Fresh yellow peaches are the star of this incredible galette! This may become your favorite summer dessert.

Stemilt Growers

Stemilt Growers

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Peach Galette With Fresh Peaches

Fresh yellow peaches are the star of this incredible galette! This may become your favorite summer dessert.

Check out the recipe below and let us know what you think in the comments!

Ingredients:

  • 7 tbsp unsalted butter
  • 1 1/4 cups all-purpose flour
  • 2 tsp granulated sugar
  • 1/4 tsp salt
  • 3 1/2 to 4 tbsp ice water
  • 1 1/2 pounds fresh yellow peaches
  • 1 tbsp corn starch
  • 1 tbsp melted butter
  • 1 tbsp coarse turbinado sugar
  • 2 tbsp apricot jam, room temperature

Recipe: Peach Galette With Fresh Peaches

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  • Yield
    8 servings
  • Prep time
  • Cook time
  • Level
    Easy

Directions:

  1. Cut the butter into small cubes and place it in the refrigerator to keep chilled.
  2. To prepare the dough, combine the flour, sugar and salt in the bowl of your food processor fitted with a standard blade. Pulse to combine. Add the chilled cubes of butter to the bowl. Pulse several times until the mixture resembles coarse crumbs. Add 3 1/2 tablespoons of ice water to the bowl. Pulse just until the dough is slightly crumbly, but comes together. If it doesn’t after a few pulses, add another 1/2 tablespoon of the ice water and pulse again.
  3. Remove the dough from the bowl. Wrap with plastic wrap and refrigerate for 30 minutes, or up to 24
  4. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll the dough into a 12-inch circle, turning it over and lightly dusting with more flour as necessary. Transfer the dough to your baking sheet gently, using your rolling pin. Place the baking sheet with the dough into the refrigerator to chill.
  6. Slice the peaches and toss them with the cornstarch.
  7. Remove the dough from the refrigerator and arrange the peaches in a concentric circle leaving a 2-inch Fold the edges of the dough over the fruit to create a crust.
  8. Brush the outer crust with the melted butter, brushing the tops of the peaches with any remaining Sprinkle the turbinado sugar over the crust.
  9. Bake for 50 minutes. The crust should be browned and the fruit should become tender.
  10. Allow the galette to cool for 10 minutes, then brush the top of the peaches with apricot jam.
  11. Serve with vanilla ice cream, if desired.