Peach galette is a charming, rustic French tart that showcases fresh, juicy peaches wrapped in a flaky, buttery crust. This recipe by Natasha’s Kitchen strikes the perfect balance between sweet and tart, making it an ideal summer dessert that’s both impressive and easy to prepare.
Ingredients
- 1 1/4 cups (155g) all-purpose flour, plus extra for dusting
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 8 tablespoons (1 stick or 113g) unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
- 4 large ripe peaches, peeled, pitted, and sliced (about 4 cups)
- 1/4 cup (50g) granulated sugar, plus extra for sprinkling
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- Coarse sugar or turbinado sugar, for sprinkling
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add ice water: Drizzle 3 tablespoons of ice water over the mixture and gently mix with a fork. Add an additional tablespoon if needed, until the dough just comes together when pressed. Avoid overworking.
- Chill the dough: Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This helps the butter firm up and makes rolling easier.
- Prepare the filling: In a medium bowl, combine sliced peaches, 1/4 cup sugar, cornstarch, vanilla extract, lemon juice, and cinnamon (if using). Toss gently to coat and set aside for 10 minutes to macerate.
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer it to the prepared baking sheet.
- Assemble galette: Spoon the peach mixture onto the center of the dough, leaving a 2-inch border all around. Fold the edges of the dough over the filling, pleating as needed to create a rustic edge.
- Apply egg wash and sugar: Brush the dough edges with beaten egg and sprinkle coarse sugar over the crust for crunch and shine.
- Bake: Bake for 35-40 minutes or until the crust is golden brown and the peach filling is bubbly. If the crust edges brown too quickly, cover loosely with foil halfway through baking.
- Cool and serve: Allow the galette to cool on the baking sheet for at least 20 minutes before slicing. Serve warm or at room temperature.
Tips
- Peach selection: Choose ripe but firm peaches to avoid a watery filling. If peaches are underripe, toss slices with a bit more sugar and let them macerate longer.
- Butter temperature: Keep your butter cold for a flaky crust. If it softens too much while working, chill the dough briefly before rolling.
- Prevent soggy crust: Using cornstarch in the filling helps thicken peach juices. You can also sprinkle a thin layer of almond flour or ground nuts on the dough before adding peaches to absorb excess moisture.
- Storage: Store leftover galette loosely covered at room temperature for 1 day or refrigerated for up to 3 days. Reheat gently to preserve flakiness.
Serving Suggestions
This peach galette is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent touch, drizzle with honey or a sprinkle of toasted almonds. It also pairs well with a cup of strong coffee or a light dessert wine like Moscato.
Variations
You can customize this galette by swapping peaches for other stone fruits such as nectarines, plums, or apricots when they’re in season. For added texture, mix in fresh berries or chopped nuts like pecans or walnuts. To make it vegan, substitute the butter with a plant-based alternative and use a flax egg or plant-based milk wash instead of egg wash.
Storage and Reheating
Store any leftover galette covered loosely with plastic wrap or foil at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days. To reheat, warm slices in a 350°F (175°C) oven for 10-15 minutes, uncovered, to restore crispness. Avoid microwaving as it can make the crust soggy. You can also freeze the fully baked galette wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen peaches for this galette?
Frozen peaches can be used in a pinch but tend to release more moisture, which may result in a soggy crust. If using frozen, thaw and drain excess liquid well before mixing with sugar and cornstarch.
How do I prevent the crust edges from burning?
If you notice the crust edges browning too fast during baking, cover them loosely with strips of aluminum foil halfway through baking to protect them while the filling finishes cooking.
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored tightly wrapped in the refrigerator. Let it sit at room temperature for 10 minutes before rolling for easier handling.
What is the best way to peel peaches?
To peel peaches easily, score a small ‘X’ on the bottom of each peach and blanch them in boiling water for 30 seconds, then transfer immediately to ice water. The skins should slip off easily.
Can I add spices or herbs to the filling?
Absolutely! Classic additions include cinnamon or nutmeg for warmth. Fresh herbs like thyme or basil can add an unexpected but delightful flavor twist—add sparingly to complement the peaches.
Is it necessary to brush the crust with egg wash?
Brushing with egg wash gives the crust a beautiful golden color and a slight shine, but you can substitute with milk or cream if you prefer. Skipping it altogether will result in a more matte finish.
This peach galette recipe from Natasha’s Kitchen is a perfect balance of rustic charm and elegant flavor, ideal for showcasing summer’s bounty with minimal fuss. Whether you’re a beginner or an experienced baker, this recipe offers a satisfying dessert that can be customized to your taste and occasion.
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