Texas Peach Galette is a late in life entry to my list of favorite foods. I grew up on peach pie during the summertime and only about 10 years ago did I become aware of galettes. Once I started making galettes, there was no stopping me! Super easy with any fruit and seems way more difficult to make than it is. Roll out one crust, fill, bake and eat…a great way to get back into the summertime action and enjoy your favorite summer dessert at the same time!
Overripe or underripe peaches?
The tricky thing about peaches is to know how to peel them when making your Texas Peach Galette. If peaches are green, the peel is difficult to remove. I always use a soft skin peeler when peeling green or underripe peaches. Soft skin peelers keep the peach intact without removing too much of the fruit. If the peaches are ripe or a tad over-ripe, they can be plunged into boiling water. The heat will cause the skins to burst and then you can simply slip off the skin using your fingers. The skin of green or underripe peaches will never slip off…you have to pry the peach skin off with a peeler.
Pure Summer Flavor
Once you have your peaches peeled, the galette is pretty easy to assemble. Arrange the fruit about 3” (7.6cm) from the edge and work your way towards the middle. Ripe peaches can be a little mushy and will not hold their shape as beautifully as an underripe peach. Ah, but I love those slightly overripe peaches, don’t you? So juicy and full of flavor, who cares If your galette looks a little messy? The flavor is pure summer.
A fresh-from-the-oven Texas Peach Galette is perfectly finished with just a scoop of vanilla ice cream melting on top. A splash of peach schnapps or brandy drizzled over the top for the grownups would divine!Print
Texas Peach Galette
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
1 lb peaches, peeled* and sliced (500g)
½ cup granulated sugar (100g)
1 tbsp. all-purpose flour (8g)
3 tbsp. butter, cut into small pieces (42g)
1 recipe for Basic Sweet Pie Crust
2 tbsp. granulated sugar for dusting the crust (25g)
*Prepare the peaches by removing the skin. Very ripe peaches can be plunged in boiling water for 60 seconds, and the skins will slip off easily. Green, underripe peaches should be peeled using a soft-skin peeler. Regular vegetable peelers also work well for pealing under-ripe peaches, but soft skin peelers remove only the skin, leaving the fruit intact.
Heat your oven to 375°F (190°C). Place the sliced peaches in a shallow dish such as a pie plate.
Combine the sugar and flour in a small bowl and sprinkle over the sliced peaches. If the peaches are underripe and firm, stir the peaches to coat well with the sugar-flour mixture. If the peaches are over-ripe and soft, simply allow the peaches to soak in the sugar-flour mixture without stirring.
For the galette crust, cut a piece of parchment paper and roll out the Basic Sweet Pie Crust on the paper until it measures approximately 15” (38cm) in diameter. Fill the galette by placing the coated peaches, working from the outside edge and moving towards the center of the crust. Make sure to leave a 3” (7.6cm) margin around the edge for folding later. Dot the top of the peaches with with the pieces of butter
Once the peaches have been arranged on the crust, fold the edges of the galette inward towards the filling. You can choose to either encase the peaches within the folded edge or fold the crust behind the arranged peaches. Sprinkle the edge of the galette with 2 tbsp. of granulated sugar.
Transfer the galette on the parchment paper to a cookie sheet and place in the heated oven for 50-60 minutes, until the galette in golden brown.