peach galette

Summer is coming to an end, and while I am beyond excited for the most wonderful time of the year (I have already listened to my Frank Sinatra Holiday station on Pandora more than once. I know. I’m that girl), I always seem to feel like I didn’t get enough out of summer. There were so many strawberries I didn’t eat, and pickles that I never made. Those jars I bought, and promisedto use for fresh tomato sauce, are now holding beans and the occasional arrangement of flowers. The fresh bounty from those summer months just slips on by each year, and I always vow to be better next season. Well, this year, I tried a tiny bit harder to capitalize on the delicious, mouth watering produce that I have neglected during all those long lost summers.

This peach galette is the epitome of summer to me, all wrapped up in a little purse of flaky pastry dough. With beautiful, succulent, ripe peaches, all you need is a little cinnamon and a dash of brown sugar to bring out the best in this fruit. Apricots would be fantastic here as well. Try pairing them with some honey and thyme. Spectacular.

Circle up all of the pretty peaches, just like this.

Now fold the dough around the peaches like a little purse. Make sure there aren

Then throw it in the oven for a while and you

Here is proof of the sweet flakiness. In case you didn

Summer Peach Galette
Serves 8


  • 3 peaches, seeded and sliced into 1″ wedges
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon packed brown sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold butter, cut into pieces
  • ¼ cup cold shortening, cut into pieces
  • 1/3 cup water, very cold


  1. To make dough by food processor: Put flour and salt in work bowl and process a few seconds. Add butter and shortening and pulse just until coarse crumbs form. Add water and pulse until the dough just begins to hold together.
  2. Transfer dough to a sheet of wax paper and shape into a slightly flattened disk. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.
  3. Pre-heat oven to 400 degrees with a pizza stone on the middle rack.
  4. Toss the sliced peaches with cinnamon and brown sugar and set aside.
  5. Roll out the dough into a circle about 1/8 inch thick. Transfer the dough to a piece of parchment and place on a pizza peel or on an inverted cookie sheet. Place the peaches in a neat circle, mounded in the center of the dough. Wrap the dough around the peaches, folding and pleating, making sure there aren’t any tears or holes.
  6. Transfer the galette on the parchment paper to the pizza stone and bake until golden brown and the fruit is bubbling, about 25 minutes. Bake times may vary.
  7. Remove from the oven and let cool slightly before slicing and serving.
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September 12, 2010. Tags: , , , , , . baking, dessert, fruit, quick and easy, summer.


  1. Mom replied:


  2. Julie replied:

    Looks yummy. Did you peel the peaches?

    • Rachel Logan replied:

      I didn’t peel them. Hannah is making this as we speak! :) Can’t wait to hear how it turns out!

  3. Hannah replied:

    I did it!! This tastes SO GOOD :) Especially if you add ice cream… It tastes even better for breakfast :)

    Thank you Rachel!! You’re amazing!!

  4. Barbara replied:

    WOW! This sounds fantastic. I will have to wait till I’ve lost 30 pounds before I can try this. Maybe next spring!

  5. tod replied:

    This is the kind of post that makes you a legend (at least in my mind ;)) this is a beautiful dish which i can almost taste just looking at it.

    thanks for continuing to inspire us!

  6. Diwen replied:

    I found another great way to bring out the flavor in peaches (even for those that aren’t quite ripe yet). Try it out:

    Boil some water with a dash of vinegar (any kind).
    Split the peaches in halves and take out the seed.
    Places peach halves flesh down in water and seep until cooked/soft.
    Take them out and serve with french vanilla ice cream.

    YUMMM!! not sure why the vinegar makes the peaches taste SO GOOD!! probably because of the acidity. I’ll leave the food science to you Rach. Happy Eating!! =)

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