Someone asked me recently what my favorite superfood was, and I told her that right now in late summer it’s peaches.
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In New York we’re picking peaches, and when ripe on their counter you can smell their inviting aroma a mile away. That’s rare for fruit these days, and it’s so enticing.
I enjoy eating half a peach with my breakfasts, and then our neighbor invited us for dinner and served a homemade peach galette. So good! That’s how we got here to making our own.
A galette is a rustic tart with a fruit filling in the center with a rough pastry crust wrapped up around the edges and baked in the oven until golden brown and bubbly.
Since you don’t need to fuss with the galette crust, and it’s so simple to make, you can easily pretend you’re a baking genius. Impress yourself, and those around you, with this crave-worthy summer dessert.
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Peach health benefits
Peaches are both sweet and sour, giving them a nourishing and hydrating quality.
As a sub-acid fruit, peaches combine well with both sweet and savory foods. Sweet foods such as this cooked fruit dessert, and savory foods such as this fall peach salad with maple-balsamic vinaigrette.
Peaches are high in fiber, which means they won’t spike your blood sugar, and they have a slightly warming quality, which supports metabolism.
This metabolism boost, along with the sugar-busting cinnamon in this summer peach galette recipe, helps support digestion of the sugars and flour in this simple dessert.
How to make galette pastry
We are making the pastry from scratch using a food processor ideally, or you can cut your butter in a bowl with a pastry cutter or two knives. You will also need a rolling pin.
I assure you that making a pastry crust like this from scratch is relatively straight-forward (especially with a food processor). It could be a revelation in fact. (It was for me when I learned this method many years ago.)
All you need is flour, a bit of salt, cold butter, and cold water. Then follow the steps in the recipe.
The key is to get your butter into pea-sized bits. Those bits of butter release moisture that evaporates in the oven and creates air pockets in the crust that make the crust flaky.
Since the rolling and edges don't have to be perfect, you can totally do this, even if it's your first time.
At the same time, if you don’t have the right equipment, or you need an easier/quicker option, purchase a package of puff pastry instead. It will also work for you.
Just be sure to transfer the pastry from the freezer to the refrigerator at least 6 hours prior to use! You need it cold from the fridge.
* for gluten free, use Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
Storage and leftovers
Peach galette is best enjoyed the day it’s made. Wrap leftover and store at room temperature for up to 2 days. If longer than 2 days, put in the fridge.
To freeze, store in a freezer-safe sealed container or freezer bag for up to 2 months.
To serve
Serve warm after freshly baking, serve at room temperature, or reheat in a low oven (300 degrees Fahrenheit) to return the galette to a freshly baked state.
Enjoy with plant-based vanilla ice cream or coconut whip cream. Try a little extra sprinkle of cinnamon to support digestion. (I am recommending plant-based dairy because I don't feel that regular dairy will digest well with this dessert.)
More fruit recipes
Peach substitutions
If you can’t find good peaches, substitute with nectarines or apples. You want a relatively high fiber, dry fruit, so that it doesn’t overflow the rustic pastry.
Recipe for Simple Peach Galette
Helpful Kitchen Tools:
- baking tray with parchment
- Rolling Pin
- Food processor, pastry cutter, or knifes to cut butter (or puff pastry)
- medium mixing bowl
Ingredients
for the crust
- 1 ⅓ cup all-purpose flour
- ½ teaspoon fine salt
- 8 tablespoon unsalted butter, very cold from fridge
- 4-6 tablespoon ice water
for the filling
- 1 pound peaches, (about 3-4 medium peaches or 3 cups sliced), not overly ripe
- ¼ cup unrefined sugar
- 1 tablespoon arrowroot or tapioca , (sub with cornstarch or all-purpose flour)
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
to finish
- 1 egg, beaten for egg wash
- 1 tablespoon coarse sugar, (sub with any sugar)
Instructions
for the crust
- If you are using puff pastry instead of making your own, be sure to transfer the pastry from the freezer to the refrigerator at least 6 hours prior to use, and skip to the next set of instructions! To make crust from scratch using the food processor, read on. You can do this!
- In a food processor with the blade attachment, pulse together the flour and salt until mixed.
- Cut cold butter into ½-inch cubes and add it to the food processor. Pulse until the butter is pea-sized.
- Add 4 tablespoons ice water and pulse briefly. If you still see flour that isn’t incorporated, add another tablespoon and pulse again. Your dough is ready when all the flour is incorporated, but it still looks clumpy.
- Place plastic wrap on your counter and dump the clumpy bits of dough onto it. Pull up the plastic around the edges and use your fingers to press down and shape the dough into a 1-inch thick disk. Cover with the plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
assemble and bake
- On a floured sheet of parchment paper, roll the dough into a 12-inch circle with a rolling pin. It doesn't have to be a perfect circle.
- Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.
- Preheat the oven to 400°F. (If using puff pastry, preheat to 375 °F).
- Slice peaches into ½-inch thick slices, then transfer to a medium bowl and sprinkle with sugar, flour, and cinnamon.
- Add vanilla and stir gently with a spatula until the flour is fully incorporated.
- Dump the peaches into the center of the crust, and even them out with your fingers, leaving a 2-inch pastry border.
- Fold the edges of the pastry crust up and over the peaches. Pinch the overlapping edges together to form a seal. Patch up any cracks in the dough to prevent leaks.
- Brush the crust with beaten egg and sprinkle with coarse sugar.
- Bake for 25-30 minutes (or more), until the crust is golden brown and the peach juices are bubbly.
- Cool for 15 minutes before cutting and serving.
Notes
Gluten-free
- for gluten free, use Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
Storage and leftovers
Peach galette is best enjoyed the day it’s made. Wrap leftovers and store at room temperature for up to 2 days. Longer than 2 days, put in the fridge. To freeze, store in a freezer-safe sealed container or freezer bag for up to 2 months.To serve
Serve warm after freshly baking, serve at room temperature, or reheat in a low oven (300 degrees Fahrenheit) to return the galette to a freshly baked state. Enjoy with plant-based vanilla ice cream or coconut whip cream. Try a little extra sprinkle of cinnamon to support digestion. (I am recommending plant-based dairy because I don't feel that regular dairy will digest well with this dessert.)Nutrition
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Tisha
This recipe was easy to follow. The simplicity did not have any effect on the flavor and it was absolutely delicious!
Andrea
Hi Tisha, I’m glad you found it easy to follow, and happy it turned out so delicious for you!
Amy
I made this but didn't have peaches on hand so I used apples and it came out so delicious. I love the way the house smells with apples baking. And let's not talk about that buttery crust! This is a winning recipe!
Andrea
Hi Amy, apples are such a great swap! And yes, the buttery crust makes it irresistible!
Nicole
This peach galette is so simple and so delicious!
Ashley
The perfect summer dessert! I love how rustic it is too!
Liz
I've made an apple galette before, and was thrilled to find your peach galette recipe after finding some yummy peaches at the farmers market. It was outstanding!!
Andrea
looks delicious. Love the color of the peaches shining through.
Bev
This was amazing! (Fresh Peaches is one of my favorite foods too!). My family loved it!