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.
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, and the flakey, buttery crust is the best part of a pie.
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 to get the air in the dough the butter needs to hold its form so that 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 flavor so we have used orange juice, ginger, and a pinch of salt to compliment the peaches and maximize flavor. 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 (except 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 folds 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 in 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.
Recipe Card
Rustic Peach Galette with Ginger and Orange
Ingredients
Pastry
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup cold butter cut into small cubes
- ¼ cup ice water
Filling
- 4 peaches sliced ½ thick
- 2 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon orange juice
- 2 teaspoon grated ginger
- ¼ teaspoon salt
- 2 tablespoon butter
Additional Ingredients
- 1 egg
- 2 tablespoon milk
- 2 tablespoon coarse sugar
- 1 small sprig basil
- ½ cup ice cream
Instructions
- 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.
- Preheat oven to 425°.
- 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.
- 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.
- 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.
- 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.
- Serve with a scoop of vanilla ice cream and a few small basil leaves.
Recipe Notes
- 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.
Kendall Kleinman says
Sooo good and gingery. I added extra orange zest to filling and was so good!
For left over liquid filling, you can add apricot brandy and cook it down on the stove to make a syrup to put on ice cream!
Philip Lago + Mystique Mattai says
So glad you enjoyed the galette. It's definitely a fav of our come peach season. Great suggestion for the leftover filling... going to have to try that!
Sarah says
Such a great recipe. It really is like a pie but so much simpler to make. I made it for my parents and they absolutely loved it!