Rustic Summer Peach and Cherry Galette
A flaky, golden-brown pie crust featuring fresh peaches and cherries. This summer galette is easy, tasty and pairs perfectly with a cold scoop of vanilla ice cream.
Ingredients
Galette Crust
- 1 ¼ cups All-Purpose Flour plus more for rolling out the dough
- 2 tsp Granulated Sugar
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter cold and cubed in small pieces
- 4 tbsp Water iced
Galette Filling
- 3 medium Fresh Peaches pitted and sliced
- 1 cup Fresh Cherries pitted
- 1/4 cup Granulated Sugar
- 1 tbsp Fresh Lemon Thyme Leaves
- 1 ½ tsp Cornstarch
- 2 tbsp Lemon Juice
- 1 Egg
- 1 tbsp Water
Garnish
- Granulated Sugar optional
- Fresh Lemon Thyme optional
- Vanilla Ice Cream
Instructions
Galette Crust
- Add all-purpose flour, granulated sugar and salt in a food processor and pulse two times until just combined.1 ¼ cups All-Purpose Flour, 1/4 tsp Salt, 2 tsp Granulated Sugar
- Add the cold cubed butter and pulse a few times until the mixture is crumbly. The butter should resemble the size of large peas.1/2 cup Unsalted Butter
- Pour one tablespoon of iced water at a time, pulsing two times in between every addition. The dough should be moistened and able to hold its shape when pinched between two fingers. If the dough is dry, you may add another tablespoon of iced water.4 tbsp Water
- Move the dough onto a surface lined with plastic wrap. Using the plastic wrap, shape the dough into a disc, cover airtightly and flatten it with your palm.
- Refrigerate dough for 30 minutes.
Galette Filling
- Preheat oven to 400°F (205C).
- Line a large baking sheet with parchment paper and set aside.
- Place pitted and sliced peaches and pitted cherries into two separate bowls.3 medium Fresh Peaches, 1 cup Fresh Cherries
- Mix together granulated sugar, fresh lemon thyme leaves and cornstarch.1/4 cup Granulated Sugar, 1 tbsp Fresh Lemon Thyme Leaves, 1 ½ tsp Cornstarch
- Use 2/3 of granulated sugar, lemon thyme leaves and cornstarch mixture to coat peaches and use remaining 1/3 to coat cherries.
- Squeeze one tablespoon of lemon juice to each bowl and gently mix using a rubber spatula. Set aside.2 tbsp Lemon Juice
Assemble the Galette
- On a lightly floured surface, roll out the dough into a 12-inch circle. Sprinkle with extra flour to prevent the rolling pin from sticking to the dough. The shape doesn't have to be perfect.
- Transfer dough to the lined baking sheet.
- Spoon the peach and cherry filling onto the center of the dough avoiding any excess juice. Spread on an even layer, leaving about two inches around the edge. Alternatively, create your own spiral pattern.
- Carefully, fold the edges of the dough over the filling, overlapping the dough as needed. Press gently to seal the edges.
- Whisk together the egg and one tablespoon of water.1 Egg, 1 tbsp Water
- Brush the crust edges with egg wash and sprinkle with granulated sugar if desired.Granulated Sugar
- Bake for 30-35 minutes, until the crust is golden-brown and the filling is bubbling.
- Remove from oven and allow galette to cool to room-temperature on a baking rack.
Garnish
- While still warm, serve with a cold scoop of vanilla ice cream and more fresh lemon thyme leaves. Enjoy!Vanilla Ice Cream, Fresh Lemon Thyme
Notes
- Use fresh peaches and cherries for optimal flavor. You may use frozen peaches but thaw accordingly before incorporating in the galette filling.
- For even baking slice peaches equally thin.
- If you don't have a food processor you can mix the ingredients by hand using a hand whisker and a pastry cutter.
- Use cold butter. If the butter is not cold it will melt while pulsing.
- Do not over pulse/overmix. The tiny butter bits will melt while the galette is baking, resulting into flaky pockets.
- The dough should be just enough moistened. If the dough is holding its shape when pressing it between your fingers, don't add any more water.
- Chill the dough for at least 30 minutes before rolling out. That way the dough will be rolled out more easily and won't stick.
- Roll the dough: You can directly roll out the dough on a parchment paper sheet. Make sure it is clean, dry and lightly floured.
- Roll out the dough from the center to the edges.
- Move the dough around to prevent it from sticking.
- Don't worry about shaping a perfect circle. It is a rustic galette. However, you may trim the edges if desired.
- By using cornstarch the crust won't get soggy while baking. Cornstarch absorbs the fruit juices.
- If using too juicy or ripe fruits you may sprinkle the galette dough with semolina flour.
- If the crust gets too browned while baking, cover loosely with aluminum foil and continue baking.
- Make Ahead: You can make and refrigerate the dough ahead of time but make sure to leave at room temperature for 10 to 15 minutes before rolling out as it is going to be hard.
- Peach and cherry galette is best enjoyed on the same day. If there are any leftovers, cover airtightly and refrigerate for up to 1 day.
- You may freeze peach and cherry galette unbaked. Place the premade galette on a tray and wrap with aluminum foil when frozen. Bake for 10 minutes extra to allow the galette to thaw in the oven.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Nutrition
Calories: 245kcalCarbohydrates: 31gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 51mgSodium: 83mgPotassium: 186mgFiber: 2gSugar: 14gVitamin A: 620IUVitamin C: 8mgCalcium: 19mgIron: 1mg
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