Greetings foodies! I’m back with another mouthwatering dessert recipe for you guys to enjoy. This time around, we’re making a rustic fresh peach galette – aka a fancy open-faced pie that is all the rage in Paris. This fresh peach galette is a delicious, elegant dessert that will wow your guests. It’s one of my favorite desserts and also relatively easy if you choose to use store-bought pie crust (though I encourage you to follow the recipe below and try your hand at making pie dough from scratch!). I wouldn’t classify this recipe as simple, but it is worth all the work. Plus, you know I got you step-by-step instructions!
The use of fresh peaches and homemade pie crust makes this dessert taste like you spent hours in the kitchen, but it will only take you about 45 minutes to prepare (not including baking time). Let’s get baking!”
Table of Contents
What is a galette?
A galette is a French pastry similar to a pie but much easier and quicker to make, in my opinion. It is a free-form pastry, so you don’t have to worry about getting a perfect crimp on your crust or lattice over the top. You only have to fill the center of the dough with fruit, raise the sides and bake it until the crust is golden brown and flaky.
What does “galette” mean in English?
The word galette doesn’t have a single-word translation in English. According to Google, a galette is “a flat round cake of pastry or bread.”
Ingredients Needed For Your Rustic Peach Galette
Pie Crust Ingredients
- flour
- salt
- butter
- ice water
Peach Galette Filling Ingredients
- Pie crust recipe
- sliced peaches
- corn starch
- sugar
- cinnamon
- 1 egg
- raw sugar, optional
- peach preserves
How To Make The Galette Pie Crust
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- In a mixing bowl, mix flour and salt together.
- Grate frozen butter with box grater and add to flour mixture, stirring to combine until the mixture resembles coarse, pea sized crumbles.
- Add water, 1 tablespoon at a time, to the Full directions and measurements for this dish are in the printable recipe card below. This is a quick walk-through on how to make it.flour mixture and stir to combine. You want the mixture to come together but not be too wet.
- Press dough into a ball and wrap with plastic wrap.
- Chill in the refrigerator until cold, about 2 – 4 hours. When wrapped well, you can store the dough in the refrigerator for up to two days or freeze for up to one month before baking.
How to Assemble A Galette
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Slice peaches and place in a bowl. Sprinkle granulated sugar, corn starch, and cinnamon over peaches and stir to coat.
- Roll out pie crust on a floured surface until the circle is about 11 to 12 inches in diameter – you want the crust to be about 1/8 inch thick.
- Fold rolled crust in half and then in half again and transfer to the parchment paper lined baking sheet.
- Pile peaches into the center of pie crust or arrange in a pretty pattern – either way works – leaving about two inches around the edge.
- Fold the edges of the dough up around the edges of the peaches, overlapping the crust as needed.
How to Bake A Perfect Peach Galette
- Crack egg into a small bowl and beat. Brush edges of pie crust with egg wash and sprinkle with raw sugar.
- Bake for 40 – 50 minutes or until the crust is golden brown.
- Remove galette from the oven and place on a cooling rack.
- Melt peach preserves for 10 – 20 seconds in the microwave. gently brush the peaches with peach preserves to lightly glaze.
- Delicious served warm or cold!
Peach Galette FAQs
One word… Cornstarch. The cornstarch will help absorb moisture from the fruit so that you won’t have a soggy galette. If you’re working with super ripe, juicy peaches, the one tablespoon, this recipe calls for may not be enough. While I can’t give you an exact amount to add in, an extra one to two tablespoons should suffice. Don’t go too crazy on the cornstarch. A soggy crust well still taste amazing. Cornstarch overload, on the other hand, will have you tossing the whole thing in the trash.
Like pie, a galette is all about how you customize it to fit your tastes. This recipe is for a peach galette, but if peaches aren’t your thing, feel free to use different fruits like apples or berries! Or even get creative and make an interesting pie fusion with chocolate? The possibilities are really endless here.
If you’re short on time, feel free to substitute pre-made pie crust. You’ll want to get the kind you can roll out either the store brand or Pillsbury works great. If the idea of making pie crust from scratch is daunting, then by all means, don’t skip trying this recipe because of it.
Not at all! I’ve made this recipe multiple times, and each time was easier than the last. If you can roll out pie dough, then you can master how to make a galette. That being said, this recipe is definitely on the more complex side, so it will take a bit of time if you’re a new baker. If you’ve never made pie crust before, don’t forget you can just grab the Pillsbury pie crust and run with it!
The only difference is how you bake it. Pie is baked in a pan with high edges, while galettes are free form and normally have flatter sides that allow the fruit to be more exposed for better browning.
Related Recipes
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Rustic Fresh Peach Galette
Ingredients
Peach Galette
- 1 pie crust see below for recipe
- 3 cups sliced peaches
- 1 tablespoon corn starch
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- 1 egg
- 1 tablespoon raw sugar optional
- 1 tablespoon peach preserves
Instructions
Peach Galette
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Slice peaches and place in a bowl. Sprinkle granulated sugar, cornstarch, and cinnamon over peaches and stir to coat.
- Roll out pie crust on a floured surface until the circle is about 11 to 12 inches in diameter – you want the crust to be about 1/8 inch thick.
- Fold rolled crust in half and then in half again and transfer to the parchment paper lined baking sheet.
- Pile peaches into the center of pie crust or arrange in a pretty pattern – either way works – leaving about two inches around the edge.
- Fold the edges of the dough up around the edges of the peaches, overlapping the crust as needed.
- Crack egg into a small bowl and beat. Brush edges of pie crust with egg wash and sprinkle with raw sugar.
- Bake for 40 – 50 minutes or until the crust is golden brown.
- Remove galette from the oven and place on a cooling rack.
- Melt peach preserves for 10 – 20 seconds in the microwave. gently brush the peaches with peach preserves to lightly glaze.
- Delicious served warm or cold!
Pie Crust
- In a mixing bowl, mix flour and salt together.
- Grate frozen butter with a box grater and add to flour mixture, stirring to combine until the mixture resembles coarse pea-sized crumbles.
- Add water, 1 tablespoon at a time, to the flour mixture and stir to combine. You want the mixture to come together but not be too wet.
- Press dough into a ball and wrap with plastic wrap.
Nutrition Information
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