Peach Galette Recipes

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PEACH GALETTE RECIPE



Peach Galette Recipe image

This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Serve with scoops of vanilla ice cream.

Provided by Natasha Kravchuk

Categories     Medium

Time 2h5m

Number Of Ingredients 13

1 1/3 cup all-purpose flour (measured correctly by spooning and leveling )
1 Tbsp granulated sugar
1/2 tsp fine sea salt
8 Tbsp unsalted butter (very cold)
6 Tbsp ice water (or add to desired consistency)
1 egg (beaten for egg wash)
1 Tbsp coarse sugar
1 lb peaches (about 3-4 medium peaches or 3 cups sliced, not overly ripe )
1/4 cup granulated sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 Tbsp unsalted butter (cut into small pieces)

Steps:

  • In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.
  • Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.
  • Form the dough into a disk. Don't overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
  • Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn't have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.
  • In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.
  • Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.
  • Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It's ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.

Nutrition Facts : Calories 339 kcal, Carbohydrate 42 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 70 mg, Sodium 218 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 6 g, ServingSize 1 serving

FRESH PEACH GALETTE



Fresh Peach Galette image

Fresh summer peaches are enveloped in an easy homemade butter crust to form these adorable open-faced galettes that you can customize with any seasonal fruit.

Provided by HewnBread

Categories     World Cuisine Recipes     European     French

Time 1h35m

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
½ teaspoon salt
½ cup iced water
¼ teaspoon vanilla extract
2 sticks butter (such as Plugra®), cut into small cubes
3 peaches, cut into 1/4-inch slices, or more to taste
¼ teaspoon salt
¼ cup white sugar
½ teaspoon vanilla bean paste
½ teaspoon cornstarch

Steps:

  • Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
  • Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
  • Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
  • Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 14.6 g, Sodium 384.2 mg, Sugar 8.6 g

PEACH GALETTE



Peach Galette image

Provided by Marcy Masumoto

Categories     Brunch     Dessert     Bake     Picnic     Peach     Summer     Chill     Party     Potluck     Pastry     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 8 to 9-inch galette; serves 6 to 8

Number Of Ingredients 15

Pastry:
3/4 cup unbleached all-purpose flour, plus more for working with the dough
6 tablespoons whole wheat flour
1 tablespoon granulated sugar
Scant 1/2 teaspoon kosher salt
1/2 cup plus 1 tablespoon cold unsalted butter, cut into small chunks
1 large egg
1 1/2 teaspoons milk
1 tablespoon beaten egg or heavy cream
Turbinado sugar, for sprinkling
Filling:
1/2 cup granulated sugar
3 tablespoons unbleached all-purpose flour or tapioca flour
1/2 teaspoon ground cinnamon
6 to 8 soft peaches or with give, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges

Steps:

  • To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
  • Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
  • When the dough is well chilled, preheat the oven to 375°F.
  • Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
  • Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
  • Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
  • Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.

PEACH GALETTE



Peach Galette image

This summer peach galette is a sheet pan dessert that's easier than pie. Serve it this summer with a big scoop of vanilla ice cream!

Categories     baking     dessert

Time 15m

Yield 10-12 servings

Number Of Ingredients 10

All-purpose flour, for dusting
2 refrigerated pie doughs (from one 14-oz box)
1/2 c. granulated sugar
2 tsp. ground cinnamon
1 tbsp. plus 1 tsp. cornstarch
6 medium peaches, pitted and sliced (about 6 cups)
1 tbsp. lemon juice
2 tbsp. heavy cream
1 tbsp. coarse sugar (like turbinado)
Vanilla ice cream and caramel sauce, for serving (optional)

Steps:

  • On a lightly floured surface, unroll the two pie doughs. Overlap the dough by 3 inches to make a long, rectangular shape. Using a rolling pin, roll back and forth over just the center of the dough to bind them together, close the gaps between the two circles, and make it an even thickness. Transfer to a large, parchment-lined baking sheet.
  • Preheat the oven to 425˚.
  • Combine the granulated sugar, cinnamon and cornstarch in a large bowl. Add the peach slices and lemon juice and toss gently to coat.
  • Arrange the peaches in a single layer on the pie dough, overlapping slightly, leaving a 1 ½-inch border. Fold the edges of the dough over the outer edge of the peaches, crimping every 3- to 4-inches, to keep the crust flat against the fruit. Brush the edges of the dough all over with heavy cream and sprinkle with coarse sugar. Drizzle ¼ cup of the liquid left in the mixing bowl over the peaches.
  • Bake for 10 minutes. Reduce the oven temperature to 375˚ and bake for another 30 to 35 minutes, until the filling is bubbly and the crust is golden brown. Cool 5 minutes on the baking sheet, then slide the galette, on the parchment paper, to a cooling rack. Let cool at least 30 minutes before slicing. Serve warm with vanilla ice cream and caramel sauce, if you like.

