Rustic Peach Galette

A rustic Peach Galette is the perfect summertime treat. Don't let the fancy French name or beautiful presentation intimidate you, this freeform peach pastry is much simpler to make than a pie.

Prep Time25

Cook Time45

Chill Time1

Servings: Servings

Calories: 289kcal

Author: Karin and Ken

Ingredients

Dough Ingredients

2 cups flour
½ cups cold butter cubed
2 tablespoons cold shortening
1 tablespoons sugar
½ teaspoon salt
1 ½ tablespoons ice water
2 teaspoons lemon juice

Filling Ingredients

¼ cup brown sugar, packed
2 tablespoons white sugar
1 tablespoon cornstarch
1 tablespoon cinnamon
½ teaspoon salt
3 cups sliced peaches
1 tablespoons lemon juice
½ teaspoon vanilla
¼ teaspoon almond extract
1 large egg yolk
2 teaspoons water
⅓-1/2 cup slivered almonds
1 tablespoons honey

Instructions

First, gather all your ingredients for your dough.
Place the flour, butter, shortening, sugar and salt into a food processor and pulse to crumble the butter, about 2 minutes.
Add in the ice water and lemon juice and pulse again for a minute or until the dough comes together.
Remove the dough from the food processor and roll it into a ball. Wrap it in plastic wrap and place it into the fridge to chill for an hour.
Next gather all your peach filling ingredients
Once the dough has chilled, make the filling. In a small mixing bowl, combine the brown sugar, white sugar, cornstarch, cinnamon and salt.
In a large mixing bowl, combine the peaches, lemon juice, vanilla and almond flavoring.
Add the brown sugar mixture to the peaches and toss to coat the peaches.
Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
Remove the pastry dough from the plastic wrap and place onto a well floured surface.
Roll the dough out in a rough circle, about 10” in diameter and roughly ⅛” thick
Pick up one edge of the pastry and lay it over the rolling pin and carefully roll the pastry dough over the rolling pin and transfer it to the baking sheet.
Layer the peaches onto the pastry in a swirl, starting in the center of the dough and working out. Pull the edges of the dough over the peaches toward the center.
You will have to fold the dough over itself in places. If any part of the dough is to close to the center of the peaches, simply pinch it off and throw it away.
In a small mixing bowl, whisk together the egg yolk and water.
Using a pastry brush, brush the egg wash over the edges of the pastry dough.
Sprinkle slivered almonds around the edges.
Place into the preheated oven to bake for 45-55 minutes or until the edges of the pastry dough are golden brown and the almonds are slightly darkened.
Remove from the oven and place onto a cooling rack to cool.
Use a pastry brush to brush honey onto the baked peaches.
Slice and enjoy! Top with whipped cream or ice cream if you like.

Notes

Tips:

Use very cold ingredients when making the pastry dough.
Using fresh and ripe summer peaches will give you the best flavor for your homemade peach Galette recipe.
If your dough is too soft when you're trying to roll it out, add a tablespoon or two of flour to the dough and barely fold it together.
When you are rolling the dough out, be sure not to overwork it, as the warmth will cause the butter to melt, which in turn will result in a less flaky pastry.
If your honey is too thick to brush onto the baked peaches, pop it into the microwave for 30 seconds to soften it.

Nutrition