Peach Galette

This pretty Peach Galette is the perfect and easy dessert for those warm end-of-summer months!

This was not a fun week for me. I’d like to blame the blue moon (among other things), but it was really all because of GoDaddy (my now previous webhost). I’d been having constant issues with them since I started my blog. Terrible loading problems, site being down, and tech support blaming everything on my plugins. Every single time they tell me it’s my fault and blame the plugins (I don’t have very many, btw). This despite the fact that nothing changes on my end and all of a sudden my site is super slow from one day to the next. On Wednesday my blog was virtually unusable. The load times were ridiculous, if it loaded at all.

I’d finally had enough and decided to bite the bullet and switch. I’m not a tech savvy kinda girl when it comes to stuff like this, and switching over to a new hosting company was stressful!! Thankfully, my new host was able to do the transfer for me and it went off (mostly) without a hitch. My site runs perfectly smoothly now (and faster!) despite the same amount of plugins. Their tech support probably thinks I’m a crazy person, but I won’t get into that… Ok, on to this beautiful peach galette!

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The week was so hectic, I didn’t get my act together to actually bake something until Friday. I wanted to keep with a summer theme, and I’d been thinking of making a rustic galette for a while now, so I figured peaches would be the perfect choice.

One of my least favorite things to do as a baker is to make pie crust. It’s right up there (down there?) with making bread. I’m not sure why I dislike it so much… For some reason I find the process stressful and intimidating (don’t you DARE let that butter melt even a tiny bit) and I don’t particularly like dough all over my hands… or my counters.

So instead of making them, I BUY pre-made crusts (cue gasps). I find them perfectly delicious and can’t be bothered with the real thing when a perfectly easy substitute is staring me right in the face with a bright red sale sticker. I think the only time I’ve ever made crust from scratch was in school, unless you count cookie crusts, which I don’t. Truthfully, I will make one someday. Maybe I’ll make one from scratch in the fall, which is what I consider the ultimate pie season. Maybe. The store-bought crust makes this recipe extra easy, but you are more than welcome to make your own from scratch!

The store-bought crust I purchased came with two 11″ crusts. I didn’t intend to make 2 galettes, but I cut WAY too many peaches – the perfect amount for two actually – so I used up the other crust as well. I kept one in the fridge while the other was baking, but you can bake both at once (be sure to increase the baking time as needed and rotate the pans).

You can see 2 different versions of this Peach Galette here. For the first one, I carefully laid out the peach slices in a circular pattern starting with the outer edge. There are 2 layers of peaches total. This looks SO pretty but is a bit more labour intensive, so alternatively you can totally just dump them right into the middle instead, like I did with the second galette. Both look pretty in their own way, and taste equally delicious.

One of the brighter points of this stressful week was receiving a package from NordicWare® with some of their new goodies to try out — their BundtSquared® pan, a medium covered prep bowl, and this baking sheet from their new Prism™ Bakeware line. It’s no secret that I have a mild obsession with NordicWare® bakeware. Just take a look through my Bundt recipe archives and you will see. I am slowly collecting as many of their bundt pans as I can (much to my husband’s dismay), and I also use their baking sheets, so I was just a little bit excited to get this package!!

I was most excited about the new Prism™ baking sheet. I’ve been wanting to try it out but haven’t come across it in any stores here yet. The herringbone pattern on the sheets “adds strength, durability, scratch-resistance, easy release and improves air flow for crisping.” Sounds pretty awesome, right?? You can use it with or without parchment, but I was a little bit gun shy to try this galette without parchment, so I used it. Since this recipe makes 2 galettes, I baked one on my regular NordicWare® baking sheet and one on the new Prism™ baking sheet. Both turned out beautifully. I am curious about trying the sheet without parchment, so I’ll probably do a cookie test soon with my various sheets, silicone mats, and parchment.

I’m really happy with how this pretty peach galette turned out — a perfect blend of rustic and elegant. These galettes can be made with a variety of other fruit — apples, plums, berries, etc. So many delicious possibilities!

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Peach Galette

4.72 from 14 votes

This pretty Peach Galette is the perfect and easy dessert for those warm end-of-summer months!

Course Dessert

Cuisine French

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 12

Calories 185kcal

Author Olivia

Ingredients

 

US CustomaryMetric

 

1x2x3x

• Two 11″ pie crusts store bought or homemade
• 5 cups peaches thinly sliced (4 peaches)
• 1/3 cup granulated sugar
• 1 Tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 tsp lemon juice
• 1/2 tsp vanilla
• 1 large egg lightly beaten with a splash of milk
• Demerara sugar optional – or any coarse sugar

Instructions

 

• Preheat oven to 375F and line 2 baking sheets with parchment.
• Thinly slice peaches and place in a large bowl. Add sugar, cornstarch, cinnamon, lemon juice, and vanilla. Mix well until combined.
• Roll out pie dough to two 11″ discs. Place disks on parchment lined baking sheets.
• Divide peaches evenly between the two pie crusts leaving a 2″ border.
• Fold dough over and pinch to enclose peaches, leaving the center open.
• Brush crust with egg wash and sprinkle with coarse sugar.
• Bake for 35-40mins, until crust is golden and juices are bubbling.*
• Cool on sheet for 10mins. Slide off with parchment onto wire rack to cool completely.
• Store in fridge. Serve cold or reheated, on it’s own or with ice cream or whipped cream.

Notes

* I baked one at a time and placed the other in the fridge until the oven was ready. If you bake both at once, baking time will need to increase. Also, be sure to rotate them while baking.

This recipe makes enough for TWO 8″ galettes.

Calories: 185kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 15mgSodium: 121mgPotassium: 155mgFiber: 1gSugar: 10gVitamin A: 230IUVitamin C: 4.4mgCalcium: 13mgIron: 1mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.