Easy Summer Peach Galette

This easy summer peach galette combines a flaky, buttery pie crust with almond scented, cinnamon spiced thinly sliced peaches. It is a lot easier to bake than pies and equally delicious. This recipe can be customised to any type of fruits, berries or fillings you have at hand. It is truly the perfect mouth watering summer dessert for you and your family. And lastly, do not forget the scoops of vanilla ice cream on top!

Ingredients you’ll need:

• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Granulated sugar: You will need only 1 tablespoon to add some sweetness to your pie crust.
• Unsalted Butter: It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Cold water: It is very important that you use as chilled and cold water as you can. This helps prevent the butter from melting while kneading the dough and resulting in a flakier buttery crust.
• Vodka: Vodka is added to the pie crust because it hinders gluten development, resulting in a more tender & flaky crust! It is optional, but I highly recommended it.
• Semolina: A little semolina sprinkled on the base of your crust before adding in the filling will prevent your galette from becoming soggy. 
• Peaches: You will need ripe & thinly sliced peaches to make this galette. It is very important to ensure that they are thinly sliced so that they bake up at the same rate as the galette crust.  
• Cinnamon: I added a bit of cinnamon to the peach filling to mark the beginning of fall flavours, however it is optional. 
•  Nutmeg: Nutmeg helps to enhance the flavours of cinnamon. I do not recommend leaving it out if adding in cinnamon. 
• Almond Extract: Almond extract goes very well with this filling. However you can always use equal quantities vanilla instead. 
• Egg wash: You will need 1 egg mixed with 1 tablespoon of water to make the egg wash. Spread it evenly over the galette dough just before baking to get an evenly browned crust. 
• Raw sugar: Sprinkle raw sugar over the galette dough brushed with egg wash. The egg wash will help the sugar stick. This is optional. 

FAQ

Other pies & tart recipes you’ll love:

• No-Bake Mango Cheesecake Mini Tarts
• No Bake Lemon Curd Turmeric Pie
• Mini Blueberry Chantilly Cheesecake Tarts

Some other tips to make this recipe:

• Make sure all your ingredients are cold to make the pie crust. If the butter starts melting, transfer the dough in the refrigerator for 30 minutes before continuing. 
• It is very important to cut the fruit thinly to ensure that it bakes at the same rate as the galette crust. This is the major difference between a galette and a pie. 
• To make sure that your galette crust does not become soggy, it is always a good idea to sprinkle it with some semolina or breadcrumbs before adding the filling.
• I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Happy Baking!

Easy Summer Peach Galette

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• Author: Shambhavi
• Total Time: 3 hours 30 minutes (including chilling time)
• Yield: 1 large galette 1x

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Description

This easy summer peach galette combines a flaky, buttery pie crust with almond scented, cinnamon spiced thinly sliced peaches. It is a lot easier to bake than pies and equally delicious.

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Ingredients

Scale 1x2x3x

Galette Crust

• 1⅓ cup (156g) all-purpose flour
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, cold & cubed
• 2 tablespoons (25ml) cold vodka
• ½ cup (120ml) ice-cold water

Peach filling

• 500g ripe peaches, thinly sliced
• ¼ teaspoon cinnamon
• pinch of nutmeg
• 1 teaspoon almond extract

Assembly

• 1–2 tablespoons semolina, for sprinkling
• egg wash (1 egg + 1 tablespoon water)
• raw sugar for sprinkling
• vanilla ice-cream for topping

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Instructions

Galette crust

1. You can use a store-bought pie crust or you can make your own galette. Skip to making the peach filling directly if you’re using a store bought pie crust.
2. In a large bowl, add the flour, butter, salt and sugar. Mix well. Add cubed butter on top.
3. Using a pastry cutter or two forks, cut the butter into the dry ingredients such that all pieces are completely coated by the flour. The pieces of butter should be about the size of a pea or a little larger.
4. Add in the vodka. Then, start by adding 2 tablespoons of ice cold water at a time and knead the pie dough with your hands or stir using a spoon. Make sure not to knead too much as the butter will start melting. Repeat this process until the dough starts coming together and forming large clumps. It will feel sticky but not overly wet. Do not add more water than you need to.
5. Once the dough comes together, shape and flatten the dough into a disc of about 1-inch radius. Cover the dough with a plastic film or wrap and let it chill in the refrigerator for atleast 1 hour.
6. On a lightly floured surface, roughly roll out the dough into a rectangle about ⅛” thick. Fold it into half and then into quarters. Continue folding it until it becomes the side of a disk around 3″ in diameter. Cover the dough with a plastic film or wrap and let it chill in the refrigerator for atleast 30 minutes.
7. Repeat the folding process once more. On a lightly floured surface, roughly roll out the dough into a rectangle about ⅛” thick. Fold it into half and then into quarters. Continue folding it until it becomes the side of a disk around 3″ in diameter. Shape the dough into a disc this time. Cover the dough with a plastic film or wrap and let it chill in the refrigerator for at-least 30 minutes.

Peach filling

1. While the galette dough is chilling, thinly slice the peaches. 
2. To them, add in the cinnamon, nutmeg & almond extract. Mix using a spoon or your hands. Be careful not to bake the slices. Set aside.

Assembly

1. Preheat the oven to 400 degrees F (200 degrees C).
2. On a parchment paper, roughly roll out the dough into a circle about ⅛” thick. Sprinkle roughly with some semolina.
3. Spread the thinly sliced peaches evenly over the galette, leaving a 2″ border around the edges.
4. Fold over the edges of the dough onto the filling, then brush the edges with an egg wash and sprinkle with raw sugar. 
5. Transfer the galette with the parchment paper onto a baking tray or sheet. 
6. Bake for about 30 minutes or until the edges are golden brown. 
7. Allow the galette to cool for a 5 minutes. Top with a few scoops of vanilla ice cream before serving.

Notes

• Make sure all your ingredients are cold to make the pie crust. If the butter starts melting, transfer the dough in the refrigerator for 30 minutes before continuing. 
• It is very important to cut the fruit thinly to ensure that it bakes at the same rate as the galette crust. This is the major difference between a galette and a pie. 
• To make sure that your galette crust does not become soggy, it is always a good idea to sprinkle it with some semolina or breadcrumbs before adding the filling.

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Category: Dessert, Galette
• Cuisine: French

Keywords: peach galette, summer fruits, homemade pie crust, butter pie crust, summer galette, easy galette recipe