Peach Galette, #6 Peaches 8 Ways

I love making galettes.  The crust is free-form and so easy to make, although plan for time in the refrigerator to chill the dough.  Trust me, it’s worth the effort.  This recipe is with made with yellow peaches, but you can also use apples, apricots, nectarines, pears or berries.




1 cup unbleached flour (plus up to 1/2 cup additional)
8 Tablespoons unsalted butter
1/2 tsp salt
1/4 cup water


2 large yellow peaches, sliced
Brown sugar to sweeten
1/4 tsp cinnamon
1/4 freshly grated nutmeg

Egg Wash

1 egg
2 tsp heavy cream

Sugar for sprinkling


Slice the butter into 1/2-inch cubes, wrap, and place in the freezer for about 10 minutes.  Measure water, add the salt and stir to dissolve.  Please in the freezer with the butter.

Measure the flour and place on a work surface (I use my counter).   Scatter the butter cubes over the flour making certain to lightly cover the cubes with flour so the rolling pin won’t stick to the butter.  Begin rolling, and as you are incorporating the butter into the flour you can use a bench scraper to help scrape the mixture back into shape.  After three or four rounds of rolling and scraping, make a well in the center of the mixture and pour the 1/4 cup water into the center.  The dough will look like a mess, but continue to scrape and cut the dough until you can form a rectangle about 4 or 5 inches by 12 inches long.  Dust as necessary with flour so you can roll out the dough before bringing it back in by scraping the sides back together.  Repeat three or four times until the dough is smooth and together.

Shape the dough into a rectangle about 4 inches wide by 12 inches long.  Transfer the dough to a cookie sheet and wrap tightly with plastic.  Chill in the refrigerator for about an hour.

Peel the peaches and slice.  Be sure to taste a slice to determine how sweet it is.  You will add brown sugar as necessary to sweeten.

When the dough is thoroughly chilled, cut the rectangle into four equal pieces to make small rounds, or larger if you prefer.  Round off the corners with your hands, then roll out the dough to a circle about 7 inches in diameter and 1/8 inch in thickness.  Place the fruit in the center of the circle and sprinkle with brown sugar (or granulated if you prefer).  I like to sprinkle a little cinnamon and grate a little nutmeg on top.  Fold up the edges of the dough over the fruit.  Place back in the refrigerator to chill for about 10 – 15 minutes.

Preheat the oven to 375 degrees.  Create the egg wash by whisking the egg and heavy cream together in a small bowl.  Brush the egg wash over the chilled edges of the pastry dough and sprinkle the edges with sugar.  Bake for 40 minutes or until the dough is browned and the fruit inside is bubbly.  Remove from the oven and serve hot, or cool on a wire rack and serve at room temperature.

Note:  A 7-inch round of dough will hold about 1/2 cup of peach fruit.  Depending upon the serving size this could be split between two people, or, why not, enjoy all by yourself!

The Beechmont Inn Bed and Breakfast 
Kathryn White
All About Opera Broad

2 thoughts on “Peach Galette, #6 Peaches 8 Ways

  1. I am certain you could make it in the food processor with great results. I usually don't because it is so quick and easy and I can feel the dough to make sure it is the right consistency without overworking it. Let us know how it turns out for you!

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