Peach Galette Recipe

Galette is French term signifying an open pie, pastry or a tart. While it has a lot of savory versions, the sweeter versions made using fresh fruits are more popular worldwide and make for a sinful yet a very rustic dessert to be served during parties, get-togethers or any festive events.

Coming to the base or the pastry of the galette, it involves use of just three basic pantry ingredients: flour, butter and sugar. When baked to perfection, the crust comes out super flaky and buttery; and that fresh fruit with its delicious juices just makes the galette super addictive and lip-smacking. Now, for the fruits, I have made this galette using fresh peaches. However, you can go ahead and use any fruit of your liking; something like strawberry, apples, raspberries and blueberries would make for a great choice... 

One more thing! Galettes are super easy to make and don't require any fancy equipment such as pie dishes or tart moulds; all you have to do is just make the pastry dough, roll out into a circle, top it up with any fruits of your choice, fold the edges, bake and you are done!! Isn't it that simple?? Haina!! I said so :)  So, lets begin with the recipe...

Peach Galette

INGREDIENTS

• Plain flour/All purpose flour/Maida - 1 and 1/4 cups (1 cup = 240 ml)
• Cold butter, cut into cubes - 1/4 cup or 50 grams
• Powdered sugar - 2 tbsp
• Salt - 1/2 tsp
• Ice cold water - 3 to 4 tbsp
• Ripe and firm peaches, pitted and cut into thin slices - 3 to 4
• Granulated sugar - 3 tbsp _ for sprinkling on the pastry
• Cornflour - 1 to 2 tsp
• Peach essence/vanilla essence - 1 tsp
• Lemon juice - 1/2 tbsp
• Milk, for milk wash of the pastry - 1 tbsp
• Honey - 1/2 tbsp, for glazing

Peach Galette

METHOD

• In a bowl, combine flour, salt and sugar.
• Add in the butter and mix in the flour using your fingers until it resembles a bread crumb like texture. You can also use the food processor to do the same.
• Now start adding the ice cold water little at a time. I started with 2 tbsp first. Take a small portion of the dough and pinch it in your fist, if it holds the shape, you are done. If not, add about a tbsp or two of more water and repeat. It took me 3 and 1/2 tbsp of water in total.
• Just gather the dough and shape it into a ball. Remember you do not have to knead this dough. 
• Flatten it out using your hands, cover in a cling wrap and rest in the refrigerator for about 30 minutes.
• While the dough is resting, combine peaches with some granulated sugar, 1/2 tbsp of lemon juice, cornflour and peach essence. If you don't have peach essence, mix in the vanilla essence. Keep it aside.
• Preheat the oven to 180 degrees celsius and line a baking tray with a parchment/butter paper.
• Take out the dough from the fridge on a lightly floured surface and roll it into 8 to 9 inch dia circle. The thickness of it should be 1/8 inch.
• Transfer the rolled dough on the baking tray and pop in the refrigerator again for 10 mins.
• Once cooled, take out and spread the peaches in a circular manner in the center, leaving about 2 inches from the border.
• Gently fold the edges of the dough overlapping the fruit. Press a little to seal them.
• Now brush some milk on the edges, sprinkle some granulated sugar and pop in the oven to bake for 20 to 25 minutes or until it turns nice golden on top. 
• Once baked, take out from the oven and brush some honey on the edges for a beautiful shiny glaze.
• Cool down slightly before slicing. Serve as is or with a dollop of vanilla ice cream on top.  

Peach Galette

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