A peach galette is a rustic French-style tart that beautifully showcases fresh, juicy peaches wrapped in a flaky, buttery crust. This version uses less butter in the crust without sacrificing texture, making it a lighter yet still indulgent treat perfect for summer or anytime peaches are in season.
Ingredients
- 1 ¼ cups all-purpose flour (plus extra for dusting)
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed (reduced from typical 8 tablespoons)
- 3 to 4 tablespoons ice water
- 3 large ripe peaches, peeled, pitted, and sliced (about 3 cups)
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add ice water: Drizzle 3 tablespoons of ice water over the mixture and gently mix with a fork. Add an additional tablespoon if needed, just until the dough starts to come together. Avoid overworking to keep the crust tender.
- Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare the filling: In a medium bowl, toss the sliced peaches with brown sugar, lemon juice, vanilla extract, and cornstarch. Set aside to macerate while the dough chills.
- Roll out the dough: On a lightly floured surface, roll the dough into a roughly 12-inch circle about ⅛ inch thick. Transfer it to a parchment-lined baking sheet.
- Assemble the galette: Arrange the peach slices in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as needed to create a rustic edge.
- Apply egg wash: Brush the dough edges with the beaten egg and sprinkle with coarse sugar if desired for a crunchy, golden finish.
- Bake: Preheat the oven to 400°F (200°C). Bake the galette for 35 to 40 minutes, or until the crust is golden and the peaches are bubbling and tender.
- Cool and serve: Let the galette cool on the baking sheet for 15 minutes before serving to allow the filling to set slightly.
Tips
- Butter substitution: You can replace half the butter with cold vegetable shortening for a slightly different texture that still yields flakiness but reduces saturated fat.
- Peach preparation: To peel peaches easily, blanch them in boiling water for 30 seconds, then transfer to ice water; the skins will slip off.
- Prevent soggy crust: Tossing the peaches with cornstarch helps absorb excess juices, preventing the crust from becoming soggy during baking.
- Storage tip: Store leftover galette loosely covered at room temperature for up to 2 days or refrigerate to extend freshness up to 4 days.
Serving Suggestions
Peach galette is best served slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combination. For a fresh twist, drizzle with honey or a sprinkle of toasted almonds. It also pairs nicely with a light cup of tea or a glass of chilled white wine like a Riesling or Sauvignon Blanc.
Variations
You can easily adapt this galette recipe by swapping peaches for other fruits such as nectarines, plums, or berries depending on the season. For extra flavor, add a pinch of cinnamon or nutmeg to the fruit filling. Incorporating a handful of chopped fresh herbs like basil or thyme can add a subtle aromatic note. To make it vegan, substitute butter with coconut oil and use a plant-based milk wash instead of egg.
Storage and Reheating
Store the galette in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. To reheat, warm individual slices in a 350°F (175°C) oven for 8-10 minutes to restore crispness. Avoid microwaving, which can make the crust soggy. You can also freeze the baked galette wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
- Can I make the dough ahead of time?
- Yes, the dough can be made up to 2 days in advance and kept tightly wrapped in the refrigerator. This resting time helps hydrate the flour and maintain a tender crust.
- What if my peaches are not very sweet?
- If your peaches are tart, increase the brown sugar in the filling by 1 to 2 tablespoons to balance the flavor. You can also add a drizzle of honey or maple syrup when serving for extra sweetness.
- Is it necessary to peel the peaches?
- Peeling peaches is optional but recommended for a smoother texture in the galette. The skin can sometimes be slightly tough or bitter when baked. If you prefer to keep the skins on, choose very ripe peaches and slice thinly.
- Can I use frozen peaches for this recipe?
- Frozen peaches can be used but should be thawed and drained thoroughly to remove excess moisture. Toss them with cornstarch as usual to help prevent a soggy crust, but expect the texture to be softer than fresh peaches.
- How do I prevent the crust from getting soggy under the fruit?
- Besides using cornstarch in the filling, you can brush the dough with a thin layer of egg white or melted butter before adding the fruit. This creates a moisture barrier that helps keep the crust crisp.
- Can I make mini galettes instead of one large one?
- Absolutely! Divide the dough and fruit filling into smaller portions and form individual galettes on a baking sheet. Reduce the baking time slightly to about 25-30 minutes, watching for a golden crust and bubbling filling.
This peach galette with less butter is a delicious way to enjoy a classic summer dessert with a lighter crust that still delivers on flakiness and flavor. With simple ingredients and straightforward steps, it’s an accessible recipe for bakers of all levels looking for a fresh, seasonal treat.
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