Flaky pie crust envelops juicy peaches in this delicious peach galette. The peach filling is made extra juicy with fresh peaches and peach preserves while the flaky crust comes together super quickly with the help of a food processor. This free form pie is rustic and doesn’t require any fancy skills to form a perfect pie crust edge.
Galette or Crostata?
Both are correct! Galettes hail from France and crostatas are Italian. They are both a free form rustic type of pie and this one is going to be called a galette.
Galettes are less work than a pie as you don’t have to have a perfectly shaped round pie dough with beautiful fluted or decorative edges. Minus the chilling time for the dough, this peach galette only takes about 20 minutes to put together.
Instead, you simply roll out the dough into a rough circle, pile the fruit in the middle and then just fold the dough up around the fruit to create a beautiful and rustic look. No fluting edges, no trimming the pie dough and no fussing with a top crust.
How to make the pie dough
First you will need to make the pie dough. Now, I’m not going to judge if you go the store bought route. I’ve done it many times and you can definitely take that shortcut here and make this even quicker.
If you do use a store-bought crust, roll it out into a larger circle than it comes, close to a 14-inch diameter if possible as you will need to fold the edges of the dough around the filling.
To proceed with homemade pie dough, break out that food processor or if you don’t have one, use your hands, forks or a pastry cutter to work in the butter.
Flour, sugar and salt get combined in the processor first and give it a quick pulse to combine. Then you will add cubed very cold butter and pulse a few more times until the butter looks about the size of peas throughout the flour.
Next, start by adding 3 tablespoons of ice-cold water and pulse to see if the dough starts to come together into a ball. If the dough is still too dry, add more water by the tablespoon just until it starts coming together.
You don’t want to pulse it into a complete ball as you will mix in the butter too much. So just pulse it until a ball starts to form and then stop.
Dump the dough mixture onto a lightly floured surface and bring it into a complete ball using your hands to mold it together. Form it into a disc and wrap the disc in plastic wrap.
Refrigerate for 30 minutes while you make the filling. If you end up losing track of time and refrigerating it longer, you may need to let it sit out for about 10 minutes to soften slightly before rolling it out.
Making the peach filling
The filling is super simple. Just throw together sliced peaches, a little cornstarch to thicken the filling, peach preserves, sugar and vanilla in a large bowl.
I don’t peel my peaches because I have a toddler and a newborn. Enough said. However, if you have the glorious gift of time, then go for it :-).
How to assemble the galette
Once the dough has chilled for 30 minutes, remove it from the fridge and place it onto a lightly floured surface. Using a rolling pin coated with a little flour, roll the dough into a roughly 14 inch diameter.
It doesn’t need to be perfect and jagged edges are completely fine here! The dough should be about 1/4 inch thick.
Use the rolling pin to wrap the dough around it and transfer the circle of dough to a parchment-lined baking sheet.
You definitely want to line the baking sheet with parchment as the peach filling will leak some while baking and it is so much easier to clean when you can just pull the parchment off the baking sheet. Don’t skip this step!
Pour the peaches into the center of the pie dough, mounding them up slightly so that there is a 2-inch edge of uncovered dough. Start folding the dough up around the peaches, creasing it every couple of inches to form a circle.
What is the purpose of an egg wash?
I highly recommend finishing the peach galette with an egg wash on the edges. An egg wash helps to brown the edges of the pastry giving it that perfectly golden finish. It will also help coarse sugar adhere to the dough.
Crack one egg into a small bowl and add about a teaspoon of water. Beat the egg until mixed well. Using a pastry brush or even your fingers if you don’t have one, brush the edges of the folded dough lightly with the egg wash.
Sprinkle either coarse sugar (like sugar in the raw) or sanding sugar over the egg wash. This gives a nice crunch to the exterior of the dough.
Throw the galette in the oven and in about 35-40 minutes you will have a beautiful golden brown masterpiece that looks much more impressive than the time that went into making it.
The peach galette will have leaked some juices onto the parchment paper and this is completely normal.
How to store leftovers
If you happen to have leftovers, simply cover the galette tightly with foil and place in the refrigerator for 2-3 days. Any longer than this and the galette will get soggy. I found it was best warmed up in the microwave for about 20 seconds if it has been refrigerated.
Tag me on Instagram @themarblekitchenblog if you make this and leave a review and comment below! Thanks and enjoy!
For more fruit-based desserts, check out:
- Strawberry Mousse Pie
- Lemon Blueberry Cheesecake
- Blueberry Cream Cheese Babka
- Meyer Lemon Tarts with White Chocolate
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1/2 tsp kosher salt
- 8 tbsp unsalted butter cold and cut into small pieces
- 3-5 tbsp ice cold water
- 4 cups peaches sliced, about 8 peaches
- 3 tbsp cornstarch
- 1/3 cup sugar
- 2 tbsp peach preserves
- 2 tsp vanilla
- 1 egg and Coarse sugar (sugar in the raw, sanding sugar) for brushing dough, optional
- Ice cream for serving optional
- In a food processor, combine flour, sugar and salt and pulse a few times to mix. Add the butter and pulse until the crumbs are about the size of a pea.
- With the processor running, add 3 tbsp ice cold water and process until the dough starts to come together into a ball. Add an additional tbsp of water if dough isn’t coming together.
- Dump the dough onto a floured surface and using your hands, bring together into a disc. Wrap the disc in plastic wrap and place in the fridge for 30 minutes to chill.
- Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil and then place a piece of parchment on top of foil.
- Combine the peaches, sugar, vanilla, peach preserves and cornstarch in a medium bowl. Mix gently to combine.
- Roll out the dough onto a floured surface to a circle about 1/4 inch thick and 14 inches in diameter. Place the crust onto the baking sheet.
- Pour the filling onto the crust, leaving about 2 inches at the edge. Fold the edge of the crust up over the peaches all the way around the galette, pleating the dough as necessary to form a circle.
- Whisk the egg in a small bowl and add a teaspoon of water. Brush the edges of the galette with the egg wash and then sprinkle with coarse sugar.
- Place in the preheated oven and bake until the filling is bubbly and crust is golden brown, about 35-40 minutes. The galette will leak some during cooking. Allow to cool before slicing.
- See the post for pictures on folding the edges of the dough.
- The galette can be kept refrigerated, tightly covered with foil, for 2-3 days. It’s best warmed up in the microwave for 20 to 30 seconds if refrigerated.
- The galette is best served slightly warm with a scoop of vanilla ice cream!