Peach Galette – An extravagant looking, yet simple dessert made with a sour cream dough that makes the crust super flaky. Easy, impressive and delicious!
I promised everyone that I would make a peach galette and I always stick to my word! This past weekend I was in the mood for baking, and initially I was only going to make this galette with peaches but I knew it was the perfect opportunity to use up the blueberries in my fridge – hence the peach AND blueberry galette.
I just love this galette, it’s so simple, yet so impressive looking and the flavor is amazing. The dough is gorgeously flaky thanks to the sour cream, it really amplified the dish! This recipe is extremely versatile, you can fill galettes with anything you want and they will certainly please whoever you choose to serve it to! Even if you’re just keeping it for yourself.
What is a galette?
“Galette” is a term used mainly in French cuisine to describe various types of flat, round or crusty cakes.
A galette is described as a flat, round cake made of pastry dough or bread that can range from having crepe-like properties to pastries that resemble a pie. Galettes are typically savory, but can come in a variety of different forms, such as the one we are making today!
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
For Pastry
- Flour – All-purpose flour, chilled in the freezer for 30 minutes.
- Salt
- Butter – Cold, unsalted butter, cut into pieces and chilled again.
- Sour Cream – The sour cream makes this crust super flaky!
- Lemon Juice – I prefer fresh lemon juice, but feel free to use store bought.
- Water – We want ICE water.
For filling
- Peaches – Large sized, sliced about 1/4 of an inch in thickness.
- Blueberries – Optional.
- Sugar – Organic coconut palm sugar; Don’t be fooled and think it tastes like coconut! It has a caramel-like flavor and it’s great for coffee. You can also use brown sugar as a substitute.
- Egg – For egg wash.
- Almonds – Sliced almonds, optional – for garnish.
How to make a peach galette
- Make Dough – Start by making the pastry dough. Add the flour and salt to a large bowl and slightly whisk. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
- Make Filling – In a bowl toss the peaches, blueberries and sugar together.
- Preheat Oven – Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
- Roll the Dough – On a floured work surface, roll the dough out into a 12-14 inch round. Transfer to the prepared baking sheet.
- Assemble – Arrange the peaches over the dough, leaving a 2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk. Sprinkle with more sugar if preferred and sprinkle some almonds over the crust.
- Bake – Bake for about 45 minutes or until golden brown.
How to prevent your galette from getting soggy
You can give yourself some extra reassurance against a soggy galette crust by dusting the dough with a little bit of semolina flour before adding your filling. This will keep it firm and crispy!
Can I make this in advance?
The answer is YES! Both the dough and filling for your galette can be made ahead of time! Once you’ve finished just cover tightly and refrigerated for up to 3 days – this will cut your prep time in half and allow for more time in your day!
How to store leftover galette
Keep your galette at room temperature on the day you have baked it and wrap any leftovers in plastic or an airtight container and store at room temperature.
Freezing
Baked peach galette freezes well for up to 3 months. Make sure to store in an airtight container and when ready to eat, thaw the night before in the fridge.
Did you like this recipe? Try these!
- Rustic Fig Galette
- Peach Upside Down Cake
- Mini Blueberry Galettes
- Plum Galette
- Blueberry Coffee Cake
- Perfect Peach Pie
- Zucchini and Ricotta Galette
- Easy Strawberry Cake
- Peaches and Cream Strudel
- Strawberry Galette
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Peach Galette
Ingredients
For Pastry
- 1¼ cups all-purpose flour chilled in the freezer for 30 minutes
- ¼ tsp salt
- 8 tbsp butter unsalted, cut into pieces and chill again
- ¼ cup sour cream
- 2 tsp fresh lemon juice
- ¼ cup ice water
For filling
- 2 large peaches slices about 1/4 of an inch in thickness
- 1/4 cup blueberries
- 1/4 cup organic coconut palm sugar or brown sugar
- 1 egg for egg wash
- 1/4 cup sliced almonds optional
Instructions
- Make Dough: Start by making the pastry dough. Add the flour and salt to a large bowl and slightly whisk. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
- Make Filling: In a bowl toss the peaches, blueberries and sugar together.
- Preheat Oven: Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
- Roll the Dough: On a floured work surface, roll the dough out into a 12-14 inch round. Transfer to the prepared baking sheet.
- Assemble: Arrange the peaches over the dough, leaving a 2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk. Sprinkle with more sugar if preferred and sprinkle some almonds over the crust.
- Bake: Bake for about 45 minutes or until golden brown.
Recipe Notes
- Nutritional information is for 1/6 of galette.
- Keep your galette at room temperature on the day you have baked it and wrap any leftovers in plastic or an airtight container and store at room temperature.
This is a perfect recipe! It’s delicious, a showstopper and all my guests enjoy this whenever I make it!! Nothing to alter…just perfect. In fact, my galette turned out just like the photograph!!!!
So happy to hear this!
Jo, I loved this recipe. I decided to peel the peaches though, rather than to leave the peels on. Also, the peach mixture was so juicy, I stirred in about 2 tablespoons of flour to thickened it up a bit. Next, I am going to try your recipe for Strawberry Galette.
Or if you have any peaches left, try the peach cobbler I just posted. 🙂
Hi,can I assemble the galette a day before and refrigerate over night and bake next day?
Or if I bake a day in advance will it still be fresh the next day?wats a better option?
For sure! You can assemble a day ahead. It’ll be best freshly baked.
Hi I wanted to try this recipe and was wondering how many it will feed?
It serves 6! You can see in our recipe card right under the star rating and time.
I made this today, using nectarines instead of peaches. I can’t imagine it tasting any better, as it sure was yummy. I may try serving it with with a scoop of vanilla ice cream or a squirt of whipped cream, but it really needs nothing..I will definately be making this again.
This makes a tender crust that is just like a professional bake shop pastry. Really a surprise and really delicious…and super easy to work with!