Rustic Peach Galette

This rustic peach galette is the perfect summer dessert! Its flaky buttery crust pairs wonderfully with the juicy peach filling. But don’t you worry, soggy bottoms aren’t welcomed here!

this recipe!

Peaches are probably my favourite stone fruit in the summer, so it was about time I added a peach recipe to the blog. This easy rustic peach galette is so delicious! Its pie dough is quite simple to make and yields the most flaky crust ever. The peach filling is juicy and a little caramel-y in flavour – yum!

Quite frankly, I am terrified of making a legit pie. I feel like it would be very time consuming and my art skills aren’t the best so it would probably turn out quite ugly… That’s when the rustic galette comes in!

Because it is rustic we are looking for the perfect taste here but not the perfect look. You basically just have to roll out your pie dough in (somewhat of) a circle, add your fruit filling in the middle, roughly fold the edges onto the filling and bake. That’s it!

So without further ado, let’s dive into this peach galette recipe!

WHAT INGREDIENTS DO YOU NEED TO MAKE THIS PEACH GALETTE?

Here is what you’ll need for the pie crust:

• Butter: it is a key ingredient in this pie crust as it is the source of the flakiness. You’ll want to work with very cold butter here to make sure it doesn’t become too soft while you make the dough.
• Flour: I just used all-purpose flour for this recipe and have not experimented with other flours. I would not recommend any substitutions.
• Water: the cold water is used to help bind the flour and butter
• Granulated sugar
• Salt

Here is what you’ll need for the peach filling:

• Peaches: peaches of course are the hero ingredient in this recipe. Try to avoid using soft or ripe peaches as they will be more juicy and harder to cut into. While baking, the heat will help the peaches to release juices anyways.
• Cornstarch: the cornstarch plays an important role. It thickens the juices released by the peaches while baking to avoid a soggy crust.
• Brown sugar: I used brown sugar to sweetened the filling a bit and give a bit of a caramel-y flavour.
• Lemon juice: the lemon juice adds some acidity to the mix for a more balanced flavour.

Note: I haven’t tried the recipe with frozen peached but I believe it would work just fine as long as you let the slices thaw first and drain any liquid released.

HOW TO MAKE THIS EASY PEACH GALETTE?

First you’ll want to make the pie dough. In a bowl, combine the flour, sugar and salt. Toss in your cubes of butter and using your fingers break down the butter into the flour until you obtain a pea sized mixture. Add 2 tablespoons of ice cold water and mix the dough until it starts coming together. If it’s too dry, add another tablespoon. Once the dough starts to bind, transfer to a floured surface and gently knead the dough. Form a disk and divide it in quarters. Stack the quarters onto each other, press down to form a disk again and repeat. Finally, wrap your dough in plastic wrap and let it rest in the fridge for at least 10 minutes.

Preheat your oven to 400F. For the filling, toss in a bowl the peaches, cornstarch, brown sugar and lemon juice. Set aside.

Take your dough out of the fridge and make sure it is cold to the touch. If it isn’t leave it a little longer in the fridge. If it is ready, roll the dough onto a floured surface to a 1/8-inch thick circle (it’s ok if it’s not perfect). Transfer the dough to parchment paper, and add the peach filling in the centre. Spread it to obtain an even layer but leave about a 1-inch border. Fold the edges onto the filling, brush it with the beaten egg and sprinkle the turbinado sugar.

Bake the galette for 45 minutes or until the crust is golden brown. Let it cool for 10 minutes before serving. And don’t forget the nice scoop of vanilla ice cream on top!

A FEW TIPS TO GET THE PERFECT CRUST:

• To get a flaky pie crust it is really important that all your ingredients are cold! You want to make sure your butter stays in little chunks as it is what gives the flakiness while baking. I personally like to pre-cut my butter in cubes and leave them in the fridge until I’m ready to make the crust. And you will also want to work fast, especially if it’s warm in your home to avoid the butter melting.
• You want to be careful not to add too much water to the dough and not to overwork it. Both can help develop gluten which you want to avoid as it would result in a tougher crust.
• Do not skip cutting your dough in quarters and stacking them. By doing this step, you are creating more buttery layers, which will result in more flakiness.
• Once your filling is done and you are ready to assemble your galette, make sure your pie dough is very cold. If it isn’t, leave it in the fridge an extra 5 minutes. You could also make the pie dough the night before (or up to a week in advance) so you don’t have to wait for the dough to cool the day of baking.
• Similarly, once your galette is ready, if your oven isn’t preheated, place the galette back in the fridge until ready to bake. You want to avoid at all cost the dough warming up.

FOR MORE SUMMER DESSERTS, CHECK OUT MY:

• Round-up of Best Summer Dessert Recipes
• Easy Strawberry Chia Jam
• Healthy Strawberry and Raspberry Crumble Bars

If you make this rustic peach galette, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!

Rustic Peach Galette

---

• Total Time: 1 hour 5 minutes
• Yield: 8

Print Recipe

Pin Recipe

Description

This rustic peach galette is the perfect summer dessert! Its flaky buttery crust pairs wonderfully with the juicy peach filling. But don’t you worry, soggy bottoms aren’t welcomed here!

---

Ingredients

Scale 1x2x3x

• 3/4 cup (170g) unsalted butter, cold and cubed
• 1 1/2 cup (210g) all-purpose flour
• 1/2 tsp salt
• 1 tsp sugar
• 2–3 tbsp ice cold water
• 4 cups (500g) peaches (4–5 peaches), sliced
• 4 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 egg, beaten
• turbinado sugar for sprinkling

---

Instructions

1. For the pie dough: in a bowl, combine the flour, sugar and salt. Toss in your cubes of butter and using your fingers break down the butter into the flour until you obtain a pea sized mixture. Add 2 tablespoons of ice cold water and mix the dough until it starts coming together. If it’s too dry, add another tablespoon. Once the dough starts to bind, transfer to a floured surface and gently knead the dough. Form a disk and divide it in quarters. Stack the quarters onto each other, press down to form a disk again and repeat. Finally, wrap your dough in plastic wrap and let it rest in the fridge for at least 10 minutes.
2. Preheat your oven to 400F.
3. For the filling: toss in a bowl the peaches, cornstarch, brown sugar and lemon juice. Set aside.
4. Assemble: take the dough out of the fridge and roll it out onto a floured surface to a 1/8-inch thick circle. Transfer the dough to parchment paper, and add the peach filling in the centre. Spread it to obtain an even layer but leave about an 1-inch border. Fold the edges onto the filling, brush it with the beaten egg and sprinkle the turbinado sugar.
5. Bake the galette for 45 minutes or until the crust is golden brown. Let it cool for 10 minutes before serving. And don’t forget the nice scoop of vanilla ice cream on top!

Notes

Before rolling out the dough, make sure it is actually cold to the touch. If it isn’t cold enough, leave it another few minutes in the fridge before rolling it. 

Once your galette is assembled, put it right away in the oven. If your oven isn’t preheated yet, place the galette in the fridge until it is ready to bake. You want to avoid the dough warming up. It has to stay cold. 

You can sprinkle a bit of flour on your parchment paper and roll the dough on it directly to avoid having to transfer it and it sticking too much. 

You can prepare the dough the night before or up to a week in advance. 

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Cuisine: French

Nutrition

• Serving Size: 1 slice