Description
This Peach Galette is a rustic and elegant dessert that showcases the natural sweetness of ripe peaches wrapped in a flaky, buttery crust. Topped with a fragrant herb-infused simple syrup and served with a scoop of creamy vanilla ice cream, it’s a delightful treat for any occasion.
Ingredients
Scale
Dough:
- 1 ¼ cup all-purpose flour (157 grams)
- 2 tablespoon granulated sugar (30 grams)
- ½ teaspoon kosher or sea salt (15 grams)
- ½ cup cold unsalted butter (113 grams or 1 stick, cut into cubes)
- 3–4 tablespoons ice water
- 1 egg (beaten) + 1 tablespoon water (for egg wash)
- 1–2 tablespoons Demerara sugar (for the crust, 15–30 grams)
Filling:
- 4 fresh peaches (slightly underripe, thinly sliced, approximately 3 cups)
- 2 tablespoons granulated sugar (30 grams)
- 1 lemon (zest)
- 1 tablespoon lemon juice (15 grams)
- 1 tablespoon cornstarch (8 grams)
- 1 teaspoon vanilla extract (5 ml)
Simple Syrup:
- ½ cup water (4 ounces)
- ½ cup granulated sugar (110 grams)
- 3 sprigs fresh basil
- 3 sprigs fresh mint
- 1 sprig tarragon
Additional:
- Vanilla ice cream
- Basil, mint, and tarragon for garnish
- Pine nuts or sliced almonds for topping
Instructions
- Make the dough: In a large bowl, whisk the flour, sugar, and salt together. Using a pastry cutter or your fingers, mix in the cold butter until the dough resembles coarse crumbs. Drizzle in the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form into a flat disc, wrap in plastic, and chill in the freezer for at least 30 minutes.
- Make the simple syrup: In a small saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from the heat and add the herbs. Cover and let steep for 15-20 minutes. Strain out the herbs and let the syrup cool.
- Make the filling: In a large mixing bowl, gently toss the peaches with sugar, lemon juice, zest, cornstarch, and vanilla. Let it sit while you roll out the dough.
- Assemble and bake: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. On a lightly floured surface, roll the dough to a 14-inch round and transfer to the parchment paper lined baking sheet. Arrange the peach slices in the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating gently as you fold. Brush the edges with egg wash and sprinkle with Demerara sugar. Bake for 40-50 minutes or until golden brown. Let cool before serving.
Notes
- For a variation, try using nectarines or a combination of stone fruits in the galette.
- Adjust the sweetness of the filling based on the ripeness of the peaches.
- Feel free to experiment with different herb combinations for the simple syrup.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Peach Galette, Galette Recipe, Peach Dessert, Summer Dessert, Fruit Galette
