This Peach Galette is made with sweet summer peaches, all done up in butter, sugar, and warm spices.
Then all of that peach goodness folded up in a flaky and buttery pie crust.
It is a simple recipe with a big flavor.
How to make a Peach Galette
Peach galettes are rustic pies, and they do not need to be perfect, and I think that is the best part!
Make the pie dough from scratch if you can, or if time is an issue, grab store-bought dough.
Use local or organic fruit, ideally what is in season.
Do not take your galette too seriously; everything will be all right!
What You Will Need
Peaches. Fresh peaches make the best gal this. It is true; ripe peaches are so good in this recipe; all you need is half a dozen peaches.
Sugar & Light Brown Sugar. I used both regular granulated white sugar and a bit of light brown sugar, both are sweeteners, but the light brown sugar adds caramel notes which takes this recipe to the next level.
Sea Salt. Good salt, and in this case, good sea salt, add dimension by enhancing the flavor of the sweetened peaches and warm spices.
Lemon Juice. Adding lemon juice to fruit does several things; first, adding lemon juice counteracts the sweetness of the sugar and keeps the fruit frame from tasting too sweet. Second, adding lemon juice keeps the sugars in the fruit from burning. Lastly, adding lemon juice helps the pectin released from the peaches to thicken, which can also prevent the pie crust from becoming soggy.
Balsamic Vinegar. Adding a bit of balsamic vinegar adds a bit of complexity by adding notes of cherry, chocolate, fig, and molasses.
Vanilla Extract. You know what adding pure vanilla extract means— subtle notes of smooth vanilla flavor, but you knew that already!
Cinnamon & Cardomom. I am keeping things warm and fuzzy. Okay, maybe not the fuzzy part but with the addition of ground cinnamon and cardamom, you will settle into a bowl of our peach galette with a dollop of vanilla ice cream and know the very definition of comfort food. Pinky promise!
How to make a Pastry Dough
I used the BEST Pie Crust Recipe from Sense & Edibility! It is SO good!
Filling for the Galette
- 6 ripe peaches sliced 3/4 inch thickness (we got our peaches from the Peach Truck)
- 1/3 cup granulated sugar
- 2 tbsps of lig t brown sugar
- 1 tsp sea salt or kosher salt
- juice of half a lemon
- 2 tbsp balsamic vinegar
- 1 tbsp + 1 tsp of pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 stick of chilled unsalted butter cut into cubes
Egg Wash: 1 egg + 1 tablespoon of heavy cream (water or milk work well too). Crack an egg into a bowl, add liquid and mix thoroughly.
I am using a pastry brush to coat the pie dough. Discard any unused egg wash when finished.
Directions:
- Prepare the peaches by scoring an x on the bottom of the peaches and placing them into boiling water for ten (10) minutes. Remove the peaches with a large slotted spoon and put them in a cool water bowl. When the peaches have cooled enough to safely handle, remove their skins, cut them in half, and remove the pit. Continue to slice the peaches into roughly 3/4 inch thickness. Continue until all of the peaches are sliced.
- Place peaches into a large mixing bowl.
- Into a smaller mixing bowl, add the sugar, light brown sugar, salt, lemon juice, balsamic vinegar, vanilla extract, ground cinnamon, and ground cardamom, and mix well.
- Pour the mixture over the peaches and fold gently to coat the peaches evenly. Allow the peaches to steep for ten (10) minutes.
- Lay your chilled crust over the cast iron skillet (or onto a baking sheet) and tuck in the edges.
- Pour or spoon the peaches into the center of the pie dough and fold/overlap the dough completely around the diameter of the skillet.
- Brush the pie dough with egg wash, get into all those nooks and crannies, and dot the top of the pie with several cubes of unsalted butter.
- Dot the top of the galette with cubes of chilled unsalted butter.
- Place the galette onto the center rack of a preheated 375° oven and bake for twenty (20) to twenty-five (25) minutes.
- Remove the galette from the oven, and serve warm.
- Pair the galette with vanilla ice cream or whipped cream.
I’m not too fond of peaches. Is there another fruit I can use?
Yes. As berries as your filling of choice for your galette. Blueberries, blackberries, and raspberries are all great options.
Stone fruits like cherries, plums, apricots, and nectarine are delicious too.
Baking apples, and Anjou, Barlett, and Bosc pears are perfect in a galette.
How long will a fruit galette keep in the fridge?
Galettes taste best right out of the oven.
However, a galette will keep in the fridge for two (2) days.
Can I freeze a galette?
Absolutely, but not for long.
A properly wrapped and stored galette with last in the fridge for up to a month.
Now that you have the recipe, all you need to do is gather the ingredients and make our Peach Galette.
And if you have any questions, feel free to drop us a line or two below.
Love peaches? Try these peach recipes:
White Peach + Apple Cider Cocktail
Black Cherry + Peach Party Punch
Ingredients
- Filling for the Peach Galette
- 6 ripe peaches sliced 3/4 inch thickness we got our peaches from the Peach Truck
- 1/3 cup granulated sugar
- 2 tbsps of light brown sugar
- 1 tsp sea salt or kosher salt
- juice of half a lemon
- 2 tbsp balsamic vinegar
- 1 tbsp + 1 tsp of pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 stick of chilled unsalted butter cut into cubes
Instructions
- Prepare the peaches by scoring an x on the bottom of the peaches and placing them into boiling water for ten (10) minutes. Remove the peaches with a large slotted spoon and put them in a cool water bowl. When the peaches have cooled enough to safely handle, remove their skins, cut them in half, and remove the pit. Continue to slice the peaches into roughly 3/4 inch thickness. Continue until all of the peaches are sliced.
Place peaches into a large mixing bowl.
Into a smaller mixing bowl, add the sugar, light brown sugar, salt, lemon juice, balsamic vinegar, vanilla extract, ground cinnamon, and ground cardamom, and mix well.
Pour the mixture over the peaches and fold gently to coat the peaches evenly. Allow the peaches to steep for ten (10) minutes.
Lay your chilled crust over the cast iron skillet (or onto a baking sheet) and tuck in the edges.
Pour or spoon the peaches into the center of the pie dough and fold/overlap the dough completely around the diameter of the skillet.
Brush the pie dough with egg wash, get into all those nooks and crannies, and dot the top of the pie with several cubes of unsalted butter.
Dot the top of the galette with cubes of chilled unsalted butter.
Place the galette onto the center rack of a preheated 375° oven and bake for twenty (20) to twenty-five (25) minutes.
Remove the galette from the oven, and serve warm.
Pair the galette with vanilla ice cream or whipped cream.
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