Last updated on July 24th, 2020
Updated July 2020. Oh, how I love peaches. I love them in a lattice-top pie. And in a colorful summer salad. They are delicious too in a Rustic Peach Galette! This very dessert appeared in my kitchen yesterday, and someone — I won’t name names here — ate all but one narrow slice of it. Here’s the step-by-step recipe:
Rustic Peach Galette: The Step-By-Step Recipe:
Making zee French Pastry Dough
Tip 1 1/2 cups flour into a food processor.
Add 2 tablespoons granulated sugar…
And 1/4 teaspoon salt.
Pulse the machine a few times to combine the ingredients.
Then add 1 stick (1/2 cup or 113 grams) cold, diced butter…
And pulse again until the mixture resembles course crumbs.
With the machine running, pour 1/4 to 1/3 cup ice water through the machine’s feed tube (use the lesser amount of water if you are making this dough on a humid day.) Process until the dough just begins to mass on the blade — 5-10 seconds.
Turn the crumbly mass onto a non-floured surface…
Roughly gather it into a ball…
And then flatten it into a disk.
And by the way, you are looking at a hand that has played the notes of Bach, Mozart, Beethoven, and Chopin. Don’t pretend you’re not impressed.
Wrap the disk in plastic, and then pop it in the fridge for at least 1 hour. Meanwhile, take your dog for a walk.
Onto the Peaches!
To prepare the peaches, tip 1/2 cup sugar into a medium bowl.
Then add 3 tablespoons tapioca flour…
And 1/2 teaspoon ground cinnamon.
Violently whisk the ingredients to combine them.
Now grab 6-8 perfectly ripe, yellow-fleshed peaches…
And cut them in half and remove pits.
Then, in a case of “do as I say, not as I do,” cut the peach halves lengthwise into 1/4- to 1/2-inch wedges. (You can cut the peach halves crosswise, as I did, but I think you’ll enjoy the wedges more.)
Anyway, drop the wedges into the sugar-tapioca mixture, and gently toss with a spatula to coat. Let the peaches macerate (exude their juices) for 10 minutes.
Rolling In Out The Dough
While the peaches macerate, unwrap the dough and let it come to room temperature for 10 minutes on a lightly-floured board or pastry cloth. I love my pastry cloth.
Roll the dough into a 12-inch diameter circle.
Then fold the dough into quarters…
And unfold it onto a rimless, parchment-lined baking sheet. No rimless sheet pan in your batterie de cuisine? Turn a rimmed baking sheet upside down.
Assembling the Galette
To avoid a soggy crust, drop 1 tablespoon of tapioca flour onto the center of the dough, and then spread it out to within 1 1/2 inches of the dough’s edge.
Then fish out the peach wedges, and arrange them in concentric circles over the tapioca layer. We won’t need the juice that has collected in the bowl. So either discard it…or drink it. Or pour it over ice cream.
Fold the exposed border over the fruit, making pleats as you go.
No picture of these next 2 steps: Pop the galette into the fridge while you preheat the oven to 375°F.
Baking and Serving the Galette
Just before baking, brush the chilled dough with beaten egg. Egg will give the pastry a lovely brown sheen.
Bake until the pastry browns and the peaches begin to caramelize — about 45-50 minutes. Then transfer the galette (still on its parchment paper) onto a wire rack. Let cool for 15-30 minutes. Afterwards, you can slide the galette off the parchment and onto a wooden board for easy slicing.
And speaking of slicing — you will notice, as you serve this Rustic Peach Galette, that it isn’t the least bit runny. That’s because we used tapioca flour in both the macerating mixture and directly on top of the pastry dough. Tapioca is a better fruit juice thickener than either all-purpose flour or cornstarch.
I delivered one slice of the galette to my friend Brenda for taste-testing. The remaining galette was gobbled up by the mysterious ghost who inhabits my house.
Think you’ll give this bit o’ poetry a try? Talk to me in the comments field below. And if you make the recipe, please rate it via the stars provided in the printable version below.
xKevin
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Here’s the printable:
Rustic Peach Galette
Equipment
- A rimless baking sheet lined with parchment paper
Ingredients
For the French pastry dough:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 stick ( 1/2 cup or 113g) cold butter, diced
- 1/4-1/3 cup ice water
For the peaches:
- 1/2 cup sugar
- 3 tablespoons tapioca flour
- 1/2 teaspoon ground cinnamon
- 6-8 perfectly ripe yellow-fleshed peaches
For topping the pastry dough:
- 1 tablespoon tapioca flour
For glazing the dough:
- 1 whole egg, beaten
Instructions
Making the French pastry dough:
- Tip the all-purpose flour, the 2 tablespoons of sugar and the salt into the bowl of a food processor. Pulse to combine. Add the diced butter and then turn the machine on and add the water through the feed tube. Use the lesser amount of water if weather is humid. Immediately stop the machine when the dough begins to mass on the blade.
