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Peach Galette

A peach galette features a flaky, buttery crust wrapped around juicy, fragrant peaches that ooze juice as they bake. The process involves folding and crimping the dough, resulting in a rustic, golden-brown tart with a tender, crisp crust and a jammy fruit filling that bubbles at the edges. Its imperfect, charming appearance makes it a delightful dessert for summer gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ripe peaches peeled, pitted, and sliced
  • 1 1/4 cups all-purpose flour keep cold
  • 1/2 cup unsalted butter cold and cubed
  • 1/4 cup ice-cold water
  • 1 tablespoon granulated sugar plus extra for sprinkling
  • 1 teaspoon lemon juice
  • 1 egg egg beaten, for egg wash
  • a few drops almond extract optional

Equipment

  • Rolling pin
  • Baking sheet

Method
 

  1. Place the flour and a pinch of salt in a mixing bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to cut in the butter until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Drizzle the ice-cold water over the flour mixture, one tablespoon at a time, gently mixing with a fork after each addition until the dough begins to come together. Add the lemon juice and almond extract now if using.
  3. Gather the dough into a rough ball, then flatten it into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to relax the gluten and keep it cold.
  4. While the dough chills, toss the sliced peaches with sugar and lemon juice in a bowl. Let them sit for 15 minutes to release some juices and develop flavor.
  5. Preheat your oven to 400°F (200°C). Remove the dough from the fridge and let it sit at room temperature for a few minutes to soften slightly.
  6. Roll out the chilled dough on a lightly floured surface into a rough 12-inch circle, about 1/8 inch thick. Try to keep it as even as possible; it doesn't have to be perfect.
  7. Transfer the rolled dough onto a parchment-lined baking sheet. Pile the peach slices in the center, leaving about a 2-inch border all around.
  8. Fold the edges of the dough over the peaches, pleating as you go to create a rustic, freeform crust. Pinch and crimp the edges to seal, but don’t worry if it’s uneven—this adds to the charm.
  9. Brush the crust with the beaten egg for a shiny, golden finish. Sprinkle a little sugar over the crust and peaches for extra sweetness and crunch.
  10. Bake in the preheated oven for about 40 minutes, until the crust is deeply golden and crisp, and the peach filling is bubbling at the edges. Cover the crust edges with foil if they brown too quickly.
  11. Remove from the oven and let cool slightly before slicing. Serve warm to enjoy the flaky crust and juicy, jammy peaches with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Notes

For best results, keep the dough as cold as possible and work quickly to maintain flakiness. You can prepare the crust and filling ahead of time for a stress-free baking experience.