Rustic Peach Galette with Homemade Crust
I’m a pie fanatic, as many of you well know. From the flaky crust, to the variety of decadent fillings, a pie just never fails to do it for me. And flat pie? Aka a galette. Makes them even simpler to make. So for my peach-loving fans, I present to you this rustic peach galette.
Up until now, I’ve been a peach pie virgin. When I made this single pie crust pie with four flavors (a very cool baking challenge if you’re up for it!), I asked people to comment with their filling choices if they were to make their own. So many people commented, peach! So I knew I needed to make a version once summer hit and peaches were ripe.
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RUSTIC PEACH GALETTE with HOMEMADE CRUST
For this fruit galette, we’re going simple. Taking our go-to butter-based crust, which you can bring together using your fingers, butter knives, or in a food processor. Rolling it out thin and spreading a delicious gooey cream cheese filling in the center. The filling is a simple mix of softened cream cheese, brown sugar, and cinnamon – and makes for the coziest of flavors once baked. Then we’re topping with a spiral of fresh-cut peaches, for flavor and pizzazz.
The galette itself bakes flat on a cookie sheet until golden brown. Then it just needs to cool for a bit before being sliced and absolutely devoured. I’m telling you, it’s the perfect blend of flaky, saltiness to creamy coziness. All the vibes I’m looking for in a pie!
Why does the butter and water need to be cold in pie dough? This ensures your crust stays flaky and tender by preventing the butter from melting too early.
INGREDIENTS
- All-Purpose Flour: Forms the base of the dough and provides structure.
- Salt: Enhances flavor and balances the sweetness in the crust.
- Unsalted Butter: Creates a flaky, tender crust as it melts during baking.
- Cold Water: Brings the dough together without overworking it.
- Egg: Gives the crust a golden, glossy finish.
- Coarse Sugar: Adds a sweet, crunchy texture to the crust.
- Peaches: The star of the galette, adding fresh, juicy flavor.
- Cream Cheese: Creates a creamy, tangy layer beneath the fruit.
- Brown Sugar: Sweetens the filling and adds depth with molasses notes.
- Cinnamon: Adds a warm, subtle spice to complement the peaches.
- Apricot Jam: Brushed on top for a shiny finish and a touch of tartness.
How ripe should your peaches be? They should have a slight give when you gently press them. This will allow them to hold their shape better during baking and provide the perfect balance of sweetness and texture.
HOW TO MAKE A RUSTIC PEACH GALETTE
Start by making the crust. In a mixing bowl, combine the flour and salt. Cut in the cold, cubed butter using two butter knives held in an “X” shape, pulling them away from each other and back in until the mixture resembles coarse sand. Add cold water—ice water works best for keeping the dough tender—and stir until the mixture comes together. Press the dough into a ball, then place it between two large sheets of parchment paper.
Roll the dough into a circle about ⅛ inch thick, keeping the thickness even throughout. Gently peel back the top sheet of parchment, lay it back down, flip the dough, and repeat with the other side to make sure it’s not sticking. Cover the rolled dough with one sheet of parchment and refrigerate for 15 minutes while you prepare the filling.
Preheat your oven to 400°F. In a small bowl, mix the softened cream cheese with brown sugar and cinnamon until smooth. Slice the peaches thinly (about ⅓ inch thick), discarding the pits. Remove the dough from the fridge and place it parchment-side-down on a baking sheet. Peel off the top sheet of parchment.
To assemble, spread the sweetened cream cheese in the center of the dough, leaving a 2-inch border all around. Arrange the peach slices in a spiral pattern, slightly overlapping and working from the outside in with the skin side facing outward.
Fold the crust over the edges of the peaches, pleating as you go to create a rustic border while leaving the center exposed. If the dough cracks, gently press it back together. Whisk an egg with a splash of water or milk, then brush it over the crust. Sprinkle the crust with coarse sugar for extra crunch.
