All-Purpose Flour: The Foundation of Flaky Crust

All-purpose flour is the backbone of our galette dough, providing essential structure and a delicate chewiness. The gluten in the flour develops just enough during mixing to create a tender, flaky pastry when combined with cold butter and ice water. For optimal results, use unbleached all-purpose flour and ensure accurate measurements, preferably by weight, to achieve the ideal dough consistency that’s easy to roll and yields a superior crust.

Granulated Sugar: Balancing Sweetness

Sugar plays a dual role in this peach galette. In the crust, a small amount of granulated sugar adds a subtle sweetness that complements the rich butter and helps with browning. In the filling, sugar enhances the natural sweetness of the peaches, ensuring a balanced flavor profile. Adjust the quantity based on the sweetness of your peaches and your personal preference, keeping in mind that very ripe peaches may require less added sugar.

Salt: Flavor Enhancer

A pinch of salt is crucial in both the galette dough and the peach filling. It doesn’t just add saltiness; it balances and amplifies the other flavors. In the crust, it brings out the buttery richness, while in the filling, it makes the sweet and tangy notes of the peaches more pronounced, preventing the dessert from tasting flat. Don’t skip this humble yet powerful ingredient.

Unsalted Butter: The Secret to a Flaky Crust

Unsalted butter is indispensable for achieving that coveted flaky and tender galette crust. The key is to use it very cold and cubed. When cold butter pieces are incorporated into the flour, they create pockets of steam during baking, which separate the layers of dough, resulting in a magnificently flaky texture. Using unsalted butter also gives you more control over the overall saltiness of your dessert.

Ice Water: Binding and Keeping Cold

Ice water is vital for bringing the galette dough together without melting the butter. Keeping the water as cold as possible helps maintain the butter’s solid state, which is essential for flakiness. Add it gradually, just enough to hydrate the flour and form a cohesive dough, as too much water can make the crust tough.

Fresh Peaches: The Star of the Show

The success of your peach galette hinges on the quality of your peaches. Opt for ripe, juicy, and fragrant peaches. Look for fruit that gives slightly when gently pressed and has a sweet aroma. Different varieties, such as Freestone or Clingstone, can be used, but Freestone peaches are easier to slice. Peeling them is optional; the skins add a rustic look and a little texture, while peeled peaches offer a smoother filling.

Lemon Juice: A Bright Counterpoint

A squeeze of fresh lemon juice is a game-changer for the peach filling. Its acidity not only brightens the flavors of the peaches and prevents them from tasting overly sweet but also helps to prevent browning. It provides a delightful tart contrast that elevates the entire dessert, ensuring a well-rounded and refreshing taste.

Cornstarch: The Thickening Agent

Cornstarch is an essential ingredient in the peach filling, acting as a thickening agent. It absorbs excess moisture released by the peaches during baking, preventing the filling from becoming too runny and ensuring a perfectly set, luscious consistency. Without it, your galette filling could be watery, leading to a soggy crust. Make sure to whisk it well with the sugar and peaches to avoid lumps.

Vanilla Extract: Aromatic Depth

A touch of vanilla extract adds warmth and depth to the peach filling, enhancing its natural sweetness and providing a subtle aromatic complexity. Pure vanilla extract is recommended for the best flavor, complementing the peaches beautifully without overpowering them.

Egg (for Egg Wash): The Golden Finish

A single beaten egg, combined with a splash of water or milk, creates an egg wash that gives the galette crust its signature golden-brown, glossy finish. Brushing the dough before baking helps it achieve a beautiful sheen and a slightly crispier texture, making your homemade galette look as professional as it tastes.

When preparing the dough for your delicious peach galette, maintaining the chill of your butter is paramount. This crucial step is the secret to a truly flaky crust. To ensure the butter stays as cold as possible, consider chilling the cubed butter in the freezer for a brief 10-15 minutes before you begin incorporating it into the flour mixture. The science behind this technique is simple yet effective: very cold butter pieces melt slowly during baking, releasing steam that separates the layers of dough, creating those desirable airy pockets that define a perfect flaky crust. Avoid overworking the dough, as this can warm the butter and develop too much gluten, leading to a tough crust. Handle the dough as little as possible, using a pastry cutter or your fingertips, and if it becomes too warm, don’t hesitate to pop it back into the refrigerator for a few minutes. This attention to detail will be rewarded with a galette that boasts an unparalleled texture.

