Peach Galette

Utah peaches haven’t given up on us yet! They are still out in full forces! We tried a peach galette over the weekend and it was fabulous!

This was my first time making a galette, believe it or not! I don’t know why I have been slacking. I loved the outcome! The course corn meal and turbinado sugar gave the crust a nice crunch. I really like the rustic look of this dessert too. It was easy to make and the peaches were the perfect filling. A hint of cinnamon and brown sugar helped them really shine!

I can’t wait to try this galette with other fruits! I will for sure make this one again.

Peach Galette

Adapated from Cooking Light

1 ¾ cups all-purpose flour
⅓ cup granulated sugar
¼ cup coarse cornmeal
¼ teaspoon salt
½ cup cold butter, cut into small pieces
⅓ cup fat-free buttermilk

Peach Filling:
4 cups thinly sliced peaches (about 4 large)
½ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 tablespoons cornstarch

1 egg white
1 tablespoon fat-free milk
1 tablespoon turbinado sugar

To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes. We chilled it overnight. It will keep for about 3 days. So make it way ahead if you want!

Center a rack in the oven and preheat to 350 degrees F.
To make the peach filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. You don’t want the peaches to be too juicy! The cornstarch will help thicken the liquid up.

Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. You don’t want the dough to crack so be patient! It’s best served at room temperature or slightly warm. Serve with ice cream, frozen yogurt, or whipped cream! It is good plain tooJ

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. This looks so good. I made a blackberry-blueberry galette from CL earlier this summer and it was wonderful! I am so jealous that you still have peaches, our tree is done producing and we ate the last ones earlier this week. Nothing beats a fresh peach in my mind.

  2. Delish and I’m so envious about the peaches. We’re about done down here, even in the peach state.

  3. I don’t think there is a fruit any better than a fresh just ripe peach. This looks delicious and I’m sure it tastes as good as it looks.

  4. Maria – this looks awesome. Can’t wait to try this one. Would work great with any type of berries, apples, plums,peaches, nectarines, sky is the limit — yummmmeeee !

  5. Oh, I get weak in the knees when I see a galette. This one looks wonderful! I made Dorie Greenspan’s summer fruit galette a couple of months ago, and it was unbelievably good, and unbelievably NOT LIGHT. I must try your CL version so that I can make this more often without feeling so guilty about it.

  6. Oh man I’m jealous of your sweet peaches Maria. The galette looks great, I would serve that for dessert anytime ๐Ÿ™‚ Good call on the cornmeal too, that adds something special.

  7. I feel as though you have been inspired to post this. I got a box of peaches Monday and have been trying to eat them all and I’m not getting very far. I’m excited to try this one. Yours looks so yummy.

  8. Maria your Galette is beautiful! this is one of my favorite things to make! They always turn out so pretty and I love how rustic they are!

  9. oh my, what a lovely dessert… i wish i could have a bite, rather than just keep on staring at it… tsk…tsk…

  10. that’s a good-looking treat. the peaches are glorious, but my eyes are immediately drawn to that crust–it looks stellar. ๐Ÿ™‚

  11. I finally found you!! My sister has a link to your blog on her recipe blog.. Can’t wait to try some of your stuff ๐Ÿ™‚ Hope all is well.

  12. I know this is an older recipe, but I figured I’d leave this for those who don’t make galettes or pies very often: I’m guessing that the recipe should read 2/3 cup butter milk, or 1/3 cup buttermilk and 1/3 cup water. ย Otherwise, very good, thank you!ย