Chilling the dough:
- Pour the crumbly dough onto a non-floured surface. Roughly form the dough into a ball, and then flatten into a disk. Wrap the disk in plastic and chill for at least 1 hour in the refrigerator.
Preparing the peaches:
- In a medium bowl, whisk together the 1/2 cup sugar, 3 tablespoons of tapioca flour, and the ground cinnamon. Halve the peaches and remove pits. Then cut the peaches into 1/4- to 1/2-inch wedges. Add the wedges to the sugar/tapioca mixture, and gently toss them with a spatula to coat. Let the peaches macerate (exude their juices) for 10 minutes.
Rolling out the dough:
- While the peaches macerate, unwrap the dough and let it achieve room temperature for 10 minutes. On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Then fold the dough into quarters, and unfold it onto the rimless, parchment-lined baking sheet.
Assembling the galette:
- Put 1 tablespoon of tapioca flour in the center of the dough, and then spread it out, with your hand, to within 1 1/2 inches of the dough's edge. Arrange the peach wedges in concentric circles over the tapioca coating. (Do not add the excess juice that remains in the bowl.) Then fold the exposed border over the fruit, making pleats as necessary. Put the galette in the refrigerator, center the oven rack, and preheat the oven to 375°F.
Baking and serving the galette:
- Just before baking, brush the pastry dough with the beaten egg. Bake until the pastry browns and the peaches begin to caramelize -- 45-50 minutes. Then slide the galette and its parchment onto a wire rack to cool. When cool enough to handle, slide the galette off the paper and onto a wooden board for easy slicing. Serve with or without whipped cream or vanilla ice cream.
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Dorinda Uhl says
Never knew that about Tapioca flour….next trip to the store.
Kevin Lee Jacobs says
Hi Dorinda – Tapioca flour is good stuff!
Tracy says
Add a good dollop of freshly whipped cream and …..heaven!
Cathy Quimby says
This looks wonderful! I made an Apple Gallete the other day and I made sure there were no cracks or holes in my crust, but the juices still leaked out (fortunately I used a rimmed cookie sheet). Maybe the tapioca flour will do the trick so I’m going to give this a try.
Kevin Lee Jacobs says
Hi Tracy – whipped cream, YES.
Hi Cathy – If you make this galette, please let me know how it turns out for you!
Janis says
Thanks, Kevin. Tried the tapioca tip and came out perfect!!
Kevin Lee Jacobs says
Hi Janis – I’m so glad the recipe worked out for you!
Susan says
Will white peaches be equally yummy?
Kevin Lee Jacobs says
Hi Susan – White peaches should work out just fine. I used yellow because…color!
Laura Rankin says
Going to buy tapioca flour. Here on the Eastern Shore of Maryland we have the most delicious peaches I’ve ever tasted. I need to try this recipe. How Beautiful.
Michelle says
OMG Kevin. This is just too much for a Sunday morning 😉
I plan to make this as soon as peaches are in season here. It looks so beautiful, and not too complicated! I am pastry dough challenged, so maybe your recipie is the answer!!
Happy Sunday!!
Kevin Lee Jacobs says
Hi Laura – Eastern peaches seem particularly delicious this year. Enjoy the galette!
Hi Michelle – The pastry dough is really easy to make. I promise!
Danella on the Canadian west coast says
Oh Kevin, you make me smile every time! Love your sense of humour. This sounds absolutely delicious. Will have to try the tapioca trick.
kathy Passie says
YUM!!!! will make as soon as I can get to market and buy some fresh peaches!
Also, thanks for hint about tapioca flour.. I use the instant tapioca for thickening in fruit pies, but have not seen the flour. Will get some of that as well.
Kevin Lee Jacobs says
Hi Danella – Let me know how the galette turns out for you!
Hi Kathy Passie – Just a hint: You can use instant or “Minute” tapioca if you grind it first. Enjoy the galette!
Mina Kerr says
I had never heard of tapioca “flour.” Just plain “tapioca. ” Are they different? Interchangeable?
Kevin Lee Jacobs says
Hi Mina – Here’s what I know: Instant (or “Minute”) tapioca is tapioca starch in granular form. It looks like little pearls. Unfortunately the pearls don’t always dissolve completely during baking (unless you grind them first). Tapioca flour (a/k/a “tapioca starch”) is already finely-ground. I love it as a thickener for fruit pies and galettes.
