This peach galette recipe is a triumph! It’s made with juicy, ripe peaches and a browned butter filling encased in a puff pastry crust.
Got a load of ripe, juicy peaches? Introducing the ultimate summer treat: this one peach pancakes Recipe! Imagine a delicate fruit filling flavored with brown sugar, hazelnut butter and hints of cinnamon and vanilla. Everything is encased in a puff pastry crust and brushed with butter. A galette is a rustic cake: the perfect easy alternative to a cake. This was a big hit at our house And with our readers. Dozens of recipe testers tried this one before sharing it with you. The general opinion? Fantastic.
Ingredients for a peach galette
A galette is a rustic French pie: a round pie made without a pie plate with a folded pastry crust. This peachy galette is visually stunning: perfect for impressing at dinner or simply enjoying on the patio on a summer evening. In fact, we almost gave up on cakes: galettes are so much easier and even more fun! The most important ingredient to remember for these? ripe peaches. Here’s what you need:
- Ripe fresh peaches: No compromises on maturity! See notes below. We don’t recommend using frozen peaches here, although unsweetened canned peaches can work as a substitute. You can make this dessert with unpeeled peaches like we did, or you can peel the peaches using the cooking water method.
- Brown sugar, granulated sugar and turbinado sugar
- vanilla extract
- cornstarch
- Cinammon
- butter
- Plain Flour
- Salt
- baking powder
- egg
Tips for ripening and tasting peaches
Ripe peaches are key to this peach galette and any peach recipe! You can buy them rock hard, or so juicy they almost bruise. Squeeze the peaches carefully to see if the meat is tender: if so, they are ripe. If there is firmness, you need to let it mature. Here are some notes on the ripening of peaches and the sweetness of this recipe:
- How peaches ripen: When the peaches are almost ripe, just put them on the counter for 1 day. When hard, place the peaches in a paper bag. Add a banana or apple, which give off ethylene gas and help the peaches ripen faster. Gently close the top of the bag and wait 1-3 days depending on how ripe the peaches are.
- Try the peaches: Taste a peach when ready to make the recipe. If it doesn’t taste tender and sweet, it’s not done.
Vary the sugar to taste
Feel like your peaches aren’t quite there yet but you’re preparing the galette for an occasion? You can add a little more sugar to compensate. Or, if you like very sweet desserts, you can use a little more sugar than indicated. Here’s how:
- Vary the sugar in the filling as you like: This peach galette is perfect with ripe peaches and 6 tablespoons of sugar. But if your peaches get wrinkled, use ½ cup sugar.
Tips for processing the galette dough
The other important part of this peach galette? The pancake batter! Overall, this dough is very easy to work with: and you don’t have to shape it like a pie. Here are some pointers to keep in mind when working with this paste:
- Pour in the flour and smooth (or weigh in grams). This provides the most accurate measurement: or you can weigh it! Scooping flour straight out of the container packs it up, which can result in more flour in a cup.
- Use a cookie cutter or fork to cut the butter into the dough. Blend into the dry ingredients until a crumbly, gritty texture forms.
- Add just enough water for the dough to come together. We usually need about 5 tablespoons for this, although it depends on the exact amount of flour (again, grams are more accurate).
- Refrigerate for 1 hour. This is important for the dough to firm up.
- Roll into a 12 inch circle on a floured surface. You can pick up the dough and add more flour to the surface if needed if it sticks.
- Gently fold over to create a 2 inch crust. It is necessary to overlap the folds to form a circle: see photos.
- Brush with egg yolk and sprinkle with sugar. This is important to get a nice golden glow on the crust! We like to use chunky turbinado sugar on the crust, but granulated sugar works too.
What people are saying about this peach galette
Readers on Instagram have flocked to volunteer to try this recipe! A big thank you to all of our testers who helped us provide feedback on this recipe before sharing it here. Here’s what some of them had to say:
- “This peach galette is very good, easy to make and looks amazing!” -Natalie
- “This pancake was delicious. The recipe was very easy to follow. My husband thought it was perfect!” -Married
- “I don’t normally like to bake, but this recipe was very easy to make and the dough rose well!” -Vonda
- “Overall a really easy, simple recipe that wasn’t too sweet and really focused on the crust and peach flavor.” – Bart
- “It was amazing with a little vanilla ice cream!” -Hanna
Service and storage information
This peach galette is amazing on its own, but we prefer it with a scoop of vanilla ice cream! The creaminess rounds it off perfectly. We like to serve it with our homemade ice cream (a fun project if you’ve never tried it!), but of course it works with any store-bought variety.
