Peach Galette
Peach Galette is so much easier to make than a peach pie, but with the same deliciously sweet summery peach flavor and flaky all-butter crust in every bite. Serve this homemade galette recipe with vanilla ice cream for the perfect rustic dessert.
Servings 8 servings
Ingredients
- 1 (single batch)
Best Ever Pie Crust - 1 1/4 pounds (567 grams) fresh peaches* (about 5 large peaches), halved, pitted, and cut into 1/4-inch thick wedges
- 5 tablespoons (63 grams) granulated sugar, more or less depending on sweetness of peaches
- 2 teaspoons (5 grams) cornstarch**
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon, optional
- 1 large egg
- 1 ½ teaspoons water, divided
- Coarse sugar, for sprinkling
- 1 tablespoon apricot jam or jelly
- Vanilla ice cream, for serving if desired
Instructions
- Line a rimmed baking sheet with parchment paper.
- Remove the pie crust from the fridge to soften slightly while you prepare the filling.
- In a medium-sized bowl, gently toss together peaches, sugar, cornstarch, vanilla, and cinnamon, if using. Place a strainer set over another medium-sized bowl and pour in the peach mixture, letting it sit to release any liquid while you roll out the dough.
- Roll out the prepared dough into a 13-inch circle on a lightly floured counter, then transfer to the prepared pan.
- Using a slotted spoon, pick up the peaches from the bowl leaving the excess juices behind, and arrange them in the center of the dough, leaving a 2-inch border around the edge.
- Carefully grasp one edge of the dough and fold up 2 inches over the fruit. Repeat around the circumference of the tart, overlapping the dough every 2 inches. Gently pinch the pleated dough to secure, but do not press the dough into the fruit.
- Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375°F. If you have a baking stone, place on the rack to preheat with the oven.
- Once preheated, beat the egg with ½ teaspoon water. Brush all over the unbaked crust. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
- Transfer sheet to wire rack and let tart cool for 10 minutes.
- While the galette cools, combine the apricot jam and 1 teaspoon water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the peaches.
- Using a metal spatula, loosen tart from parchment and slide onto wire rack; let cool until warm, about 30 minutes. Cut into wedges and serve.
- Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.
Video
Notes
*Fresh peaches are recommended for this recipe. Do not use canned peaches or your galette may be bland in flavor.
**If using frozen peaches, increase the cornstarch to 2 tablespoons.