Berry Peach Galette

Fresh summer fruits are tucked in a flaky golden all butter pie crust in this Berry Peach Galette. So much easier than baking a whole pie and waiting for it to cool down for hours!

Try my Peach Coffee Cake Next! Find all Summer Desserts on Greedy Eats here.

What is a Galette?

Galette is a rustic french dessert made with a pie crust base (but it doesn't need a pie dish). It is filled with sweet or savory fillings and is baked like a pizza.

Recipe Ingredients:

You only need a few simple ingredients to make this galette recipe. For the dough you will require-

• Flour: We will use all purpose flour to make this galette.
• Very Cold Water: Cold water helps to not melt butter chunks in the dough when it is kneaded.
• Super Chilled Butter Cubes: Cold fat baked the most flaky pie/galette crusts. Just keep the butter cubes to chill for half an hour in the freezer before beginning.
• Sugar: A touch of granulated sugar adds a nice flavor to the dough, don't skip it!
• and some Salt: If you are using salted butter add ⅛ tsp of salt or else use ¼ tsp.

Also fresh/canned peaches and berries of choice. I went for strawberries and blueberries!

How to make Galette:

Make the dough:

1. Begin by crumbling very cold butter cubes into the flour till pea sized (or a little bigger) crumbs are formed.
2. Add in salt and sugar next.
3. Now knead the dough using ice cold water. Don't over knead it, knead only till the dough comes together.
4. Form a ball and chill for a minimum of 1 hour or you can store dough for up to 3 days in refrigerator to use later.
5. Roll the chilled dough into a disc of 12 inches diameter and pour the prepared filling on it.
6. Fold edges of dough up over the filling.
7. Chill the dough for a quick 20-25 mins in the freezer and bake till crust gets golden.

For the Filling:

Mix peaches, berries, cornstarch, vanilla and sugar together and keep refrigerated until ready to use.

Cut peaches and berries, a quarter of an inch thick. Discard all the liquid before placing the filling over dough.

Is galette dough the same as pie dough?

Pastry of a galette is made with pie dough with only difference that galette has no top crust and isn't required to be baked in a pie dish.

How do I keep my galette from getting soggy?

Discard all the extra liquid from the fruit filling before putting it on the rolled disc. Don't skip cornstarch from the fruit filling. It binds the filling as it bakes and prevents juices from overflowing and seeping into the crust.

Can I reheat galette?

Galette is best served warm so that the pastry stays flaky. If you must then reheat galette at 375 deg F for about 10 minutes till the pastry is heated again and the texture doesn't alter. 

Quick tips for recipe success:

1. Cold cubed butter chunks really make a difference to make the crust flaky. Go for it!
2. Pastry cutter works best to crumble butter into flour. If you don't have it you can make use of two forks.
3. Cold water helps in keeping the butter chunks cold much better than room temperature water. Use cold water only for best results!
4. Do not over-knead the dough. You don't want those butter chunks to be all melted in the dough by the warmth of your hands!
5. Always chill the dough before rolling and chill the galette before baking for a super flaky crust

More Fruity Desserts you will love:

Cherry Dump Cake

Strawberry Icebox Cake

Lemon Blueberry Muffins

Lemon Cake with fresh fruit toppings

If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!

Berry Peach Galette

Fresh summer fruits are tucked in a flaky golden all butter pie crust in this Berry Peach Galette. So much easier than baking a whole pie and waiting for it to cool down!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 35 minutes

Chilling Time: 1 hour

Servings 8 Slices

1x2x3x

Calories: 224kcal

Author: Neha

Equipment

• Baking Tray

Ingredients

For Crust:

• ▢ 1 ½ (190 gms) Cups All purpose flour
• ▢ 2 tbsp Granulated sugar
• ▢ ⅛ tsp Salt
• ▢ ½ Cup (1 stick) Salted Butter (Cut into cubes, very cold)
• ▢ ¼ Cup Ice Cold Water (plus an extra tbsp if needed)
• ▢ egg wash/milk wash
• ▢ 1 tbsp Coarse Sugar (Optional, but pretty)

For Filling:

• ▢ 1 ½ Cups (about 3 medium) Fresh Sliced Peaches (peeled and cut into ¼ of an inch pieces)
• ▢ ½ Cup Fresh Blueberries
• ▢ 1 Cup Fresh Strawberries (Sliced ¼ of an inch)
• ▢ 3 tbsp Granulated Sugar
• ▢ 2 tsp Cornstarch
• ▢ 1 tsp Vanilla Extract

Instructions

Making the Galette Dough:

• Using a pastry cutter or two forks, cut butter cubes in the flour until the mixture resembles pea-sized (or a little larger) crumbs. Add sugar and salt and give it a stir. Next add ice cold water and form a dough. Do not over knead here. Add 1 additional Tablespoon of water if the dough seems dry.
• Using your hands, work the dough into a ball. Wrap the dough disk in plastic wrap and refrigerate it for at least 1 hour.

Making the filling:

• Mix all the filling ingredients gently and refrigerate until ready to use.
• Now on a lightly floured parchment paper or a silicon mat, roll the dough into a 12 inch disc and transfer the disc on a baking sheet/pan. I used cookie tray here. Make enough room in your freezer, as we need to chill the shaped galette dough before baking.
• Place the filling in the center (discarding the juices) of the disc leaving 2-3 inch border all around. Then fold the edges of disc over filling, overlapping the dough as necessary. Press gently to seal the edges.
• Brush folded galette disc's edges with egg/milk wash and sprinkle it with coarse sugar. Chill the shaped galette for at least 20-25 minutes in the freezer or until the dough is firm to touch.
• Preheat oven to 425°F (190°C). Bake galette the crust is golden brown and the filling inside in bubbly, about 30-35 minutes. Cool on the baking sheet for 10-15 minutes before slicing and digging in!

Notes

Storage Information:

• Galette dough can be stored in the refrigerator prior to baking for up to 3 days or it can be frozen up to 3 months. Thaw overnight in the refrigerator before rolling.
• Leftover galette can be stored in refrigerator for 2-3 days.

Fruit Filling:

1. You can use frozen sliced peaches and berries if needed, but I suggest to use fresh fruit when possible. Thaw and blot dry the fruit before using.
2. Strawberries can be swapped with more blueberries. Or you can also opt for blackberries and/or raspberries. Just keep the amount of berries to 1 ½ cups.

Quick tips for recipe success:

1. Cold cubed butter chunks really make a difference to make the crust flaky. Go for it!
2. Pastry cutter works best to crumble butter into flour. If you don't have it you can make use of two forks.
3. Cold water helps in keeping the butter chunks cold much better than room temperature water. Use cold water only for best results!
4. Do not over-knead the dough. You don't want those butter chunks to be all melted in the dough by the warmth of your hands!
5. Always chill the dough before rolling and chill the galette before baking for a super flaky crust

Nutrition

Serving: 1Slice | Calories: 224kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Sodium: 143mg | Sugar: 8g

Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!