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.

Peach Galette

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5 from 1 review

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 1x

Ingredients

Units Scale

For Sweet Buttery Crust:

1 1/2 cups flour (I used Lubella, but all-purpose is fine)
3/4 cup sugar
1/2 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)

For Peach Filling:

5 peaches, pitted, peeled and sliced
1 teaspoon vanilla
1 tablespoon cornstarch
2 tablespoons sugar

Instructions

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.
Notes:
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.