Peach Galette Fresh Baked Easy

Peach galette is a beloved rustic dessert that transforms ripe peaches and a simple, flaky crust into a showstopping fruit tart. When summer peaches flood the market, I always reach for this recipe. The galette’s beauty lies in its casual, imperfect edges and its ability to impress without fuss. It is the sort of dessert you prepare for both friends and special occasions and it never fails to create a buzz in the kitchen.

One summer, I made this on a whim for a backyard barbecue and was amazed at the golden crisp edges and juicy peach filling. Now it is the dessert I bring to every picnic or potluck.

Ingredients

• Plain flour: The backbone of your crust Look for unbleached flour for best texture
• Unsalted butter: Chilled and cubed for flakiness Use good-quality European butter for richer flavor
• Vegetable shortening: Also chilled It adds tenderness and subtle lift to the pastry
• Granulated sugar: Sweetens both the crust and peach filling Choose fine white sugar for even blending
• Fine sea salt: Enhances flavor and rounds out the dough Use a fresh pinch for best results
• Milk: Used for brushing the crust before baking to help it brown Select whole milk if you can for better color
• Raw or granulated sugar: Sprinkled on top for crunch and sparkle Choose raw sugar for more caramel notes if available
• Ground cinnamon: Warms up the peach filling and makes it more aromatic Freshly ground cinnamon packs the most punch
• Ripe peaches: The real stars Pick peaches that smell fragrant and yield slightly to gentle pressure

Tips for best results

Always use ingredients very cold for the crust and select peaches that are firm but not hard

Step-by-Step Instructions

Make the Dough:

Combine flour cold butter shortening sugar and salt in a food processor Pulse until the mixture is crumbly with visible flecks of butter Blend just until the dough gathers into a soft ball which ensures flakiness

Shape and Chill the Dough:

Transfer the dough onto a floured parchment sheet and flatten it into a disk Wrap tightly and refrigerate at least two hours Chilled dough is less sticky and easier to roll

Prepare the Peach Filling:

While the dough chills preheat oven to 190 degrees Celsius In a bowl combine sugar flour and cinnamon Add sliced peaches and toss gently so every piece is evenly coated Hold back any excess juice for now

Roll Out the Dough:

Remove dough from the fridge and place on floured parchment sheet Briefly knead just the edges if stiff Roll out dough to a rough 28 centimeter circle keeping the edge slightly thicker to catch juices

Arrange the Peaches:

Arrange peach slices in overlapping circles over the dough leaving a border of two to four centimeters from the edge Do not pour extra juice on to avoid sogginess

Fold the Edges and Finish:

Fold edges of dough over the peaches pleating as you go and pressing gently to seal Brush the exposed pastry with milk and dust with raw sugar for crunch

Bake the Galette:

Lift the parchment onto a baking sheet If peaches have released lots of juice use another tray below Bake fifty to sixty minutes until the crust is deep golden and the filling is bubbly Shield with foil if browning too fast and remove foil for the last ten minutes

Cool and Serve:

Remove from oven and let cool on the tray set over a wire rack Slice into wedges and serve slightly warm for best taste

Pin

The star of this recipe is always the peach Chilled butter is my secret to super flaky crust and every time I brush the dough with milky glaze it reminds me of baking with my aunt in her sunny kitchen as a child We would sneak slices of warm peach straight from the oven and it tasted like pure summer

Storage Tips

Peach galette is best eaten the day it is made while the crust is still crisp If you do have leftovers store them loosely covered at room temperature for up to twenty four hours The crust will soften in the fridge but it is still delicious gently rewarmed in the oven

Ingredient Substitutions

No peaches Try nectarines or plums for a similar sweet tart flavor Out of vegetable shortening use all butter for a richer but slightly less tender crust Brown sugar can also be used for an earthier filling

Serving Suggestions

A wedge of galette is wonderful on its own or with a scoop of vanilla ice cream or a dollop of crème fraîche For an extra decadent touch sprinkle a bit more cinnamon-sugar on top just before serving

Pin

Cultural and Historical Context

The galette comes from France where rustic freeform tarts are a traditional way to highlight ripe seasonal fruit Every region has its own twist but the essence is a relaxed approach to pastry ancient farm kitchens made this a practical treat with minimal fuss

Recipe FAQs

→ How do I keep the crust flaky and tender?

Use thoroughly chilled butter and shortening, and avoid overworking the dough to maintain flakiness.

→ Can I substitute other fruit for peaches?

Yes, try nectarines, plums, or berries; just adjust the sugar if fruits are more tart or juicy.

→ What helps prevent a soggy bottom?

Reserve excess juice from the peach mixture before filling, and keep the dough thicker around the edges.

→ How do I know when the galette is done baking?

The crust should be deep golden and the fruit bubbling. Tent with foil if browning too fast, then finish uncovered.

→ Can this dessert be made ahead?

Yes, bake in advance and reheat gently before serving to revive flakiness and warmth.