Another important tip for an impeccable galette is to not overfill it. While it’s tempting to pile on the peach mixture, leaving a sufficient 2-inch border around the edges of the rolled-out dough allows for easy folding and prevents the filling from spilling out during baking. This border also ensures that you have enough dough to create those beautiful, rustic pleats that give the galette its characteristic charm. Additionally, remember to toss your peaches with cornstarch thoroughly to prevent a watery filling, which could make your crust soggy.

• All-Purpose Flour – Substitute with Whole Wheat Flour or Gluten-Free Flour Blend:

  For a nuttier flavor and increased fiber, substitute up to half of the all-purpose flour with whole wheat flour. Be aware that this may result in a slightly denser crust. If you’re looking for a gluten-free option, a 1:1 gluten-free baking blend can be used, but ensure it contains xanthan gum for proper dough structure. The texture might be slightly different but still delicious.

• Granulated Sugar – Substitute with Honey or Maple Syrup:

  In the filling, honey or maple syrup can replace granulated sugar for a natural, distinct flavor. Since these liquid sweeteners are often sweeter than sugar and add moisture, use about 3/4 of the specified sugar amount and adjust the cornstarch slightly if the filling appears too wet. They impart a beautiful depth of flavor that complements peaches wonderfully.

• Salt – Substitute with Sea Salt or Kosher Salt:

  While fine table salt works, using a good quality sea salt or kosher salt can enhance the flavor profile. These often have a cleaner taste and can be used in roughly the same quantities, though you might need to slightly increase the amount of kosher salt due to its larger crystal size compared to table salt.

• Unsalted Butter – Substitute with Cold Coconut Oil or Vegan Butter:

  For a dairy-free galette, very cold, solid coconut oil (virgin or refined, depending on if you want a coconut flavor) can be used in place of butter in the crust. Alternatively, a good quality vegan butter substitute will also work to create a flaky crust, following the same cold cubing technique. The flavor and texture will be slightly different, but still enjoyable.

• Ice Water – Substitute with Cold Milk or Buttermilk:

  For a slightly richer dough, very cold milk can be used instead of ice water. If you desire a subtly tangy flavor and an even more tender crust, cold buttermilk is an excellent choice. Ensure whatever liquid you use is chilled to maintain the butter’s cold temperature.

• Peaches – Substitute with Nectarines, Plums, or Apricots:

  If peaches aren’t available or you’re looking for variety, nectarines are a fantastic substitute as they share similar sweetness and texture. Plums offer a tarter, more dramatic color, while apricots provide a delicate, slightly less sweet option. Any of these stone fruits will make a delicious galette, following the same preparation methods.

• Lemon Juice – Substitute with Lime Juice or Orange Juice:

  While lemon juice provides a classic bright acidity, lime juice can offer a slightly different citrus tang that pairs well with peaches. For a milder, sweeter citrus note, a small amount of orange juice could be used, though it will offer less acidity to balance the sweetness.

• Cornstarch – Substitute with Arrowroot Powder or Tapioca Starch:

  Arrowroot powder or tapioca starch are excellent alternatives to cornstarch for thickening the fruit filling. They create a similar clear, glossy finish and work in equal amounts. Arrowroot is often preferred for those avoiding corn products and provides a very stable thickness.

• Vanilla Extract – Substitute with Almond Extract or Bourbon:

  Almond extract provides a wonderful, slightly nutty complement to peaches and stone fruits. Use it sparingly, as its flavor is quite potent. For an adult twist, a teaspoon of good quality bourbon can add a sophisticated depth to the peach filling, creating a truly unique flavor profile.

• Egg (for Egg Wash) – Substitute with Milk or Cream:

  If you prefer not to use egg for the wash, a brush of milk or cream can still help achieve a golden-brown crust, though it may not be as glossy. For a vegan option, plant-based milk or a light brushing of melted coconut oil can also work to help with browning.

