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Peach Galette Recipes From Scratch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

peach-galette-recipes-from-scratch

Peach Galette Recipe

Ingredients:

Produce
4: Peaches

Refrigerated
1: Egg

Baking & spices
1/2 tsp: Cinnamon
1 11/16 cup: Flour
1 pinch: Salt
3 tbsp: Shortening
10 tbsp: Sugar
1: Turbinado sugar

Dairy
1/2 cup: Butter

Instructions:

  • Remove dough from the refrigerator. Place on a floured piece of parchment measuring 12" long and wide.
  • Beat your ball of chilled dough with a rolling pin and knead the dough briefly around the edges to soften slightly. Moving from below center, roll the dough out to the edge. Lift the dough, turn it slightly, and give another roll. Sprinkle dough on the top and bottom with flour and keep rolling.
  • Create an 11" circle with the dough. I needed the edges a bit thicker to lift it over the top of the galette. Starting 1 to 1½ inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles until you reach the center of the circle. When placing the peaches on the dough, leave the extra juice in the bowl and not on your galette. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. Once you form the galette, ensure no cracks in the dough where the peach filling can seep.
  • Brush the top of the pastry with the beaten egg and sprinkle with sugar. If your galette is juicy, place another baking sheet underneath to catch any juices overflowing. Bake for 50 to 60 minutes, until the crust is golden and the filling is cooked. Let the galette cool on the baking sheet on a wire rack. Cut into wedges and serve warm.
peach-galette-recipes-from-scratch

Peach Galette With Blueberries Recipe

Ingredients:

Vegetarian

Produce
1/2 cup: Blueberries, fresh
2 cups: Peaches, fresh

Refrigerated
1: Egg white
1: Egg yolk

Baking & spices
1 5/8 cups: Flour
1/4 tsp: Salt
1 Pinch: Salt
7 tbsp: Sugar

Dairy
11 tbsp: Butter
3 tbsp: Milk

Instructions:

  • To make the dough, combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter to the flour and pulse till butter is broken into small pieces and the mixture resembles cornmeal.
  • Mix together the egg yolk and milk and add to the dough. Pulse till the dough comes together. Pour out onto a piece of plastic wrap and press into a flat disk. Wrap and chill for 30 minutes.
  • Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside. Carefully toss the peaches and blueberries with the sugar, flour, and salt. Roll out the dough to a 12-inch round on a lightly floured surface. Carefully move the dough to the baking sheet. Arrange the fruit in the center of the dough, leaving about an inch of the perimeter uncovered.
  • Fold the outside edge of the dough over the fruit, pleating as needed. Brush egg white over the exposed crust. Sprinkle the coarse sugar over the dough and fruit. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut and serve warm with whipped cream or vanilla ice cream, if desired.

Peach Galette With Blueberries And Vodka Recipe

Ingredients:

Produce
1/2 cup: Blueberries
1 1/2 cups: Peaches

Condiments
2 tbsp: Honey

Baking & spices
1 tbsp: Arrowroot starch
1 1/4 cups: Flour
1/2 tsp: Salt
2 1/2 tbsp: Sugar

Dairy
1/2 cup: Butter, unsalted
1/4 cup: Buttermilk, low-fat
1 tbsp: Milk
1/2 cup: Ricotta, part-skim

Beer, wine & spirits
1 tbsp: Vodka

Scroll to Continue

Instructions:

  • For the crust, grate 1/4 cup butter into a small bowl; cut remaining 1/4 cup butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
  • Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just to form a ball. Wrap dough in plastic and flatten slightly to form a disc.
  • Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared baking sheet; chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
  • Combine ricotta and honey in a food processor, and process until smooth and creamy. Use an offset spatula to spread honey-ricotta over the dough, leaving a 1-inch border. Whisk together sugar and arrowroot starch in a small bowl. Arrange peaches and blueberries over honey-ricotta and sprinkle evenly with the sugar mixture. Fold dough border up over fruit, pleating to make an edge and brush with milk. Bake for 34-36 minutes, until crust is golden and fruit is tender. Let cool for 1 hour before cutting and serving.

Peach Galette With Lemon Zest Recipe

Ingredients:

Vegan

Produce
2 cups: Blueberries, fresh
1: Lemon, Zest of
1/2: Lemon, Juice from
2: Peaches
2 sprigs: Thyme

Refrigerated
1/2 cup: Water or almond milk

Condiments
2 tbsp: Coconut oil or vegan butter
1/2 cup: Solid coconut oil or vegan butter

Baking & spices
1 3/4 cups: All-purpose flour
1/3 cup: Cane sugar
2 tbsp: Cornstarch
1 tsp: Salt
1 tbsp: Sugar
1: Sugar, Coarse
1 tsp: Vanilla extract

Instructions:

