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Peach Galette

Rustic peach galette with homemade buttery crust, juicy peaches and fresh currants. Delightful sweet with deep flavors, this peach galette is the best dessert you will eat all summer!
Prep Time30 minutes
Cook Time50 minutes
cooling time30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: French
Keyword: Galette
Servings: 4 servings
Author: Silvia

Equipment

  • Baking Sheet

Ingredients

Homemade Dough/ Crust

  • 1 1/3 cups all-purpose flour
  • 10 tbsp unsalted butter (highest quality)
  • 1 tbsp coconut sugar
  • 1 pinch salt
  • 3 tbsp iced water

Peach Filling

  • 3 whole peaches, sliced
  • 3 tbsp coconut sugar
  • 1/2 tbsp agar powder
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 pinch sea salt
  • 2 tbsp honey
  • 1 egg
  • 1 tbsp sparkling sugar, or reg sugar

Toppings

  • fresh currants
  • fresh thyme sprigs
  • vanilla ice cream

Instructions

  • 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 tbsp 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.

Notes

*substitute agar powder for cornstarch 
*substitute coconut sugar for regular table sugar