This peach galette recipe is a delicious summer dessert that's easy to make from scratch (easier than pie). The flaky buttery crust beautifully compliments the lightly sweet peach filling with hints of cinnamon and vanilla. Serve warm with a scoop of ice cream.
Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
Remove dough from processor (it will be crumbly) and form into a flat disc about 1” thick.
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour, or overnight. If chilling overnight, put dough in plastic wrap and then also in an airtight container for storage to prevent drying out.
While the dough is chilling, make the filling:
Peel and thinly slice peaches.
Place the peaches in a large bowl. Add vanilla extract and lemon juice and stir to combine.
In a small bowl, combine brown sugar, all-purpose flour, cinnamon, and salt and stir to combine.
Sprinkle the dry ingredients over the peach mixture and gently stir to combine.
Make the egg wash.
In a small bowl, whisk together egg yolk and heavy cream, set aside.
Putting it together.
Once the dough is at the end of its chilling time, preheat the oven to 375 degrees F.
Line a large baking sheet with a silicone baking mat or parchment paper, set aside.
Remove the dough from the refrigerator.
On a well-floured surface, roll the galette dough into a 12” circle.
Transfer the dough to the prepared baking sheet.
Arrange the peach filling in the center of the dough leaving a 2” border all the way around the edges.
Carefully fold the edges over and pinch them together so there are no holes or cracks.
Use a pastry brush to gently brush the egg wash all over the dough.
Sprinkle the egg-washed dough with raw sugar.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden-brown and the filling is bubbly.
Let cool slightly and serve warm with a scoop of vanilla ice cream!
To use frozen peaches.
Purchase two 16 oz packages of frozen, sliced peaches.
Put them in a colander and let them thaw completely. Drain off excess liquid.
Use thawed peaches in the recipe as directed.
All-purpose flour (in the dough and filling): The all-purpose flour can be replaced with a 1:1 all-purpose gluten-free baking flour. Pastry flour and bread flour also work well.
Salted Butter. Unsalted butter or vegan butter are both acceptable substitutes. Just make sure the butter is cold. I usually cut it into cubes and put it in the freezer for at least 15 minutes before using it pie and galette dough.
Peaches. Obviously, fresh & sweet summer peaches are the best choice. You can use frozen and thawed peached, if desired. I suggest using sweet, yellow peaches.
Light Brown Sugar. dark brown sugar, coconut sugar and white sugar are all acceptable substitutes.
Egg wash. This is optional, but highly recommended for two reasons: 1) It gives the galette crust a golden-brown shiny hue. 2) it helps the raw sugar stick to the crust. Whole milk or half and half can be used in pace of the cream in the egg wash. Or you can just use an egg yolk.
Turbinado sugar. Any coarse, raw sugar works well to give the crust a sugary sparkle and sweet crunch.
Store any peach galette leftovers in an airtight container in the refrigerator for up to 1 week.
A baked peach galette can be frozen for up to 2 months. I recommend wrapping either the entire galette or individual portions in plastic wrap and putting them in an airtight container or freezer-friendly storage bag to store in the freezer.