Rustic peach galette with homemade buttery crust, juicy peaches and fresh currants, this galette is made with few ingredients and no refined sugars. Delightfully sweet with deep flavors, this peach galette is the best dessert you will eat all summer!
Peach season is here and I am sooooo excited!
As a passionate gardener and seasonal eater, I thrive in cooking and developing recipes using the freshest ingredients. For one, a seasonal fruit or produce harvested at peak tastes better and are most nutritious.
Additionally, the abundance of seasonal fruits and produce tends to drive the prices down. And lastly, if you choose locally grown seasonal foods, you are also reducing the carbon footprint, so it's truly a win win situation.
But let's turn our full attention to this delicious peach galette recipe, which I must mention, is an updated version of my original peach galette recipe from 2016. The photos needed some love, and the recipe got modest face lift.
I hope you enjoy it!
what is a galette
Galette is a French term to describe 'a flat round cake' that can be either sweet or savory. Some galette recipes may use puff pasty as base, others might use a sweet pasty crust, pancake or bread.
Because galettes can range from pancake-like pastries to what looks like a rustic pie, the openness to creative interpretation and individualistic freedom make galettes a fun recipe for all to enjoy.
What is the difference between a pie and a galette
A pie is a sweet or savory dish with a crust and a filling and is baked on a pie dish. A galette is a French pastry similar to a tart or a pie, and it's wrapped over a filling that can also be sweet or savory.
A galette is more of a free-form pie that doesn't require a special pan, just a nice flat surface like a baking sheet.
Can you use store-bought pasty puff
Absolutely! In fact, if you're short in time but still want to serve a freshly baked dessert, using a store bought pasty puff or pie crust will definitely cut down on time.
Additionally you can make this homemade dough ahead of time and freeze for up to 3 months or refrigerate for up to 3 days.
If you make this Peach Galette, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don’t forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Other delicious summer desserts to try next:
- Baking Sheet
Homemade Dough/ Crust
- 1 ⅓ cups all-purpose flour
- 10 tablespoon unsalted butter (highest quality)
- 1 tablespoon coconut sugar
- 1 pinch salt
- 3 tablespoon iced water
- 3 whole peaches, sliced
- 3 tablespoon coconut sugar
- ½ tablespoon agar powder
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
- 2 tablespoon honey
- 1 egg
- 1 tablespoon sparkling sugar, or reg sugar
- fresh currants
- fresh thyme sprigs
- vanilla ice cream
- Add flour, sugar and salt in a bowl and whisk to combine. Add cold butter cut up into tiny small pieces. You can use a food processor but I have always prefered to use my hands. Adding 1 tablespoon of iced water at a time, work the butter into the flour, pinching and manipulating the butter to incorporate the flour. After about 5-8 minutes of pinching, rolling and squeezing you should have reached a dough consistency. Keep extra flour near by in case the surface gets too sticky. Form dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour an up to 3 days.
- Meanwhile prepare the peache filling. Add peach slices to a bowl along with sugar, agar powder, salt, honey, lemon zest and lemon juice. Toss to combine and set aside.
- Pre-heat oven to 350F degrees. Line a baking sheet with parchment paper and set aside.
- Lightly flour the counter or work surface. Roll the dough into a circle. This doesn't have to look perfect. Transfer the dough to lined baking sheet
- Add peach slices in to the center of the dough, leaving a few inches around the dough to fold on to the peaches. One by one, arrange peach slices in a spiral shape. If using, add a few currants on top. Fold dough on to peach slices.
- Whisk the egg and brush onto the folded dough edges. Sprinkle with sparkling sugar
- Bake for 45-50 minutes. The crust should have browned and fruit filling should be bubbly. If needed, broil for 1-2 minutes for additional browning.
- Transfer galette to a cooling rack and allow it to cool for about 30 minutes. When ready to serve add a fresh drizzle of honey, fresh currants, a scoop (or two) of vanilla ice cream and fresh tyme.
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