This gorgeous peach galette can be made in minutes and is utterly delicious. This is my favorite way to show off succulent summer peaches. Use my 3-ingredient pie crust or store-bought dough for this delicious dessert.
What is a galette
A galette is a French pastry that has a sweet or salty filling. The galette is baked in a sheet pan and not a pie plate. This is best for using a glut of ripe, juicy peaches. This is a snap to make and looks beautiful on your table until it’s eaten.
How to Pick a Ripe Peach
Choose fruit with a golden hue instead of pale yellow. The fruit should be heavy and firm but with a bit of give. The fruit should smell like honey and have slightly wrinkled skin around the stem.
Can I use frozen, canned, or jarred peaches
You can use frozen peaches if preparing fresh ones seems too onerous or if you need them available. Use canned or jarred peaches, but choose those without Sugar. Drain and pat dry. If you only have peaches in syrup, drain them, pat them down, and reduce the Sugar to 1/4 cup.
How do I serve a PEACH GALETTE
You can serve it warm or cold, but the best is to do it friendly. It can be served warm or chilled, but warm is much better. I like to finish a galette of peaches with a sprinkle of flaky sea salt. Then, I drizzle honey over the slices and serve them with a dollop of homemade whip cream. This cake is also delicious, with no-churn strawberry ice cream and chopped pistachios. You can do this with a chilled rose if you’re feeling fancy. OH, YOU’RE WELCOME.
How to store leftovers
If you can manage to resist, please email me the secret. Wrap any leftovers with parchment or waxed paper, and store them in an airtight container for up to 2 days. You can’t expect them to last longer. Please don’t bother me with freezing.
1 Double Pie Crust* (1.34)
8 Peaches ($6.24)
1/2 tsp vanilla extract ($0.26)
Half a cup of granulated Sugar ($0.19)
2 tbsp of corn starch ($0.02)
1 tbsp Heavy Cream ($0.09)
Set a rack at the center of your oven. Preheat it to 400degF. Place a sheet of parchment 15×15 inches on your counter. The parchment paper can be lightly dusted with flour.
Roll out the pie crust to a diameter of 14 inches on parchment paper. Use a fork to make holes in the pie dough’s middle.
While you are preparing the peaches, transfer the dough from the parchment paper onto a sheet pan. Chill it in the freezer.
Slice the peaches into slices of 1/2 inch thickness with the skin still on. Pour the vanilla over the pieces and place them in a large dish. Sprinkle the Sugar and cornstarch over the peaches after mixing the two.
Place the peaches in a large bowl into a mesh sieve. Toss them gently in the sugar mix. The peaches should be macerated for 15 minutes until their juices are released.
Add the juices into a small saucepan set on medium heat, and bring it to a simmer. Don’t stir. Do not stir. Remove the fluids from the heat once they have thickened.
Work from the middle out, and remove the pie dough chilled from the freezer. Layer the peach slices on top. Leave a 4-inch border. The caramel cooled down can be topped on the peaches.
Fold the outer edge of the dough around the peaches and pleat it where needed. Apply a thin layer of heavy cream to the top of the galette.
Bake for 40 minutes or until the crust becomes crispy and golden.
The galette should be cooled on the sheet pan for 15 minutes before serving. You can lift the galette off the sheet pan using the edges of parchment paper.