Peach Galette with easy homemade pastry

Name: Peach Galette with easy homemade pastry
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 1
Ingredients: 250 g All purpose flour; ½ tsp Sea salt; 125 g Unsalted butter; 100 ml Water; 730 g Peaches; 1.50 tbsp Sugar; 2 tbsp Corn starch; 1 tbsp Butter; 1 Beaten egg; Sugar for sprinkling on top

AuthorYun Zhang JohnCategorySweetsDifficultyBeginnerRating

Yields1 Serving

Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

Peach Galette with easy homemade pastry

Here in Canada, summers come fast and furious and leaves the same way. While I don’t mind saying bye to the hot humid weather, I will dearly miss all the local fruits that we’ve been gorging on all summer. Especially the peaches…there’s nothing better than biting into a ripe, juicy, sweet and fragrant Niagara peach. That’s why it needs to be baked into my end-of-summer peach galette, possibly the simplest and best peach dessert.

What is a galette?

A galette is a free-form pie. It’s got the same components as a fruit pie, ie. buttery pastry, macerated fruit…but without the structure of a pie shell. Casually shaped but with the flavours and textures of traditional pies.

And this peach galette is got to be one of the simplest pastry to make from scratch, because all you need is an all purpose pastry dough with some gorgeous summer fruits. Even for a first timer, you can easily pull this delicious peach galette out of your oven.

An homemade buttery pastry

Another reason I wanted to share this peach galette recipe is because I have THE best and easiest butter pastry dough recipe. It comes from my Swiss mother-in-law’s repertoire. She’s been making this pastry dough for years and it is one of the recipes that she’s taught to her students in cooking classes.

There are just 4 easy to find ingredients, it’s easy to remember, easy to measure. Just grab a mixing bowl and 2 clean hands and the dough practically make itself in 5min.

No need to worry about the butter melting or keeping the dough cold as you mix because the key here is to sufficiently chill the dough before rolling it out. Let the fridge do all the work!

And because I don’t add sugar to the dough itself, this pastry works wonderfully for both savoury and sweet fillings and toppings. One dough, a million possibilities.

Cooking Fruits

To be honest, I was never a big fan of fruit pies because I prefer to enjoy my fruits uncooked and unadulterated. But my husband grew up eating his mom’s fruit pies so I had to try my hands at it.

Although it seems to be a shame to cook in season, ripe peaches, but in fact, it's just another way of enjoying this awesome fruit. Baking it low and slow creates a jammy-ness and concentrates the peachy flavours to provide you a whole new eating experience.

And when the fruits aren’t in season and not ripe? Well, then they would definitely benefit from a tour in the oven all wrapped up with buttery, flaky pastry dough.

Finally, what I like about making this peach galette or any other fruit galette at home is that you can control the amount of sugar added. Taste your fruits and adjust the amount of added sugar according to the sweetness already in the fruits. Some ripe, in season fruit require no more than a spoon full of sugar to accentuate the natural sweetness within.

You Will Need

Pastry dough

250 g All purpose flour

½ tsp Sea salt

125 g Unsalted butter

100 ml Water

Filling

730 g Peaches~5 medium size peaches

1.50 tbsp SugarAdjust to taste

2 tbsp Corn starch

1 tbsp Butter

Additional

1 Beaten eggfor egg wash

Sugar for sprinkling on topOptional

Instructions

Pastry dough

Cut cold butter into small cubes.

Add salt to the flour and mix it through. Then add in the butter cubes and start to rub it into the flour with clean hands and fingers. Squishing the butter between the fingers and palms until there are not more big chunks of butter and you have a sandy texture.

Slowly stream in the water and bring the dough together with your hand. Stop mixing when most of the sandy mixture is stuck together, you don't want to over knead this dough.

Place the dough on to plastic wrap and tightly wrap to chill in the fridge. Chill for at least 1 hour.

Filling

Wash peaches and peel is desired. Then cut in half to remove the stone and then slice over a bowl, to catch any falling juices, into equal size pieces.

To the peaches, add sugar to taste and corn starch and mix with a spoon to distribute.

Assemble

Once the dough has sufficiently chilled, roll it out into a roughly 40cm circle. Carefully place the dough onto your baking tray.

Pile all the peaches and its juices onto the centre of the rolled out dough, leaving about 10cm un covered around the edges. Slightly organize so there is a uniform thickness of peaches. Then start bringing the dough on top of the fruit all around by pleating.

Peach galette | Yun's Family Table

There is no need to be perfectly uniform, it's suppose to look rustic.

Brush the exposed pastry with egg wash and sprinkle with extra sugar on the pastry if desired.

Bake in a preheated 350F / 180C oven for 1 hour to 1h10min. Make sure to place the tray on the bottom most rack in your oven in order to crisp up the bottom.

When baked, remove from tray and leave it on wire rack to cool.

Ingredients

Pastry dough

250 g All purpose flour

½ tsp Sea salt

125 g Unsalted butter

100 ml Water

Filling

730 g Peaches~5 medium size peaches

1.50 tbsp SugarAdjust to taste

2 tbsp Corn starch

1 tbsp Butter

Additional

1 Beaten eggfor egg wash

Sugar for sprinkling on topOptional

Directions

Pastry dough

Cut cold butter into small cubes.

Slowly stream in the water and bring the dough together with your hand. Stop mixing when most of the sandy mixture is stuck together, you don't want to over knead this dough.

Place the dough on to plastic wrap and tightly wrap to chill in the fridge. Chill for at least 1 hour.

Filling

Wash peaches and peel is desired. Then cut in half to remove the stone and then slice over a bowl, to catch any falling juices, into equal size pieces.

To the peaches, add sugar to taste and corn starch and mix with a spoon to distribute.

Assemble

Once the dough has sufficiently chilled, roll it out into a roughly 40cm circle. Carefully place the dough onto your baking tray.

Peach galette | Yun's Family Table

There is no need to be perfectly uniform, it's suppose to look rustic.

Brush the exposed pastry with egg wash and sprinkle with extra sugar on the pastry if desired.

Bake in a preheated 350F / 180C oven for 1 hour to 1h10min. Make sure to place the tray on the bottom most rack in your oven in order to crisp up the bottom.

When baked, remove from tray and leave it on wire rack to cool.

Peach Galette with easy homemade pastry

Ingredients Directions