A peach galette is a rustic, free-form tart that highlights fresh or frozen fruit with a buttery, flaky crust. Using frozen peaches makes this dessert accessible year-round, offering juicy, sweet filling without sacrificing flavor or texture. This easy-to-make galette is perfect for casual gatherings or a simple homemade treat.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
- 3 cups frozen peaches, thawed and drained
- 1/3 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Optional: coarse sugar for sprinkling
Instructions
- Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Add ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling: Drain thawed peaches well by placing them in a fine-mesh sieve or on paper towels for 10-15 minutes to remove excess moisture. In a medium bowl, combine peaches, sugar, cornstarch, cinnamon, lemon juice, and vanilla extract. Toss gently to coat evenly.
- Assemble the galette: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle about 1/8 inch thick. Transfer it to a parchment-lined baking sheet.
- Arrange the peach mixture in the center of the dough, leaving a 2-inch border around the edges. Fold the edges up and over the filling in pleats, overlapping as needed. The center will remain open.
- Brush the crust edges with the beaten egg and sprinkle with coarse sugar if desired for extra crunch and shine.
- Bake: Place the galette in the oven and bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, loosely cover with foil halfway through baking.
- Remove from the oven and let cool on the baking sheet for at least 20 minutes before slicing. Serve warm or at room temperature.
Tips
- Using frozen peaches: Always thaw and drain frozen peaches thoroughly to avoid a soggy crust. Patting dry with paper towels helps remove excess juice.
- Crust shortcuts: Store-bought pie dough can be used, but homemade crust offers superior flakiness and flavor.
- Prevent sogginess: Cornstarch thickens the filling, but you can also add a tablespoon of almond flour or ground oats to the filling to absorb extra moisture.
- Storage: Store leftover galette in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.
Serving Suggestions
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 little caramel sauce. It also pairs well with a cup of hot tea or a light white wine like Riesling or Pinot Grigio.
Variations
This galette recipe is versatile and can be adapted with various fruits or flavorings. Try mixing in fresh or frozen berries with the peaches, or substitute nectarines for a similar taste. Adding fresh herbs like thyme or basil to the filling can provide a surprising aromatic twist. For a nutty crunch, sprinkle sliced almonds or chopped pecans on top before baking.
Storage and Reheating
Store the galette in an airtight container in the refrigerator for up to 3 days. To keep the crust crisp, reheat slices in a preheated 350°F (175°C) oven for 10-15 minutes rather than microwaving, which can make the crust soggy. If storing at room temperature, consume within 24 hours to maintain freshness and food safety.
Frequently Asked Questions
- Can I use fresh peaches instead of frozen?
- Yes, fresh peaches work beautifully when in season. Use about 3 to 4 cups of peeled, sliced peaches. Make sure they are ripe but firm to avoid excess juice. You may need slightly less sugar depending on their sweetness.
- Do I need to peel the peaches?
- Peeling is optional. Leaving the skin on adds color and texture, but some prefer peeling for a smoother filling. Frozen peaches often come peeled, which is convenient.
- Why do I need to drain the frozen peaches?
- Frozen peaches release a lot of water as they thaw, which can make the galette soggy if not drained properly. Removing excess moisture helps the filling thicken and prevents a wet crust.
- Can I make the dough ahead of time?
- Absolutely. The dough can be prepared, wrapped tightly, and refrigerated for up to 2 days or frozen for up to 1 month. Let it thaw in the refrigerator before rolling out.
- What if I don’t have cornstarch?
- You can substitute arrowroot powder or tapioca starch in equal amounts to thicken the fruit filling. These alternatives work well to absorb excess juice and keep the galette from becoming watery.
- How do I prevent the crust edges from burning?
- If the edges brown too quickly, cover them loosely with aluminum foil halfway through baking. This shields the crust while allowing the filling to cook through.
With its simple preparation and comforting flavor, this peach galette using frozen peaches is a fantastic way to enjoy a summery dessert all year round. Whether for an impromptu gathering or a cozy night in, it delivers a perfect balance of flaky crust and luscious fruit filling without fuss.
Experiment with different spices or fruit combinations to make it your own signature treat. Just remember the key: drain those peaches well and keep the crust cold for best results. Happy baking!
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