A galette is the epitome of rustic elegance in the dessert world—a freeform tart with a buttery, flaky crust that hugs a filling of ripe, juicy fruit. Its beauty lies in its simplicity: no need for a pie pan or intricate designs, just a delightful combination of fresh ingredients and warm, golden crust.
This particular galette is a perfect way to showcase the luscious, sun-kissed peaches found in Bermuda during their peak season. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this galette is a celebration of fresh, seasonal produce, offering a taste of summer in every bite.
Ingredients
For the Crust
1 and 1/2 cups all-purpose flour , plus more for work surface
2 Tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup (8 tablespoons) cold unsalted butter, cubed
1/4 cup ice cold water, plus more as needed
egg wash: 1 large egg beaten with 1 Tablespoon milk
course sugar (optional)
For the Filling
1 and 1/2 cups peeled and sliced fresh peaches (1/4 inch thick slices; about 2 medium peaches)
1 and 1/2 cups sliced fresh strawberries (blueberry or blackberries would also be delicious!)
3 Tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon pure vanilla extract
Instructions
Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry.
Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk.
Wrap the dough disk in plastic wrap, parchment paper, or aluminum foil and refrigerate it for at least 1 hour and up to 3 days.
Meanwhile, prepare the strawberry peach filling: Gently toss the filling ingredients together in a medium bowl until combined. Cover and refrigerate until needed.
Line a large baking sheet with parchment paper or a silicone baking mat. Make sure you have enough room in your refrigerator for the baking sheet because the shaped galette must chill.
On a lightly floured surface, roll the dough into a 12-inch circle. Doesn’t have to be perfectly shaped. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
Spoon the fruit (discard any juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.
Refrigerate the shaped galette for at least 15-20 minutes as the oven preheats and up to 8 hours. If refrigerating for longer than 1-2 hours, cover it lightly. The galette will lose shape if it’s not cold.
Preheat oven to 425°F
Bake galette until the filling is bubbly and the crust is golden brown, about 30-35 minutes.
Cool on the baking sheet for 10 minutes before slicing and serving.
Tastes wonderful served warm with vanilla ice cream!
