Peach Galette

Why this is a stand out recipe

I’ve said it before and I’ll say it again; put some fruit into a pastry crust, bake it until it’s golden brown and delicious, et voilà! My idea of the perfect dessert.

Pies and tarts of all sorts are my favorite, but I have a special place in my heart for the simple galette, or free-form tart.

When I make a galette it’s always with seasonal fruit (or veggie!), minimal sugar and a great crust.

Because they’re free-form and don’t need a special pan, galettes are very easy to make. They’re supposed to be rustic so you don’t need to worry about an imperfectly crimped crust or a bit of leaked juice.

Ingredients

Ingredient Notes

• Pie Dough – Use your favorite flakey pie dough recipe for the galette crust. I used Corn Meal Pie Crust for my galette. The flavor and crisp texture of that crust is especially nice with peaches. Another option is to use Puff Pastry for the crust.
• Peaches – I use fresh tree-ripened peaches for this recipe. You can use frozen peaches in a pinch. Defrost the peaches before assembling the galette.
• Sugar – I like a galette to be very lightly sweetened so the fresh fruit flavor can really shine. Adjust the amount of sugar if you like a sweeter filling.
• Bread Crumbs – The main problem with a galette is the potential for the crust to get soggy from juice given off by the baking fruit. Dry bread crumbs will absorb the juice and keep the crust crisp.

Process Photos

See the recipe card for detailed measurements and instructions.

• Roll the pie dough to a 14″ round.
• Roll the dough onto the rolling pin to transfer it to a parchment lined half sheet pan.
• Sprinkle the bread crumbs over the dough, leaving a 1″ border.
• Arrange the peach slices over the bread crumbs and sprinkle the fruit with sugar.

• Fold the dough over the peaches. Pleat the dough as you go around the edges to form a snug border.
• Brush the dough with egg wash and sprinkle with sugar.
• Bake the galette until the crust is golden brown and the fruit is tender.
• If you’d like extra browning on the edges of the fruit, briefly place the galette under the broiler.

Make Ahead Tips

The pie dough can be made ahead and refrigerated for up to a week and frozen for 1-2 months. I always make a full batch of dough and freeze the unused portion. This way you have extra dough in the freezer to use when the mood strikes.

Storage

Fresh Peach Galette will keep at room temperature for 2-3 days. Don’t refrigerate the galette or the crust will become soggy. Leftover slices can be frozen. Previously frozen slices can be warmed in a 200F oven to re-crisp the crust.

Serving Suggestions

I’m happy with a slice of Peach Galette eaten out of hand like a slice of pizza. You can also serve the galette slightly warm with Toasted Almond Ice Cream, Buttermilk Ice Cream or with a dollop of whipped cream.