Rustic Peach Galette Pastry

This freeform peach galette is my summer go-to when ripe stone fruit crowds the kitchen and I want an unfussy dessert that shows off their flavor. The rustic crust and bubbling peach filling strike that perfect balance between homey and elegant. It is a forgiving recipe you can pull off for a weeknight treat or a weekend gathering.

I fell in love with galettes when I wanted pie on a hot July afternoon without fussing over crimped edges or lattices. Now it is the dessert my kids ask for when peaches start showing up at the market.

Ingredients

• All purpose flour: gives the crust the perfect structure Choose unbleached for the best crumb
• Cold unsalted butter: makes the dough flaky Seek out European style butter if possible for extra richness
• Fine sea salt: enhances all the flavors Use good quality fine grain for even distribution
• Granulated sugar: adds subtle sweetness to the crust Organic white sugar creates the cleanest flavor
• Apple cider vinegar: tenderizes the pastry It also brings subtle complexity
• Ice water: binds the dough together colder is better for maximum flakiness
• Fresh peaches: are the stars of the filling Use fragrant ripe ones with slight give when pressed avoid mealy or very hard fruit
• Light brown sugar: sweetens and deepens the peach flavor Choose soft fresh sugar that packs well
• Pure vanilla extract: lifts the fruitiness and adds warmth If using homemade make sure it is robust in color and aroma
• Fresh lemon juice: brightens the filling and balances sweetness Pick a lemon that feels heavy for its size
• Arrowroot starch or cornstarch: thickens the peach juices Arrowroot makes a clearer glaze
• Ground cinnamon and ginger: add warmth and a hint of spice Use fresh spices with a strong aroma
• Egg yolk and milk or water: are brushed on the crust for gloss and color Choose the freshest eggs possible for shine
• Coarse sanding or turbinado sugar: adds a crunchy sparkle look for large crystals
• Apricot or peach jelly: makes a classic glossy finish optional but highly recommended Choose fruit forward preserves with no artificial ingredients

Instructions

Make the Dough:

Combine the flour granulated sugar and sea salt in a large mixing bowl Using a pastry cutter or your fingertips quickly work the cold butter cubes into the flour until the mixture looks like coarse crumbs with some pea sized butter pieces This is what creates a tender flaky crust In a cup mix the apple cider vinegar with four tablespoons of ice water Drizzle this liquid into the butter flour mixture a little at a time using a fork to gently stir just until the dough holds together If it feels dry add another tablespoon of ice water The dough should be shaggy and not sticky Gather the dough and shape it into a flattened disk Wrap tightly in plastic wrap and let it rest in the refrigerator for at least thirty minutes This chilling step gives the butter time to firm up and lets the gluten relax

Prepare the Peach Filling:

Cut peaches into thick slices try to keep them even for even cooking In a medium bowl gently toss the peaches with the light brown sugar lemon juice pure vanilla extract arrowroot starch cinnamon ginger if using and a pinch of sea salt Use clean hands or a spatula to coat evenly but avoid breaking up the fruit

Assemble the Galette:

Set the oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius On a lightly floured surface roll the chilled dough into a round about twelve inches wide or divide into two smaller circles Work from the center out turning the dough as you roll to prevent sticking Transfer the rolled dough to a baking sheet lined with parchment paper Pile the peach filling into the center of the dough mounding it slightly and leaving a two inch border all around Fold the dough edges up and over the peaches making pleats and folds as needed to enclose the fruit Patch any cracks as you go to prevent leaking juices Whisk together the egg yolk with one teaspoon of milk or water Brush this wash over the exposed edges of dough then sprinkle with coarse sparkling sugar if you have it It creates irresistible crunch and shine

Bake the Galette:

Bake for forty to fifty minutes until the crust is deep golden brown and the peach juices are bubbling at the edges If you notice the crust browning too fast loosely cover the galette with a sheet of foil for the last twenty minutes This helps the fruit cook gently while the crust sets

Finish and Serve:

If using peach or apricot jelly heat a spoonful until melted then gently brush onto the still warm peaches for a beautiful bakery shine Allow the galette to cool on the tray until warm to the touch Slice and serve on its own or paired with vanilla ice cream a drizzle of honey or a dollop of lightly whipped cream

On summer afternoons we have gathered around a slice still warm from the oven adding a scoop of ice cream and racing to eat before it melts

Storage Tips

Store leftover galette loosely covered at room temperature for a day It keeps well in the fridge for up to three days but let it return to room temperature before serving If you want a crisp crust again reheat briefly in a hot oven on a baking sheet

Ingredient Substitutions

You can substitute nectarines or plums for peaches The crust can be made with half whole wheat flour for a nutty twist Cornstarch works instead of arrowroot and coconut sugar is a nice swap for brown sugar if you want less refined sweetness Vegan butter and non dairy milk also work for the wash

Serving Suggestions

Rustic peach galette pairs perfectly with scoops of vanilla or honey ice cream Sprinkle extra chopped hazelnuts or slivered almonds over the fruit before baking for crunch Try serving wedges for brunch with thick Greek yogurt or as a light finish to a summer dinner

Cultural Notes

Galettes are part of French countryside baking and their roots go back centuries Their simple freeform style blossomed because pies needed to be practical and quick for busy harvest days Traditional galettes celebrated seasonal fruit and were enjoyed both at family tables and in local bakeries

Seasonal Adaptations

Swap in apples with nutmeg for fall flavor Try strawberries and rhubarb in spring when peaches are not available yet In winter use frozen peaches just thaw and drain them well

Success Stories

Several friends have texted me photos of their first galette and shared that the recipe gave them baking confidence One neighbor brought a galette to a picnic and it disappeared in minutes For kids this recipe is fun because the folds and cracks are all part of the rustic charm

Freezer Meal Conversion

Assemble the unbaked galette as usual and freeze flat on a tray When solid wrap tightly in two layers of plastic wrap and store for up to two months To bake simply brush with egg wash and bake from frozen at three hundred seventy five degrees Fahrenheit adding around ten minutes to the bake time

This rustic peach galette is simple enough for weeknights and impressive for all summer gatherings. Enjoy every juicy slice.

Recipe FAQs

→ How can I prevent a soggy galette crust?

Be sure the dough stays cold and bake the galette on a parchment-lined sheet until the crust is golden and the juices bubble. A light sprinkle of starch with the fruit helps thicken juices and maintain crispness.

→ Can I use frozen peaches?

Yes, thaw and drain frozen peaches well before tossing with sugar and spices to avoid excess moisture in the filling.

→ Is it necessary to use egg wash on the crust?

An egg wash gives the crust a golden color and sheen, but it’s optional. For a vegan finish, brush with non-dairy milk instead.

→ What kind of sugar works best for sprinkling?

Coarse sanding or turbinado sugar adds a pleasant crunch and shine to the pastry edge, but granulated sugar works in a pinch.

→ Can I make the dough ahead?

Yes, the pastry dough can be refrigerated overnight. Let it soften briefly at room temperature before rolling out.