A buttery, flaky crust and juicy, sweet peaches will make this Peach Galette your go-to easy summer dessert!
Most Saturday mornings Julia and I like to head to the farmer’s market to get some fresh fruits and vegetables for the week. Lately we’ve been buying zucchini and yellow squash, strawberries, plums, and lots of peaches and nectarines. Most of the time it’s an easy job for us to eat all of the fresh fruit in a matter of days. Most of it is eaten plain as a snack or side at lunch and breakfast. Sometimes we use strawberries and peaches as a topping for granola or oatmeal.
This weekend, I kept walking by the bowl of fresh peaches on our counter and suddenly I just had to turn them into this galette. Luckily, galettes are so forgiving and quick to make, I was able to have those peaches from bowl to oven in just about 30 minutes.
I kept things super simple here, mainly because I didn’t feel like fussing with any extra ingredients or steps. The dough comes together quickly in your stand mixer (or food processor, or with a pastry blender if you so choose). The filling is simply fresh sliced peaches – no need to peel them – tossed in a small amount of sugar and cornstarch. Peaches are so sweet and juicy on their own right now, they don’t need much to make them shine in this dessert.
I didn’t even bother getting out my big silpat rolling mat, but rather rolled the dough out on a piece of parchment. It was so easy to transfer the parchment and dough to the baking sheet, and I didn’t have to wash that big rolling mat (always the worst part of pie-making, if you ask me!).
Don’t spend any more time in the kitchen than you need to this August. This easy Peach Galette is the perfect way to end a summer meal, whether you are serving guests or just having a quiet dinner at home with your family.
- 1 cup all-purpose flour
- ½ cup white whole-wheat flour
- 2 tsp. granulated sugar
- ½ tsp. table salt
- 11 tbsp. cold, unsalted butter, cut into small cubes
- 1 large egg yolk
- 3 tbsp. cold whole milk
- 5 cups sliced fresh peaches (unpeeled)
- 2 tbsp. granulated sugar, divided
- 2 tsp. cornstarch
- 1 large egg, beaten well (or 1 tbsp. milk)
- To make the dough, combine flours, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine. Add in the cold butter cubes and mix on low speed until the largest pieces of butter are the size of small peas. In a small bowl, combine the egg yolk and milk, blending together with a fork. Pour into the flour mixture and mix on low speed until the dough just comes together.
- Transfer the dough to a piece of plastic wrap, form it into a ball, and flatten into a round disk. Wrap in the plastic and refrigerate for 20 minutes.
- While the dough chills, prepare the filling. Place the sliced peaches in a large bowl and sprinkle on the cornstarch and 1 tbsp. sugar. Toss gently to combine.
- Preheat oven to 350 degrees F with a rack in the center of the oven.
- After the dough has chilled, transfer it to a piece of lightly floured parchment paper. Roll it out to a 13- or 14-inch round. Transfer the parchment and dough to a rimmed baking sheet.
- Mound the peaches into the center of the dough, leaving about a 3-inch border of dough all around. Carefully fold the edges of the dough up over the fruit to create a rim about 2 inches wide. Work your way around the dough, pleating the edges as you go.
- Brush the pleated dough with the beaten egg (or milk). Sprinkle the dough and fruit with remaining 1 tbsp. sugar.
- Bake the galette in the preheated oven for about 55 minutes, until the dough is golden brown. Let the galette cool slightly before serving. The galette may be baked up to 6 hours ahead. Serve with vanilla ice cream or whipped cream, if desired.
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