop of vanilla ice cream! Vegan, Nut-Free. 

Puff Pastry Peach Galette (6 Ingredients!)

(~8 oz/225 g) store-bought puff pastry, thawed

brown sugar*

cinnamon (optional)

lemon juice

vanilla extract

maple syrup (optional, for browning the crust)

Prep: 

Thaw the puff pastry according to package instructions. Preheat the oven to 420F and line a flat baking sheet with parchment paper.

Peach Mixture: 

add the brown sugar, cinnamon (optional), salt, lemon juice, and vanilla to the base of a large bowl. Whisk well, until the brown sugar has dissolved. Add the peaches to the bowl and use clean hands to gently toss the peaches in the mixture until both sides are coated. (Note: you can also use a spatula, but it&#8217;s much easier with your hands)

Puff Pastry: 

unfold the puff pastry directly onto the baking sheet, then use a knife to gently score a 1/2&#8243; border around all edges of the puff pastry, making sure not to cut through the pastry. Use your hands or a pastry brush to lightly coat the border of the pastry with maple syrup.

Assemble: 

use your hands to carefully arrange the peach slices along the inner border of the pastry; see recipe photos for examples. NOTE: SAVE the extra liquid at the bottom of the bowl!

Bake: 

Bake for 16-18 minutes, or until the edges of the puff pastry have risen and are golden brown. Remove from the oven let sit for 5 minutes to set. Use a pastry brush to brush the remainder of the saved peach liquid on the top of the tart to give it a glossy finish.

Serve: 

Transfer to a cutting board and cut into 6-12 slices. Serve warm as-is, or topped with dairy-free vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or toaster oven.

As soon as I saw this I knew I had to make it! So easy and so delicious. I can't wait to make it again while peaches are still in season.

https://content.jwplatform.com/videos/paMH9f0M.mp4

This Puff Pastry Peach Galette is a warm, flaky pastry filled with juicy summer peaches. A not-too-sweet dessert that’s perfect with a scoop of vanilla ice cream! Vegan & Nut-Free.

Top 3 peach galette recipes from across the web

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Easy Peach Galette

Summer Peach Galette

Puff Pastry Peach Galette (6 Ingred...

Top 3 peach galette recipes from across the web

The most viewed peach galette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Peach Galette

Summer Peach Galette

Puff Pastry Peach Galette (6 Ingred...

The most viewed peach galette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine