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This rustic peach galette brings out the essence of summer peaches with minimal fuss. The crackly sugar crust and fragrant layers of fruit remind me of visits to farmers markets in late July when peaches are so ripe that you cannot help but dream up ways to use them. If you love everything about peach pie except the fussy latticework and precision, this open-faced dessert is your new go-to.
Every time I bake this galette the house fills with the scent of butter and cinnamon and my family hovers waiting for that golden crust to cool just enough to sneak a slice
Ingredients
- All purpose flour: Adds structure to the crust Choose unbleached for the best texture
- Chilled butter: Ensures flaky layers in the pastry Use the freshest unsalted butter you can find
- Vegetable shortening: Adds tenderness to the crust Stick with high quality shortening for best flavor
- Granulated sugar: Sweetens the pastry and filling Organic cane sugar often gives extra depth
- Pinch of salt: Enhances all the flavors in both crust and filling
- Raw or granulated sugar: Sprinkled on top for a crunchy sweet crust Use turbinado for a rustic finish
- Milk: Helps the sugar topping adhere to the crust Choose whole milk for a rich golden look
- Ripe peaches: The star of the show Look for fruit that smells sweet and gives a little when pressed
- Ground cinnamon: Brings warmth and a hint of spice to the filling Buy fresh and store airtight
- Extra flour: Tossed with the peaches to thicken the juices All purpose flour works best
Step-by-Step Instructions
- Make the Pastry Dough:
- Blend the flour, chilled butter, vegetable shortening, sugar, and salt in a food processor using quick pulses until the mixture forms a coarse meal with some visible bits of butter. Keep ingredients as cold as possible for the flakiest result. Press the dough together gently until a smooth ball forms. Transfer to floured parchment paper flatten into a disk and wrap well. Chill for at least two hours so the gluten can relax and the butter stays cold.
- Prepare the Peach Filling:
- Peel your peaches the skin slips off easily if the fruit is perfectly ripe then slice them into even wedges about a quarter to half inch thick. In a bowl stir together sugar flour and ground cinnamon making sure no lumps remain. Gently toss the peach slices in this mixture coating each piece but leaving extra juice in the bowl for a crisp crust.
- Roll Out the Dough:
- Roll the chilled dough on well floured parchment paper to create an eleven inch round keeping the edges a touch thicker for support. Turns and gentle flouring make it easier Roll from the center outwards and patch any small tears as you go.
- Assemble the Galette:
- Arrange the sugared peach slices in concentric circles starting about one inch from the outer edge and filling to the center. Fold the dough edges up and over the peaches making loose pleats for that classic rustic look. Patch cracks with dough scraps to prevent leaks. Brush the surface of the crust with milk and sprinkle generously with sugar.
- Bake the Galette:
- Transfer the parchment and galette to a baking sheet. Bake at three hundred seventy five degrees for fifty to sixty minutes covering with foil if the crust browns too quickly. The crust should be deeply golden and the filling bubbling. Let cool before slicing.
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The peaches are my highlight because their perfume fills the kitchen and their flavor deepens as they bake Sometimes my family eats slices straight from the pan while still warm and syrupy
Storage Tips
Keep leftover galette loosely covered at room temperature for up to two days. For longer storage wrap individual slices and refrigerate. Bring chilled slices to room temperature or warm them in the oven to refresh the pastry’s crispness. I occasionally freeze extra slices and reheat them wrapped in foil for a quick dessert.
Ingredient Substitutions
Swap the peaches for nectarines or plums when they are in season for a twist on the classic flavor. If you have no shortening increase the butter by a few tablespoons for a slightly richer but still flaky crust. Use coconut sugar or a mix of brown and white sugar to add caramel flavor to the filling.
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Serving Suggestions
Serve the peach galette slightly warm accompanied by a scoop of vanilla ice cream or lightly whipped cream. I love a dusting of powdered sugar or a touch of mint for color. This dessert shines at summer picnics and is just as lovely on a holiday table.
Cultural and Historical Context
Galettes are beloved in French kitchens for their simplicity and adaptability. This rustic pie style was favored by home bakers for its no fuss technique and ability to highlight whatever fruit is best in season. Today galettes continue to offer that same blend of effortless charm and amazing flavor.
Frequently Asked Questions About Recipes
- → How do I keep the galette pastry flaky?
Chill your butter and shortening, and handle the dough gently to avoid overworking. Refrigerate before rolling out for best results.
- → Can I use other fruits besides peaches?
Yes, you can substitute with nectarines, plums, or berries. Adjust the sugar level depending on fruit sweetness.
- → Why is my galette leaking juice?
Excess juice can seep if there's too much filling or cracks in the dough. Leave extra juice behind and check for any breaks in the crust.
- → What’s the best way to serve a galette?
Serve it slightly warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- → How thin should I slice the peaches?
Slice peaches about 1/4 to 1/2 inch thick for even baking and attractive layering in the galette.