Peach Galette
This rustic peach galette combines sweet summer peaches with a flaky, foolproof homemade crust.
Ingredients
For the Crust
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 12 tablespoons (1½ sticks) very cold unsalted butter, cut into ½-in (13-cm) pieces
- ¼ cup very cold water
For the Filling
- 1 lb just-ripe yellow peaches (3 to 4)
- 2 tablespoons all-purpose flour
- ½ cup almond flour
- ½ cup granulated sugar, divided
- 1 tablespoon fresh lemon juice, from 1 lemon
- 1 egg, beaten
- 1 tablespoon turbinado or coarse sugar
- 2 tablespoons apricot jam (optional)
Instructions
Make the Crust
- Line a baking sheet with parchment paper and lightly flour it.
- To the bowl of a food processor fitted with the steel blade, add the flour, salt, and sugar. Pulse briefly to combine.
- Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds.
- Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 in (20 to 25 cm) in diameter, turning and adding more flour as necessary so the dough doesn’t stick.
- Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the peaches (you’ll roll the dough out further on the parchment paper, so go ahead and clean your work surface).
Assemble the Galette
- Cut the peaches into ¼-in (6-mm) thick slices (no need to peel them).
- Pull the dough from the fridge and slide the parchment and dough onto the countertop. Dust with a bit more flour if needed, and roll the dough out to a 13-in (33-cm) circle, about ⅛-in (3-mm) thick. It’s fine if the edges are a little ragged. Transfer the parchment and dough back to the baking sheet—the dough may run up the edge of the pan slightly. Brush away any excess flour left on the parchment that’s not covered by dough.
- Sprinkle the 2 tablespoons all-purpose flour evenly over the dough, leaving a 1-in (2.5-cm) border. Top with the almond flour, followed by ¼ cup (50 g) of the granulated sugar.
- Starting in the center, arrange the peach slices in slightly overlapping concentric circles, fanning them as you go and letting the slices gradually angle outward as you work your way to within 2½ in (6 cm) of the edge. If you have extra slices, just tuck them in wherever they fit. It doesn’t have to be perfect—just move quickly so the dough stays cool and easy to handle.
- Drizzle the peaches with the lemon juice and sprinkle with the remaining ¼ (50 g) cup of granulated sugar.
- Dust your hands with flour, then fold the edges of the dough up over the fruit, pleating as you go. If any cracks form, patch them by pinching bits from the edge.
- Brush the pleated dough with the beaten egg and sprinkle the crust with turbinado sugar. Chill the assembled galette for at least 20 minutes.
Bake and Finish
- While the galette chills, preheat the oven to 350°F (175°C) and set an oven rack in the center position.
- Bake for 60 to 70 minutes, or until the crust is golden brown. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the galette should be fine; just scrape any burnt bits away from the galette once it’s baked.) Transfer the pan to a rack and let cool.
- While the galette cools, heat the glaze. Place the apricot jam in a small, microwave-safe bowl and microwave until bubbling, 10 to 20 seconds. Using a pastry brush, brush the peaches with the jam until glistening.
- Use two large spatulas to transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature. The galette is best served on the day it is made, but leftovers will keep nicely, loosely covered on the countertop, for a few days.
Notes
Make-Ahead/Freezing Instructions: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling. The assembled tart may be made up to 24 hours ahead and refrigerated or frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Nutrition Information
Per serving (8 servings)Calories: 383kcalCarbohydrates: 44gProtein: 6gFat: 21gSaturated Fat: 11gCholesterol: 66mgSodium: 156mgFiber: 2gSugar: 22g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.