Peach Galette – Two Peas & Their Pod

Every summer I look forward to peach season so I can make Peach Cobbler, Peach Scones, Peach Burrata Salad, Peach Butter, and this Peach Galette.

A galette is a rustic, free-form tart made with a single crust of pastry. Galette dough is similar to pie dough, but it is easier to make and very forgiving.

You can fill the center of a galette with whatever fruit you want (strawberries, apples, blueberries), but I especially love this peach galette. The peaches are sweet, juicy, and GORGEOUS!

The galette crust has a slight crunch thanks to the addition of cornmeal and I add a dusting of cinnamon and sugar to make the crust extra special. Peaches and cinnamon are a match made in heaven.

I recommend serving the galette with vanilla ice cream or whipped cream for the ultimate summer dessert.

Galette Dough

We make our galette dough in the food processor and it comes out perfect every time. You are going to LOVE it! I think it is easier and BETTER than pie dough:)

• To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times.
• Add butter and pulse 4-5 times, or until mixture resembles coarse meal.
• With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
• Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

Peach Filling

Make sure you use GOOD peaches. You want them to be ripe, but not overripe. If they are mushy or too soft, don’t use them. I leave the skin on because I think the skin looks pretty and adds texture. If the skin bothers you, you can peel the peaches before slicing them.

• In a medium bowl, combine the sliced peaches, sugar, cornstarch, vanilla extract, almond extract, if using, and cinnamon.
• Add a quick squeeze of fresh lemon juice to prevent the peaches from browning.
• Gently stir until cornstarch disappears and the peaches are well coated. Set aside.

How to Make Peach Galette

• Preheat the oven to 350 degrees F.
• Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-inch-wide circle. Place the dough with parchment paper on a baking sheet.
• Place the peach filling on top of the dough, leaving a 2-inch border. Fold the dough border gently over the berries, overlapping where necessary and pressing gently to adhere the folds.
• In a small bowl, beat the egg and water together with a fork. Lightly brush the edge of the dough with the egg wash. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle the mixture evenly over the dough border.
• Bake the galette for 45-55 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing.
• Drizzle with honey, if desired. Cut the galette into pieces and serve.

How to Store

• The galette is best the day it’s made, but if you have leftovers, you can cover it with plastic wrap and store on the counter for up to 2 days.
• You can make the galette dough in advance. It will keep wrapped in the fridge for up to three days. You can also freeze the galette dough for up to three months.
• To freeze the galette dough, make sure the dough is wrapped tightly with plastic wrap. Place it in a freezer container or freezer bag and label it. The night before you plan to bake the galette, transfer the dough to the fridge to thaw.

More Peach Recipes

Desserts

Peach Galette

This rustic peach galette is easy to make and the perfect dessert for summertime. Serve with vanilla ice cream or whipped cream!

For the Galette Dough:

• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup coarse cornmeal
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into small pieces
• 1/3 cup buttermilk, cold
• 1 large egg + 2 teaspoons water, beaten together, for brushing
• 3 tablespoons turbinado sugar, for sprinkling
• 1/4 teaspoon ground cinnamon, for sprinkling

For the Peach Filling:

• 4 peaches, unpeeled and thinly sliced
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract, optional
• 1/4 teaspoon ground cinnamon
• Squeeze of fresh lemon juice
• Honey, for drizzling, optional

• To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

• Center a rack in the oven and preheat to 350 degrees F.

• In a medium bowl, combine the sliced peaches, sugar, cornstarch, vanilla extract, almond extract, if using, and cinnamon. Add a quick squeeze of fresh lemon juice. Gently stir until cornstarch disappears and the peaches are well coated. Set aside.

• Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-inch-wide circle. Place the dough with parchment paper on a baking sheet.

• Place the peach filling on top of the dough, leaving a 2-inch border. Fold the dough border gently over the berries, overlapping where necessary and pressing gently to adhere the folds.

• In a small bowl, beat the egg and water together with a fork. Lightly brush the edge of the dough with the egg wash. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle the mixture evenly over the dough border.

• Bake the galette for 45-55 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing.

• Drizzle with honey, if desired. Cut the galette into pieces and serve. I recommend serving with vanilla ice cream or whipped cream.

For best results, make sure the peaches aren’t too ripe or they will be mushy and not as pretty.
You can make the galette dough in advance. It will keep in the refrigerator for 3 days. The galette is best the day it’s made.

Calories: 331kcal, Carbohydrates: 51g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 32mg, Sodium: 185mg, Potassium: 156mg, Fiber: 2g, Sugar: 24g, Vitamin A: 616IU, Vitamin C: 3mg, Calcium: 24mg, Iron: 2mg

Have you tried this recipe?

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