For some reason pie really intimidates me which is why I rarely make it. I’m taking baby steps to getting more comfortable with it by making this summer peach galette. It’s so insanely easy to make and you hardly have to fuss with the dough. For pie, so many things have to go right. The crust has to be perfectly buttery, it has to be the right temperature to handle, the filling has to be not too thick and not too running…etc. I’m actively working on my pie skills and this galette recipe is like pie with training wheels.
What is a Galette?
Galette is a French cuisine and is a flat round pastry. It can be savory, sweet, open, or sealed but it almost always involves a pie-like pastry crust and a wet filling. Since it’s so thin and flat, the center isn’t as full or juicy as a regular fruit pie. The fruit mix is pretty dry before you bake as the natural juices from the fruit will produce a moist center. It’s essentially a fruit pizza with a thick crust and a rustic look. I love it as summer dessert because it isn’t too heavy or too much of a commitment like pie is!
Why you shouldn’t bake with ripe peaches
I find it difficult to choose any other fruit besides peaches when it’s summertime. Exhibit A being my no churn peaches and cream ice cream. They’re just so fresh and sweet and perfect for baking. But you could really add anything to a galette. Fruits like blueberries, strawberries, rhubarb, blackberries, apples, pears, or any combination would be delicious. Simply put, I chose peaches because they’re my favorite!
The key here is to work with firm peaches. If you choose ripe and soft peaches, the center will just be a mushy mess. With firm peaches, you can get nice even slices and great texture. Like I said before, baking will release the juices in the peaches which will bring moisture and sweetness to the galette filling.
With peaches comes cinnamon because you can’t have one without the other! The hint of cinnamon in this recipe brings a little spice to the galette and is oh so delicious. Don’t forget the sugar on top! That sweet crunch makes the crust that much better.
The pie dough is just as easy to make as the peach filling. No equipment is needed for this galette recipe. All you need is a bowl and your hands. I’ve learned that’s the best way to prepare pie dough as you can feel the chunks of butter so you know when to stop. Your fingers also help to warm the cold butter just enough to mix with the flour. To bring it all together, all you have to do is place it on a baking sheet, line up the peaches, folder over the edges, and bake. It’s that easy!
So if you’re pie-timidated like me, you should try out this summer peach galette! It’s just as good as pie but without the stress. Mix it up and add your favorite fruit but don’t forget the ice cream on top! Be sure to pin this recipe for later using the button the recipe card, above or below this post, or on any of the images. You’ll definitely want to save this one!
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This summer peach galette is so easy and so delicious. It uses fresh summer peaches with a hint of cinnamon.
Ingredients
Pie Dough
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small cubes
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2–3 tablespoon ice water
Peach Filling
- 1 1/2 firm peaches
- 1 tbsp brown sugar
- 1 tsp fresh lemon juice
- 1/2 teaspoon vanilla bean paste
- 1 1/2 teaspoons corn starch
- 1/2 teaspoon cinnamon
- Pinch of salt
- Turbinado or demerara coarse sugar for sprinkling
- Honey to coat
Instructions
For the pie dough, whisk together the dry ingredients (flour, sugar, salt) in a medium sized bowl. Drop in the COLD cubes of butter and crumble together with your fingers. You sort of squish the butter between your fingers and rub it into the flour. Stop when the butter is in pea sized balls and the dough holds together when you squeeze it in a fist. Add in one tablespoon of your ice water at a time until the dough forms a large ball. It shouldn’t take more than 4 tablespoons.
Wrap your dough in plastic wrap and form it into a thick disk. Place in the fridge for at least an hour or overnight.
Before you take the dough out of the fridge, preheat your oven to 350F and prep your peach filling. Slice your peaches with the skin still on and place them in a bowl. Add in the rest of the peach filling ingredients and toss to coat. Set aside.
Take the dough out of the fridge and roll it out onto a well floured surface. Wack the top of the dough with your rolling pin to flatten in out a bit before you start rolling. Roll into a 13inch wide circle. It doesn’t have to be perfect. Roll the dough onto your rolling pin and transfer to a baking sheet lined with parchment paper. Line up your peach slices in a circle about an inch away from the edge of the dough. Place another circle of peaches inside the larger one.
Fold over the edges of the pie onto the peach filling. Lightly brush the edges with water and sprinkle the coarse sugar on the crust. Bake for 35-40 minutes or until the edges are an even golden brown.
To get a glossy finish, brush some honey on the peaches. Apricot jam would work great as well. Serve as is or top it off with some ice cream. Enjoy!
Keywords: summer peach galette, peach galette, easy galette recipe
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