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Rustic Peach Galette with Ginger and Orange

Peach galette on a blue napkin

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. 

  • Author: Chef Sous Chef
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12" galette 1x
  • Category: Food and Drink, Dessert, Brunch
  • Cuisine: North American

Ingredients

Scale

Pastry

  • 1 cup all-purpose flour
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter, cut into small cubes
  • 1/4 cup ice water

Filling

  • 4 peaches, sliced 1/2 thick
  • 2 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tbsp orange juice
  • 2 tsp grated ginger
  • 1/4 tsp salt
  • 2 tbsp butter

Additional Ingredients

  • 1 egg
  • 2 tbsp milk
  • 2 tbsp coarse sugar
  • 1 small sprig basil
  • 1/2 cup ice cream

Instructions

No. 1 | In a medium sized bowl, mix together 1 cup of flour, 1 teaspoon  of sugar, and 1/2 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 1/4 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 1/2 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.

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.

Keywords: Peach recipes, galette recipes, how to make peach galette