This simple peach galette is a rustic tart made with fresh ripe local peaches that are wrapped in a flaky butter pastry crust making this so irresistibly delicious. A perfect summer dessert!
How can you resist fresh local peaches baked in a butter flaky pie crust…..honestly, you really can’t. This recipe has the perfect combination of peaches, lemon, sugar (ONLY 2 tablespoons!!), ginger and cinnamon that has you craving for more! What a lovely galette to serve at your next gathering.
WHAT MAKES THIS THE BEST GALETTE?
- Perfect pastry dough: is so flaky, buttery and it holds the moisture of the juicy peaches perfectly without a wet crust. This recipe I have used for years and all my family and friends absolutely loves it! Make extra Pastry Dough and freeze it! I do it all of the time!
- Fresh peaches are the best for this recipe. Select peaches that are ripe yet firm and make sure you choose freestone peaches. Always ask when buying peaches, that way you don’t run into trying to remove the peach away from the pit. To note, you can always substitute with nectarines or go to Peach, Plum and Apricot Galette for another delicious recipe.
- Warm spices really make a difference when adding them to a stone fruit. This recipe I added ginger and cinnamon and what I beautiful flavour this is. If you like a little kick, you could add a pinch of nutmeg.
INGREDIENTS YOU WILL NEED
- peaches – freestone
- lemon juice
- sugar – I use fine cane sugar
- starch – either arrowroot, tapioca or cornstarch
- salt
- cinnamon
- ginger
- butter – unsalted butter
- egg
HOW TO MAKE THIS RECIPE
Making the pastry dough: Combine flour and salt in a medium bowl OR add the dry ingredients to a food processor and slowly add the cold water and vinegar mixture as you pulse. Cut in the butter with a pastry blender, fork or like I prefer is using my hands, until the mixture resembles coarse cornmeal. If using food processor, pulse a few times until the flour and butter are coarse crumble.
In a measuring cup, add cold water, vinegar and ice. Add 4 tablespoons of ice water, stirring the dough around the bowl with your hands to bring the dough together but a fork works too, or slowly stream into the food processor. As soon as it is moist enough to gather the dough together, (add the extra tablespoon if the dough is still dry) then lightly knead and form the dough into a large disc and wrap in plastic and refrigerate for 30 minutes or overnight. Handle the dough as little as possible, as over mixing will create a tough dough. With a food processor, the dough will form together into a ball. Remove and lightly knead into a disc.
Filling: In a large bowl, add the sliced peaches, lemon juice, sugar, starch, salt, cinnamon and ginger.
Roll out the dough to a 12 inch circle and place on a baking sheet prepared parchment paper. Begin by placing the slices by overlapping diagonally, creating a pleasing design, leaving about 1-2 inches from the edges. Fold the edges of the dough inward toward the center, creating a pleated design. Then add dollops of butter, brush with egg wash and sprinkle raw sugar over the crust.
Bake for 45-50 minutes until the crust is golden and the filling is bubbling. Remove from the oven and place on cooling rack. The crust should be light and flaky and not overly baked to avoid it from getting tough.
WHAT IS A GALETTE?
Whether you refer to this recipe as a tart or galette, basically they are both very similar. A galette is known to the French cuisine and was first orginated in France. It is a pastry base that are topped with either sweet or savory fillings. Then the edges are folded in to create a beautiful yet rustic pie shape looking bake. In Canada, the French best describe this as a large cookie.
The pastry dough is one you would use in a pie, it is a buttery rich dough that is flaky. This same pastry dough is used in a galette/tart but there are variations when it comes to a savoury one, with herbs added to the dough for additional flavour.
However, you like to describe or name this as a tart or galette, they are both very similar and you will not be faulted for it.
BAKING TIPS
Pastry dough is not as difficult as it may seem. There are two methods you can use:
- Using a food processor and my suggestion would be to pulse until you arrive at the texture as I have outlined in the recipe. Pastry dough is not meant to be overworked, if it does, it becomes tough. Once the dry ingredients with the butter are combined, then slowly stream in the cold ice water and vinegar mixture until the dough comes together.
- By hand, it allows you to have a better handle on feeling the dough as you follow the steps. The choice is yours, either way, you will have a light flaky crust.
Always make sure the butter is COLD. If it becomes warm while handling it, then pop it in the freezer for a few minutes. The butter needs to be cold to create light flaky crust.
Peaches should be ripe but still firm and the type to buy is freestone peaches. The reason for this is when slicing the peaches they will easily pull away from the pit. It will make life a lot easier for you. The popular varieties that are freestone are Redhaven, Harson, Starfire, Sunhaven, Harrow Beauty, Loring, Redskin, Glowingstar and Harcrest.
Dollops of butter are added to the topping of the peaches to create a buttery rich texture and flavour to the peaches.
STORING
Galettes are very similar to a pie and in some cases, they are referred to pies or tarts. So with that in mind, they can be stored at room temperature for a day in an air tight container and in the refrigerator for up to 3 days.
Did you make this recipe? I would love to hear your comments…..
Easy Rustic Peach Galette
Equipment
- large sheet pan
- Food Processor
Ingredients
Homemade Pastry Dough:
- 1⅓ cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted cold butter
- 4-5 tbsp ice cold water
- 1 tsp vinegar
Peach filling:
- 4 cups peaches, thinly sliced (about 5 peaches)
- 1 tbsp lemon juice
- 2 tbsp raw cane sugar
- 1 tbsp arrowroot flour/cornstarch
- pinch of sea salt
- ¼ tsp cinnamon
- ¼ tsp ginger
- ½ tbsp unsalted butter
- 1 egg, beaten
- sprinkle cane sugar over crust
Instructions
Homemade Pastry Dough:
- Option #1: Combine flour and salt in a medium bowl and cut in the butter with a pastry blender, fork or like I prefer is using my hands, until the mixture resembles coarse cornmeal. In a measuring cup, add cold water, vinegar and ice. Add 4 tablespoons of ice water, stirring the dough around the bowl with your hands to bring the dough together but a fork works too. As soon as it is moist enough to gather the dough together, (add the extra tablespoon if the dough is still dry) then lightly knead and form the dough into a large disc and wrap in plastic and refrigerate for 30 minutes or overnight. Handle the dough as little as possible, as over mixing will create a tough dough. Option #2: If using food processor, pulse a few times until the flour and butter are coarse crumble. Then slowly stream the ice water and vinegar mixture into the food processor and the dough will form together into a ball. Remove and lightly knead into a disc.
- Preheat oven to 375°F. Line a large baking pan with parchment paper.
- Remove the pastry dough from the refrigerator, lightly flour a flat surface, and roll out the dough to a 12-13 inch circle. If the dough is too cold to roll, allow to set at room temperature for about 10 minutes. Once rolled transfer to the lined baking pan.
Peach filling:
- In a large bowl, add the sliced peaches, lemon juice, sugar, starch, salt, cinnamon and ginger. Place the slices by overlapping diagonally, creating a pleasing design, leaving about 1-2 inches from the edges. Fold the edges of the dough inward toward the center, creating a pleated design. Then add dollops of butter, brush with egg wash and sprinkle raw sugar over the crust.
- Bake for 45-50 minutes until the crust is golden and the filling is bubbling. Allow to cool for about 15 minutes, and serve warm with ice cream or whipping cream.
