Peach Galette

In this Instructable, I will show you how to make a peach galette. A galette is a French pastry that can be either sweet or savory. Basically, it is an open-faced pie or pastry. This home peach galette recipe is super easy to make and tastes amazing.

Don't forget to follow me and check out my other Instructables.

Follow the easy steps below or watch the video tutorial or do both!

Ingredients:

• 2 pie crusts or 1 large crust - Use storebought or this yummy homemade pie crust recipe.
• 3 large peaches
• 3 Tbsp of sugar (42g)
• 1/8 tsp of salt (1g)
• 1 Tbsp of cornstarch, arrowroot starch, tapioca starch, or flour (14g)
• 1/2 tsp of ground cinnamon (1g)
• 1/2 tsp of vanilla extract (2g)

Optional

• Egg for the eggwash
• 1 to 2 tsp of Cinnamon and sugar

Tools/Equipment:

• Bowls
• Knife
• Sheet pan or cookie sheet
• Parchment paper or a silicone baking mat
• Basting brush

For the crust or pastry part of this peach galette I use a traditional pie crust. You can buy them if you are feeling lazy which oftentimes I am, haha, or you can use my pie crust recipe and make a delicious homemade pastry crust that works great for galettes.

Once your pie crust is made or bought, keep it chilled in the fridge until ready to use it.

Preheat the oven to 400F/205C

Time to make the peach filling. In a small bowl mix together the sugar, salt, cornstarch, and cinnamon.

Rinse and dry your peaches. Then slice them in half and remove the pits. Next slice them fairly thin around a quarter of an inch thick or so, maybe slightly bigger, but it's better if they are not too thick. Place the peach slices in a large bowl.

Pour half of the dry filling mixture on top of the peaches and give them a toss or stir them with a spoon. If you have a lid for your bowl you can put that on and shake it.

Next, add the rest of the dry filling mixture and repeat. Now pour vanilla extract on top and give it a stir. Just like that the peach filling is ready.

Let the filling sit for a few minutes while you wait for the oven to finish preheating.

Now remove your pie crust from the fridge, roll it out, and place it on a sheet pan lined with parchment paper or a silicone baking mat. If you are using homemade pie crust remove it from the plastic wrap and roll it out on a floured surface at least 12 inches in diameter, or larger if you want to make 1 large galette instead of 2 small galettes.

*This recipe will make 2 medium galettes or 1 large galette.

Now arrange the peach slices in the middle of the pie dough overlapping them slightly so they make kind of like a flower. Leave about 2 inches or so on the edges so it can fold over.

Now grab one end and fold it on top of the peaches, then do another side and overlap it. And continue all around until you are left with an octagon or hexagon shape, depending on how wide of folds you make will determine the shape. This is a classic shape.

You can also make square galettes with square or rectangle-shaped pastry.

Now add an egg to a bowl and whisk it to make a simple egg wash.

Brush the sides of the galette and the folds with the egg wash. Then shake on some cinnamon and sugar on top of the exposed pastry.

*I always have a cinnamon and sugar shaker on hand which is made up of 1/4 cup of sugar per 1 tsp of cinnamon.

The galette is ready to be baked.

Bake the peach galette in the oven, middle rack position, for 20 to 25 minutes until the exposed pastry is golden brown and the peaches are soft.

If you have two medium ones you can try and fit them both on the same pan or bake them separately. If you bake them together it will take a few minutes longer.

Allow the galette to cool for 10 to 15 minutes and then you can serve them plain or with a scoop of vanilla ice cream. I usually just use my pizza roller to cut them into wedges, or you can use a knife as well. The folds act as nice little guides on where to cut it.

Enjoy!

*Print the peach galette recipe here if you want.

Now watch those steps in action with this video tutorial.