Peach galette, a delicious summer fruit tart with ripe, sweet peaches and a crispy pastry crust. A treat from French cuisine that is incredibly easy and quick to make. Perfect for fully enjoying delicious seasonal fruit and one of my favorites: the peach.
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Why this Recipe Works
This peach galette is a delightful treat to enjoy with coffee or tea, but it’s also highly recommended as a dessert (served warm, possibly with a scoop of ice cream)!
Summer Fruits Galette
Yes, here it is again: the peach. I can’t get enough of it this summer, and hopefully neither can you, because this bake is another huge success. What I also love is how quickly it’s ready. This peach galette proves once again that delicious baked treats really don’t have to be complicated!
Also very easy to make with peaches and definitely recommended: peach cheesecake, or go for a wonderfully refreshing treat: peach ice cream. As you can tell, my peach inspiration is endless ;-).
What is a Galette?
You may not be familiar with a galette yet. It’s a general term for all kinds of flat, round, and/or crispy tarts. The filling can be either savory or sweet, but the best-known version is the round galette filled with fruit. Just like this peach galette.
Of course, you can vary the type of fruit you use. There are so many delicious summer fruits! I previously made a strawberry galette, which was also absolutely fantastic. But I can easily imagine that other fruits would taste wonderful too.
Summer Peach Galette Recipe
I think this peach galette is the ultimate summer treat. The sweet, fresh peaches combined with the crisp pastry and sliced almonds are simply deli-cious. And the dough is really super easy to make!
In principle, you don’t even need a food processor to make the dough, although you certainly can use one because it’s ready in no time. Let it rest while you prepare the filling, and then you can assemble the galette. Place the peaches in the center and fold the edges inward. It doesn’t have to be perfectly neat and can be a little rustic, which makes it even easier!
By the way, I made 3 medium-sized galettes here, but you can also make 1 large peach galette with this recipe. It’s entirely up to you! Do you have some ripe peaches lying around? Then I’d say: go for it!
Frequently Asked Questions
Can I use frozen or canned peaches?
I would not recommend it, they will turn mushy and ruin the texture of your galette.
What do I serve it with?
I like to serve it with a dollop of cream or vanille ice cream, but it’s also great on it’s own.
How do I prevent the crust from getting soggy?
We prevent this by tossing the peaches with custard powder before placing them on the galette. This will thicken any liquid the peaches release that would otherwise turn the dough soggy.
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Ingredients
- 250 gram flour
- 150 gram butter (cold and unsalted)
- 75 gram sugar
- 1–2 tbsp cold water
- salt
- 750 gram fresh peaches
- 3 tbsp sugar
- 3 tbsp custard powder
- 1 tsp ground cardamom
- 1 egg (medium)
- 2 tbsp slivered almonds
Equipment
- Food processor
- Rolling Pin
INSTRUCTIONS (how to make this recipe):
- Put the flour, butter, and sugar in a bowl and loosely knead them together with your hands until the mixture becomes crumbly. You can also pulse it briefly in a food processor.
- Then add a pinch of salt and gradually add the cold water until you can form the mixture into a ball.
- Place the ball of dough in the refrigerator for about half an hour. While the dough is chilling, continue with the filling.
- Preheat the oven to 220 degrees Celsius / 428 Fahrenheit with top and bottom heat. Make sure the baking tray is already in the oven so it will also be thoroughly heated.
- Peel the peaches and cut them into slices. Remove the pits. Place the peach slices in a bowl and add the sugar, custard powder, and cardamom.
- Take the dough out of the refrigerator and divide it into 3 equal balls, or leave it as 1 large ball.
- Roll out each ball into a round sheet of dough with a little flour so it doesn’t stick to the rolling pin (it can look a bit rustic). If desired, use baking paper underneath so the galette is already on the baking paper and won’t stick to the countertop.
- Spread one-third of the peach mixture over the center of each galette.
- Fold the edges over the filling. If needed, use the baking paper to help fold the dough over the filling while holding the paper. This allows the dough to fall over the filling (with a little help) without sticking to the paper. The dough can tear easily, and this method helps prevent that.
- Brush the edge with a beaten egg and sprinkle with the sliced almonds to taste.
- Place the galettes in the oven and bake them (one at a time if necessary, depending on the size of your oven) for about 15 minutes until golden brown and cooked through.
- Then let them cool completely. Serve with cream or ice cream, enjoy!
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