Description
A rustic, free-form tart featuring sweet summer peaches nestled in a buttery, flaky pastry crust. This Summer Peach Galette is easier than pie but just as delicious.
Ingredients
For the pastry:
- 1 1/3 cups all-purpose flour, plus extra for rolling
- 1/2 cup cold unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 tablespoon white wine vinegar
- 3–5 tablespoons ice-cold water
For the filling:
- 3 1/2 cups fresh peaches, sliced (about 5 medium)
- 1/3 cup packed brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For finishing:
- 1 egg beaten with 1 tablespoon milk
- 2 tablespoons coarse sugar
- 2 tablespoons apricot jam, warmed (optional)
Instructions
- Make the pastry: Combine flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs. Add vinegar and ice water gradually, pulsing until dough just comes together. Shape into a disk, wrap, and chill for 1 hour.
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Prepare filling: Toss sliced peaches with brown sugar, lemon juice, vanilla, cornstarch, spices, and salt.
- Assemble galette: Roll dough into a 13-inch circle on floured surface. Transfer to baking sheet. Mound peach mixture in center, leaving 2-inch border. Fold pastry edges up and over fruit, pleating as needed.
- Finish and bake: Brush pastry with egg wash and sprinkle with coarse sugar. Bake 45-50 minutes until golden and bubbling.
- Cool and serve: Let rest 15 minutes, then brush peaches with warm jam if desired. Serve warm or at room temperature.
Notes
- Use the ripest peaches you can find for best flavor
- Don’t overwork the pastry dough for the flakiest results
- If peaches are very juicy, add extra cornstarch to prevent soggy crust
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 50 minutes