Easy Summer Spiced Peach Galette is a pretty and rustic, free-form pastry that will make your mouth water. Simple and scrumptious with a flaky pie crust and warmly spiced, vanilla-scented peaches.
Picnic, backyard, block party, and potluck worthy. It’s sunshine in every bite.
It’s also easily adaptable to just about any summer fruit you can imagine. Try it with peaches, nectarines, plums… or whatever else you have in mind!
The Galette Dough
A galette, by its nature, is rustic and free-form. That means… it’s not supposed to be perfectly shaped, or crimped, as in a pie. Which also means, it’s easy to make.
I’ve included my very favorite galette dough recipe below. It’s foolproof, flaky, and tasty. However, if you’re in a rush or not in the mood, swap it for a store-bought pie crust. It won’t be exactly the same, and you may need to adjust the baking time slightly… but, it will do.
Any way you make it, the peaches will shine!
What Makes this Peach Galette Spiced?
Many peach galette recipes call for lemon juice. For me… there’s something about the addition of cinnamon and cardamom that makes my mouth water. Especially when added to summer-fresh peaches. However, if you don’t have cardamom in the spice cabinet, simply omit and add only the cinnamon.
Cinnamon and cardamom are perfectly paired spices. You’ll often find this combination in savory recipes, like curry, and sweet recipes… like apple pie. Or… Peach Galette.
What is the difference between a Galette and a Crostata?
Both are exceptional for peak summer fruit.
How to Make an Easy Summer Spiced Peach Galette
If you’re making a homemade pastry galette dough, combine the ingredients (flour, sugar, salt, butter, and ice water) in a food processor. Pulse a few times to incorporate and transfer to a parchment-lined surface. Roll the dough into a 12-inch diameter and chill for a couple of hours. When you’re ready to bake the galette, let the dough come to room temperature on the counter while making the filling.
Peel and slice 3 peaches into wedges. Into a bowl, combine sugar, cinnamon, cardamom, and cornstarch. Gently toss the peach wedges into the spices. Add the vanilla, give another gentle toss and spoon into the center of the dough, leaving a 2-inch border.
Gently pull up the dough, pleat and fold around the filling. Brush heavy cream onto the exposed border and sprinkle with sugar. Bake in a preheated oven for 30 to 35 minutes, depending on your oven. Bake until the juices are bubbling and the crust is golden brown. Cool before cutting into wedges.
For the Dough:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter (1 stick), diced
- 1/4 cup ice water
- heavy cream and sugar for wash
For the Filling:
- 3 peaches, ripe but firm, peeled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla extract
For the Dough:
In a food processor, add the flour, sugar and salt; pulse to blend. Then scatter the diced butter and pulse until it is cut into the flour. You will have pea-size pieces of dough. Begin to add the ice water, pulsing as you go, until all of the water has been added. Continue to pulse until the dough begins to come together when you pinch it. Turn the dough out onto a work surface.
Handling the dough as little as possible, knead a couple of times until the butter and flour has been completly incorporated. Flatten the dough into a disk and place between two sheets of parchment paper. Roll the dough into a circle shape about 12 inches in diameter. The dough will be a little thicker than traditional pie crust -- which is exactly what you want for free-form pastry. Refrigerate the dough for a couple of hours or freeze for up to 2 months.
For the Filling:
If you've refrigerated the dough, leave it on the counter while making the filling, at least 10 to 15 minutes. It should pliable enough to lift and fold without cracking.
Preheat oven to 400°F. Transfer the dough on parchment paper to a baking sheet and set aside.
Stir together the sugar, cinnamon, cardamom, and cornstarch in a large bowl. Add the peach wedges to the sugar, spice mixture. Gently toss to coat. Add the vanilla, and again, gently toss to combine.
Spoon the peach filling and juices into the center of the dough, leaving about a 2-inch border. Gently lift the border of the dough up and around the filling. Pleat and fold the dough as you go around the edges. Brush the dough crust with heavy cream, and sprinkle with sugar.
Bake in preheated oven for 30 to 35 minutes or until the filling is bubbling. If necessary, add a foil ring around the pastry to keep from over browning. Cool 10 minutes on the baking sheet; transfer the peach galette to a wire rack and cool -- if you can wait that long. Serve with whipped cream or, as always, vanilla ice cream!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 35mgSodium: 225mgCarbohydrates: 35gFiber: 2gSugar: 16gProtein: 3g