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Peach Galette

Yields8 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

The smell of freshly baked peach galette is an irresistible summer smell. The buttery crumbly crust studded with almonds, the jammy peach filling bubbling away in the oven, the anticipation of taking that first sweet bite. Oh yes! This galette is a special treat. I like to top it while still a little warm with vanilla ice cream, watch it sexily melt, and serve to my lucky guests. Check out the recipe!

For The Crust
 1 ½ cups all purpose flour
 ¼ tsp salt
 1 tbsp cane or granulated sugar
 175 g cold unsalted butter, cut into small cubes
 3 tbsp ice water
For The Filling
 5 medium peaches
 2 tsp lemon zest
 Pinch of salt
 2 tbsp cane or granulated sugar
 1 tbsp cornstarch
 2 tsp orange blossom water
For The Galette
 1 egg yolk
 1 tbsp milk
 3 tbsp chopped almonds, for the crust
 1 tbsp cane or granulated sugar, for sprinkling
 Ice cream, for serving

To prepare the galette dough, start by whisking the flour, salt, and sugar in a medium bowl. Add the cold butter cubes into the dry mixture. Using the tips of your fingers, work the butter into the flour while tossing to rub all the butter cubes. You are looking for a coarse texture with some pea-sized butter pieces.


To the flour butter mixture, add 2 tbsp of ice water. Using your hands, start bringing the dough together. You will probably need to add 1 more tbsp of ice water, just enough for it to hold together and form a shaggy dough. If the dough gets warm, place it in the freezer for 5 minutes. Transfer to a generously floured surface and delicately knead it together to form a flat disk. Don't over knead. Tightly wrap it in cling film and place it in the fridge while you prepare the filling. You can prepare the dough in advance and keep it wrapped in the fridge, up to 24 hours.


Cut the peaches into medium wedges and place them in a medium bowl. Add the lemon zest, salt, sugar, cornstarch, and toss to combine. Drizzle the orange blossom water and toss again.


Line a large baking sheet with parchment paper. Get the chilled dough from the fridge and place it on a floured surface. Flour the dough, and gently press on it with a rolling pin to flatten it. Roll into a large round shape, about 40-45 cm in diameter. Gently fold it unto itself, then transfer it to the prepared baking sheet.


Arrange the peaches in any pattern you like, starting from the center of the dough and leaving a 7-8 cm border. You can simply place them as they are for a rustic look. Fold the edge of the dough unto the filling to create a border. Whisk the egg yolk with the milk, and generously brush with the mixture. Sprinkle the border with the chopped almonds and sugar. Place the galette in the fridge one last time, for 20 minutes.


Meanwhile, preheat the oven to 200°C for 20 minutes. Bake the galette in the preheated oven for 45-50 Minutes, or until the curst is richly browned and the filling is soft and bubbling.


Gently slide into a large serving plate or board and let it cool. You can serve it a little warm with ice cream melting on top or wait for it to completely cool before serving. I recommend serving it with good quality vanilla ice cream. Enjoy!

Nutrition Facts

Serving Size serving

Servings 0

Amount Per Serving
Calories 1244Calories from Fat 124
% Daily Value *
Total Fat 44g68%

Saturated Fat 11g56%
Trans Fat 33g
Cholesterol 11mg4%
Sodium 22mg1%
Potassium 33mg1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.