Meghan Girroir says
Hi Kevin,
If I omit the sugar, could I use this dough for a savory recipe? Just made your zucchini fritters: my husband and I gobbled up a half batch between the two of us. As always, I so enjoy your posts.
Kevin Lee Jacobs says
Hi Meghan – Yes, omit the sugar from the dough and you’ll have French pastry for a savory galette! (Hint: you can find such galettes by clicking the “search” box up top.)
Kim F. says
Ah Kevin, your lovely recipe is just another reminder that the blossoms were frozen off of our peach trees during the wicked winter and no blossoms means no peaches. As in everything gardening, here’s to next year.
Bobbi S. says
Oh my goodness, my mouth is watering!! I have the peaches but not the tapioca flour! 🙁 Would arrowroot powder work as well? Or do I need to make a run to the store?
I love you Kevin! You always give me a giggle when I read your newsletters. Thanks for making my day so delightful xoxo
Kevin Lee Jacobs says
Hi Kim F. — Bummer about your peach trees. Thank goodness for farm stores and supermarkets!
Hi Bobbi S. – I’ve no experience with arrowroot powder as a fruit pie thickener. But I can confidently vouch for tapioca flour!
Johanna says
I only had 4 peaches but happily I had some apricots. Otherwise, I followed the recipe exactly and OMG!! it was fabulous. Thank you!
Susi says
I was planning a blueberry galette this weekend when I saw your post, so decided to combine! I used your peaches around the outside and put blueberries in the center. It’s beautiful! I’d post a pic but couldn’t figure out, so will just add to Instagram post.
Megan says
You can search for substituting arrowroot powder for tapioca flour. I found a very thorough article on when it works and when it does not. Good luck, Bobbi.
Kevin Lee Jacobs says
Hi Susie – Peaches and blueberries are a perfect pairing! So glad the recipe worked out for you. If you post the pic on Instagram, just tag me and I will see it!
Hi Joanna – So pleased the recipe worked out for you. Thanks for the 5 stars!
Karen Mary says
Love how this looks! And I’ve no doubt that it’s delish. I just put tapioca flour and a pastry cloth on this week’s shopping list. Thanks for the inspiration. Speaking of inspiration, I’m off to study that gorgeous flower arrangement!
Lu Narine says
Hi Kevin! I get SUCH a kick from the joyful and playful way you write, makes cooking fun.
Connie says
Kevin, I’m slightly confused as I thought the “ghost”in your home was gluten free. I’m celiac so I remover these things. Your posts are delightful.
Maureen says
Kevin – this looks amazing! What brand and model food processor do you use? I am in the market for an upgrade to my ’90’s era machinery.
Thanks!
Kevin Lee Jacobs says
Hi Maureen – I have (and love) Cuisinart’s 12-cup “Elite” food processor. Click here for more details: https://amzn.to/2XWR3OG
Shirley says
Kevin–Check out the “King Arthur” flour site and read the Sunday Recipe offering and blog by P.J. Hamel and learn about a different angle on super flaky “puff pastry” pie crust—-a versatile crust, useful for many applications and delicious!
Patt Reid says
I made this recipe and it was delish, in spite of the fact that my peaches were not as nice as they deserved to be. I added something I stumbled across on a previous recipe: Lime sugar crystals on the crust after brushing with the egg. Just a bit of surprise taste.
Kevin Lee Jacobs says
Hi Shirley — Will do!
Hi Patt Reid – So pleased the recipe worked out for you!
Mary Driver Downs says
I just love your blog…. you inspire me to want to bake! Thanks for being you!
Ruth Meadows says
Hi Kevin,
I must say that this recipe is wonderful. I followed the instructions and produced a beautiful and very delicious dessert. My friend and I ate more than half of it as soon as it was cool enough and then we finished it this morning for breakfast.
The only thing that is off seems to be the number of peaches necessary. I cut up 8 peaches to be on the safe side, and it looks like I have enough left over to make another Galette.
Did I miss something here?
Sherilyn Peters says
Kevin;
This Gallet is so timely. Today is a trip to Green Bluff for peaches and late cherries. One of the fun activities we can do during quarantine. Gallet’s can be a bit spendy at the Pastry shops. Thank you for showing how quick and easy this dessert can be.
Sherilyn Peters says
Darn spell check Galette.
Kevin Lee Jacobs says
Hi Sherilyn – Yes, this galette is inexpensive to make at home. Hope you enjoy it!
Marina Barela says
Made this! Wonderful and delicious
Kevin Lee Jacobs says
Hi Marina – So glad the galette worked out for you!