Summer's perfect treat is this Peach Galette!
When the peaches come into peak season in July every year, I am so ready to whip up this beautiful and simple dessert. It is quintessential summer to me, and I love to enjoy a slice on the patio after an evening in the pool or after hosting a BBQ with friends!
The beauty of this is that it is simple and rustic, and that's exactly what it is supposed to be, so don't strive for perfection; just go with the flow, enjoy making it, and then enjoy eating it, because it's SOOOOOO GOOD!!!
📖 Recipe
Yield: 8-10 slices
Peach Galette
Prep Time:
45 minutes
Cook Time:
45 minutes
Additional Time:
1 hour
Total Time:
2 hours 30 minutes
This beautiful Peach Galette is THE perfect summer treat for a backyard post-swim or BBQ treat!
Ingredients
- 6 tablespoons Unsalted Butter, room temperature
- 4 ounces Cream Cheese, cold
- ⅓ cup Powdered Sugar
- 1 ⅓ cups All-Purpose Flour
- ¼ teaspoon Kosher Salt, Diamond Crystal
- 4-5 medium to large Peaches, sliced
- ¼ teaspoon Kosher Salt, Diamond Crystal
- 1 tablespoon All Purpose Flour
- 3 tablespoons Light Brown Sugar
- 1 teaspoon Cinnamon
- 2 teaspoons Vanilla Bean Paste
- 1 Large Egg
- 1 teaspoon Water
- Sanding Sugar, to top crust
- Vanilla Bean Ice Cream, for serving
Instructions
- To make the dough, in the bowls of a food processor, cream together the butter, cream cheese, and powdered sugar until combined.
- Place the flour and salt in the bowl and pulse several times until the dough sticks together.
- Turn the dough out onto a sheet of plastic wrap, flatten into a square, and refrigerate it for at least 1 hour.
- Combine the egg and water to make an egg wash and refrigerate until needed.
- Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- In a medium bowl, combine the sliced peaches, salt, flour, brown sugar, cinnamon, vanilla bean paste, and stir to combine.
- Set aside and let the peaches marinate while you roll out your crust.
- Roll out your chilled dough onto a well-floured surface into a 14-16inch circle that is just a little thicker than ¼ inch; I like the dough to be on the thicker side.
- Place the dough on your parchment-lined baking pan, and place the peaches in the centre in a mound.
- Fold the dough up around it, making large folds where needed until the peaches are contained, but you can still see them in the middle.
- Combine the egg and water and whisk together to make an egg wash; brush it all over the dough until well and evenly coated.
- Lastly, top the dough with the sanding sugar, and go around it twice; you want a healthy coating of sugar so it gets nice and crispy in the oven.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350˚F and bake for an additional 35-45 minutes until the crust is deep golden brown.
- Remove the galette from the oven and its baking sheet and cool completely on a wire cooling rack. This is important to let it cool; the juices may run out when you slice the galette.
- Serve slices topped with ice cream and enjoy!
- Store leftovers in the fridge for up to 3 days.
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