Looking to save the leftovers from that pancake? Transfer to a storage container and store in the fridge for up to 4 days. If you make it the night before, let it sit on the counter for about an hour to come to room temperature before serving.
More peach desserts
When it’s in season, make all the peach recipes and peach desserts! Here are some favorites you’ll love:
This peach galette recipe is…
Vegetarian. For vegans, use vegan butter.
The description
This peach galette recipe is a triumph! It’s made with juicy, ripe peaches and a browned butter filling encased in a puff pastry crust.
For the pancake batter:
- 1½ cups [210 grams] All-purpose flour, spooned and leveled
- 1 tbsp granulated sugar
- ¾ teaspoon kosher salt
- ¼ teaspoon baking powder
- 10 tablespoons cold unsalted butter (or vegan butter)
- 5 at 6 tablespoons of cold water
- 1 Egg, for gilding
- Turbinado sugar, for sprinkling
For the filling:
- 3 cups (At 1 A book; 3 to 4 medium-ripe yellow peaches, cut into chunks 1/4– inch washers, with skin*
- 6 tablespoons light brown sugar, packaged**
- 2 teaspoons vanilla extract
- 1 tbsp cornstarch
- ½ teaspoon Cinammon
- ⅛ teaspoon Salt
- 2 tablespoons unsalted butter (or vegan butter)
- In a medium bowl, combine flour, sugar, kosher salt, and baking powder. Cut the butter into small pieces, then using a dough mixer or fork, cut into the flour mixture until almost incorporated, and a gritty forms (with pea-sized or smaller pieces).
- Sprinkle 4 tablespoons of cold water over the flour and gradually mix with a fork until the flour is mostly incorporated. Add another 1-2 tablespoons water until all the flour is incorporated and knead with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Shape the dough into a ball and flatten into a thick disk. Wrap in plastic or place in a covered container and refrigerate the dough for 1 hour. (To prepare, dough can be refrigerated for up to 3 days; let stand at room temperature for 30 minutes before rolling. Or wrap in plastic wrap or foil and freeze for up to 3 months, then thaw in the refrigerator overnight before rolling. )
- Preheat the oven to 400 degrees Fahrenheit.
- Mix the thinly sliced peaches with the sugar, vanilla, cornstarch, cinnamon and salt. Brown the 2 tablespoons butter by heating in a small skillet over medium-high heat, until just browned, 3-4 minutes, stirring occasionally. (Keep an eye on it when it starts to brown, it can go from brown to burned pretty quickly.) Remove from heat immediately and pour the butter into the bowl with the peaches, then toss gently to combine.
- On a floured surface, roll the dough into an even 12-inch circle, leaving the edges rough around the edges (if necessary, stir the dough and add a little more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet.
- Arrange the peaches in a spiral over the batter, keeping the juice at the bottom of the bowl. Leave at least 2cm of dough around the outer edge. The pattern can be precise or more free: it’s up to you! Omit the peaches as you think they might overcrowd the pancake. Fold the outside edges of the dough over the filling to form about a 2-inch crust, overlapping the folds as shown in the photos. Carefully pour the remaining juice from the bowl over the peaches.
- Beat the egg and brush onto the batter with a pastry brush. Generously sprinkle the crust with turbinado sugar (or powdered sugar).
- Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and place the parchment paper on a wire rack to cool. Allow to cool to room temperature (about 1 hour) before slicing and serving. It’s divine with a scoop of vanilla ice cream. Store leftovers in the fridge for up to 4 days; Bring to room temperature or reheat in the oven before serving.
Remarks
*Make sure the peaches are ripe and sweet (try one): it can make or break the recipe! You can leave the skin on for this recipe, but if you prefer skinless, use this method to peel the peaches.
**If you’d like a sweeter dessert or your peaches aren’t quite sweet, use ½ cup brown sugar. Avoid using brown sugar as it will darken the filling.
- Category: Dessert
- Method: Cooked
- Kitchen: French inspired
- Diet: vegetarian
Keywords: Peach Pancakes, Peach Pancakes Recipe, Peach Pancakes Recipe, Peach Pancakes Recipe
