Rustic Peach Galette

Try this scenario for a change – it has a different – but not very different – dough for the crust than our favourite Apple Galette, but it gives you the opportunity to test, compare and establish favourites…

Serves 6.


  • 350g all-purpose flour
  • 220g unsalted butter, cut into small pieces
  • 1 egg yolk
  • 60 ml sugar
  • 4-5 tablespoons ice water
  1. Make a mound of flour on a work surface, then make a well in the center of the mound and put the butter, egg yolk, sugar, and 3 tablespoons of the cold water into it.
  2. Mix the ingredients in the well with your fingertips, then begin incorporating the flour in until the mixture has the consistency of coarse meal.
  3. Add 1 tablespoon water and continue to blend, adding water 1/2 tablespoon at a time as needed to form a workable dough, gathering it into a ball.
  4. Add a little flour to the work surface and knead the dough two or three times with the heels of your hands. Take care not to over knead.
  5. Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.


  • 4 ripe peaches, pitted, halved, and cut into thick slices (I don’t peel them, but you can if you like)
  • 3 tablespoons apricot preserves
  • 2 tablespoons brown sugar
  • 2 tablespoons cream
  • 2 tablespoons coarse sugar
  1. Preheat oven to 400F/200C.
  2. Roll out chilled dough to make a circle about 30 cm in diameter.
  3. Place on a baking sheet and coat evenly with preserves to about 2,5-3 cm from the edge.
  4. Mound peach slices on dough, leaving that 2,5-3 cm border of dough around the peaches, then sprinkle peaches with brown sugar.
  5. Fold up the dough and crimp the edges together to cup the peaches in a nest. There will still be a lot of peach showing in the center.
  6. Brush the exposed crust with cream and sprinkle with coarse sugar.
  7. Bake 30 minutes in preheated oven
  8. Allow to cool at least 10 minutes before serving.
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