Bake for 40–45 minutes, or until the crust is golden brown and the peaches are tender. Let the galette cool on the pan for 15 minutes, then transfer it (with the parchment) to a wire rack to cool for another 30 minutes. If desired, warm the apricot jam briefly in the microwave, then brush it over the peaches for a glossy finish. Slice and enjoy!
3 reasons you’ll love this galette
TIPS & VARIATIONS
- I love the cinnamon flavor in the cream cheese mixture, but you can also add in other cozy flavors (like cardamom!) to bring even more spice to your galette
- When rolling your dough, work in a circle to get that final disc shape. Roll outward, turn clockwise, and roll again. This will help you form that circle and keep it as you roll your dough
- If your dough is sticking to the parchment paper too much, don’t force it. Cover it with the parchment and pop it in the fridge for 5-10 minutes to allow the crust to firm up.
- You want your peaches to be ripe. They should have a little yield when you gently press them, but not too much. Peaches are very water-heavy, so if your peaches are too soft, you risk your dough being soggy after baking
- When you fold your dough over your peaches, you’re just making a 1-2-inch border. There should be a large opening in the center showing your peaches. As you fold your dough in, overlap it slightly from one fold to the next to ensure there are no cracks. If your dough does break slightly as you fold it, just use your fingers to press and rub it back together
MAKING AHEAD & STORING
Your pie dough can be made in advance and stored in the fridge for two days or in the freezer for 2-3 months. If frozen, transfer it to the fridge the night before to allow it time to chill. When pulling your thawed dough from the fridge, I like to set mine on the counter at room temp for a few minutes, to make rolling a little easier.
Once assembled and baked, your rustic peach galette should be stored in the fridge where it will last for up to 3 days.
MORE PEACH RECIPES
Need ways to use up some fresh peaches? Turn them into a curd for these easy Peach-Basil Puff Pastry Tarts! Want something stacked with peaches? This Minty Peach Pavlova hits just the spot with layers of baked French meringue, whipped cream, fresh peaches, and mint.
Equipment
- Rolling Pin
- Baking Sheet
- Mixing Bowl
- Spoon
- Butter Knives or Food Processor
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Pastry Brush
Ingredients
- 2 cups flour
- ¾ tsp salt
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
- 1 egg for egg wash
- Course sugar for crust topping
- 2 small peaches
- 3 oz cream cheese softened
- 3 tbsp brown sugar
- ¼ tsp ground cinnamon
- 1 tbsp apricot jam optional for topping
Instructions
- In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency
- Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
- Place your dough ball between two large pieces of parchment paper and roll it to a ⅛” thick circle, making sure your dough is an even thickness throughout.
- Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
- Cover your dough with the other piece of parchment paper and place your flat crust in the fridge for 15 minutes while you prep your filling
- Preheat your oven to 400°F
- Add your softened cream cheese to a bowl with the brown sugar and cinnamon, mix with a spoon until combined
- Cut your peaches in half and remove the pit before cutting into thin slices (about ⅓-inch thick)
- Remove your dough from the fridge, peel the parchment off the top, and place onto your baking sheet, parchment side down
- To assemble for baking, spread your sweetened cream cheese in a circle in the center of your rolled dough, leaving about a 2-inch rim (where you don’t spread the cream cheese)
- From the outside in, lay your sliced peaches in a spiral (skin side facing outwards), slightly overlapping each peach
- Carefully fold your crust over the edge of your peaches, leaving the middle open. As you fold it in, work in a circle to fold one section over the next so you don’t have any gaps. If your dough cracks a little, just pinch it together
- In a bowl, whisk together your egg and a splash of milk or water until combined. Brush your crust with your egg wash and sprinkle with coarse sugar
- Bake for 40-45 minutes until it is golden brown along the top. Remove from the oven and allow to cool on the pan for 15 minutes. Transfer with the parchment paper to a wire rack to cool another 30 minutes
- If desired, add your apricot jam to a bowl and microwave for 10-15 seconds. Stir and brush over the top of your peaches. This will give them a lovely shine before serving
- Slice and enjoy!
