Peach Galette
This beautiful, free-form French tart is everything you love about a peach pie but with far less effort and zero fuss. Fresh summer peaches are coated in brown sugar, cinnamon, and a touch of cornstarch, then piled onto a simple all-butter pastry that bakes to shatteringly flaky perfection.
Equipment
- Large mixing bowl - for dough
- Pastry blender - or food processor or fork
- Rolling Pin
- Large rimmed baking sheet
- Parchment paper
- Sharp knife - or mandoline for slicing peaches
- Small mixing bowl - for filling
- Pastry brush - for egg wash
- Plastic wrap - or reusable wrap
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 1/4 cups all-purpose flour - 156g
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter - 113g, very cold, cut into 1/2-inch cubes
- 3 tablespoons ice water - up to 4 tablespoons
For the Peach Filling
- 4 medium ripe fresh yellow peaches - about 1.5 lbs or 680g, pitted and sliced 1/4-inch thick (peeling optional)
- 3 tablespoons light brown sugar - packed
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 1 pinch fine salt
For the Topping
- 1 large egg - beaten (for egg wash)
- 1 tablespoon turbinado sugar - or coarse sanding sugar, up to 2 tablespoons
- 1 tablespoon unsalted butter - cut into small pieces, to dot over filling
Optional but Recommended
- 2 tablespoons apricot jam - warmed (for glazing after baking)
- vanilla ice cream - for serving
- fresh whipped cream - for serving
Instructions
- Whisk flour, sugar, and salt. Cut in cold butter until pea-sized and flaky. Add ice water and stir until dough just comes together. Press into a disc and refrigerate for at least 1 hour.
- Slice ripe but firm peaches into 1/4-inch thick slices. Toss with brown sugar, cornstarch, cinnamon, vanilla, lemon juice, and salt. Set aside for 20-30 minutes.
- Preheat oven to 400°F (205°C) with rack in lower third. Line a baking sheet with parchment paper.
- Roll chilled dough into a rough 12-inch circle, about 1/8-inch thick. Transfer to the prepared baking sheet.
- Arrange peach slices in center of dough, leaving a 2-inch border. Dot with butter. Fold edges up and over the fruit, pleating as you go. Brush with egg wash and sprinkle with turbinado sugar.
- Bake for 35-45 minutes, rotating halfway, until crust is deep golden brown and filling is bubbling. Brush with warmed apricot jam if desired. Cool for 15-20 minutes before serving.
Notes
- Keep everything cold: Cold butter, ice water, and a well-chilled dough disc are essential for a flaky, tender crust. If your kitchen is warm, pop the rolled-out dough into the freezer for 10 minutes before assembling.
- Don't skip chilling the dough: The refrigerator rest allows gluten to relax, preventing shrinkage and making the dough easier to roll.
- Use ripe but firm peaches: Very soft peaches release too much liquid and can make the bottom crust soggy. Peaches that are ripe but still hold their shape when sliced are ideal.
- Don't skip the cornstarch: It thickens the peach juices as they bake, preventing a soggy bottom crust. Arrowroot starch works as a 1:1 substitute.
- Leave behind excess liquid: When transferring the filling to the dough, drain off any pooled liquid from the bowl to avoid a soggy crust.
- Bake until truly golden: A deep amber-golden crust indicates a properly baked galette. Pale crust means it's underbaked.
- Make-ahead: The dough can be made up to 2 days in advance and stored wrapped in the refrigerator. You can also freeze the dough disc for up to 3 months.
- Storage: Store leftover galette loosely covered at room temperature for up to 1 day, or in the refrigerator for up to 4 days. Reheat in a 325°F oven for 10-15 minutes for best results.
- Variations: Try adding 1 teaspoon of freshly grated ginger, 1 cup of fresh raspberries, or a thin layer of almond frangipane under the peaches for a delicious twist.