Peach Galette Recipe
Peach Galette Recipe ~ rustic, free-form flaky crust baked with sweet fresh summer peaches.
Last week my friend Audrey called saying that I had to buy some peaches from Altermatt’s, one of the local farms. Oh my gosh she said emphatically ~ they’re soooo good.
She wanted to make a peach pie but was leaving for the weekend and didn’t have time. I was leaving for New Orleans for a food blogger conference so making peach anything wasn’t in my immediate future either.
That didn’t stop her from emphasizing ~ “you just have to get some”. Not only is Audrey a good friend and the single best gift receiver you’ll ever meet, but her enthusiasm for well, almost everything is contagious. By the time I got home I was having serious peach FOMO.
I never made it to Altermatt’s, but bought these beauties at the farmer’s market and whipped up a peach galette in under 15 minutes. No joke.
In full disclosure, I’m a fan of store made crust and used it in this recipe. It was every bite as flaky and delicious as it was in this savory pie. Haters don’t hate. This peach galette is delicious.
I’m not known for my baking skills so I figured my poor family, unsuspecting neighbors and local YMCA would have to endure several attempts before I got this Peach Galette Recipe right (I know, get out a tissue, right?), but without any Jedi mind tricks whatsoever, my family raved about it.
If you lack baking genes like I do or even if you’d place in a bake-off, this is your recipe. My husband helped himself to a second piece and my daughter said it reminded her of Aunt Ann’s peach pie ~ the litmus test for all pies in our family. So good, so simple ~ who would think you could assemble this single crust, free form pie in under 15 minutes?!
One issue with a pie or galette is a soggy crust. No soggy bottoms here! The peaches are tossed in cornstarch and lemon juice so that as the peaches cook and the juices release, they’ll thicken and form a delicious syrup without making the crust soggy.
First: how to get the pit out of a peach:
This method is easy and doesn’t waste of the peach in the process. Using a small knife, start at the stem end of the fruit and cut through to the pit. Run the knife all the way around cutting to the pit and ending up where you started. Hold the fruit in both hands and gently twist in opposite directions until the halves separate then pull the pit out with your fingers or teaspoon.
Peach Galette Recipe Ingredients:
- Refrigerated pie crust
- flour (for dusting the surface)
- fresh peaches pitted and sliced into about ¼” slices
- granulated sugar
- vanilla extract
- lemon juice
- turbinado or other coarse sugar
- Parchment paper (optional but makes life easier)
Preheat the oven to 425 degrees then lightly sprinkle some flour onto the counter or another flat surface. Remove the dough from the pack and carefully unroll it on to the flour. Using a rolling pin, press away any curled edges then transfer the dough to a parchment paper lined baking sheet.
Wash and slice the peaches (leave the skin on) then add them to a bowl. Gently toss the peaches with the cornstarch, granulated sugar, vanilla and lemon juice.
Arrange the peaches in the center of the dough in a circle leaving about 2” of dough around the edge of the peaches.
Fold the dough slightly over the top of the peaches overlapping each fold.
Whisk the egg and water together in a small bowl then brush onto the top of the dough.
Sprinkle the turbinado sugar over the crust and exposed peaches then bake 15-20 minutes or until the crust is golden brown and the peach juice is thick and bubbly.
I topped my (first) slice with vanilla ice cream; the second was straight up. I can’t even tell you which way I preferred; both were really delicious.
Oh ~ and if you’re wondering what to do with the other pie crust from the package, Tomato Galette is the answer because it’s perfectly acceptable to have pie for dinner and dessert.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- Store made refrigerated pie crust
- flour for dusting rolling surface
- 4 medium size peaches pitted and sliced into 1/4 - 1/2" slices
- 1 tablespoon cornstarch
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 egg
- 2 tablespoons water
- 2-3 tablespoons turbinado or other coarse sugar
- Parchment paper
- Preheat the oven to 425 degrees.
- Lightly sprinkle some flour onto a flat surface, unroll the dough from the package and roll away any curled edges. Transfer the dough to a parchment paper lined baking sheet.
- Wash and slice the peaches (leave the skin on) then add them to a bowl. Gently toss the peaches with the cornstarch, granulated sugar, vanilla and lemon juice.
- Arrange the peaches in the center of the dough in a circle leaving about 2” of dough around the edges.
- Fold the dough slightly over the edge of the peaches overlapping each fold.
- Whisk the egg and water together in a small bowl then brush on the top of the dough.
- Sprinkle the turbinado sugar over the crust and exposed peaches then bake 15-20 minutes or until the crust is golden brown and the peach juice is thick and bubbly.
- Serve warm or room temperature plain or topped with ice cream.
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