The beauty of a galette lies in its effortless versatility. This sweet version, filled with ripe peaches and cherries, captures the charm of something beautifully rustic and delightfully simple.
Ingredients:
Pastry Dough:
1 ½ cups all-purpose flour
2 Tbsp granulated sugar
½ tsp sea salt
½ cup (1 stick) cold unsalted butter, cubed
3–5 Tbsp ice water
Fruit Filling:
2 cups fresh peaches, peeled (optional) and sliced
2 cups fresh cherries, pitted and halved
½ cup granulated sugar (adjust depending on ripeness/sweetness)
2 Tbsp cornstarch (or arrowroot/tapioca starch)
1 Tbsp lemon juice
1 tsp vanilla extract (or ½ tsp almond extract, which pairs beautifully with cherries)
1 Tbsp finely grated lemon zest (optional)
Finishing Touches:
1 egg, beaten with 1 tsp water (egg wash)
2 Tbsp turbinado sugar (for sprinkling edges)
Optional garnish: whipped cream, vanilla ice cream, or crème fraîche
Instructions:
Make the dough:
Whisk together flour, sugar, and salt. Cut in cold butter until crumbly, leaving pea-sized bits.
Add ice water, 1 Tbsp at a time, mixing until the dough just comes together.
Shape into a disc, wrap in plastic or a cloth, and refrigerate for at least 1 hour.
Prepare the filling:
In a bowl, gently toss peaches and cherries with sugar, cornstarch, lemon juice, vanilla/almond extract, and zest.
Let sit 10 minutes to release juices.
Assemble the galette:
Preheat oven to 400 °F (200 °C).
Roll chilled dough into a 12-inch round on parchment paper. Transfer parchment to a baking sheet.
Spoon fruit mixture into the center, leaving a 2-inch border.
Fold dough edges over filling, pleating naturally.
Finish & bake:
Brush crust with egg wash, sprinkle with turbinado sugar.
Bake 40–45 minutes, until crust is golden and fruit is bubbling.
Cool 10–15 minutes before slicing.
Serve:
Enjoy warm or at room temperature with whipped cream, vanilla ice cream, or a dollop of tangy crème fraîche.