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Homemade Peach Galette
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5 from 1 vote

Homemade Peach Galette

Homemade Peach Galette is a simple rustic dessert perfect for summertime. Look at all those perfect peaches encased in a light and flaky pie crust! Tasty! 
Servings 6 people
Author Heather Blake

Ingredients

For the crust

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 stick cold butter, cubed
  • 1/3 cup ice water

For the peaches

  • 3 pounds fresh peaches, sliced 1/2 inch about 7 medium sized peaches
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 1/2 lemon, juiced
  • 2 teaspoons lemon zest

To finish the galette

  • 2 tablespoons butter, melted
  • 2 tablespoons sugar

Instructions

  • In a food processor add both flours, salt, and sugar. Pulse a couple of times to combine. Add the butter and pulse about 10 more times. You want to see pea-size pieces of butter. Slowly sprinkle in the water until the pastry comes together. Dump the mixture out on a board and with your hands form a ball and flatten out to a disk. Wrap tightly in plastic wrap and place in refrigerator for at least a half hour up to a few days. 
  • Slice the peaches into 1/4 slices. Place the sliced peaches into a medium-sized bowl and add the sugar, lemon juice, and vanilla. Mix to combine well. Set aside. 
  • Preheat oven to 400 degrees and get the pastry dough out of the refrigerator. Place the dough on a lightly floured work surface and roll out with a rolling pin to 1/4 inch thickness. You will have extra liquid from the peaches, DO NOT add it to the galette. Carefully fold the sides up and around the peaches. Brush the melted butter around the peach galette and sprinkle the sugar around the edges. If there is leftover butter and sugar pour over the peaches. 
  • Transfer the peach galette to a parchment lined cookie sheet and bake for 45-55 minutes or until the edges become brown and the peaches are tender. 
  • Remove from oven and let cool. Serve warm or at room temperature.
    Recipe Notes

Notes

The pastry dough can be frozen up to 3 months. Thaw overnight before rolling out.