• To preserve the fresh taste and flaky texture of your delightful peach galette, proper storage is key. First, ensure the galette cools completely at room temperature on a wire rack. This is crucial as wrapping a warm galette will create condensation, leading to a soggy crust. Once thoroughly cooled, wrap it tightly in plastic wrap, ensuring no air can get in, then follow with a layer of aluminum foil for added protection. Store your wrapped galette in the refrigerator for up to 3 days. This method keeps the crust crisp and the filling fresh.

• For a more extended storage solution, freezing is an excellent option that allows you to enjoy your galette weeks later. After the peach galette has cooled completely to room temperature, wrap it securely in several layers of plastic wrap, followed by a double layer of heavy-duty aluminum foil. This robust wrapping prevents freezer burn and helps maintain its quality. Place the meticulously wrapped galette in a freezer-safe bag or an airtight container. It can be frozen for up to 2 months. Label with the date for easy tracking.

• When you’re ready to savor your frozen peach galette, the best way to thaw it is in the refrigerator overnight. This slow thawing process helps maintain the integrity of the crust and filling. To reheat and restore its freshly baked crispness, preheat your oven to 350°F (175°C). Place the thawed galette on a baking sheet (you can line it with parchment paper for easy cleanup) and warm it in the oven for about 15-20 minutes, or until the crust is wonderfully crisp again and the filling is heated through and bubbly. Keep an eye on it to prevent over-browning.

• If you prefer the convenience of individual servings, consider slicing the peach galette before freezing. This way, you can grab a single portion whenever a craving strikes. Wrap each slice individually in plastic wrap, then in aluminum foil, and store them together in a freezer-safe bag or container. This method is incredibly handy for quick desserts; you can thaw and reheat single portions in the oven or toaster oven as needed, typically requiring less time than a whole galette.

• For an extra touch of indulgence when serving your reheated peach galette, remember the classic pairings. A dollop of whipped cream, a scoop of vanilla ice cream, or even a light dusting of powdered sugar can truly enhance the experience. The delightful contrast of the warm, flaky crust with a cool, creamy topping is simply irresistible and makes for a perfect ending to any meal.

• Oven Method (Recommended for Crispness): The oven is your best friend for bringing leftover peach galette back to its former glory. Preheat your oven to a moderate 350°F (175°C). Place the galette (either whole or sliced) on a baking sheet lined with parchment paper. To prevent the crust from over-browning while the filling heats, you can loosely tent it with aluminum foil. Heat for approximately 10-15 minutes for slices, or 15-20 minutes for a larger piece, until the peaches are warmed through and the crust regains its delightful crispness. This method ensures a texture closest to freshly baked.

• Toaster Oven Method (Great for Single Servings): If you’re reheating a single slice or a smaller portion, a toaster oven works wonderfully. Preheat it to 350°F (175°C). Place the galette slice directly on the toaster oven tray or on a small piece of foil. Again, loosely cover with aluminum foil to protect the crust. Heat for about 8-12 minutes, keeping a close watch to prevent burning, especially on the edges. This is a convenient and energy-efficient option for smaller amounts.

• Microwave Method (Quick but Less Crisp): For speed and convenience, the microwave is an option, though it won’t yield a crispy crust. Place a slice of the peach galette on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is best if you prioritize warmth over texture, as the crust may become soft. A brief toast in a skillet or air fryer afterwards can help restore some crispness if desired.

• Skillet Method (For a Crispy Bottom): If you’re particularly fond of a crispy bottom crust, the skillet method is fantastic for individual slices. Heat a non-stick skillet over medium-low heat. Place the galette slice directly into the skillet. You can cover with a lid for the first few minutes to help the filling warm through, then remove the lid for the last few to crisp the bottom. Heat for about 5-7 minutes, or until the peaches are warmed and the bottom crust is golden and crunchy.

• Air Fryer Method (Fast and Crispy): An air fryer offers a speedy way to reheat your galette with excellent crisp results. Preheat your air fryer to 350°F (175°C). Place the peach galette slice directly in the air fryer basket (ensure it fits without crowding). Heat for 5-7 minutes, checking halfway through to ensure even heating and to prevent the crust from burning. The circulating hot air works wonders in rejuvenating the crust’s crispness and warming the filling efficiently.

• Oven: An absolute necessity for baking the galette to golden perfection. A well-calibrated oven ensures even baking, resulting in a beautifully golden crust and a bubbly, caramelized filling.

