Peach Galette
If you have been looking for a recipe that feels special without being complicated, this Peach Galette is exactly what you need. It is the kind of dish that makes a regular weeknight feel a little more celebratory, and honestly you will want to make it again the very next weekend.
Why You Will Love This Peach Galette
- Simple ingredients you likely already have on hand
- Comes together quickly with minimal fuss
- Crowd-pleasing flavor that works for any occasion
- Great for making ahead and storing
Ingredients
- fresh peaches
- pie dough
- sugar
- cornstarch
- cinnamon
- butter
- egg wash
How to Make It
Start by gathering all your ingredients and prepping your workspace. Having everything measured out before you begin makes the whole process so much smoother. Combine your ingredients in stages, building layers of flavor as you go. Pay attention to textures and visual cues rather than watching the clock too closely since every kitchen runs a little differently.
Once finished, let everything rest briefly before serving so the flavors come together perfectly. This Peach Galette keeps well covered in the fridge for a few days.
Tools I Reach For
A few kitchen staples make this recipe so much easier. I use my KitchenAid Stand Mixer for baking, and a quality OXO Mixing Bowl Set is something I reach for every single time I cook.
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Peach Galette
Ingredients
Method
- Cut the butter into the flour and sugar until crumbly, then add ice water and form a disc. Chill 30 minutes.
- Roll the dough into a rough circle on parchment.
- Toss the peaches with sugar, cornstarch, and lemon juice, then pile in the center, leaving a border.
- Fold the edges over the fruit and brush the crust with beaten egg.
- Bake at 400F for 35 to 40 minutes until golden and bubbling.
Notes
Peach Galette
Ingredients
Method
- Cut the butter into the flour and sugar until crumbly, then add ice water and form a disc. Chill 30 minutes.
- Roll the dough into a rough circle on parchment.
- Toss the peaches with sugar, cornstarch, and lemon juice, then pile in the center, leaving a border.
- Fold the edges over the fruit and brush the crust with beaten egg.
- Bake at 400F for 35 to 40 minutes until golden and bubbling.
