Peach Galette

One of my favorite fruits that are in season during the Summer months are peaches. This week I wanted to make a dessert that could highlight some fresh peaches. In looking for what recipe I would try, I came across the French Galette. A freeform rustic tart that allows one to easily showcase any seasonal fruits.

By not being overly complicated, consisting of a simple flaky sweet crust and a simple syrup around the fruit, this dessert allows the peaches to really shine as the star in flavors. Visually, it also frames the peaches to create an eye catching delight!

Crust Ingredients:  (yields 4 small galettes) 

  • 1 cup + 2 tablespoons of all-purpose flour, plus more for dusting
  • 1 tablespoon of granulated sugar
  • 1/4 teaspoon of  salt
  • 5 1/2 tablespoons of unsalted butter, cut into small cubes and chilled
  • 3 1/2 tablespoons of shortening, broken into pieces and chilled
  • 2 tablespoons + 2 teaspoons of ice cold water

Filling Ingredients:

  • 4 yellow peaches, pitted and cut into thin slices
  • 5 tablespoons of sugar
  • 2 tablespoons of all-purpose flour
  • 1/2 teaspoon of cinnamon
  • 1 1/2 tablespoons of unsalted butter
  • 1 egg
  • turbinado sugar for sprinkling
I began with the crust. In a medium sized bowl I mixed together 1 cup plus 2 tablespoons of flour, 1 tablespoon of sugar, and 1/4 of a teaspoon of salt. 
To the flour mixture I cut in 3 1/2 tablespoons of chilled shortening and 5 1/2 tablespoons of chilled and cubed butter.

I cut in the butter and shortening until the mixture was crumbly. 

To the crumb mixture I added in 2 tablespoons plus 2 teaspoons of ice cold water. I mixed this with a fork until the dough came together.
I shaped the dough into a round and flattened it slightly. Then I dusted both sides of the dough with flour and wrapped it in plastic wrap. I placed the dough into the refrigerator for 1 hour.
With 30 minutes left on the chill time for the dough I preheated the oven with the bread stone to 400 degrees. While that was heating, I got started on the filling.
In a medium sized bowl I gently tossed together 4 peaches thinly sliced, 5 tablespoons of sugar, 2 tablespoons of flour, and 1/2 of a teaspoon of cinnamon.

I made sure all of the peach slices were well coated. I set this aside for later.

Once the dough had finished chilling, I divided it into quarters. 
On a lightly floured surface I rolled out each quarter piece into a thin round. About  5 1/2 to 6 inches in diameter.
In the center of each dough round I fanned out the peach slices in a single layer. I made sure to leave enough dough around the outer edge for folding later.
Then I began folding up the outer layer of dough, in sections, all around the fruit center. Gently pressing together each overlapping section.

I evenly divided 1 1/2 tablespoons of butter over the peaches in small pieces.

Using a small bowl I whisked 1 egg. I brushed each crust with the egg wash and sprinkled on some turbinado sugar.

I carefully transferred the galettes to the bread stone (one can also use a baking sheet). Keep in mind that a bread stone has no sides so the juices from the galettes could run off.

I baked the galettes for 20 minutes until the crusts were nicely browned.

This is a simple, tasty, impressive looking dessert that comes together quick. Fresh summer peaches, sitting in their subtle sweet syrup with a hint of cinnamon all wrapped up in flaky and buttery rich crust. Topped with a scoop of ice cream or a dollop of fresh whipped cream. This is a fantastic way to end a meal.

Leave a Reply

Your email address will not be published. Required fields are marked *