A Simple Peach Galette That Tastes Like Summer
Peach season is one of the best parts of summer, and there’s no better dessert than a simple peach galette. It’s everything we love in a dessert: easy to make, amazing flavor, and perfectly imperfect.
Every year, we order a box of peaches from The Peach Truck and anxiously await its arrival from the Southeast (peach country) farmers. They are truly the best peaches we’ve ever had. You can find The Peach Truck story here.
Have you ever wondered what the difference is between a French Galette and an Italian Crostata?
Turns out, the only difference between the two is that a galette is French and a crostata is Italian. Both terms are synonymous with a rustic pastry with folded-over edges.
Unlike a traditional pie, a galette or crostata doesn’t require any crimping or shaping of the dough. It’s really just a laid-back version of a pie. Simply roll out the dough, layer on the fruit, fold the edges, and bake until golden brown. Whether you’re serving it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or enjoying a leftover slice with your morning coffee, this peach galette knows how to celebrate summer!
The ingredients
- Fresh peaches
- Cold butter
- Brown sugar
- Granulated sugar
- Cinnamon
- Vanilla extract
- All-purpose flour
- Salt
- Ice water
- Heavy cream
- Turbinado sugar (or any kind of coarse sugar)
If you happened not to like peaches, you could substitute them with plums, nectarines, apricots, or berries. I’m sure that would be delicious too.
Simple summer dessert: peach galette recipe
For the homemade pie crust:
You can use store-bought pie crust, but for this recipe, I wanted to make my own. You can also a food processor to mix the pie dough, but in this case, I chose to do it the old-fashioned way. I love a good butter pie crust.
- In a medium or large bowl, whisk or stir together the flour, granulated sugar, and a pinch of salt.
- Add the butter and mix. -I had grated butter in the freezer that I keep on hand for making scones, it works great for making pie crust too!
- Add the ice water and mix until the dough is moistened and holds together.
- Place the dough on a lightly floured work surface and shape it into a disk. Cover with plastic wrap and refrigerate the dough to chill (at least 30 minutes).
For the peaches:
- While the dough is chilling, slice the peaches in half, remove the pit, and cut the peaches lengthwise into 1/2″ thick slices.
- In a medium bowl, gently toss the peaches (ripe peaches will break into pieces if not tossed gently) with the brown sugar, cinnamon, vanilla, a pinch of salt, and the 2 tablespoons of flour and set aside.
Putting it all together:
- After the dough has chilled, place it on a lightly floured surface and roll it out into approximately a 12-inch round.
- Leaving a 2-inch border of dough, arrange the peach slices (and their juices) in the center of the dough. Working your way around the dough. Fold the edges of the dough up and over the peaches.
- Brush the dough with the heavy cream and sprinkle the dough with turbinado sugar.
- Preheat the oven to 425 degrees.
- Slide the galette onto a parchment paper-lined baking sheet/sheet pan.
- Place the baking sheet in the center of the rack in the preheated oven and bake for about 50 minutes or until the crust is a golden brown and the juicy peaches are bubbling.
A Simple Peach Galette That Tastes Like Summer
This easy peach galette with a scoop of vanilla ice cream is the perfect summer dessert—rustic, golden, and bursting with fresh summer peaches.
Ingredients
- 5 fresh peaches, halved and pitted, and cut into 1/2″ thick slices
- 6 tablespoons cold butter (unsalted)
- 1/3 cup brown sugar (you can use light or dark)
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour for the crust and 2 tablespoons for the peach mixture
- A pinch of salt
- 1/4 cup ice water
- 2 tablespoons heavy cream for brushing the crust (some people prefer an egg wash instead of heavy cream, but I like how the heavy cream acts like a glue for turbinado sugar, giving it a nice little extra crunch)
- 2 tablespoons turbinado sugar for sprinkling on the crust
Instructions
For the homemade pie crust:
- In a medium or large bowl, whisk or stir together the flour, granulated sugar, and a pinch of salt.
- Add the butter and mix. I had grated butter in the freezer that I keep on hand for making scones, it works great for making pie crust too!
- Add the ice water and mix until the dough is moistened and holds together.
- Place the dough on a lightly floured work surface and shape it into a disk. Cover with plastic wrap and refrigerate the dough to chill (at least 30 minutes).
For the peaches:
- While the dough is chilling, slice the peaches in half, remove the pit, and cut the peaches lengthwise into 1/2″ thick slices.
- In a medium bowl, gently toss the peaches (ripe peaches will break into pieces if not tossed gently) with the brown sugar, cinnamon, vanilla, a pinch of salt, and the 2 tablespoons of flour and set aside.
Putting it all together:
- After the dough has chilled, place it on a lightly floured surface and roll it out into approximately a 12-inch round.
- Leaving a 2-inch border of dough, arrange the peach slices (and their juices) in the center of the dough. Working your way around the dough. Fold the edges of the dough up and over the peaches.
- Brush the dough with the heavy cream and sprinkle the dough with turbinado sugar.
- Preheat the oven to 425 degrees.
- Slide the galette onto a parchment paper-lined baking sheet/sheet pan.
- Place the baking sheet in the center of the rack in the preheated oven and bake for about 50 minutes or until the crust is a golden brown and the juicy peaches are bubbling.
Notes
Total time does not include the 30 minutes for chilling the dough.
