Galettes are sneaky. They may look complicated but are actually very easy to achieve.
This was not only the first galette I had ever had, it was also the first galette I had ever made.
Galettes can be savory or sweet, but with peaches in season I couldn’t help myself.
I made this for company earlier in the week and it exceeded everyone’s expectations. All that is needed with this dessert is a cup of coffee…and perhaps a dollop of whipped cream if so desired.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1½ cups flour (I used Lubella, but all-purpose is fine)
- ¾ cup sugar
- ½ teaspoon salt
- 1 egg
- 4 tablespoons unsalted butter, chilled and cubed
- 2 tablespoons shortening
- 2 teaspoons cream (heavy or light cream will do. If you have none on hand, full fat milk is fine)
- 5 peaches, pitted, peeled and sliced
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- In a bowl, gently toss together sliced peaches, vanilla, starch and sugar. Set aside in the refrigerator until ready.
- In a large bowl, whisk together flour, sugar and salt. Whisk in one egg until the mixture is crumbly.
- Add cold butter and shortening. Mix with hands until a soft dough begins to form.
- Add cream one teaspoon at a time - the amount of cream may vary.
- Form into a disk and wrap in plastic wrap and place in the freezer for about 2 hours.
- Preheat oven to 350 degrees.
- On a flat surface, flour a sheet of parchment paper. Roll out chilled dough into a circle about ¼-inch thick.
- Spoon peaches into the center and gently use the parchment paper to fold over the edges of the dough (this is a very delicate dough). Lift the parchment paper to transfer the galette onto a cookie sheet.
- Bake for about 25-30 minutes until the center is bubbling and the edges are golden. Transfer to a wire rack to cool.
- If desired serve with whipped cream.
- Make sure the dough is really chilled when you are ready to roll it out. Do not let it sit to rest.
- It may seem too solid to roll out, but this dough is actually very soft.
- I purposefully used Lubella flour for this recipe. Their flour is super fine, and when mixed with butter has a very nice texture. The crust almost resembles a shortbread.
- If however you cannot find Lubella, or do not have it on hand, all-purpose will do.