A Rustic Peach Galette is the epitome of effortless elegance in the world of baking, a free-form tart that celebrates the natural beauty and juicy sweetness of summer peaches with a charming, rustic appearance. This dessert forgoes the precision of a pie plate, allowing the baker to simply fold the edges of a flaky, buttery crust over a simple peach filling, resulting in a beautifully imperfect masterpiece that is often more forgiving and quicker to assemble than a traditional pie. The filling, sweetened just enough to enhance the fruit’s natural flavor, is thickened lightly with cornstarch to create a glossy, tender filling that holds its shape without becoming gluey. Each bite offers a perfect contrast between the crisp, golden pastry and the soft, fragrant peaches, making it an ideal dessert for warm evenings that feels both impressively gourmet and wonderfully humble.
The beauty of this galette lies in its simplicity and the quality of its ingredients. A homemade crust, made with cold butter and a gentle hand, provides a rich, tender base that shatters delicately with each forkful. The peaches are the undisputed star, requiring little more than a hint of sugar, a touch of cinnamon, and a splash of vanilla to elevate them to dessert perfection. As it bakes, the galette fills the kitchen with an irresistible aroma of butter, fruit, and spice. The optional but highly recommended egg wash and sprinkle of coarse sugar on the crust create a deep golden, sparkling finish that is as visually appealing as it is delicious. Served warm, perhaps with a scoop of vanilla ice cream, this galette is a testament to the fact that the most stunning desserts are often the simplest to create.
Why You’ll Love This Recipe:
• Easier Than Pie: No need for a pie plate or intricate lattice work; the free-form style is forgiving and encourages creativity.
• Showcases Summer Fruit: The simple preparation allows the fresh, juicy flavor of ripe peaches to truly shine.
• Perfect Textural Contrast: Features a crisp, buttery crust that gives way to a soft, warm fruit filling.
• Impressively Beautiful: Its rustic, artisanal look belies how simple it is to make, guaranteeing compliments.
Ingredients:
For the Pie Crust:
- 1½ cups all-purpose flour, spooned and leveled
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 4-6 tablespoons ice water
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (such as turbinado)
For the Peach Filling:
- 1½ lbs ripe but firm peaches (about 4-5 medium), pitted and sliced ¼-inch thick
- ⅓ cup granulated sugar (adjust based on peach sweetness)
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¾ teaspoon vanilla extract
Instructions:
Step 1: Make the Pie Dough
• In a medium bowl, whisk together the flour, 1 tablespoon of sugar, and salt.
• Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. These butter pieces are key for a flaky crust.
• Drizzle 4 tablespoons of ice water over the mixture. Gently stir with a fork until the dough begins to clump together. If it seems too dry, add more water, one tablespoon at a time, until the dough holds together when pinched.
• Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (and up to 2 days).
Step 2: Preheat and Prepare
• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 3: Roll Out the Dough
• On a lightly floured surface, roll the chilled dough into a rough circle about 12-13 inches in diameter and ⅛-inch thick. Don’t worry about perfect edges. Carefully transfer the dough to the prepared baking sheet.
Step 4: Prepare the Filling
• In a large bowl, gently toss the peach slices with the ⅓ cup sugar, cornstarch, cinnamon, and vanilla extract until evenly coated. Let the mixture sit for 5-10 minutes to allow the peaches to release some of their juices.
Step 5: Assemble the Galette
• Arrange the peach slices in the center of the dough, leaving a 2-3 inch border around the edges. Use a slotted spoon to leave excess juice behind in the bowl (this prevents a soggy bottom).
• Fold the edges of the dough up and over the filling, pleating it every few inches as you work your way around. It should look rustic.
• Drizzle 1-2 tablespoons of the reserved peach juices over the fruit. Brush the exposed dough with the beaten egg and sprinkle generously with coarse sugar.
Step 6: Bake to Golden Perfection
• Bake for 25-30 minutes, or until the crust is a deep golden brown and the peach filling is bubbly.
• Remove from the oven and allow the galette to cool on the baking sheet for at least 15-20 minutes before slicing. This allows the filling to set.
Tips:
• Keep Everything Cold: The secret to a flaky crust is keeping the butter cold until it hits the oven. Work quickly and chill the dough thoroughly.
• Thickening Power: The cornstarch is essential for thickening the natural peach juices. Don’t skip it, or your galette may be runny.
• Prevent a Soggy Bottom: Leaving the excess juice behind in the bowl and baking on a hot baking sheet helps ensure a crisp crust.
• Serve with Accompaniments: A galette is wonderful on its own, but it’s sublime with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Options:
• Room Temperature: The galette is best enjoyed the day it is made. It can be kept, covered loosely, at room temperature for up to 8 hours.
• Refrigerator: Store any leftovers in the refrigerator for up to 2 days. The crust will soften.
• Reheating: Reheat slices in a 350°F (175°C) oven for 5-10 minutes to crisp up the crust.
Rustic Peach Galette is a celebration of summer’s finest fruit, wrapped in a simple, buttery crust. It’s a beautifully imperfect dessert that is sure to become a seasonal favorite. Enjoy
