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October 26, 2020

Peach Galette – Step-by-Step

Posted on April 22, 2020 by in baked goods

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Peach Galette

A Peach Galette – Step-by-Step – that’s right, I will take you through the steps. It is totally do-able, even if you think you are the world’s worst baker.

I made my Peach Galette – Step-by-Step with the help of my friend, the uber-talented photographer, blogger and cook, Hein. You can see his amazing work here.

Back to the galette. It really is, to me, the simplest tart you will ever make. No sauces and frostings to hide behind, just the “naked truth”. So you must make sure you have the sweetest, juiciest fruit and the most buttery pastry you can make. That is it really. I have made many variations, this apple galette is a delight during winter, all it needs it is a thin, warm custard.

So, by now you will have gathered that just about any fruit will work. Plums are beautiful and a good choice if you do not like an overly sweet result. This Strawberry Cheesecake Galette is definitely on my to-make list. If you think galettes can only be sweet, you are mistaken, do try this Potato Galette I posted recently.

Some important tips when making pastry

– the ratio is 1/2 – 1 part butter, 2 parts flour

– be very precise when measuring your ingredients, do not add flour or water if your pastry feels to wet or dry, it will disturb the ratio.

– work very lightly when incorporating the butter into the flour

– use your fingertips and not the palms of your hand

Peach Galette

makes 1 big galette


For the crust

250 g cake flour

125 g cold butter – cut in small cubes

30 ml caster sugar

2 ml salt

10 ml lemon juice

12.5 – 25 ml ice water

For the peach filling

4 peaches – I had a few figs so added them too. Use whatever fruit you have available.

30 ml caster sugar

a few sprigs thyme – you can use vanilla

15 ml/1 T cornflour

a few almond pieces

1 egg for egg wash

Peach Galette - Step-by-stepMethod

1. Pour the flour onto a clean surface or a clean bowl

2. Add the 30 ml caster sugar and salt.

3. Grate the cold butter onto the flour.

4. Use your finger tips to rub the butter into the flour.

Peach Galette - Step-by-step

5. Add a little ice-cold water and lemon juice at a time to bring the pastry together.

6. Bring all the dry and wet ingredients together.

7. Work lightly, do no knead pastry.

8. Bring together in a ball, cover with cling film and rest for about 30 min to 1 hour.

Roll Pastry out about 3 mm thick.

Preheat oven to 180 C.

9. Roll out the pastry on a floured surface and transfer to a baking sheet with lined with baking paper.

10. Sprinkle the cornflour over the inner circle of the pastry – this thickens and prevents the juices from the fruit to run out while baking.

Sprinkle cornflour over the inner surface.

11. Wash and cut the peaches and sprinkle the caster sugar over it.

Peach Galette - Step-by-step

12. Scatter peach slices and almonds over the pastry, on the area where you have scattered the cornflour and start folding the pastry over the fruit.

Peach Galette - Step-by-step13. Brush with egg wash and bake for 35-40 minutes or until golden brown.

Bake Galette to golden brown

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