Peach Galette Recipes
Peaches bring a burst of summer into any dish, and this peach galette is no exception. With its golden, flaky crust enveloping tender, sweet peaches, it’s a dessert that promises to delight. This recipe is simple enough for beginners yet impressive enough to serve at gatherings.
Brief Overview of the Recipe
This peach galette combines the rustic charm of a pie with the simplicity of a tart. Fresh, juicy peaches are enhanced with vanilla and sugar, then wrapped in a buttery pie crust. The result is a dessert that’s as beautiful as it is delicious. Whether you’re new to baking or an experienced cook, this recipe will become a staple in your kitchen.
Why This Peach Recipe is a Must-Try
Peach galettes are the epitome of summer desserts. They’re less fussy than traditional pies and highlight the natural sweetness of peaches. The combination of a crisp, golden crust and soft, caramelized peaches creates a perfect harmony of textures and flavors. Plus, the open-faced nature of a galette makes it visually stunning, perfect for impressing guests.
Ingredients Breakdown
To make this delicious peach galette, you’ll need a few simple ingredients. Here’s a closer look at each one:
Double Pie Crust: The base of our galette, providing a buttery, flaky foundation.
Peaches: The star of the dish, offering a juicy, sweet-tart flavor.
Vanilla Extract: Adds a subtle depth of flavor, enhancing the peaches’ natural sweetness.
Granulated Sugar: Sweetens the filling and helps create a luscious caramel.
Corn Starch: Thickens the peach juices to prevent a soggy crust.
Heavy Cream: Brushed on the crust for a beautiful golden finish.
Notes on Selecting the Best Peaches
For the best results, choose ripe but firm peaches. They should be fragrant and give slightly when pressed. Avoid overly soft or bruised peaches, as they can become mushy during baking. If fresh peaches are out of season, frozen peaches can be a good substitute—just be sure to thaw and drain them well.
Step-by-Step Instructions
Prepping the Dough and Oven
Start by preheating your oven to 400°F and positioning a rack in the center. This ensures even baking. Prepare your work surface by dampening it slightly and placing a 15×15-inch sheet of parchment paper on it. Lightly dust the parchment with flour to prevent sticking.
Roll out the pie dough on the floured parchment until it reaches a 14-inch diameter. Use a fork to prick a few holes in the center of the dough. This prevents it from puffing up too much during baking. Transfer the dough, still on the parchment, onto a baking sheet and place it in the freezer to chill while you prepare the peaches.
Preparing the Peaches
Slice the peaches, leaving the skin on, into 1/2-inch thick segments. The skin adds texture and color to the finished galette. Place the slices in a large bowl, drizzle with vanilla extract, and mix to coat. Combine the sugar and cornstarch, then sprinkle this mixture over the peaches. Gently toss to evenly coat the peach slices.
Assembling the Galette
Place the peaches in a mesh sieve set over the large bowl to macerate, allowing them to release their juices for about fifteen minutes. This step is crucial as it prevents a soggy crust.
Transfer the collected juices to a small pot over medium heat and bring to a simmer without stirring. Swirl the pot occasionally until the juices thicken, then remove from heat. Retrieve the chilled pie dough from the freezer and arrange the peach slices on it, starting from the center and working outward, leaving a four-inch border. Pour the thickened juice over the peaches.
Baking and Cooling
Fold the edges of the dough over the peaches, creating pleats as needed. This rustic folding is part of the galette’s charm. Lightly brush the top of the galette with a thin layer of heavy cream. Bake for 40 minutes or until the crust turns golden and crispy. Allow the galette to cool on the baking sheet for fifteen minutes before serving. Use the edges of the parchment paper to lift it off the sheet pan for easy serving.
Recipe Tips & Frequently Asked Questions
How to Achieve the Perfect Crust
Ensure your dough is well-chilled before rolling it out. This helps prevent it from becoming too soft and sticky.
Don’t skip the step of chilling the assembled galette before baking. This helps maintain the crust’s shape.
Tips for Juicy, Flavorful Peaches
Use ripe but firm peaches for the best texture.
Allow the peaches to macerate properly to release excess juices.
Troubleshooting Common Issues
If your crust is browning too quickly, tent it with aluminum foil.
Ensure the juices thicken properly before adding to the galette to prevent a soggy bottom.
Can I Use Frozen Peaches?
Yes, but thaw and drain them well to remove excess moisture.
How Do I Store Leftovers?
Store in an airtight container at room temperature for up to two days or refrigerate for up to four days.
Can This Recipe Be Made Ahead?
Yes, you can prepare the dough and peach filling a day in advance and assemble just before baking.
