I don’t know about you, but I love a good galette. Pies are great. But they are filled with a little bit too much fruit for me sometimes. A galette is perfect. It’s the perfect balance between a fruit and dough ratio. This galette recipe is delicate. I mean, the dough feels soft and sweet. Yet it’s still the perfect galette consistency. And I’m a fan.

We picked these peaches ourselves. Which is another relaxing thing I love to do outside. No pesticides. All the flavor included. And we got to relax outside as we did it. Summer moments to remember forever.

I did use whole wheat flour in this recipe; you can absolutely use all-purpose flour instead if that’s your go-to.

Ingredients:

• 2 cups Whole Wheat Flour – Can be substituted with All-Purpose Flour
• 12 tbsp Unsalted Butter
• 1/2 tsp Salt
• 1 tbsp Brown Sugar – Can be substituted with White Sugar
• 1 Egg
• 1 tsp Vinegar
• 2 tbsp Cold Water
• 1 Egg – For Egg Wash at the end
• Sugar – To sprinkle on top at the end
• 3 cups sliced peaches
• 1/4 cup brown sugar – can substitute with white sugar.
• 1 1/2 tsp Cornstarch
• Sprinkle of Salt
• 1 tsp Lemon Juice

Directions:

1. Put your flour, salt, and sugar in your first medium-sized bowl.
2. Cut your butter into 1 cm-sized cubes and add it to your bowl with the dry ingredients. Mix this lightly with a mixing spoon.
3. In a second medium-sized bowl, add your egg, vinegar, and cold water and mix with a whisk.
4. Take the wet mix of eggs, vinegar, and cold water in the second bowl and pour it into your mixing bowl with your dry ingredients.
5. Take your hands and mix the dough together. Ultimately, begin to knead the dough with your hands until you can see that the dough is well incorporated. (I knead the dough in the bowl so I have less clean up to do later.)
6. Cover the bowl with plastic wrap and place it in the fridge to cool for 6-24 hours.
7. Preheat your oven to 375 degrees Fahrenheit, and remove your dough to sit on the counter while the oven is preheating.
8. In a bowl, add slice and your sliced peaches, brown sugar, cornstarch, salt, and lemon juice. Then mix.
9. Roll out your dough to about 12-14 inches in width creating a circle. (This will not be a perfectly shaped circle. That’s the beauty of a galette.)
10. Move your dough to a baking sheet covered in parchment paper.
11. Add peach mix to the center of the dough and move them around to create a beautiful center as desired. Make sure to leave about 2 inches of dough on the edges untouched by the peach mix. (I would not add all of the juices from the bowl to the dough. If you have too much juice, it will begin to run out of your galette during assembly or baking. I use a spoon with drainage holes to grab the peach slices out of the bowl so the juices can mostly drain out.)
12. Tuck the dough on the edges in section by section. (I like to gently press the pieces of dough together as I fold them in as they touch so the pieces become more connected.)
13. Take your egg and mix it with your brush in a small bowl, then brush it onto the edges of the galette. Then sprinkle some sugar all over.
14. Bake for 31-33 minutes. Allow it to cool on the baking pan for at least 10 minutes before moving. Enjoy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 31 minutes mins

Course: Baking, Dessert

Ingredients Method Notes

Ingredients

  

Galette Dough

• 2 cups Flour Whole Wheat or All Purpose
• 12 tsp Butter Unsalted
• 1/2 tsp Salt
• 1 tbsp Brown Sugar
• 1 Egg
• 1 tsp Vinegar
• 2 tbsp Water Cold

Peach Mix

• 3 cups Peaches Sliced
• 1/4 cup Brown Sugar
• 1 1/2 tsp Corn Starch
• Sprinkle of Salt
• 1 tsp Lemon Juice

Assembly

• 1 Egg
• Sprinkle of Sugar

Method

 

1. Put your flour, salt, and sugar in your first medium-sized bowl.
2. Cut your butter into 1 cm-sized cubes and add it to your bowl with the dry ingredients. Mix this lightly with a mixing spoon.
3. In a second medium-sized bowl, add your egg, vinegar, and cold water and mix with a whisk.
4. Take the wet mix of eggs, vinegar, and cold water in the second bowl and pour it into your mixing bowl with your dry ingredients.
5. Take your hands and mix the dough together. Ultimately, begin to knead the dough with your hands until you can see that the dough is well incorporated. (See notes)
6. Cover the bowl with plastic wrap and place it in the fridge to cool for 6-24 hours.
7. Preheat your oven to 375 degrees Fahrenheit, and remove your dough to sit on the counter while the oven is preheating.
8. In a bowl, add slice and your sliced peaches, brown sugar, cornstarch, salt, and lemon juice. Then mix.
9. Roll out your dough to about 12-14 inches in width creating a circle.
10. Move your dough to a baking sheet covered in parchment paper.
11. Add peach mix to the center of the dough and move them around to create a beautiful center as desired. Make sure to leave about 2 inches of dough on the edges untouched by the peach mix.
12. Tuck the dough on the edges in section by section.
13. Take your egg and mix it with your brush in a small bowl, then brush it onto the edges of the galette. Then sprinkle some sugar all over.
14. Bake for 31-33 minutes. Allow it to cool on the baking pan for at least 10 minutes before moving. Enjoy!

Notes

1. I knead the dough in the bowl so I have less clean up to do later.
2. This will not be a perfectly shaped circle. That’s the beauty of a galette.
3. I would not add all of the juices from the bowl to the dough. If you have too much juice, it will begin to run out of your galette during assembly or baking. I use a spoon with drainage holes to grab the peach slices out of the bowl so the juices can mostly drain out.
4.  I like to gently press the pieces of dough together as I fold them in as they touch so the pieces become more connected.

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