Peach Galette

12 Jul

Thanks to those of you who entered the giveaway for a free copy of Pinch of Yum’s new Tasty Food Photography ebook, featured on our Garlic & Cheese Naan post last week!

{drumroll}….And the winner is…Jenny E!  Thanks so much for stopping by & letting us know that soups are on your mind!

Now down to recipe goodness…I love things that are ‘perfectly messy.’  Stuff like odd numbers of items displayed…off centered frames…mixed fabrics.  I think that’s what’s been drawing me to feature a galette on Pretty Little Dishes.  Plus, the fruit choices you can make are super flexible, so I was able to pull something together that was seasonal.  Now, according to Google translate, the term galette is French for “cake.”  But for us here in the States, I can assure you, we’d call this a pie.  A simple, perfectly imperfect, pie.

cherry and peach prep{Kristen’s Take}

This recipe is a sweet treat!  I used a  Pillsbury refrigerated crust that I rolled out even more with a rolling pin,  3 sliced peaches and about 4 sliced strawberries {that’s all I had in my house otherwise I’d have used more!}.  This recipe is very easy, makes your house smell fantastic, and you don’t really feel all that bad eating it because of all the fruit!  It takes about 2 ½ hours from prep to finish, but most of that time is from it sitting in the freezer and cooking.  While I Depitting Cherriesmay switch the fruits out every now and then, I have a feeling this will be a regular dessert in my house!

{Gina’s Take}

This was such a simple recipe to make.  I made this once, tweaked it, then had Kristen make it, and the tweaks were just what the recipe needed…and I was in town, so I was lucky enough to eat it twice {yay!}.  The seasonal peaches and cherries were perfect and with such a simple recipe, filled galettethe fruits can be changed out easily.  Plus, I got to use my slicer for the peaches and cherry pitter, which I strangely find amusing.  I’ve been on a quest for the perfect pie crust, so made the crust from scratch {quest status update: not pleated galetteperfect} & heck yeah I topped it with some vanilla ice cream!  My husband joked that mine looked like a pepperoni pizza {yeah…I can’t really argue}, but I can assure you, it’s a delicious & simple  fuss-free dessert.

{Pretty Little Sisterly Tip}

The almond meal in this recipe absorbs the juices so the pie crust stays firm.  Can’t find almond meal/flour?  No problem – there is a simple fix.  Take raw, blanched almonds, add plated galettethem to your food processor, and process.  Presto!  Almond Flour!  If you’re making something like macarons, pass the almond flour through a sieve to remove any still course almonds and reprocess them into a fine “flour.”



Modified from the original recipe posted here

5.0 from 1 reviews
Peach Galette
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 9" pie crust, room temperature, rolled out thin to ~12"
  • 1½ pounds ripe peaches, pitted and sliced
  • 8oz strawberries or cherries, sliced
  • 4 Tbsp brown sugar
  • ¾ teaspoon cinnamon, divided
  • ½ teaspoon vanilla
  • ¼ cup almond (meal) flour
  • 1Tbsp Half & Half (can substitute milk)
  • 1 Tbsp raw/coarse sugar
  • Vanilla ice cream to pair with pie.
  1. Line a cookie sheet with parchment paper. Place pie crust on the parchment paper lined cookie sheet & set aside.
  2. In a medium bowl, combine peaches, berries/cherries, brown sugar, ½ teaspoon of the cinnamon, and vanilla. Gently combine.
  3. Sprinkle almond flour on center the pastry, leaving a 2"-3" border without flour.
  4. Place the combined fruit on to the almond flour dusted pastry, again leaving the border free of fruit.
  5. Fold edges of the dough over the fruit, pleating as you go, forming a ~9" diameter galette.
  6. Transfer to the freezer and let freeze for ~1 hour to firm up.
  7. Meanwhile, preheat oven to 350F.
  8. After the hour has passed, remove galette & brush the exposed pastry edge with the Half & Half.
  9. Combine raw/coarse sugar with the remaining ¼ tsp of cinnamon & sprinkle evenly over the galette.
  10. Place in the oven and bake 1 hour. The fruit will bubble and the juice will caramelize on the parchment.
  11. Remove from the oven and allow to cool for at least 15 minutes.
  12. Top with vanilla ice cream and serve!




2 Responses to “Peach Galette”

  1. Virginia Mabry August 1, 2013 at 7:05 pm #

    I happened to see some peaches that were on sale and that gave me the inspiration to make this dessert. (the Pillsbury ready made pie crust was also a factor as well) It was very easy to put together and I would make it again. I served it with vanilla ice cream.

  2. Lisa@ Cooking with Curls August 16, 2013 at 4:20 pm #

    It’s so pretty, and looks delicious!

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