Just a simple, honest, rustic Peach Galette recipe, with fresh yellow peaches and a buttery crust. A perfect home-style summer dessert.
Peach season is in full swing here in Niagara. All the roadside farmers’ stands are overflowing with sweet and juicy tree-ripened peaches – a real feast for the eyes, and our stomachs! And I just can’t wait for the Niagara Peach Festival Celebrations happening in two weeks. The whole town will gather to celebrate the Peach Harvest and the local growers – the kind of event right up my alley. The Niagara escarpment surely deserves its prime Peach Country fame.
So last weekend, I grabbed a big basket of these fuzzy beauties and baked one of my favorite summer desserts: a Peach Galette. I just love a simple Peach Galette, because it doesn’t need to be fancy… It doesn’t need to look pretty… But it always tastes like summer, and feels like home!
Here’s just a simple, honest, rustic Peach Galette recipe, with fresh yellow peaches tossed with a tiny bit of sugar and vanilla. The great thing is that you don’t really need much added sugar when the peaches are in season. But feel free to play around with it a bit if you want. You could opt for rum or brandy extract if you prefer, in place of the vanilla – or toss in a pinch of cinnamon or nutmeg.This time, I chose to simply lay the peaches on the crust, and left them just like that. I really wanted to highlight the beauty of these Niagara Peaches. But sometimes, I like to add a thin layer of almond butter at the bottom of the pastry before I lay the peaches on. Simply delicious.
If you like your galette on the crunchy side, add granola at the bottom of the pastry before you lay the filling. The granola will absorb all the juices of the peaches and the pastry won’t get mushy. And you will have that lovely crunchiness on the edges as well.You can also add blueberries into the mix; they work wonderfully alongside peaches. Enjoy it warm or cold, with a scoop of vanilla ice-cream, and there you have a perfect home-style summer dessert.
- (This is Anna Olsons’s perfect Double Crust Pie Dough recipe)
- 2 ½ cups all-purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 3 Tbsp vegetable oil
- 1 cup cool unsalted butter, cut into pieces (does not have to be ice cold)
- ¼ cup cool water
- 2 tsp white vinegar or lemon juice
- 6 peaches (yellow peaches if you like it tart, white peaches if you like it sweeter), unpeeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges
- ¼ cup white sugar
- 1 teaspoon vanilla extract (or ideally, the inside of one vanilla bean, scraped).
- Optional - a pinch of cinnamon or nutmeg.
- 1 egg beaten with 1 tablespoon of cold milk (for brushing)
- Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
- Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour. (The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.)
- When your dough is well chilled, pre-heat your oven to 350 °F.
- Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes.
- In a small bowl, stir together the sugar and the vanilla extract. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
- Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a circle about 11 inches in diameter and 1/8 inch thick.
- Lift the parchment paper, and transfer the pastry with the parchment to a large baking tray.
- Toss the peach filling onto the pastry and arrange it in a single layer, in a circle, leaving 1 ½ to 2 inches rim of pastry all around. If your peaches are extra juicy, leave the extra juice in the bowl, so the filling do not overflow when baking.
- Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. It doesn’t need to be perfect, we’re aiming for a rustic looking galette here.
- Brush the pastry border with the beaten egg+milk mixture, and lightly sprinkle the edges with turbinado sugar, if desired.
- Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. Let the galette cool on the baking sheet. It will need to cool off/firm up a bit, before you can transfer it onto a plate or serving tray.
- You may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.