How to Make Peach Galette with This Easy Recipe

I love peaches, which are typically in season late June through August. This easy recipe will show you how to make peach galette with that bounty. I know I’m a little early for this recipe (or maybe a little late, if you are the glass-is-half-empty kind of person), but the Giant was having a sale on peaches the other day, so I decided to whip this up.

How to Make Peach Galette: Wow Your Guests With This Easy Recipe

We have this place not too far from our house called the “French Bakery.” I was excited to try it out, because I’ve heard quite a bit about French flour versus American flour being better for you if you are gluten-intolerant. When I went inside, there was nothing there. I was quite disappointed in the fake sign.

You can, of course, buy French flour on Amazon, but it’s quite expensive. Maybe it’s that expensive in the store, who knows.

But I used regular ol’ American all-purpose flour for this. If you try it with French flour, let me know. I’d like to know if tastes better, oui?

The Building Blocks of Your Galette

Before we dive into the world of pastry and peaches, let’s talk ingredients. Each component in our galette plays a starring role, and understanding them can make your baking experience as sweet as the peaches we’ll be using.

• Flour: The foundation of our galette crust. All-purpose flour works wonders, but for those who prefer a gluten-free option, almond or oat flour can be a great substitute. Or try French flour. :)
• Butter: Ah, butter. It gives the crust that irresistible flakiness. If you’re dairy-free, try coconut oil or a high-quality vegan butter substitute.
• Egg: It binds the dough together. For a vegan variant, a tablespoon of flaxseed mixed with three tablespoons of water can work as a great binder.
• Sugar: Just a touch to sweeten the crust. Coconut sugar or even a sugar substitute like stevia can be used for a lower glycemic index.
• Peaches: The real stars of the show. Any type of peach will do, but the juicier, the better. If peaches are out of season, you can also use frozen peaches (see the directions, below).

Pro Tips for a Prize-Winning Galette

1. Keep everything cold.
   The secret to a flaky crust? Cold butter. Cold water. Even consider chilling your flour. And throw your mixing bowl into the freezer, if it is metal. (It’s metal, isn’t it? I totally recommend metal mixing bowls.)
2. Don’t overwork the dough.
   When it comes to mixing, less is more.
3. Let the peaches shine.
   Cut them thick for a rustic look and to keep their shape while baking.
4. Embrace imperfection.
   A galette is rustic by nature, so don’t stress about a perfect circle.
5. Remember the fridge is your friend—keep it cold!
   Chill the dough before rolling it out and again before baking for the best texture.

The Perfect Companions

What’s a good galette without the perfect drink to accompany it?

• A sparkling peach iced tea enhances the peachy flavor.
• A dollop of whipped cream or a scoop of vanilla ice cream turns it into a decadent dessert.
• And for the adults, a crisp white wine does wonders.
• Everything is always good with coffee.

Keep it Fresh

To keep your galette as fresh as the day you baked it, store it at room temperature covered with a clean kitchen towel for the first day. After that, wrap it in foil and keep it in the fridge.

Reheat slices gently in the oven before serving. Alternatively, you can zap in the microwave for 10 seconds at a time until the desired temperature.

Can You Eat Galette for Breakfast?

Picture this: a slice of peach galette alongside your morning coffee or tea, the buttery crust offering a satisfying crunch against the soft, sweet peaches—it’s a way to start the day on a note of indulgence.

If you’re feeling particularly adventurous, pair it with a dollop of Greek yogurt or a side of scrambled eggs for a balanced breakfast that ticks all the boxes: sweet, savory, and utterly delicious.

What Is the Difference Between a Pie and a Galette?

Pies and galettes are like cousins in the pastry family. A pie is more prim and proper, with its filling neatly contained within a pan and often topped with a second crust.

Galettes, on the other hand, are the free spirits of the family. They’re free-form, laid out on a baking sheet, with their edges casually folded over the filling.

This not only makes galettes easier to prepare—no pie pan necessary—but also gives each one a unique, artisanal look that’s as pleasing to the eye as it is to the palate.

What Are the Three Different Types of Galette?

When we talk about galettes, we’re usually picturing the fruit-filled pastry, but “galette” can actually refer to a trio of culinary creations.

• The first is the sweet galette, like our peach version, which is akin to an open-faced pie.
• Then there’s the savory galette, filled with ingredients like cheese, meat, or vegetables—a meal in a crust.
• Lastly, in French cuisine, a galette can also be a buckwheat crepe, typically filled with savory fillings and known as a “galette Bretonne.”

Three different treats, one versatile name.