PEACH GALETTE



Peach Galette image

This easy peasant-style recipe is a wonderful and flavorful peach dessert to serve as an ending to your fabulous Italian meal. Dust with powdered sugar just before serving.

Provided by Tom W

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 cup golden raisins
½ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
4 cups fresh sliced peaches
1 tablespoon lemon juice
1 (9 inch) unbaked pie dough round

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine raisins, brown sugar, flour, cinnamon, and salt in a bowl. Mix in peaches and lemon juice.
  • Place pie dough round on a rimmed baking sheet.
  • Mound fruit mixture in center of dough, leaving a 1 1/2-inch border. Fold edge of dough up around fruit, gently pleating and pressing dough against the fruit.
  • Bake in the preheated oven for 10 minutes.
  • Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Continue baking until crust is golden brown, 20 to 25 minutes. Remove from the oven; let cool on the baking sheet for 10 minutes before using 2 large spatulas to transfer to a plate.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 58.4 g, Fat 10.1 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 264.3 mg, Sugar 37.4 g

PEACH GALETTE WITH BROWN SUGAR CRUST



Peach galette with brown sugar crust image

Serve our showstopper dessert at a summer get-together. Roasted peaches are piled into buttery pastry, with a lovely crunch from demerara sugar

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 1h5m

Number Of Ingredients 16

50g salted butter , softened
50g light brown soft sugar
1 medium egg
100g ground almonds
5-6 peaches or nectarines
½ lemon , juiced
1 tbsp cornflour
1 tsp vanilla bean paste or extract
3 tbsp icing sugar
2 tbsp peach jam
thick double cream or vanilla ice cream, to serve
250g plain flour , plus more to dust
200g cold butter , diced
65g light brown soft sugar
2 eggs , 1 yolk only (freeze the white for another recipe), 1 whole egg beaten to glaze
2 tbsp demerara sugar , for sprinkling

Steps:

  • To make the pastry, put the flour, butter and sugar in the bowl of food processor and pulse until it looks like breadcrumbs. Add the egg yolk and 1 tbsp cold water, then pulse again until it forms a ball. Wrap and chill for 30 mins.
  • For the frangipane, beat the butter and sugar together until pale and fluffy, add the egg, whisk again, then fold in the ground almonds to make a paste. Cut the peaches into thin slices, then toss in a bowl with the lemon juice, cornflour, vanilla and icing sugar. Mix gently until the fruit is coated and the cornflour dissolved. Heat the oven to 200C/180C fan/gas 6 and heat a large baking sheet on the middle shelf.
  • Roll the pastry out in between two pieces of baking parchment to a large disc about 5mm thick and 35cm in diameter. Remove the top layer of parchment, draw a 30cm circle onto it, cut it out, and use as a template to cut out a disc of pastry, or roughly trim the pastry into a circle by eye for a more rustic look.
  • Smooth the frangipane over the middle of the pastry with a spatula, leaving a 5cm border around the edge. Arrange the peach slices over the top in a pattern, either in a circle or little fans of fruit.
  • Fold in the edges of the pastry to slightly overlap the fruit. Brush with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
  • Bake for 30-35 mins until the pastry is golden and the fruit looks soft. Leave to cool to room temperature. Heat the jam in the microwave for a few seconds, or in a small pan until warm and runny, then use to glaze the fruit. Serve with thick cream or ice cream.

Nutrition Facts : Calories 582 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

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Top Asked Questions

How do you fill a galette with Peaches?
Assemble the galette: Spoon the peach filling onto the center of the pie pastry, in an even layer or a decorative spiral pattern, leaving about two inches around the edge. Fold the pastry over the peaches, overlapping the dough as needed.
What kind of pastry is a peach Galette?
My Peach Galette Recipe is a wonderfully simple pastry that has the sweetness of peaches with a light flaky crust that rivals your favorite bakery. For another fruit-filled pastry, you may enjoy my simple Raspberry Tart Recipe featuring an almond fangipane filling.
How do you make a peach cake with Peaches?
Heat oven to 375°F. Unroll crust onto lightly floured surface and roll to 12-inch diameter. Transfer to parchment-lined baking sheet. In bowl, toss peaches with almond extract, salt, and 1/4 cup turbinado sugar. Toss with cornstarch, then fold in raspberries.
How to bake a peach pie?
Preheat the oven to 425˚. Combine the granulated sugar, cinnamon and cornstarch in a large bowl. Add the peach slices and lemon juice and toss gently to coat. Arrange the peaches in a single layer on the pie dough, overlapping slightly, leaving a 1 ½-inch border.

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