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Peach Galette

A delightful rustic dessert featuring juicy peaches nestled in a flaky crust, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 300 g all-purpose flour, plus more for rolling (Type 405) Bring a lovely texture to the crust.
  • 3 tablespoons sugar
  • a pinch salt
  • 200 g very cold diced butter Chill further after cutting for flakiness.
  • 4 tablespoons creamy full-fat yogurt Provides moisture and richness.
  • 2 tablespoons very cold ice water Add gradually to help bind the dough.
For the filling
  • 4 ripe, sweet peaches Not overly soft to maintain structure.
  • 2 tablespoons ground almonds or hazelnuts For added flavor in the crust.
  • 3 tablespoons sugar For the peach filling.
  • 1 tablespoon cornstarch Helps absorb moisture from peaches.
  • 1 tablespoon cream for brushing Optional, helps crust brown.
  • 3-4 tablespoons almond or hazelnut slivers For topping.
  • powdered sugar for decoration

Method
 

Making the Dough
  1. Mix 300 g of flour, 3 tablespoons of sugar, and a pinch of salt in a bowl.
  2. Add the cold diced butter and pulse in the food processor 4-5 times, or mix quickly with your hands until the butter pieces are about the size of peas. Be careful not to overwork the dough.
  3. Add yogurt and briefly mix again. Drizzle 2 tablespoons of ice water over the mixture and combine just until the dough holds together.
  4. Form it into a ball or rectangular shape, wrap it in plastic wrap, and chill in the refrigerator for about an hour.
Preparing the Peaches
  1. Rinse the peaches well and pat them dry. Slice in half, remove the pit, and cut into thin slices, about 3-4 mm thick.
  2. Place all the peach slices in a mixing bowl and sprinkle with sugar and cornstarch. Gently toss to coat.
Rolling Out the Dough
  1. Preheat your oven to 200°C (392°F) and prepare a baking sheet with parchment paper.
  2. Roll out the chilled dough directly on the parchment paper into a circular shape about half a centimeter thick.
Assembling the Galette
  1. Sprinkle ground nuts over the rolled-out dough. Arrange the peach slices on top, leaving a border of about 2.5-3 cm all around.
  2. Fold the edges of the dough over the peaches to create a rustic border.
  3. Brush the dough edges with cream and sprinkle with almond or hazelnut slivers.
  4. Bake for 45-50 minutes, covering the edges with foil if they brown too much.
Serving the Galette
  1. Serve warm or allow to cool before serving. Enjoy with vanilla ice cream or whipped cream.

Notes

Ensure the butter and water are very cold for a flaky crust. Peaches should be ripe but firm. Enhance the filling with a pinch of cinnamon or nutmeg.