Galettes are some of my favorite summer desserts- they are fairly simple to make, they don’t require too much time or perfection but they are full of flavor and so delicious! The best part? The flakey crust… but the sweet peaches are a close runner up.
Call me crazy, but I don’t love using egg for the ‘egg wash’, so I usually just use a couple of tablespoons of heavy whipping cream which does the trick without the egg flavor.
My go-to crust recipe calls for two sticks of butter (of course!), and you can really choose whatever fruit you want for the filling, but my favorite is fresh peaches or nectarines and a hand-full of blackberries.
Feel free to leave the skin on your peaches or nectarines if you don’t want to remove them… my kids prefer them off so I just peel them off after I slice the fruit.
Serve this up with my homemade whipped cream* or your favorite vanilla ice cream… I promise you will be making galettes on repeat this summer!
Peach & Berry Galette
Ingredients
Crust
- 1 1/2 c flour
- 2 tbsp sugar
- 1/2 tsp salt
- 2 sticks of butter
- 1 tsp apple cider vinegar
- 3-4 tbsp ice cold water
Filling
- 3 peaches sliced thin
- handful of blackberries
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/4 tsp cinnamon
- 2 tsp cornstarch
- 2 tbsp heavy whipping cream to brush the dough before baking
- 1 tbsp coarse sugar to sprinkle on dough before baking
Instructions
- Whisk together flour, sugar, and salt. Cut in the two sticks of butter using a pastry cutter or 2 forks and use your hands to mix into the flour mixture until you have a coarse crumbly dough. Add in Apple cider vinegar and ice cold water under the dough comes together.
- Transfer the dough to a floured surface, flatten slightly into a disk, and wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Prepare the filling by combining all of the ingredients together and stirring until everything is coated well. Refrigerate the mixture until you are ready to make the galette.
- After the hour is up, remove the dough from the refrigerator. Lightly flour a piece of parchment paper and gently roll out your dough into a 12” circle. Remember, galettes are a rustic dessert and do not require perfection.
- Use a spoon to scoop the filling into the center of the dough leaving a 2” circle around the edge.
- Start folding the edges of the dough over onto the filling, overlapping as you fold and pinching the seams together.
- Using a basting brush, baste the outside of the dough with heavy whipping cream and sprinkle with coarse sugar.
- Transfer the parchment paper to a baking sheet and place in the refrigerator while your oven preheats.
- Preheat the oven to 400°
- Remove the galette from the refrigerator and bake on 400° for 40 minutes until the edges turn golden brown and the inside filling is bubbly.
- Remove from the oven and serve with homemade whipped cream or vanilla ice cream.
- Enjoy!
*Looking for my homemade whipped cream recipe? I’ll have it on the blog soon, but just combine 1 pint of heavy whipping cream, 1/2 to 1 cup of powdered sugar (depending on how sweet you want it) and 1 tbsp vanilla extract in your KitchenAid Stand Mixer with the whisk attachment and whisk on medium to high for 2 minutes until soft peaks form.
