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EASY PEACH GALETTE.
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5 from 15 votes

Easy Peach galette

This easy Peach Galette recipe takes literally zero effort with incredible delicious results. The best summer fruit Pie you will ever make!
Prep Time30 minutes
Cook Time30 minutes
Waiting Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 337kcal
Author: Katalin Nagy

Ingredients

Filling

Other

  • 2 tablespoon Almond flour under the fruit filling
  • ½ Egg with a drop of water to egg wash

Instructions

  • Sift together dry ingredients; flour, sugar, baking powder, salt
  • Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency. It is fine to leave in bigger butter chunks
  • Add cream and cream cheese and mix with your hands just until the dough comes together
  • Knead with the palm of your hand for a minute (do not over knead and do not use mixer) just until the dough becomes smooth
  • Place the dough (form a disk and wrap it) into the fridge for minimum one hour or even overnight
  • Prepare the filling by simply mixing all the ingredients (peach, sugar, starch)
  • Once dough chilled, roll it out on the baking paper you will be baking on, then hint with almond flour
  • Place peach filling on top then place some blueberries all around. Gently and tightly fold the edges over the filling
  • Pop the unbaked galette into the freezer for 10-15 minutes while pre-heating oven to 200 C / 392 F
  • Bake for 30 minutes. It is ready when the crust becomes even golden colour and the filling bubble

Notes

INGREDIENT NOTES:
  1. Measure your ingredients with a Digital scale for accuracy
  2. Use high-quality 82% fat content European style very cold unsalted butter
  3. Use almond flour underneath the fruit filling to avoid soggy bottom
TECHNIQUE NOTES:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking
  2. While assembling and kneading the dough, work as quickly as possible without 1. overworking the dough 2. making the dough too warm. Kneading literally should not take more than a minute or two
  3. The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough if it gets too warm
  4. I strongly advise using a Digital oven thermometer to be able to measure your exact oven temperature

Nutrition

Calories: 337kcal | Carbohydrates: 32g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 256mg | Potassium: 191mg | Fiber: 2g | Sugar: 14g | Vitamin A: 812IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg