Summer Peach Galette Pastry (Print-Friendly Version)
Juicy peaches and buttery pastry combine for a rustic summer treat finished with vanilla and cinnamon.
# What You’ll Need to Make This:
→ All-Butter Pie Pastry
01 -
113 g very cold unsalted butter, cut into 6 mm cubes
02 -
155 g all-purpose flour, plus extra for dusting
03 -
6 g organic cane sugar
04 -
2.5 g fine sea salt
05 -
7 mL apple cider vinegar
06 -
60–90 mL ice water
→ Peach Filling
07 -
3 cups (about 4 medium) peaches, sliced
08 -
55 g packed light brown sugar
09 -
Juice of half a lemon
10 -
5 mL pure vanilla extract
11 -
9 g arrowroot starch
12 -
0.5 g ground cinnamon
13 -
0.25 g ground ginger
14 -
Pinch fine sea salt
→ Optional Finishes
15 -
15 g apricot or peach jelly
16 -
1 egg yolk, beaten with 5 mL milk for egg wash
17 -
Milk wash and demerara sugar, as desired
# How to Prepare:
01 -
Cut butter into 6 mm cubes and place in the freezer for at least 10 minutes until well chilled.
02 -
In a food processor, pulse together flour, sugar, and salt once or twice to blend.
03 -
Add butter cubes to the flour mixture. Pulse a few times until the butter is evenly distributed and the mixture resembles coarse crumbs, with largest pieces about the size of peas.
04 -
Drizzle in apple cider vinegar and ice water, pulsing once or twice between additions, until the dough appears crumbly but holds together when pinched.
05 -
Turn dough out onto a lightly floured surface. Form quickly into a round, flat disk without over-handling. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
06 -
Remove dough from refrigerator and let stand 5–10 minutes for pliability. Roll on a floured surface to a 30 cm circle about 3 mm thick. Ensure even pressure and apply additional flour as needed to prevent sticking.
07 -
Preheat oven to 190°C. Line a large baking sheet with parchment paper. Gently transfer rolled dough onto the prepared pan and refrigerate while assembling the filling.
08 -
In a mixing bowl, stir together brown sugar, lemon juice, vanilla extract, arrowroot starch, cinnamon, ginger, and salt. Add sliced peaches and toss until well coated.
09 -
Spoon peach filling onto center of pastry, leaving a 5 cm border. Fold edges of dough over the fruit, overlapping pastry where needed.
10 -
Brush pastry edges with egg wash or milk wash and sprinkle generously with demerara sugar, if using. Bake 40–50 minutes until crust is golden brown and fruit juices are bubbling. If crust darkens too quickly, tent with foil.
11 -
Allow galette to cool to room temperature on a baking rack. While still warm, lightly brush the peaches with melted apricot or peach jelly to glaze, if desired. Serve warm, optionally with confectioners’ sugar or vanilla ice cream.
# Extra Tips:
01 -
Slice peaches evenly for consistent baking throughout the galette.
02 -
Arrowroot starch yields a clear, smooth sauce; if unavailable, substitute with blended instant tapioca or accept a juicier result.
03 -
Chilling the dough for at least 1 hour ensures a flaky texture upon baking.