Peach & Berry Galette with Homemade Pastry Dough
This rustic galette features a juicy mix of ripe peaches and summer berries, nestled in a tender, buttery pastry made from scratch. Baked until golden and bubbling, it’s a beautifully unfussy dessert—sweet, tangy, and bursting with seasonal flavor. Serve warm with a scoop of ice cream for extra delight.
- Serves
- 6-8
Directions
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Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat (Silpat). Set aside.
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Make the Pastry Dough: In a food processor or mixing bowl, combine the flour, sugar, and salt. Pulse or whisk to blend. Add the cold, cubed butter and pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs or "sandy pebbles." Do not overmix—the butter should remain in small, visible pieces.
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Chill the Dough: Drizzle in the ice water, a tablespoon at a time, pulsing just until the dough begins to come together. It should form a rough ball but not be wet or sticky. Turn the dough out onto a lightly floured surface, press into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 24 hours).
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Prepare the Fruit Filling: While the dough chills, mix the sliced peaches and berries in a large bowl with the sugar, salt, lemon juice, and cornstarch. Let the fruit macerate for at least 15–20 minutes to draw out excess juices and enhance the flavor. (Note: firmer fruits like apples or pears may require more time.)
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Roll Out the Dough: Remove the chilled dough from the fridge and let it sit for 5–10 minutes to soften slightly.
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On a lightly floured surface (or directly on the parchment/Silpat), roll the dough into a 12-inch round. Transfer the dough to the prepared baking sheet before filling.
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Assemble the Galette: Using a slotted spoon, scoop the macerated fruit into the center of the dough, leaving behind excess juice. Spread the fruit evenly, leaving a 2–3 inch border.
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Use a bench scraper to tidy up the edges if needed. Gently fold and pleat the edges of the dough up and over the fruit, working in a circle to create a rustic border. If the fruit seems overly juicy, lightly dust with additional cornstarch.
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Finish & Bake: Brush the folded pastry edges with egg wash and sprinkle with raw sugar for a golden, crisp finish. Optionally, sprinkle sliced almonds over the fruit.
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Bake for 35–40 minutes, or until the crust is golden brown and firm to the touch.
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Cool & Serve: Let the galette cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack. Allow to cool for at least 1 hour before serving to let the filling set.
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Serve at room temperature, dusted with powdered sugar or topped with vanilla ice cream.
From Shawnie's class “Flavors from the Farmer’s Market: A Fresh Cooking Class”
