Peach Galette

Galettes are essentially pies with the ratios flipped. People like galettes because of the crust. You get almost double the amount of crust per bite than you do with a pie. You can fill a galette with literally anything. It can be sweet or it can be savory. If you are using fruit, use fruit that is in season. When I made this, it was peach season and so I used beautiful ripe peaches. Apples, strawberry, blueberries all work great too!


  • For the crust
    • 140 grams all purpose flour
    • 60 grams sugar + more for sprinkling
    • 5 tablespoons frozen unsalted butter, chopped
    • 1 tablespoon distilled white vinegar
    • 1-3 tablespoons cold water
  • For the filling
    • 3 ripe peaches
    • ¼ cup sugar
    • Zest of 1 orange
    • 2 tsp vanilla extract
    • ¼ tsp cinnamon
  • Whipped cream for serving


  • For the crust
    • Add all the ingredients into a food processor and pulse until a dough comes together
    • Shape the dough into a circular disk and wrap with plastic
    • Chill in the fridge for a few hours
  • For the filling
    • Run your knife around the peach and twist to open
    • Remove seed and cut each half into 6 pieces
    • Toss the peaches in a bowl with the other ingredients and allow to sit for 20 minutes
    • Drain of the liquid into a separate bowl
      • Save the liquid
  • Assembly
    • Line a baking sheet with parchment paper
    • Remove the dough and allow to sit at room temperature for at least 15 minutes
    • Press the dough into a circle onto the baking sheet directly
      • Roughly 10-12 inches
    • Layer the peaches around the middle of the rolled dough, leaving about 2 inches off the sides
    • Drape over the sides onto the peaches and brush the top with the reserved peach juice
    • Sprinkle the top with sugar and bake at 400 fahrenheit for 30-45 minutes or till the top is golden
    • Remove and allow to cool for at least 20 minutes before slicing
    • Serve with a dollop of whipped cream

Chef’s notes

  • Make sure your butter is frozen. The colder your butter, the flakier the crust
  • Avoid overworking the dough. If you mix the dough to much, the heat from your hands can melt the butter and you won’t get a flaky crust
  • Use whichever fruits are in season

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