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Peach Galette Recipe

This Peach Galette Recipe is so simple to make and it tastes delicious. If you want the flavor of a peach pie, this is a nice alternative.
Course Dessert
Cuisine French
Keyword Dessert, dragon fruit, fruit desserts, Peach dessert, Peaches, summer recipes
Prep Time 1 hour
Cook Time 1 hour
Chill Time 2 hours
Total Time 4 hours
Servings 8 servings
Author Janine Waite

Ingredients

Galette Crust

  • cup flour
  • ½ cup butter chilled and cut into ½-inch pieces
  • 3 tbsp shortening chill
  • 2 tbsp sugar
  • 1 pinch salt

Crust Topping

  • 1 egg beaten
  • turbinado sugar You can use granulated sugar for sprinkling on crust.

Peach Filling

  • ½ cup sugar
  • 3 tbsp flour
  • ½ tsp cinnamon
  • 4 or 5 peaches skinned and sliced

Instructions

Crust

  • Place flour, butter, shortening, sugar, and salt in a Cuisinart blender.
  • Pulse the blender at first, and the dough will resemble a very coarse meal.
  • Continue to mix the pastry dough until it forms a round soft ball.
  • Sprinkle a piece of parchment or wax paper with flour and place the dough on the paper. Flatten into a small disk shape.
  • Wrap up the dough in the parchment paper and refrigerate for at least two hours.

Peach Filling

  • Preheat the oven to 375° F.
  • Peel and slice peaches into ¼ - ½" thick wedges.
  • In a medium-size bowl, stir the granulated sugar, flour, and cinnamon.
  • Gently toss prepared peaches into the sugar mixture. You can add a tiny bit more sugar if your peaches are tart,

Forming the Galette

  • Remove dough from the refrigerator. Place on a floured piece of parchment measuring 12" long and wide. I transfer the dough and paper to a rimless baking sheet.
  • Beat your ball of chilled dough with a rolling pin and knead the dough briefly around the edges to soften slightly. Moving from below center, roll the dough out to the edge. Lift the dough, turn it slightly, and give another roll. Sprinkle dough on the top and bottom with flour and keep rolling.
  • Create an 11" circle with the dough. I needed the edges a bit thicker to lift it over the top of the galette.
  • Starting 1 to 1½ inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles until you reach the center of the circle. When placing the peaches on the dough, leave the extra juice in the bowl and not on your galette.
  • Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. Once you form the galette, ensure no cracks in the dough where the peach filling can seep.
  • Brush the top of the pastry with the beaten egg and sprinkle with sugar.
  • If your galette is juicy, place another baking sheet underneath to catch any juices overflowing.
  • Bake for 50 to 60 minutes, until the crust is golden and the filling is cooked.
  • Let the galette cool on the baking sheet on a wire rack. Cut into wedges and serve warm.