Perfect Peach Galette Recipe

I’ve been experimenting in the kitchen lately and after going through a ton of recipes, this peach tart recipe has quickly become one of my absolute faves.

1. First, i mix 1 1/4 cups all-purpose flour with 1/4 cup granulated sugar and 1/4 teaspoon salt in a big bowl. Then i add 8 tablespoons of cold, unsalted butter that’s been cut into small cubes and work it in using my fingers or a pastry cutter until the mix looks really coarse.
2. Slowly drizzle in 3 to 5 tablespoons of ice water and stir until the dough just starts coming together. When it does, form it into a ball, wrap it in plastic, and let it chill in the fridge for about 30 minutes (if you can wait that long).
3. Preheat your oven to 400°F and line a baking sheet with parchment paper because nothing beats a nonstick surface.
4. In another bowl, toss 4 sliced ripe peaches (roughly 1 1/2 lb) with 3 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract and a pinch of ground cinnamon if you are up for a little extra spice.
5. On a lightly floured surface, roll out your dough into an approximate 12-inch circle.
6. Transfer the rolled dough to your parchment lined baking sheet, leaving about a 2-inch border all around.
7. Spoon the peach mixture onto the center of the dough and make sure you spread it out evenly, but leave that edge clear.
8. Now fold the edge of the dough over onto the peaches in overlapping layers, feel free to get creative with your folding if you are feeling adventurous.
9. Brush the dough border with a lightly beaten egg and sprinkle a little extra granulated sugar on top for an extra crunch.
10. Bake for 35 to 40 minutes until the crust gets that awesome golden color and the peach filling turns bubbly. Let it cool a bit before serving so you dont burn your tongue and enjoy!

I love this Perfect Peach Galette recipe. I toss sliced ripe peaches with sugar, cornstarch, lemon juice and a little vanilla extract.

My flaky crust is made with flour, cold butter, salt, granulated sugar and ice water. I think it’s a treat you’ll really enjoy.

Ingredients

• All-purpose flour: provides carbohydrates for energy and creates the tart, tender crust we all love.
• Ripe peaches: naturally sweet, high in fiber and vitamins, giving the dish a fresh, fruity burst.
• Cold unsalted butter: adds rich flavor and moisture while helping to form a flaky pastry structure.
• Granulated sugar: enhances the sweetness and brings balance to the peaches and tangy lemon juice.
• Lemon juice: delivers a slight tang that brightens up the flavors and cuts through the richness.
• Egg wash: lends a lovely golden shimmer to the crust, making it extra appetizing.
• Cornstarch: acts as a thickener to ensure the filling remains delightfully luscious.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small cubes
• 3 to 5 tablespoons ice water
• 4 ripe peaches (about 1 1/2 lb), sliced
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• a pinch of ground cinnamon (optional)
• 1 egg, lightly beaten (for egg wash)
• Extra granulated sugar for sprinkling

How to Make this

1. In a large bowl, mix 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add 8 tablespoons cold unsalted butter (cut into small cubes) and work it in with your fingers or a pastry cutter until the mixture looks coarse.

2. Slowly drizzle in 3 to 5 tablespoons of ice water, stirring until the dough just comes together. Form a ball, wrap it in plastic, and let it chill in the fridge for about 30 minutes.

3. Preheat your oven to 400°F and line a baking sheet with parchment paper.

4. In another bowl, toss 4 sliced ripe peaches (about 1 1/2 lb) with 3 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1/2 teaspoon vanilla extract, and a pinch of ground cinnamon if you like the spice.

5. On a lightly floured surface, roll out your dough into a roughly 12-inch circle.

6. Transfer the rolled-out dough to the parchment paper, leaving about a 2-inch border all around.

7. Spoon the peach mixture onto the center of the dough, spreading it out evenly but leaving the edge clear.

8. Fold the edge of the dough over onto the peaches in overlapping layers, leaving the center exposed, and get creative with the folding if you’re feeling adventurous.

9. Brush the dough border with a lightly beaten egg and sprinkle a little extra granulated sugar on top.

10. Bake for 35 to 40 minutes until the crust is golden and the peach filling is bubbly. Let it cool a bit before serving and enjoy!

Equipment Needed

1. A large bowl for mixing the dry ingredients
2. Measuring cups and spoons to measure out the flour, sugar, salt, and water
3. A knife and cutting board to cube the butter and slice the peaches
4. A pastry cutter or your fingers (whichever you prefer) to work the butter into the flour
5. Plastic wrap to cover the dough before chilling it
6. A refrigerator to chill the dough for about 30 minutes
7. A rolling pin to roll out the dough on a lightly floured surface
8. A second bowl to toss the sliced peaches with sugar, cornstarch, lemon juice, vanilla extract, and cinnamon
9. An oven preheated to 400°F to bake the pie
10. A baking sheet lined with parchment paper to bake the finished dessert
11. A brush to lightly coat the dough border with a beaten egg before baking

These are all the essential tools and equipment you need to put together this delicious peach pie.

FAQ

• Q: Can i substitute salted butter for unsalted butter in this recipe?
  A: Yup, you can use salted butter but u might wanna cut down on the extra salt in the dough so it doesn’t taste too salty.
• Q: How far in advance can i make the dough?
  A: You can make the dough a couple days ahead of time. Just wrap it up tight and keep it in the fridge until you’re ready to use it.
• Q: Can i swap peaches for another fruit?
  A: Sure, you can try apples, plums or even nectarines. Just keep in mind the cooking time might change a bit depending on the fruit.
• Q: What’s the secret to a flaky crust?
  A: The trick is to work with cold butter and add the ice water slowly. This helps keep the dough from getting too warm and losing its flakiness.
• Q: Do i have to peel the peaches before slicing?
  A: Not really. Peeling is optional. If you like a bit more texture and rustic look, just leave them on.

Perfect Peach Galette Recipe Substitutions and Variations

• All-purpose flour substitute: you can use whole wheat pastry flour or a gluten-free blend if you want a healthier twist
• Unsalted butter alternative: try using chilled coconut oil, it gives a nice flavor and works just as well
• Cornstarch swap: if you’re out of cornstarch, arrowroot powder or tapioca starch are great options
• Lemon juice replacement: lime juice works too, offering a slightly different but still refreshing zing
• Vanilla extract variation: almond extract can be used in place of vanilla extract for a different flavor profile

Pro Tips

1. Make sure to use really cold butter and ice water when mixin the dough. If the butter warms up too much, the crust won’t turn out flaky, so try to work fast and keep your ingredients chilled.
2. Add the ice water slowly. Start off with 3 tablespoons and then add maybe another if the dough still looks crumbly. Too much water can make it sticky which can be a problem in the oven.
3. When rollin out the dough, be sure to use just enough flour on your surface to keep it from stickin. Using too much flour might change the dough texture so it’s all about findin the right balance.
4. Don’t overfill the crust with peaches. Spread the filling evenly so the crust can crunch up nicely around the edge without gettin soggy in the middle. Enjoy experimentin with that folded border for a cool, rustic look!