Galettes are something that are fairly new to me. I don’t think there is really a big difference between a galette and a pie. Same basic dough, can be savory or sweet. I remember the first time that I made one and my husband walked into the kitchen and asked me what I was making. When I said “a peach galette,” he laughed and asked what a galette was. Haha! I think that I answered with something like “a rustic pie” which is really the best way that I can think to describe a galette. You wanna know how I would describe this Summer Peach Galette? Insanely delicious.
I made this galette using my Peach Truck Georgia peaches. The recipe is courtesy of Simply Recipes. It is total perfection! My only complaint about it has only ever been that I wish that there were more. The original recipe calls for an optional addition of almond paste. I, personally, have never made it with the almond paste so I cannot attest to how much that changes the taste. I believe that the serving size is 8 wedges, but I could seriously put away the entire thing by myself. It’s that good. So maybe make two. And then put it over the top and serve it with some vanilla bean ice cream!
Enjoy!!
| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 1 Hour |
| Servings |
Servings
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- 1 1/4 Cup AP Flour
- 1 1/2 Tsp Granulated Sugar
- 1/2 Tsp Salt
- 8 TBSP Unsalted Butter, but into small squares and VERY cold
- 4-6 TBSP Ice Water
- 2 Large Peaches, cut into about 1/2" slices
- 3 TBSP Granulated Sugar
- 1 TBSP AP Flour
- 1/2 Tsp Pure Vanilla Extract
- 1 TBSP Almond Paste Optional
- 1 Tsp Unsalted Butter
Ingredients
Crust:
Peach Filling:
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- In a food processor, pulse the sugar, flour and salt until well mixed. Add the cubed butter and pulse about 8 times, until butter turns to pea-sized lumps.
- Slowly add the ice water one TBSP at a time, pulsing after each addition until the dough begins to clump together.
- Turn out onto a clean surface and form a disc. Do not over-knead. Work the dough just until it comes together and shape it into a disc. Sprinkle with flour on all sides, wrap with plastic wrap and place in the refrigerator for an hour to chill.
- Toss peaches with flour, sugar and vanilla. Stir gently to coat the peaches.
- Roll out the dough onto a clean, floured surface. Roll out into about a 12" diameter. Gently place the dough on a rimmed baking sheet.
- If you are using the almond paste, dot the middle dough with the paste.
- Arrange the peach slices in an overlapping pattern (single layer) starting in the middle and fanning out. Leave a few inches around the outside to fold the dough over.
- Dot the peaches with the Tsp of butter and fold the edges of the dough over the filling about 2" all the way around.
- Brush with egg wash and sprinkle with coarse sugar.
- Bake at 425 degrees for about 15-20 minutes. Let it cool on the baking sheet for about 15 minutes if you can contain yourself. Enjoy with some vanilla ice cream!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.