Rustic Peach Galette
This rustic peach galette is easier to make than pie, but just as tasty! Buttery crust, filled with freshly sliced peaches, and sweetened with just a bit of brown sugar, this is a great way to enjoy these last summer days and sweet summertime fruit.
Happy Labor Day weekend, folks! I’m here today to share with you an easy but impressive dessert: this peach galette. If you’re like my husband, you might be wondering what a galette is. According to dictionary.com, a galette is any of various thin, round cakes or pastries, often with a filling or topping. Okay, I’ll be honest, I’ve only known what galettes are in recent years, simply because I’m an avid Pinterest user, otherwise I’d have a blank look on my face right now as well. 😉
The beauty of a galette is its simplicity. I love all things rustic, simple, organic–from the decor in my home, to my clothing, to the foods I prepare. And if I can make something rustic-looking as well as beautiful and tasty, then I’m all over that. This is one reason I love cooking/baking in my cast iron skillet. I love the simple and homey look it brings. This galette is no different. Make a homemade pie crust and pour fruit in the middle of it, then fold in the outside edges…it’s simple, easy, and forgiving. It’s best not perfect, if that makes sense. It doesn’t have to be a perfectly round crust–roll out your dough and let it take its shape organically.
I made my crust with all butter, but if you can’t do dairy, try this crust recipe made with Golden Barrel coconut oil. Either way, the crust-making is the hardest part of this recipe, but even that isn’t too difficult. If you’re a beginner baker who doesn’t have experience making pie crust, start here with this recipe.
Just be sure to not overfill your galette. That’s the main thing to remember. Because if you overfill, the crust will be soggy and/or under baked. Also, be sure your ingredients are cold. The butter should be refrigerated right up to the time you use it (you could even dice it and stick it in the freezer for a few minutes), and I measure the water out and put it in a bowl which is then placed in the freezer until ready to use. The cold ingredients will help the crust keep its shape. If you want to make this super easy–feel free to use store-bought crust. But seriously, you should totally try making this crust. It’s worth it!
Try this galette recipe this weekend. Have fun making it and not stressing that it’s not perfect. All who eat it won’t care! I promise! We topped ours with a little crème fraîche, a slightly-tangy French sour cream, and a sprinkle of brown sugar on top. But vanilla ice cream is always another option. 😉
- 1 1/2 cups all-purpose flour
- 1/4 cup Golden Barrel organic cane sugar
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup ice cold water
- 1 egg beaten with 1 Tbsp milk, for brushing
- 3 peaches, peeled, pitted, and sliced
- 3 Tbsp Golden Barrel (light or dark) brown sugar
- 1 1/2 Tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- In medium-sized bowl, whisk the flour, sugar, and salt together. With a pastry cutter or a couple forks, cut in the butter until the mixture looks like coarse, pea-sized crumbs. Add the water and with a spatula or wooden spoon, stir until the flour is moistened. Gently knead the dough a few times on a lightly floured work surface until it all comes together, adding a bit more water as needed. Make sure you don't overwork the dough. Shape it into a ball and then flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
- As dough chills, prepare the filling. In medium sized bowl, mix together peaches, brown sugar, flour, and cinnamon until evenly coated. Place in refrigerator until ready to use.
- Preheat oven to 425 degrees F. Take dough out of refrigerator and let set at room temperature for a few minutes. Line a baking sheet or stone with parchment paper. Sprinkle paper with flour and roll out dough evenly on paper. Pour fruit into middle of dough, making sure to not pour on much juice. Fold edges of dough on to peaches, pressing gently to seal the edges. Brush crust with egg wash.
- Bake for 35-40 minutes or until crust is golden brown and center is bubbly. Remove from oven and allow to cool for 10 minutes before slicing.
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