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Rustic Peach Galette with Buttery Crust

A rustic peach galette sitting on a round wood pedestal with a bark edge. There's one piece missing.

Tired of fussing with pretty and perfect pies? Make a rustic peach galette instead

Think of a galette as a free form pie. Put it in a pie pan with this rustic crust and it’s a pielette. Call it what you want, but this rustic peach galette is delicious! No pie pan, no problem. Pepé says, “we don’t need no stinken pie pan.”  To make this galette or any galette, you only need a sheet pan. 

 

Let’s get our hands dirty

Don’t be afraid of pie crust, epecially this butter crust. You may screw up the first time or two, but then you are good to go. Even mediocre pie crust is better than no pie crust. It’s like driving. There’s a bit of a feel to it. The key is to not overwork the pastry dough and to work fast. Not pretty, just fast. Also, mixing the peaches with your hands will keep them from getting cut with a spoon. 

Caucasian hands mixing pastry dough in a steel bowl.

Temperature is key

Keeping the ingredients cold, especially the butter is important. If you can’t work fast – take a break and put the bowl of ingredients in the fridge until you’re ready. You will be chilling it a few times before it goes into the oven, and you start biting your nails while waiting to see if you’ve succeeded or not. 

 

Food processor or hands

I have tried both, and many people love the food processor method, but for this particular dough, I have found that I tend to overwork it when using a food processor. I always have better success with my hands because I enjoy it. How best to feel when the dough is ready than with my hands?  They are the best tool in the kitchen.  

 

OK, enough of the pep talk, let’s get to it

A rustic peach galette sitting on a round wood pedestal with a bark edge. There's nutcracker who looks like chef standing behind.

Making the dough

Mix all the dry ingredients together for the pastry dough in a Large bowl. Cut chilled butter into small cubes and add to the bowl. Use a pastry cutter to blend the dry ingredients with the flour mixture turning the bowl as you go.

Butter cut into cubes sitting on the wax paper it comes in. There's a glass bowl with flour to the left and a steel bench scraper to the right.

Cubes of butter and a pastry cutter on top of a pile of flour in a glass bowl.

Once dough is large crumbly pieces (still looks dry), Add the chilled vanilla and 3 tablespoons of the water. Start to work it together with your hands, but work fast and don’t let the butter melt. Transfer it to your work surface for finishing, and add more water, one tablespoon at a time as needed. Do not over work the dough. This dough will not be a smooth silky dough. It will stick together, but you will still see small bits of butter throughout (about small pea size). See video for how I use a bench scraper to mix the dough once it’s on the work surface. You are basically folding the dough and butter into layers. 

Make into a small disc, wrap with cling film and let rest in the refrigerator for at least one hour. 

Peeling the peaches

While it’s resting, start a small pan of water boiling (ignore my image of a big pan – you only need to submerge one peach at a time). You will also need a large bowl of ice water (enough to hold all the peaches). Gently submerge one peach into the boiling water, count to ten, pull it out and place in ice bath.

A large white dutch oven with boiling water, and a hand holding tongs that are lowering a peach into the water.
You don’t need a pan this big. You just need one big enough to submerge one peach at a time.

A large white bowl with boiling water, and a hand holding tongs that are lowering a peach into the ice water.

Use a small knife to grab the peach skin and pull it off. Slice into 1/2” to 3/4” (12.7mm to 19.05mm) slices (removing the pits at the same time).

One hand holding a peach, while the other uses a paring knife to peel the skin away.

Partially sliced, peeled peaches on a white cutting board.

Mix the filling ingredients (except for the flour and lemon juice) in a bowl. Add the peaches and flour to the bowl and gently mix with your hands to avoid crushing the peaches as you go. Taste the filling and add lemon juice if it needs a lift.

Preheat oven to 400°F/205°C/Gas Mark 6

Rolling the dough

After dough has rested, roll out onto a lightly floured surface to about 13″ to 14″  (330mm to 355mm) about 1/4″ (6.35mm) thick.

A large round piece of dough that has been rolled out. There's a nutcracker who looks like a chef in the foreground to the left.

Place parchment on sheet pan, then carefully fold dough into fourths and transfer onto sheet pan, and then unfold the dough.

Rolled out pastry dough that has been folded into fourths and is sitting on the bottom right corner of a parchment lined sheet pan.

Fill, shape and bake

Pour filling into center of dough and quickly gather the edges, pulling and crimping as you go around the galette. 

Unbaked peach galette with it's rustic crust on a parchment lined sheet pan. There's a nutcracker who looks like a chef in the foreground to the left.
Pepé is quite proud of his rustic peach galette and can’t wait to eat it.

 

Optional: Brush dough with beaten egg and sprinkle with sugar. 

 

Place entire sheet pan in the refrigerator again for 10-15 minutes. 

