Peach Galette Fresh Baked Easy (Print-Friendly Format)
Buttery crust with cinnamon-sweet peaches, baked until golden. A rustic twist for fruit dessert enthusiasts.
# Required Ingredients:
→ Galette Crust
01 -
190 grams plain flour
02 -
115 grams unsalted butter, chilled and cut into 1 cm pieces
03 -
40 grams vegetable shortening, chilled
04 -
25 grams granulated sugar
05 -
1 pinch fine sea salt
→ Crust Topping
06 -
15 ml milk, for brushing
07 -
15 grams raw sugar or granulated sugar, for sprinkling
→ Peach Filling
08 -
100 grams granulated sugar
09 -
24 grams plain flour
10 -
2 grams ground cinnamon
11 -
4–5 ripe peaches, peeled and sliced into 0.5–1 cm thick wedges
# How to Make It:
01 -
Combine flour, cold butter, shortening, sugar, and salt in a food processor. Pulse until the mixture resembles a coarse meal. Blend until the dough comes together to form a soft ball.
02 -
Transfer dough onto a floured parchment sheet. Gently press into a flat disk. Wrap tightly and refrigerate for at least 2 hours.
03 -
Preheat oven to 190°C. In a bowl, mix sugar, flour, and cinnamon. Toss sliced peaches gently in the mixture, ensuring they are evenly coated.
04 -
Take chilled dough from the refrigerator and place on a floured parchment sheet measuring approximately 30 cm square. Briefly knead around the edges to soften, then roll into a circle roughly 28 cm in diameter, keeping edges slightly thicker.
05 -
Place peach wedges in a concentric pattern atop the dough, beginning 2.5–4 cm from the edge and working towards the centre. Reserve excess juice to prevent sogginess.
06 -
Fold outer edges of dough over peaches, pleating as necessary. Ensure seams are sealed to prevent leakage. Brush pastry with milk and sprinkle with raw sugar.
07 -
Transfer parchment with galette to a baking sheet. If visually juicy, place an extra sheet beneath to catch drips. Bake for 50–60 minutes, or until crust is golden and filling is bubbling. Loosely tent with foil if browning too quickly, removing foil for the last 10 minutes.
08 -
Remove from oven. Cool galette on baking tray set over a wire rack until warm. Slice into wedges and serve.
# Additional Information:
01 -
For easy dough handling, ensure thoroughly chilled ingredients. Overworking the dough may result in a tough crust.
02 -
Peach sweetness varies; lightly adjust sugar to suit your fruit.