Rustic Peach Galette
A rustic and simple summer dessert featuring juicy peaches baked in a buttery, flaky crust. Lightly spiced with cinnamon and sweetened with brown sugar, this galette is perfect for serving warm with ice cream or enjoying on its own. Quick, easy, and crowd-pleasing, it’s a versatile dessert that’s naturally fiber-rich and low in saturated fat.
Equipment
- 1 medium bowl
- 1 small bowl
- whisk
- whisk
- Parchment paper
- Cookie sheet
- Pastry brush
Ingredients
- 4 –5 fresh peaches sliced ½ inch thick
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 pre-made pie crust
- 1 large egg beaten
- 2 teaspoons coarse sugar
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your galette bakes evenly and develops a golden, flaky crust. Place a rack in the center of the oven for the best airflow and even browning. Preheating is key—don’t skip this step, as a cold oven can prevent the crust from achieving the perfect crispness.
- Prepare the Peach Filling: Start by washing and gently pitting 4–5 fresh peaches. Slice them into uniform ½-inch thick wedges for even cooking. This size allows the peaches to soften without turning mushy in the oven.
- Combine Dry Ingredients for Filling: In a small mixing bowl, whisk together ¼ cup packed brown sugar, ½ teaspoon cinnamon, 3 tablespoons cornstarch, and a pinch of salt. The brown sugar adds sweetness, the cinnamon brings warm spice, and the cornstarch helps thicken the natural juices released by the peaches during baking. The salt enhances all the flavors.
- Toss Peaches with Sugar Mixture: Transfer the peach slices to a medium bowl. Pour the brown sugar mixture over the peaches and gently toss with a spatula or spoon until every slice is lightly coated. Be careful not to mash the peaches—gentle tossing is important to keep the slices intact. This mixture will create a luscious, thick filling once baked.
- Prepare the Crust: Lay out your store-bought pie crust on a parchment-lined cookie sheet. Using parchment paper prevents sticking and makes transferring the galette easier. If your crust is cold from the refrigerator, let it sit at room temperature for 5–10 minutes to make folding easier.
- Arrange the Peaches: Spoon the peach mixture onto the center of the crust, leaving about 2 inches of dough around the edges. Arrange the slices in a circular pattern, slightly overlapping them for a beautiful, rustic look. Be mindful not to overfill—this will prevent the crust from sealing properly and spilling juices during baking.
- Fold the Edges of the Crust: Carefully fold the outer edges of the dough over the peaches, creating gentle pleats as needed to enclose the filling. This rustic folding technique gives the galette its signature free-form look. Make sure the dough is evenly folded and lightly pressed to secure the edges.
- Add Butter for Extra Flavor: Dot 1 tablespoon of unsalted butter over the peaches, distributing small chunks evenly across the filling. This will melt during baking, creating a rich, flavorful glaze and enhancing the natural sweetness of the fruit.
- Apply Egg Wash: In a small bowl, beat 1 egg with a fork until smooth. Using a pastry brush, lightly brush the egg wash over the exposed crust edges. This will give the galette a shiny, golden finish. Sprinkle 2 teaspoons of coarse sugar on top for added crunch and subtle sweetness.
- Bake the Galette: Place the cookie sheet in the preheated oven. Bake for 35–40 minutes, or until the crust turns golden brown and the peach juices are bubbling. Keep an eye on the galette during the last 5 minutes to prevent over-browning. The filling should be thick, glossy, and slightly caramelized.
- Cool Slightly Before Serving: Once baked, remove the galette from the oven and let it cool on the cookie sheet for at least 10 minutes. This allows the filling to set slightly, making it easier to slice and serve without losing juices.
- Serve and Enjoy: Slice the galette into 8 generous pieces and serve warm. For an extra indulgent treat, add a scoop of vanilla ice cream or a dollop of whipped cream on top. The combination of flaky crust, tender peaches, and sweet spices makes this galette irresistible.
Notes
- Use ripe but firm peaches for the best texture; overly soft peaches may become mushy when baked.
- Slice peaches uniformly, about ½-inch thick, to ensure even cooking.
- Chill the dough before baking if using homemade crust; it helps create a flakier result.
- Don’t overfill the galette—leave a 2-inch border around the edge for folding.
- Gently toss the peaches with sugar mixture to avoid breaking the slices.
- Serve slightly warm for the best flavor and texture; it also pairs beautifully with ice cream.
- This galette is naturally low in saturated fat and packed with fiber from the fruit.
