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Rustic Fresh Peach Galette with Brown Sugar

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A flaky, buttery crust folded over juicy, sweet peaches with a caramelized brown sugar topping, perfect for a rustic summer dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, very cold and cubed
  • 3 to 4 tablespoons ice-cold water
  • 4 to 5 fresh ripe peaches, peeled and thinly sliced (about 4 cups/600g)
  • 1/4 cup (50g) brown sugar, packed
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1 tablespoon brown sugar (for sprinkling on crust)
  • 1 egg, beaten with 1 tablespoon water (egg wash)

Instructions

  1. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits (about 5 minutes). If using a food processor, pulse 8-10 times. Work quickly to keep butter cold.
  2. Drizzle 3 tablespoons of ice-cold water over the flour mixture. Stir gently with a fork. Add the extra tablespoon if dough feels too dry. Press dough together gently; it should hold when squeezed but not be sticky. Form into a flat disc, wrap in plastic, and chill in the fridge for at least 30 minutes.
  3. While the dough chills, peel and slice the peaches thinly. Toss them in a bowl with brown sugar, lemon juice, cinnamon (if using), and vanilla extract. Let sit for 10-15 minutes to macerate.
  4. On a lightly floured surface or between two sheets of parchment paper, roll the dough into a rough 12-inch (30cm) circle, about 1/8-inch thick. Don’t worry about a perfect circle.
  5. Transfer the rolled dough to a parchment-lined baking sheet. Pile the peach filling in the center, leaving a 2-inch border around the edges. Carefully fold the edges of the dough over the peaches, pleating as you go to create a rustic edge. Brush the dough edges with the egg wash and sprinkle with the remaining brown sugar.
  6. Preheat your oven to 400°F (200°C). Bake the galette for 35-40 minutes, until the crust is golden brown and the peach filling is bubbling. Rotate the pan halfway through baking for even color. If crust edges brown too quickly, loosely tent with foil.
  7. Let the galette cool on the baking sheet for at least 15 minutes to allow the filling to set slightly. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Keep butter and water cold to ensure a flaky crust. Don’t overwork the dough to avoid toughness. Drain excess juice from peaches or add cornstarch to prevent soggy crust. Use parchment paper for easy cleanup and transfer. Tent crust edges with foil if browning too fast. Dough can be prepared and chilled up to 24 hours ahead.

Nutrition

Keywords: peach galette, rustic dessert, brown sugar, flaky crust, summer dessert, easy peach recipe

Find it online: https://pokirecipes.com/rustic-fresh-peach-galette-with-brown-sugar-easy-homemade-recipe/