With the same flakey and buttery crust of a traditional pie, our Rustic Peach Galette with Ginger and Orange is sweet, tart, juicy and delectable. Top this peachy dessert with a scoop of rich vanilla ice cream for the ultimate end of summer treat.
What we love most about galettes is that anyone can make a beautiful galette. A recipe that's as simple as laying fresh fruit in pastry dough, our peach galette is the lazy cook's take on a traditional peach pie. Skip the pie dish, thoughtful measuring and knife work, and get the same flakey and buttery crust, and tender filling of a pie, encouraging the 'rustic' nature of our galette with a free hand pleat or crimping of the crust.
If there's anything we love more as an end of summer treat, it's peaches. Whether grilled, eaten on their own or served in a pie, there's something delectable and mouth watering about a peach. Taking a cue from our Flavour Bible, we added grated ginger and a splash of orange juice to our peaches to help bring out even more of their summer sweetness and add layers of depth to this fruit dessert.
But like a traditional pie, a good pastry dish is only as good as, well, the pastry. A flakey, buttery crust is the best part of a pie, and ours is definitely one to make proud in this peach galette recipe.
What is a Galette?
A galette is a French pastry cousin like to a tart or a pie. In simple terms, it's fruit pie filling placed in the center of what looks like rolled out pizza dough, then the edges are folded up and pleated around the filling.
How to Make a Rustic Peach Galette
How to Make a Galette Crust
Much like pie dough, the galette pastry is made with flour, cold butter, sugar, a touch of salt, and ice water. Start by combining the flour, sugar, and salt, then cut in pea sized pieces of cold butter. Use a fork to crush and mix the butter into the flour until you have small pea sized pieces. One tablespoon at a time, add the ice water and mix until a shaggy dough forms. Shape the dough into a 1 inch thick disc, cover and place in the fridge to set for at least one hour.
Why do we use cold butter and ice water? Well, the key to a puffy and flaky crust is air and in order to get the air in the dough the butter needs to hold it's form so the it will bubble and force air into the crust. Using cold butter, ice water, and not working the dough too much with your hands will ensure you achieve this.
How to Prepare the Fruit for the Peach Galette
Also like a pie, the filling needs to be thick to ensure it doesn't become a mess on your plate when served. To achieve this we start with a mixture of flour, citrus and sugar, to create a paste which, when cooked and cooled, will thicken allowing you to serve perfect slices of peach galette. This is a great place to add flavour so we have used orange juice, ginger, and a pinch of salt to compliment the peaces and maximize on flavour. All the peach slices to marinate in the mixture for 10-15 minutes while the oven preheats.
Assembling the Peach Galette
Now for the fun part, roll your dough out directly on parchment paper into a 14-15 inch round. Don't worry if the edges aren't perfect as it just adds to the beauty of the finished peach galette. Starting about 1-2 inches from the outside of the dough place the peach slices on their side, one by one, covering the slice before by half. Continue, clockwise until the peaches cover the dough (with the exception of the outside crust). Working in 3 inch sections fold the border over the edge of the peaches, covering the outside layer by about half.
Continue around the galette leaving little fold or pleats along the way. Once this is done, dollop little bits of butter all over the peaches, brush the crust with an egg wash and sprinkle the whole galette with a generous helping of coarse sugar. Bake the galette a 425° oven for 20-25 minutes until the crust is golden brown and the peaches bubbling. Allow the peach galette to cool for at least 20 minutes before serving so the filling can set. Serve with a big scoop and a few leaves of basil.
Helpful Tools and Ingredients to Make a Peach Galette
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Rustic Peach Galette with Ginger and Orange
- 1 cup all-purpose flour
- 1 tsp granulated sugar
- ½ tsp salt
- ½ cup cold butter cut into small cubes
- ¼ cup ice water
- 4 peaches sliced ½ thick
- 2 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp orange juice
- 2 tsp grated ginger
- ¼ tsp salt
- 2 tbsp butter
- Additional Ingredients
- 1 egg
- 2 tbsp milk
- 2 tbsp coarse sugar
- 1 small sprig basil
- ½ cup ice cream
- No. 1 | In a medium sized bowl, mix together 1 cup of flour, 1 teaspoon of sugar, and ½ teaspoon of salt. Add the butter, and using a fork crush and mix the butter into the flour until it is coated and becomes the size of small peas. Add the water 1 tablespoon at a time and mix until it forms into a dough. Shape into a 1 inch disc, wrap and place in the fridge for at least 1 hour.
- No. 2 | Preheat oven to 425°.
- No. 3 | In a medium sized bowl, whisk together 2 tablespoons of sugar, 1 tablespoon of flour, orange juice, grated ginger, and ¼ teaspoon of salt, until smooth. Add the peach slices and toss gently to coat.
- No. 4 | Remove the dough and place on a large, lightly floured, piece of parchment paper. Roll the dough out to a 14-15 inch circle. Starting from about 1 inch from the edge, layer the peach slices on their sides clockwise, one at a time, ensuring they lay on top of each slightly. Continue, working your way to the centre of the galette until the galette is filled. The peaches will be higher in the centre than the edges. Fold the edges of the dough up in 2-3 inch sections, over top the outer layer of peaches covering them by about half. Dot the peaches with ½ teaspoon chunks of butter.
- No. 5 | In a small bowl, whisk together the egg and milk to make egg wash. Brush a light layer of egg wash on the crust then sprinkle with coarse sugar.
- No. 6 | Place the galette on a baking sheet or pizza stone and bake for 20 minutes, until the peaches are bubbling and the crust is gold brown. Allow to cool for at least 20 minutes before serving.
- No. 7 | Serve with a scoop of vanilla ice cream and a few small basil leaves.
- The dough is easiest to work with when cold. If it becomes too pliable, place it back in the fridge to firm up before assembling.
- Using a baking/pizza stone will ensure the crust stays crisp and won’t become soggy. Allow the stone to preheat with the oven.