Go Back
+ servings
Print Recipe
5 from 5 votes

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!
Prep Time30 minutes
Cook Time35 minutes
Chilling Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 Slices
Calories: 224kcal
Author: Neha

Equipment

  • Baking Tray

Ingredients

For Crust:

  • 1 ½ (190 gms) Cups All purpose flour
  • 2 tablespoon Granulated sugar
  • teaspoon Salt
  • ½ Cup (1 stick) Salted Butter (Cut into cubes, very cold)
  • ¼ Cup Ice Cold Water (plus an extra tablespoon if needed)
  • egg wash/milk wash
  • 1 tablespoon 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 tablespoon Granulated Sugar
  • 2 teaspoon Cornstarch
  • 1 teaspoon 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