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Rustic Peach Galette Pastry

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 / 8 servings
Ingredients Method

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons unsalted butter, cold and cubed
  • 3-4 tablespoons ice water
  • 1 large egg, beaten for wash
  • 2 pounds ripe peaches, pitted and sliced 1/4-inch thick
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons turbinado sugar for sprinkling
  • 2 tablespoons apricot jam, warmed for glazing (optional)

Method
 

  1. Step 1 – Prepare the Galette DoughIn a large bowl, mix the flour and a pinch of salt.Add cold, cubed butter. Use your fingers or a pastry cutter to blend until you get pea-sized crumbs.Drizzle in ice water, one tablespoon at a time, mixing gently until the dough just comes together.Shape the dough into a disk, wrap it in plastic, and chill for about 30–45 minutes.You’ll know your dough is perfect when it feels firm but pliable — not sticky or crumbly.
  2. Step 2 – Make the Peach FillingIn another bowl, toss the peach slices with sugar, cornstarch, lemon juice, and optional cinnamon.Let the mixture sit for 10–15 minutes. This allows the peaches to release their natural juices, creating a sweet, syrupy coating.If your peaches are extra juicy, drain off a tablespoon or two of liquid so your galette doesn’t get soggy.
  3. Step 3 – Assemble the GalettePreheat your oven to 400°F (200°C).Roll out your chilled dough on a piece of parchment paper into a rough 12-inch circle. It doesn’t have to be perfect — that’s the beauty of rustic baking.Spoon the peach filling into the center, leaving about 2 inches of border.Fold the edges over the peaches, overlapping slightly as you go.Brush the crust with egg wash and sprinkle with a bit of sugar for sparkle.
  4. Step 4 – Bake to Golden PerfectionTransfer the parchment paper (with the galette) onto a baking sheet.Bake for 35–40 minutes, or until the crust turns golden brown and the peaches bubble at the edges.Cool for at least 10 minutes before slicing.The wait might be hard, but it allows the filling to set and makes each slice neater.