Peach Galette



This definitely was a great summer for peaches. With my haul of Red Haven peaches from Michigan, I had plenty of fun using them in various recipes! I made some peach hand pies and also this Peach Galette. Have you made a galette before?

To me, a galette is a 'lazy open faced pie' that is far less involved. Simply roll out your pastry dough, arrange your fruit or filling in the middle and fold in the edges to form a rough edge. Bake... and voila! 

When preparing the peaches you can opt to peel them or leave the skins on. I find the skins add a beautiful contrast of color (and again, I felt to lazy to peel lol.) This recipe works well with any stone fruit including nectarines, plums, etc.

Peach Galette




1 1/4 cups flour

1 tablespoon granulated sugar

1/2 teaspoon salt

1/2 cup butter, cut into small cubes

2 tablespoons ice water


3 medium peaches, cut into 1/2 inch-thick wedges

3 tablespoons granulated sugar

1 tablespoon flour

1/3 teaspoon vanilla extract

1 egg for egg wash (optional)


1. Gather ingredients.

2. To make the pastry dough, in a food processor or large bowl, combine the flour, sugar, and salt. Add the cubes of cold butter and pulse until it looks like breadcrumbs. Add the ice water until pastry dough is formed. Transfer the pastry dough onto a floured surface, forming a disk. Wrap in plastic film and chill in the refrigerator for 30 minutes.

2. To make the filling, in a large bowl, combine the peach slides, sugar, flour and vanilla extract. Toss to coat. Preheat oven to 350 degrees.

4. To form the galette, lay a large sheet of parchment paper on a clean work surface. Wrap the chilled pastry dough and place on the parchment paper. Roll out the dough into a round, about 1/8 inch thick.

5. Arrange the prepared peach slices in the center of the rolled dough. 

6. Fold the outer edge of the pastry dough in towards and slightly over the peaches. Brush edges with egg wash and bake in the preheated oven for 30-35 minutes until the pastry dough is golden and fruit looks soft.

7. Remove galette from oven and allow to cool to room temperature.

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