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Peach Galette

Buttery pastry wrapped around juicy peaches makes every bite feel like pure summer comfort. With a flaky homemade crust and a simple fruit filling, this Peach Galette comes together in a rustic, relaxed way that feels bakery-worthy right from your own kitchen.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter very cold, cut into quarter-inch cubes
  • 1-1/4 cups all-purpose flour plus more for rolling
  • 1/2 Tbsp organic cane sugar
  • 1/2 tsp fine grain sea salt
  • 1/2 Tbsp apple cider vinegar
  • 4-6 Tbsp ice water
  • 3 cups peaches sliced
  • 1/4 cup light brown sugar packed
  • 1/2 piece lemon juice juice of half a lemon
  • 1 tsp pure vanilla extract
  • 1 Tbsp arrowroot starch
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1 pinch fine grain sea salt
  • 1 Tbsp apricot or peach jelly optional
  • 1 whole egg yolk for egg wash, optional
  • 1 tsp milk for egg wash or milk wash, optional
  • sanding sugar optional

Method
 

  1. Cut the butter into quarter-inch cubes and place it in the freezer for at least ten minutes or until ready to use.
  2. Pulse together the flour, sugar, and salt in a food processor until combined.
  3. Add the butter cubes and pulse until the largest butter bits are about the size of large peas.
  4. Add the vinegar and ice water gradually, pulsing between additions until the dough holds together when pinched.
  5. Turn the dough onto a lightly floured surface and form it into a flat disk.
  6. Wrap the dough tightly in plastic wrap and refrigerate for at least one hour.
  7. Remove the dough from the refrigerator and let it sit for 5–10 minutes until slightly pliable.
  8. Preheat the oven to 375℉ and line a large sheet pan with parchment paper.
  9. Roll the dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick.
  10. Transfer the dough carefully to the prepared sheet pan and chill while preparing the filling.
  11. Stir together the brown sugar, lemon juice, vanilla extract, arrowroot starch, cinnamon, ginger, and salt.
  12. Toss the peaches with the sugar mixture until evenly coated.
  13. Spoon the peach filling into the center of the pastry, leaving a two-inch border.
  14. Fold the pastry edges over the peaches, overlapping as needed.
  15. Brush the pastry with egg wash or milk wash and sprinkle with sanding sugar.
  16. Bake for 40–50 minutes until the pastry is golden and the peach juices bubble.
  17. Cover loosely with aluminum foil if the crust browns too quickly.
  18. Cool the galette on a baking rack until set.
  19. Brush the warm peaches with apricot or peach jelly if desired.
  20. Serve warm with confectioners sugar or vanilla ice cream if desired.

Notes

Store leftover Peach Galette covered in the refrigerator for up to 3–4 days or freeze tightly wrapped for up to 3 months. Serve warm with vanilla ice cream or a light dusting of confectioners sugar for an extra special finish.