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Peach Galette Recipe – Rustic Summer Dessert with Flaky Crust

Make a buttery, flaky peach galette with fresh peaches, warm spices, and a golden crust. An easy, rustic summer dessert that looks as good as it tastes.
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 6
Course: Dessert
Cuisine: French
Ingredients Equipment Method Video Notes

Ingredients
  

Galette Dough Recipe
  • 10 tablespoons very cold frozen unsalted butter
  • 1-1/2 cups all-purpose flour plus more for rolling
  • 1/2 tsp kosher salt
  • 4-6 Tbsp ice water
For the peach filling:
  • 3 cups about 4-5 medium peaches, sliced
  • 1/4 cup packed light brown sugar
  • 1 tbsp lemon juice
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp kosher salt
Right before & after baking
  • 1 large egg yolk + 1 tbsp milk egg wash
  • 1-2 Tbsp organic cane sugar
  • 1 Tbsp apricot or peach jelly

Equipment

Method
 

Galette Dough Instructions
  1. Cut cold butter into quarter-inch cubes.
  2. Place the butter in the freezer for at least ten minutes or until ready to use.
  3. Pulse together the flour, butter, and salt in a food processor.
  4. Add a tablespoon of ice water (without the ice) to the processor and pulse twice or run on low.
  5. Add 4-5 tablespoons of water, the dough is ready when it appears crumbly. It should hold together between two fingers.
  6. Turn the dough out onto a clean and lightly flour-dusted work area.
  7. Form a round, flat disk, work quickly and be careful not to overwork the dough.
  8. Wrap the disk tightly in plastic wrap.
  9. Refrigerate the dough for at least an hour prior to rolling it out.
Peach Galette:
  1. Remove the dough from the fridge and allow it to rest at room temperature for 5-7 minutes to warm slightly and become pliable.
  2. Preheat the oven to 375℉ and line a large sheet pan with parchment, then set aside.
  3. Place the dough in the center of a clean, lightly floured work surface.
  4. Using a rolling pin, start in the center of the disk and roll outwards, with firm but gentle pressure.
  5. Turn the dough and continue rolling towards the edges.
  6. If it sticks, sprinkle a little flour on top or bottom as you work. Do not let it stick to the counter.
  7. Continue rolling and turning until the dough is about 11-12 inches in diameter and about 1/8-inch thick.
  8. It will be thin. But it should not be paper-thin. Make sure to feel the top of the dough to ensure it's the same thickness across the entire thing.
  9. Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. (I folded the dough over the rolling pin and moved it easily).
  10. Place in the fridge while you prepare the filling.
  11. In a large mixing bowl, stir together the peaches, brown sugar, lemon, vanilla, cornstarch, cinnamon, and ginger until fully coated.
  12. Remove the dough from the fridge.
  13. Spoon the peach filling onto the center of the pie pastry, in a decorative spiral pattern (flat layer), leaving about two inches around the edge.
  14. Fold the pastry over the peaches, overlapping the dough as needed.
  15. Brush the pastry with the egg wash and generously sprinkle with the cane sugar. (You should use all of it)
  16. Bake for 40-50 minutes, until the pastry is golden and the peach juices begin to bubble.
  17. Remove from the oven and allow to cool to room temperature on a baking rack until set.
  18. While still warm, carefully brush the top of the peaches with the apricot or peach jelly to lightly glaze.

Video

Notes

The pastry dough can be made a day in advance and wrapped tightly in plastic wrap, allow to thaw at room temperature for about 10 mins prior to using.
The dough could be made up to a month in advance, wrapped in plastic wrap tightly, and then put into a freezer bag to rest for 3-4 weeks.
If the crust begins to brown too quickly, cover loosely with aluminum foil.

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