Peach Galette Recipe
If you find yourself unable to resist the magnetic pull of summer's fresh peaches and end up buying a few too many, this peach galette is here to save the day. Jammy, caramelized peaches scented with cinnamon in a flaky, buttery, homemade crust — what's better than that?
Making pastry dough at home is not difficult, but it does take a bit of practice to get it right. If this is your first time and it does not work out perfectly, don't worry: Even an imperfect homemade crust is still ridiculously delicious (especially if it's warm from the oven) and better than store-bought.
This galette is all about the sweet, floral aroma of fresh stone fruit, so try to get the juiciest, ripest peaches you can get your hands on, preferably from a farmers market or local farm stand. If your peaches are too firm to the touch, you should probably wait for them to soften up a bit, even if you'll be baking them anyway.
Gather the ingredients
This peach galette requires just a handful of ingredients. You'll need flour, salt, butter, and ice water for the crust. And for the filling, you'll need a few peaches, a bit of cinnamon, and sugar. Here, we use raw sugar, which helps give the pastry a crunchy-sweet crust. But standard, granulated white sugar works well, too. You could even use coconut or maple sugar for a different spin.
Make the galette dough
What makes homemade dough super flaky are the bits of cold butter that punctuate the flour and then melt in the oven, which creates steam and, subsequently, those signature layers. To get the butter into even-sized bits, we recommend freezing a stick and grating it before tossing into the flour. Once the butter's incorporated, sprinkle in ice water while continually tossing the dough with a rubber spatula.
Chill the dough
Turn the dough out onto a piece of plastic wrap and quickly gather into a disc. Don't worry if the dough seems a little dry at this stage; it will hydrate fully in the fridge. Wrap the dough in the plastic and chill for at least an hour, or up to several days. In the meantime, prep the filling by slicing up the peaches and tossing them with sugar and cinnamon.
Roll out the dough
Unwrap the dough onto a sheet of parchment paper and roll it out to a ¼-inch thick circle. If the dough feels sticky, feel free to sprinkle it with a bit of flour (just don't go overboard).
Assemble the galette
Working quickly to avoid melting the butter in the dough, arrange the peaches from the center outward, leaving a 2-inch border. Then fold the border over the peaches. It doesn't need to look perfect; rustic can still be beautiful!
Bake the galette
Bake in an oven preheated to 400 F until the dough is golden brown, about 40 minutes. At this point, all you have to do is let it cool before slicing and serving.
- 1 cup all-purpose flour, plus more for dusting
- ¼ teaspoon fine sea salt
- 6 tablespoons (¾ of a stick) unsalted butter, chilled
- ¼ cup ice water
- 3 small peaches, pitted and sliced
- 1 tablespoon raw sugar (or granulated), plus more for dusting
- ¼ teaspoon ground cinnamon
- Place the flour and salt in a large bowl and whisk to combine.
- Grate the cold butter into the flour mixture. Working quickly, gently toss the butter with the flour, just until all the butter strands are coated in flour.
- Gradually sprinkle in the ice water while gently tossing the flour mixture with a rubber spatula. Toss until the water is evenly distributed. The dough will look dry and shaggy.
- Turn the dough out onto your counter and gather it into a loose disc with your hands. Don't worry if it seems too dry; it will hydrate fully in the fridge. Work quickly, as you do not want to warm the mixture with your hands.
- Wrap the dough in plastic wrap and refrigerate for at least an hour (or up to several days).
- Preheat the oven to 400 F. As it heats, pit and slice the peaches, then toss the slices with the sugar and cinnamon.
- Unwrap the dough and place it on a sheet of parchment paper. Roll it out to a ¼-inch thick circle and transfer to a baking sheet (with the parchment). 8. Arrange the peaches from the center outward, leaving a 2-inch border. Then fold the border over the peaches. Sprinkle border with light dusting of sugar.
- Bake until the dough is golden, about 40 minutes. Cool for at least 20 minutes before slicing and serving.
| Calories per Serving | 157 |
| Total Fat | 8.9 g |
| Saturated Fat | 5.5 g |
| Trans Fat | 0.3 g |
| Cholesterol | 22.9 mg |
| Total Carbohydrates | 17.8 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 5.2 g |
| Sodium | 74.8 mg |
| Protein | 2.2 g |