• Baking Sheet: This provides a flat, sturdy surface on which your galette will bake. A standard large baking sheet (half-sheet pan) is ideal for accommodating the free-form shape of the galette.

• Parchment Paper: An invaluable tool that lines your baking sheet. It prevents the galette from sticking, makes for incredibly easy cleanup, and helps in transferring the delicate dough without tearing.

• Large Mixing Bowl: You’ll need at least two: one for combining the dry ingredients for the dough and cutting in the butter, and another for tossing the sliced peaches with their sugar, cornstarch, and flavorings.

• Pastry Cutter (or two knives/forks): This specialized tool is designed to cut cold butter into the flour mixture efficiently, ensuring that the butter remains in small, distinct pieces, crucial for a flaky crust. If you don’t have one, two knives or even your fingertips (working quickly) can do the job.

• Plastic Wrap: Essential for wrapping the dough disk before refrigeration. It keeps the dough from drying out and allows it to chill thoroughly, which is vital for proper gluten relaxation and butter firming.

• Rolling Pin: A fundamental tool for rolling out the chilled dough into a uniform 12-inch circle. Whether it’s a French-style, American-style, or marble rolling pin, ensure it’s comfortable for you to handle.

• Sharp Knife and Cutting Board: Used for slicing your fresh peaches evenly. A sharp knife makes the task easier and safer, ensuring uniform slices that cook consistently in the filling.

• Measuring Cups (Dry and Liquid): Accurate measuring is key in baking. Use dry measuring cups for flour and sugar, and a liquid measuring cup for ice water, lemon juice, and vanilla extract to ensure precise ingredient ratios.

• Measuring Spoons: For smaller quantities like salt, cornstarch, lemon juice, and vanilla extract. Precision here, too, ensures the perfect balance of flavors.

• Pastry Brush: This is used to lightly brush the beaten egg wash onto the dough before baking. It ensures an even coating, contributing to that beautiful golden-brown and glossy finish.

• Cooling Rack: Allows air to circulate around the entire galette after baking, preventing a soggy bottom crust and ensuring it cools evenly and completely before serving or storing.

• Spatula or Pie Server: For carefully transferring the baked galette from the baking sheet to a serving platter, or for serving individual slices without damaging the delicate crust.

Prepare the Filling in Advance: One of the simplest ways to save time on baking day is to get a head start on your peach filling. Slice and mix the peaches with sugar, lemon juice, cornstarch, and vanilla extract the night before you plan to bake. Store this mixture in an airtight container in the fridge. This allows the flavors to meld beautifully and gives you one less step to worry about when you’re ready to assemble your galette.

Utilize a Food Processor for the Dough: While cutting in butter by hand yields a wonderful crust, a food processor can dramatically speed up the dough-making process. Quickly combine flour, sugar, salt, and cold, cubed butter by pulsing just a few times until the mixture resembles coarse crumbs. Then, gradually add the ice water through the feed tube, pulsing until the dough just comes together. Be careful not to over-process, as this can lead to a tough crust.

Pre-Chill the Dough: The galette dough requires a minimum of 30 minutes of refrigeration, but you can easily make it much further in advance. Prepare the dough, form it into a disk, wrap it tightly in plastic, and store it in the fridge for up to 2 days, or even in the freezer for up to a month. If frozen, thaw it in the refrigerator overnight before rolling. Having pre-made dough ready means you only need to roll it out and assemble on baking day.

Roll Dough Directly on Parchment Paper: Save yourself the hassle of transferring delicate dough and potential sticking by rolling out the dough directly onto a sheet of parchment paper. Once rolled to the desired 12-inch circle, you can easily slide the parchment paper with the dough onto your baking sheet. This eliminates the need for extra flouring surfaces and reduces the risk of tearing the dough, making the assembly much smoother and quicker.

Batch Bake or Prepare Multiple Galettes: If you’re going through the effort of making one galette, consider preparing multiple doughs and fillings. You can bake them all at once if your oven allows, or freeze some for future treats. Having extra dough or a completely unbaked galette (well-wrapped) in the freezer can be a huge time-saver for unexpected guests or sudden cravings.