Peach Galette
Learn how to make a rustic tart with fresh peaches! This galette recipe is so easy and so delicious!
Servings: 6 to 8 slices
Calories: 339kcal
Ingredients
For Pastry:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup (113 grams) unsalted butter, cut into small cubes (cold)
- 2 to 4 tablespoons ice water
For Peaches:
- 4 large peaches, sliced ½-inch thick
- ⅓ cup lightly packed brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 1 lemon, zested
- pinch kosher salt
For Assembly:
- 1 large egg
- 1 tablespoon coarse sugar (such as demerara or turbinado)
Instructions
Prepare Pastry:
- Whisk together flour and salt in a large bowl.
- Use a fork or pastry cutter to cut the butter into the flour, stopping when the mixture resembles course crumbs.
- Mix in water, one tablespoon at a time, adding just enough for dough to clump together in a rough ball (typically 3 to 4 tablespoons total).
- Shape dough into a flat circle about 1-inch thick. Wrap in plastic wrap, then refrigerate for at least 1 hour.
Prepare Peaches:
- Combine peaches, brown sugar, cornstarch, cinnamon, lemon zest (save juice for another use), and salt in a large bowl. Mix well, then set aside.
Assemble Galette:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, then set aside.
- On a lightly floured surface, use a rolling pin to roll pastry into a 12-inch circle. Transfer to parchment-lined baking sheet.
- Arrange peaches over pastry, leaving a 1 ½ to 2-inch wide border empty.
- Fold pastry edge over filling, overlapping where needed.
- Whisk together egg yolk (save white for another use) and 1 tablespoon water. Brush egg wash over pastry.
- Sprinkle coarse sugar over egg-washed pastry.
- Bake galette until dough is deep gold brown and crisp (about 40 to 45 minutes).
- Let galette rest for 20 to 30 minutes, then cut into wedges. Serve warm (or at room temperature) topped with ice cream or whipped cream, if desired. Enjoy!
Notes
Peaches - Use your favorite variety of peaches for this recipe (any kind works). For reference, my 4 peaches weighed 1 pound 9 ounces (710 grams) total. It's fine if your peaches are slightly heavier or lighter though.
Food Processor - I recommend using a food processor for the pastry, if you have one. It's faster and less messy. Pulse in the butter into the salt / flour mixture, then add the ice water, stopping when the dough starts to come together in a rough ball.
Lemon - Use the leftover lemon juice to make a glass of lemonade or this simple lemon olive oil salad dressing.
More Tips - Check out the info before this recipe card for helpful tips, step by step photos, substitutions, and more!
Nutrition
Calories: 339kcal
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