Peach Galette Fresh Baked Easy (Print)
Buttery pastry wraps ripe peaches in cinnamon, baked until golden for a rustic, crowd-pleasing treat.
# Ingredients:
→ Galette Crust
01 -
190 grams plain flour
02 -
115 grams unsalted butter, chilled and cut into 1 cm pieces
03 -
40 grams vegetable shortening, chilled
04 -
25 grams granulated sugar
05 -
1 pinch fine sea salt
→ Crust Topping
06 -
15 ml milk, for brushing
07 -
15 grams raw sugar or granulated sugar, for sprinkling
→ Peach Filling
08 -
100 grams granulated sugar
09 -
24 grams plain flour
10 -
2 grams ground cinnamon
11 -
4–5 ripe peaches, peeled and sliced into 0.5–1 cm thick wedges
# Steps:
01 -
Place plain flour, chilled butter, vegetable shortening, granulated sugar, and sea salt into a food processor. Pulse briefly until the texture becomes a coarse meal. Continue pulsing until a soft dough forms.
02 -
Transfer dough onto floured parchment paper. Shape into a flat disk, wrap tightly, and refrigerate for at least 2 hours.
03 -
Preheat oven to 190°C. In a bowl, combine granulated sugar, plain flour, and cinnamon. Gently toss the sliced peaches in the mixture to evenly coat.
04 -
Remove chilled dough and place on floured parchment cut to 30 cm square. Knead lightly around edges to soften, then roll into a 28 cm diameter circle, maintaining slightly thicker edges.
05 -
Arrange peach wedges concentrically atop the dough, starting 2.5–4 cm from the border and moving inward. Discard excess juices.
06 -
Fold outer dough over peaches, pleating to secure. Seal seams well. Brush pastry with milk and sprinkle evenly with raw sugar.
07 -
Transfer parchment-lined galette to a baking sheet. If needed, place an extra sheet below to catch drips. Bake for 50–60 minutes until the crust is golden and the filling bubbles. Loosely cover with foil if excess browning occurs; remove foil for the final 10 minutes.
08 -
Remove from oven. Cool on the tray set over a wire rack until warm. Slice into wedges and serve.
# Notes:
01 -
Ensure all pastry ingredients are thoroughly chilled for easy handling and flakier texture; avoid overworking to prevent a tough crust.
02 -
Peach sweetness can vary, so adjust sugar levels in the filling as needed for optimal balance.