Summer Peach Galette - A beautiful summer dessert made with fresh peaches, a flaky crust and fresh thyme. A visually stunning dessert.
Those peaches are simply amazing - super sweet and juicy. I used them in oatmeal - so good. I also sliced and froze some to enjoy later this winter. After all that, I still had some left to work with, so I decided to make this stunning Summer Peach Galette.
Picture this: flaky pie-like crust, fresh thyme and juicy peaches. You’ve got a delicious Peach Galette. It’s essentially a free-form pie, but it’s less fussy and just as tasty. It’s a show-stopping dessert that’s perfect to show off at your next summer gathering.
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Ready to make this summery Peach Galette? Let’s do it!
So we’ll start by making the crust, which is basically a standard pie crust. If you opt to use store-bought, just watch out for hydrogenated oil... But whenever possible, keep it homemade! Here’s how I made this deliciously flaky homemade crust.
1 - Cut the butter into small cubes, place on a plate and freeze for 5-10 minutes. We want the butter to be cold.
2 - Sift the flour and sugar into a
3 -Make dough. Next combine ice water with salt (make sure it’s icy cold!) and add it to the food processor. Pulse until it forms a shaggy dough.
4 - Knead. Turn the dough out onto a lightly floured surface and lightly knead the dough until it forms a ball. If the dough feels too dry, add water 1 teaspoon at a time until it comes together. If it’s super wet and sticky, add a bit more flour. Then wrap the dough in a
5 - Make the egg wash by cracking the egg into a small bowl and whisking until smooth. Set aside.
Next we’ll put together the peach filling
1 - In a medium bowl, combine sliced peaches, sugar, arrowroot flour, cinnamon, salt and thyme. Gently fold until peaches are fully coated.
Finally, we’ll assemble the galette
1 - Prep. Remove the dough from the fridge and let it sit at room temperature for 15-20 minutes. It will still be cold, but it will be malleable and warm enough to roll out. Preheat oven to 350 degrees F.
2 - Unwrap your dough and place between two
3 - Build your galette. Starting about 1 ½ inches from the outer edge of the crust, place the peach slices on the crust with each overlapping the previous. You can place them in a circular pattern or set your peaches in any design you’d like.
4 - Gently fold the edges of the dough over the outermost peach slices. The edges will likely overlap in some places - that’s okay!
5 - Egg wash time. Generously brush the crust with egg wash and sprinkle with turbinado sugar (or other coarse sugar) and some fresh thyme.
6 - Bake: Transfer the galette with the
Summer Peach Galette: Tips, Tricks and Tools
In terms of tools, you’ll need a
Make sure you don’t have any holes in your crust. This will cause some serious leakage...If you do end up with a hole, simply take some excess dough from and patch it up.
Variations: This galette recipe will work with many different kinds of fruit. Try apricots, strawberries, apples, blueberries, raspberries. You could even go savory with tomatoes or zucchini!
Homemade vs store-bought crust. I am a big fan of homemade. Homemade foods mean you know exactly what’s in them. No added ingredients here. And there’s something special about making the crust from scratch.
If you do choose a store-bought crust, be sure to look out for ingredients like hydrogenated oil/lard. Pick the crust with the fewest ingredients. All a pie crust truly needs is flour, sugar, salt and butter or lard.
We hope you love this summer Peach Galette!
Did you enjoy this Peach Galette as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Peach Galette for later by pinning it to your Dessert Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Peach Galette creations!
"Life begins at the end of your comfort zone." - Neale Donald Walsch
Peach Galette Recipe
For the crust
- ¾ cup all purpose flour I like whole wheat flour
- ¾ cup whole wheat pastry flour
- 8 tablespoons butter
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ cup ice water
- 1 egg for egg wash
For the filling
- 1 pound stone fruit (peaches, plums, apricots) washed, thinly sliced
- ¼ cup brown sugar packed
- 2 teaspoons arrowroot flour or cornstarch
- 1 teaspoon fresh thyme
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- turbinado sugar (optional) sprinkle
- Cube: Cut butter into small cubes, place on a plate and put in the freezer for 5-10 minutes
- Mix: Sift flour and sugar into a food processor. Add butter and pulse until it develops a crumbly texture (you can also use a pastry cutter).
- Dough: Combine the salt with ice water (make sure it’s icy!), then add it to the food processor and pulse until it forms a shaggy dough.
- Knead: Turn the dough out onto a lightly floured surface and lightly knead it to form the dough into a ball. If it feels too dry, add water 1 teaspoon at a time. If it feels to wet, add a bit more flour. Wrap dough in beeswax wrap or plastic wrap and refrigerate for 1-2 hours.
- Egg wash: Crack egg into a small bowl and whisk for egg wash. Set aside.
- Coat: In a medium bowl, combine sliced peaches (or other stone fruit), sugar, arrowroot flour, cinnamon, salt and thyme and gently fold until peaches are fully coated.
- Prep: Once you’re ready to make the galette, remove dough from fridge and let it sit at room temperature for 15-20 minutes. It should still be cold, but malleable. Preheat oven to 350 degrees F.
- Roll it out: Unwrap your dough and place between two sheets of parchment paper. Gently roll out the dough until it forms a round disc about 12 inches in diameter. It should be about ¼ inch thick. You can cut any frayed edges to form a clean edge (optional). Don’t remove the bottom piece of parchment paper – you’ll bake it on the parchment paper.
- Build: Starting about 1 ½-2 inches in from the outer edge of the crust, start placing the fruit slices in a circular pattern with each slice overlapping the previous. You will likely make 2-3 circles depending on the size of your galette.
- Fold: Gently fold the edges of dough over the outer ring of fruit. The edges will overlap in some places, that’s okay.
- Complete: Generously brush the crust with egg wash and sprinkle with turbinado sugar and some fresh thyme.
- Bake it: Transfer the galette with the parchment paper to a baking sheet and bake for 60-70 minutes or until the crust is golden brown.
- Enjoy: Serve warm with a scoop of ice cream (optional, but sounds delicious). Enjoy!
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