  • To make the pie crust, in a large bowl, stir together the flour, sugar and salt.
  • Add the coconut oil or vegan butter and combine the ingredients with hands.
  • Add water or almond milk gradually (1tbsp at a time) to achieve a desired consistency. The mixture should be a little on the dry side.
  • As the dough begins to stick together, form a flat disk, wrap and place in fridge for 1 hour or overnight. Add the fruit to a large bowl. Top with sugar, vanilla extract, lemon zest, lemon juice and cornstarch. Roll out dough onto a floured surface. Using a large bowl or free hand cut a circle. Use the scraps and add them to the middle, roll out the circle again. It doesn’t need to be exact or even. Move the dough to the baking pan and begin to fold the edges of the galette.
  • Once complete being to spoon the fruit mixture into the center and fold the dough up and over the filling even more. Brush the edges of dough with the melted coconut oil or butter and sprinkle with the coarse sugar. Preheat oven to 400. Place the galette on the prepared pan and bake until crust is golden and the filling is bubbling, about 25-35 minutes, rotating the sheet pans halfway through.

Peach Galette With Peach Jam Recipe

Ingredients:

Vegetarian • Gluten free

Produce
2: Peaches, large

Condiments
1 tbsp: Lemon juice
3/8 cup: Peach jam

Baking & spices
1 tbsp: Cornstarch
1 1/4 cups: Gf all-purpose flour
3 tbsp: Palm sugar
1 pinch: Salt
1/4 tsp: Table salt

Oils & vinegars
1/4 cup: Coconut oil

Dairy
6 tbsp: Plant-based milk

Instructions:

  • To make the pastry, place all the ingredients into the bowl of a food processor fitted with the blade attachment. Mix until combined.
  • Create a ball with the mixture and place it between two sheets of floured parchment paper. Roll your dough out to around 12 inches wide and between ⅛ – ¼ inch thickness.
  • Place the parchment paper with the crust on a baking sheet and set aside. If it's truly hot in your kitchen, let the crust chill in the fridge until the filling is ready.
  • Heat the oven to 400F (200ºC). Meanwhile, prepare the filling: cut the peaches into ¼ of inch slices. In a large bowl, stir the peaches, sugar, cornstarch, lemon juice and salt until combined. Set filling aside to rest as the oven preheats.
  • Remove the crust from the fridge. Spread the peach jam evenly over the crust with the back of a spoon. Spoon the filling and the juices onto the jam layer and carefully fold up the edges of the dough (1 ½ to 2 inches), overlapping the dough to enclose the filling and make a free-form tart. Brush some peach jam thinned with a little bit of water over the crust and fruit to give them a nice shine. The glaze prevents the fruit from drying out and helps to retain its texture. Bake it for about 30 minutes or until de crust is golden brown. Remove from the oven and let it cool before serving with ice cream or coconut whipped cream.

Peach Galette With White Vinegar Recipe

Ingredients:

Vegetarian

Produce
6: Peaches

Refrigerated
1: Egg beaten with

Condiments
2 tsp: White vinegar or lemon juice

Baking & spices
2 1/2 cups: All-purpose flour
1 tsp: Salt
1 tbsp: Sugar
1/4 cup: White sugar

Oils & vinegars
3 tbsp: Vegetable oil

Dairy
1 cup: Butter, unsalted

Liquids
1/4 cup: Water

Instructions:

  • Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
  • Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour. When your dough is well chilled, pre-heat your oven to 350 °F.
  • Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. In a small bowl, stir together the sugar and the vanilla extract. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently.
  • Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a circle about 11 inches in diameter and 1/8 inch thick. Lift the parchment paper, and transfer the pastry with the parchment to a large baking tray.
  • Toss the peach filling onto the pastry and arrange it in a single layer, in a circle, leaving 1 ½ to 2 inches rim of pastry all around. If your peaches are extra juicy, leave the extra juice in the bowl, so the filling do not overflow when baking. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. It doesn’t need to be perfect, we’re aiming for a rustic looking galette here.
  • Brush the pastry border with the beaten egg+milk mixture, and lightly sprinkle the edges with turbinado sugar, if desired. Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. Let the galette cool on the baking sheet.

Peach Galette Information

Galettes (also known by their Italian name, "crostatas") are flat, freeform tarts baked on a baking sheet instead of in a pie or tart pan. The pastry is folded up around the filling so that it holds itself together, resulting in a rustic, uneven crust.

The word 'galette' comes from the Norman word 'gale', meaning flat cake, and is often used in French cuisine to talk about cakes that don't require a tin, although it can also refer to round, flat cakes and the cheesy Breton galettes.

The galette has its origin in the famous crepes. These are a gastronomic specialty that is offered throughout France, but the galettes originate from the region of Brittany located in the northwest of the country.

Easy crust: there's no lining the pan or crimping the edges, which means there's no need to blind bake the dough, or worry about the crust shrinking as it bakes. You simply fold the edges over the filling, leaving the center exposed. Filling: it's very simple and needs a few ingredients to be delicious.

Make Ahead Tips: The pastry can be made and refrigerated two days in advance or frozen for up to two weeks in advance. The assembled galette can go straight from freezer to oven.

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