What to Serve With This Recipe
Suggested Beverage Pairings
A chilled glass of white wine or sparkling wine pairs wonderfully with the sweetness of the peaches.
For a non-alcoholic option, try iced tea with a hint of lemon.
Complementary Side Dishes
A light summer salad with mixed greens and a tangy vinaigrette balances the sweetness of the galette.
Grilled vegetables or a simple bruschetta make great savory accompaniments.
Ideal Desserts to Accompany
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Fresh berries or a drizzle of honey can also enhance the flavors.
Variations and Substitutions
Alternative Fruit Fillings
Try this recipe with other seasonal fruits like apricots, plums, or berries.
Mix and match fruits for a unique twist.
Gluten-Free and Vegan Options
Use a gluten-free pie crust to make this recipe suitable for those with gluten sensitivities.
Substitute the heavy cream with a plant-based milk like almond or coconut milk for a vegan version.
Creative Twists to Try
Add a sprinkle of cinnamon or nutmeg to the peach filling for a spiced version.
Incorporate chopped nuts or a streusel topping for added texture.
This peach galette is a delightful dessert that captures the essence of summer in every bite. Its simplicity and rustic charm make it a go-to recipe for any occasion. Whether you enjoy it with friends and family or savor it alone, this galette is sure to become a favorite. Experiment with different fruits and flavors to make it your own, and don’t forget to share your delicious creations!
INGREDIENTS:
1 double pie crust
8 peaches
1/2 tsp vanilla extract
1/2 cup granulated sugar
2 tbsp corn starch
1 tbsp heavy cream
INSTRUCTIONS:
Preheat your oven to 400°F, positioning a rack in the center. Dampen your work surface and place a 15×15-inch sheet of parchment paper on it. Lightly sprinkle the parchment with flour.
Roll out the pie dough on the floured parchment until it reaches a 14-inch diameter. Use a fork to prick a few holes in the center of the dough.
Transfer the dough, still on the parchment, onto a baking sheet and place it in the freezer to chill while you prepare the peaches.
Slice the peaches, leaving the skin on, into 1/2 inch thick segments. Place the slices in a large bowl, drizzle with vanilla extract, and mix to coat.
Combine the sugar and cornstarch, then sprinkle this mixture over the peaches. Gently toss to evenly coat the peach slices.
Place the peaches in a mesh sieve set over the large bowl to macerate, allowing them to release their juices for about fifteen minutes.
Transfer the collected juices to a small pot over medium heat and bring to a simmer without stirring. Swirl the pot occasionally until the juices thicken, then remove from heat.
Retrieve the chilled pie dough from the freezer and arrange the peach slices on it, starting from the center and working outward, leaving a four-inch border. Pour the thickened juice over the peaches.
Fold the edges of the dough over the peaches, creating pleats as needed. Lightly brush the top of the galette with a thin layer of heavy cream.
Bake for 40 minutes or until the crust turns golden and crispy.
Allow the galette to cool on the baking sheet for fifteen minutes before serving. Use the edges of the parchment paper to lift it off the sheet pan for easy serving.
Peach Galette Recipes
Ingredients
- 1 double pie crust
- 8 peaches
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar
- 2 tbsp corn starch
- 1 tbsp heavy cream
Instructions
- Preheat your oven to 400°F, positioning a rack in the center. Dampen your work surface and place a 15×15-inch sheet of parchment paper on it. Lightly sprinkle the parchment with flour.
- Roll out the pie dough on the floured parchment until it reaches a 14-inch diameter. Use a fork to prick a few holes in the center of the dough.
- Transfer the dough, still on the parchment, onto a baking sheet and place it in the freezer to chill while you prepare the peaches.
- Slice the peaches, leaving the skin on, into 1/2 inch thick segments. Place the slices in a large bowl, drizzle with vanilla extract, and mix to coat.
- Combine the sugar and cornstarch, then sprinkle this mixture over the peaches. Gently toss to evenly coat the peach slices.
- Place the peaches in a mesh sieve set over the large bowl to macerate, allowing them to release their juices for about fifteen minutes.
- Transfer the collected juices to a small pot over medium heat and bring to a simmer without stirring. Swirl the pot occasionally until the juices thicken, then remove from heat.
- Retrieve the chilled pie dough from the freezer and arrange the peach slices on it, starting from the center and working outward, leaving a four-inch border. Pour the thickened juice over the peaches.
- Fold the edges of the dough over the peaches, creating pleats as needed. Lightly brush the top of the galette with a thin layer of heavy cream.
- Bake for 40 minutes or until the crust turns golden and crispy.
- Allow the galette to cool on the baking sheet for fifteen minutes before serving. Use the edges of the parchment paper to lift it off the sheet pan for easy serving.
