Easy Rustic Peach Galette
Ingredients
Dough
- 125 g pastry flour about 1 cup
- 42 g cold European-style unsalted butter cubed
- 42 g cold regular Crisco chilled, cubed
- ⅛ tsp salt
- ¼ tsp distilled white vinegar
- 2½ –3 tbsp ice water
Peach Filling
- 4 ripe peaches sliced
- 2 tablespoons dark brown sugar
- 1 teaspoon cornstarch
- 1/2 lemon juice
- small pinch of salt
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 20 grams almond flour
Egg Wash:
- 1 whole egg
- 1 tablespoon heavy cream or milk or water
Finishing:
- 1 tablespoon unsalted butter cubed for dotting before baking
- small sprink coarse sugar for before baking
- 1 tablespoon jam peach, strawberry, whatever you have on hand
- 1/2 teaspoon water
Instructions
Pastry Dough:
- In a bowl, add all the pastry dough ingredients except the vinegar and water. Place the bowl in the fridge unmixed for at least 20 minutes. Toss the butter and shortening with the flour until the fat pieces are well coated. Begin to flatten the pieces of fat between your fingers. Continue to do this until it looks like there are pebble-sized pieces of butter and shortening.
- Gradually add the ice water and vinegar, stirring with your hand and mixing just until the dough comes together. It will be very shaggy. You may need to add less or more water depending on the humidity in your environment.
- Dump out onto a lightly floured surface, shape the dough into a disk, wrap it, and refrigerate until chilled for at least four hours or up to overnight.
Peach Filling:
- Wash and dry the peaches, then cut them into thin wedges. There’s no need to peel them. The skins soften in the oven and add beautiful color to the finished galette.
- Toss the peaches with the sugar, cornstarch, lemon juice, vanilla, and cinnamon. Let this mixture sit for around ten minutes to release any excess juices.
Assembly:
- Preheat your oven to 400F. Place the chilled dough onto a lightly floured surface and roll out into a thin circle, around maybe 11″ or so. It doesn’t need to be perfectly round. A galette is meant to look rustic. Place the dough onto a parchment-lined baking sheet using your rolling pin to help move it. Sprinkle the almond flour over the pastry dough evenly. The almond flour helps absorb excess juices as well as add some flavor.
- Arrange the peaches over the almond flour in an overlapping layer or in a messy but level pile. Both options work, but one looks more intentional. Just make sure you don’t bring them to the edge. Leave a 2″ border around the edges so you can fold those over. Avoid piling the fruit too high in the center. Too much filling can release enough juice to make the bottom crust soggy.
- Gently fold the pastry over the peaches, working around the galette.
- Brush the pastry edges with egg wash and sprinkle lightly with coarse sugar (optional, but adds nice texture and shine).
Baking and Serving:
- Refrigerate the assembled galette for 10 minutes before baking.
- Combine the jam and water in a small bowl or ramekin and warm up for about 15 seconds. Have a pastry brush ready.
- Remove from the fridge, dot with butter pieces, and bake for around 25-30 minutes or until the crust is deeply golden brown and the peach juices are bubbling. Remove from the oven and brush with the jam to add some shine to the top. Let the galette cool for about 20 minutes before slicing. Serve warm and with ice cream for a super delicious treat.
Notes
Storage
- Room temperature: Store covered at room temperature for up to 2 days.
- Refrigerator: Refrigerate for up to 4 days. Bring to room temperature or gently reheat before serving for the best texture.
- Freezing: Once completely cooled, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 10–15 minutes until warmed and crisp.