I’m addicted to this rustic peach galette. On our recent vacation, I made it twice. It was so good, I immediately made more batches of crust, just in case I needed more tarts! It’s flavorful and easy to make. I highly recommend that you grab some peaches and make this recipe right away. You won’t regret it!
This peach galette might become your favorite new dessert.
A galette is a rustic tart made up of two parts: the crust and the filling.
The crust is simple. Because galettes are made from free form crusts, you don’t have to worry about producing a tart that looks “just so.” The uneven edges of the galette add to the beauty of these wonderful desserts.
A galette’s filling consists of any fruit that you fancy. You can use one fruit or a mix of fruits. After mixing a couple of other ingredients into the fruit, you’re ready to put it on the crust.
Peaches are perfect right now, so I used them in this recipe. You even get to keep the skins on. How easy it that?
Simply Recipes gets the credit for this recipe and it is as delicious as I thought it would be.
Tips
- The directions call for making the crust in a food processor. If you don’t have one, you can put the dry ingredients in a bowl and cut the butter into them with a pastry blender or a couple of knives.
- Use yellow peaches that aren’t too soft. You want the peaches to hold up in the baking.
Ingredients
For the crust:
- 1 1/4 cup flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 8 tablespoons butter (1/4 pound stick), cut into small (1/2-inch) cubes, chilled in the freezer at least 15 minutes (longer is better – an hour if possible)
- 4 to 6 tablespoons ice water
For the filling:
- 2 large, firm yellow peaches (about 3/4 pound total)
- 3 tablespoons sugar
- 1 tablespoon flour
- 1/2 teaspoon vanilla extract
- 1 teaspoon butter, cut into small pieces
You’ll also need:
- 1 egg
- A little sugar (a couple of teaspoons)
Directions
Make the Crust
In a food processor, pulse the flour, sugar, and salt until well mixed. Add the cubed butter, and pulse about 8 times. The butter should be the size of peas in the mixture.
Add the ice water to the dry mixture a tablespoon at a time, pulsing after each addition, until the dough just begins to clump.
Put the dough on a clean dry surface. Quickly and gently form it into a disk with your hands. Don’t overwork the dough.
Sprinkle the disk with a little flour on all sides, wrap it in plastic and chill it in the refrigerator for an hour.
Preheat the Oven
Preheat the oven to 425 degrees and put the rack in the middle position.
Make the Filling
Slice the peaches into 1/4-inch to 1/2-inch slices and put them in a bowl. Sprinkle them with the flour and sugar and gently stir the ingredients to blend them.
Sprinkle on the vanilla and stir the ingredients again.
Assemble and Bake the Galette
Lightly flour a smooth surface to roll out the crust. Roll it to about a 12-inch diameter. It can be a little uneven. Gently lift the crust and place it on a rimmed baking sheet. I find that two large flat spatulas help with this.
Arrange the peaches in the center of the crust in a circular overlapping pattern. I did one circle in the center with a small empty space inside. I filled that with a second circle of the remaining slices.
Dot the peaches with the little pieces of butter, distributing it around the top of the fruit.
Fold the edges of the dough up over the peaches. Some sections will fold over each other like pleats and the edges will be a little uneven. You should have about 2 inches over the surface of the peaches. It doesn’t have to be exact.
Here’s my first attempt in all its uneven glory.
In a small bowl, beat the egg. Use a pastry brush to brush the egg over the surface of the crust. Sprinkle the crust with a little sugar.
Bake the galette in the oven (middle rack) for 15-20 minutes, until the crust is slightly browned.
Remove the galette from the oven. Put the baking sheet on a cooling rack and cool the galette for about 15 minutes.
When the first galette came out of the oven, I wasn’t worried about its lack of balance. The fragrance alone was enough to convince me of its perfection.
Serve the galette warm or at room temperature.
I recommend serving the galette warm with a scoop of vanilla ice cream.
Related Posts
Here are some other dessert recipes that you might enjoy.