How Do You Keep the Bottom of Galette from Getting Soggy?

A soggy bottom is the bane of any pastry chef.

• One trick is to sprinkle a bit of semolina or breadcrumbs over the dough before adding your filling, which acts as a barrier to absorb the juices.
• Additionally, making sure your oven is properly preheated so the galette starts cooking immediately.
• Place the baking sheet on a lower rack can help the bottom crust cook thoroughly.

Is Galette Served Hot or Cold?

The beauty of a galette is its versatility, and this extends to how you serve it. Fresh out of the oven, a warm slice of galette can be comforting and cozy, its aroma enticing and flavors more pronounced.

On the flip side, letting it cool down to room temperature or even chilling it can make for a refreshing treat, especially on a hot day. The crust will also firm up a bit more when it’s cold, which some might prefer texture-wise.

There’s no right or wrong here; it’s all about personal preference.

Can You Make a Galette the Day Before?

Yes! In fact, making your galette a day in advance can be a smart move, especially if you’re planning for a gathering. Baking it ahead of time not only frees you up on the day of your event but also allows the flavors to meld together beautifully overnight.

Just make sure to store it properly—covered at room temperature if it’s for the next day. If you need to keep it for longer, the refrigerator is your friend, although you might want to reheat it gently before serving to recapture that just-baked magic.

Seasonal Variations: Keeping Your Galette Game Strong All Year

Nature’s bounty doesn’t stop at peaches, and neither should your galette game. While peaches are summer’s sweethearts, every season offers its own special produce that can turn your galette into a year-round treat.

Apples and pears in the fall, tart cranberries or sweet potatoes for a winter twist, and a berry medley when spring comes knocking, all make excellent fillings.

Adapting to the seasons keeps your baking repertoire fresh and exciting, and your taste buds will thank you for it.

The Dough Dilemma: Hand Mixing vs. Food Processor

There’s a certain romance to getting your hands in the dough, feeling it come together as you gently mix the butter and flour.

But let’s face it, we’re often pressed for time, and that’s where the food processor becomes a modern-day savior.

Both methods have their place in your kitchen; it’s just a matter of choosing your own adventure. You can choose either method.

The Art of Galette: Getting Creative with Presentation

A galette’s beauty lies in its rustic charm, but who says rustic can’t be creative? Once you’ve mastered the basic recipe, why not play with the presentation?

Overlapping peach slices can create a rosette pattern, a sprinkle of almonds adds texture and nuttiness, and a dusting of powdered sugar gives a sweet snow-capped finish.

Each galette is a blank canvas, and you’re the artist. Let your creative juices flow, and don’t be afraid to experiment.

Can You Use Frozen Peaches for Your Galette, and How Do You Substitute Them for Fresh Peaches in This Recipe?

Yes, you can certainly use frozen peaches for your galette, and they can be a great alternative when fresh peaches are out of season or not readily available. Frozen peaches can actually hold their shape really well and provide a consistent peach flavor.

However, there are a few adjustments you’ll need to make to ensure your galette turns out just as delicious as it would with fresh fruit.

Thaw and Drain

Begin by thawing the frozen peaches completely. Once thawed, they will release a significant amount of liquid. Drain this excess liquid thoroughly.

You can also pat the peaches dry with paper towels to remove as much moisture as possible. This step is crucial because if the peaches are too wet, they can make the galette soggy.

Adjust Sugar

Frozen peaches are often preserved with added sugar. Taste them before adding the additional sugar called for in your recipe. You may need less sugar than the recipe indicates if the peaches are already sweetened.

Consider Cornstarch

Since frozen peaches are more likely to release juices, you might want to increase the amount of cornstarch in the filling to help thicken the juices. An extra teaspoon or so should do the trick, preventing a soggy crust.

Pre-Cooking

To reduce the juiciness further, you can gently pre-cook the thawed peach slices with sugar and cornstarch on the stove over low heat until they start to release their juices and the mixture thickens slightly. Then let the mixture cool before placing it on the dough.

Bake Time

Keep an eye on your galette as it bakes. Frozen peaches might require a slightly longer baking time to ensure the excess moisture evaporates and the filling sets properly.

Texture

Remember that the texture of frozen peaches may differ slightly from fresh. They tend to be a bit softer once baked, which isn’t necessarily a bad thing, just something to be aware of as you prepare your dessert.

By following these steps, you can use frozen peaches successfully and enjoy a galette that’s every bit as satisfying as one made with fresh peaches. It’s all about handling the extra moisture and making slight adjustments to suit the change in fruit.

The Final: Easy Peach Galette