Bake for 40 minutes or until crust is golden brown and peach filling is bubbling, then let cool and serve with our homemade blueberry ice cream (or any other ice cream). 

Overhead view of one piece of peach galette and a small bowl of blueberry ice cream all on a round white plate. There's the rest of the galette, fresh peaches and fresh blueberries above.

A small white bowl with Blueberry ice cream garnished with fresh basil, a slice of peach galette on a white plate. There's a nutcracker, fresh peaches and blueberries in the background.
Pepé is trying to sneak a piece of our rustic peach galette and our Homemade Blueberry Ice Cream, but I caught him. LOL
A rustic peach galette sitting on a round wood pedestal with a bark edge. There's nutcracker who looks like chef standing behind.

Rustic Peach Galette with Buttery Crust

Stacey Mincoff
Course Dessert
Cuisine French
Servings 6 servings
Calories 532 kcal

Ingredients
 
 

Dough:

  • 10 Tablespoons Unsalted Butter cold & cubed
  • 1 1/2 Cups AP Flour
  • 1/2 Teaspoon Salt
  • 4 Tablespoons Ice Water (plus more if needed)
  • 1 Teaspoon Vanilla Extract (chilled)
  • 1 Tablespoon Sugar

Filling:

  • 1 1/2 Pounds peaches (about 5-6 small peaches (weight is after peeling and pitting) (eat the extras)
  • 1/2 Teaspoon Himalayan Salt (or an salt)
  • 1 Teaspoon Ground Ginger
  • 1/4 Cup White Sugar
  • 1/2 Cup Dark Brown Sugar
  • 1/4 Cup AP Flour
  • 1 Teaspoon Lemon Juice

Instructions
 

Making the dough

  • Mix all the dry ingredients together for the pastry dough in a Large bowl. Cut chilled butter into small cubes and add to the bowl. Use a pastry cutter to blend the dry ingredients with the flour mixture turning the bowl as you go.
  • Once dough is large crumbly pieces (still looks dry), Add the chilled vanilla and 3 tablespoons of the water. Start to work it together with your hands, but work fast and don’t let the butter melt. Finish working it together on work surface with your hands and add more water, one tablespoon at a time as needed. Do not over work the dough. (see video above) This dough will not be a smooth silky dough. It will stick together, but you will still see small bits of butter throughout (about small pea size). See video for how I use a bench scraper to mix the dough once it’s on the work surface. You are basically folding the dough and butter into layers.
  • Make into a small disc, wrap with cling film and let rest in the refrigerator for at least one hour.

Peeling the peaches

  • While it’s resting, start a small pan of water boiling (ignore my image of a big pan – you only need to submerge one peach at a time). You will also need a large bowl of ice water (enough to hold all the peaches). Gently submerge one peach into the boiling water, count to ten, pull it out and place in ice bath.
  • Use a small knife to grab the peach skin and pull it off. Slice into 1/2” to 3/4” (12.7mm to 19.05mm) slices (removing the pits at the same time).
  • Mix the filling ingredients (except for the flour and lemon juice) in a bowl. Add the peaches and flour to the bowl and gently mix with your hands to avoid crushing the peaches as you go. Taste the filling and add lemon juice if it needs a lift.
  • Preheat oven to 400°F/205°C/Gas Mark 6

Rolling the dough

  • After dough has rested, roll out onto a lightly floured surface to about 13” to 14”  (330mm to 355mm) about 1/4” (6.35mm) to 3.175mm thick.
  • Place parchment on sheet pan, then carefully fold dough into fourths and transfer onto sheet pan, and then unfold the dough.

Fill, shape and bake

  • Pour filling into center of dough and quickly gather the edges, pulling and crimping as you go around the galette.
  • Optional: Brush dough with beaten egg and sprinkle with sugar.
  • Place entire sheet pan in the refrigerator again for 10-15 minutes.
  • Bake for 40 minutes or until crust is golden brown and peach filling is bubbling, then let cool and serve with our homemade blueberry ice cream (or any other ice cream).

Nutrition

Calories: 532kcalCarbohydrates: 75gProtein: 7gFat: 24gSaturated Fat: 13gCholesterol: 50mgSodium: 869mgPotassium: 345mgFiber: 3gSugar: 41gVitamin A: 953IUVitamin C: 8mgCalcium: 101mgIron: 3mg
Keyword baking, butter crust, dessert, Filo Tart, galette, peach galette, peaches, galette, tart, peach pie, dessert, baking, summer, stone fruit, butter crust, peach pie, rustic peach galette, stone fruit, summer, tart
Tried this recipe?Let us know how it was!

You might also like…

Scoops of blueberry ice cream in a small, white, round bowl and garnished with basil. Fresh blueberries in the background. There's a nutcracker who looks like a chef in the foreground.

This Blueberry Ice Cream Recipe that does not require any eggs or cooking.

 


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