Rustic Strawberry Peach Galette Recipe

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Lois Myers Modified: March 21, 2022
Rustic Strawberry Peach Galette Recipe

How To Make Rustic Strawberry Peach Galette

Perfect for summertime, this strawberry peach galette is full of juicy fruits topped in a crispy crust. You can add a vanilla glaze for extra sweetness!

Preparation: 1 hour 15 minutes
Cooking: 30 minutes
Total: 1 hour 45 minutes

Serves:

Ingredients

For the Filling:

  • 2ripe peaches,peeled, pitted, sliced, not frozen
  • 2cupsfresh strawberries,(about 300 grams) sliced, not frozen
  • 2tbspgranulated sugar,(30 grams)
  • 1tsppure vanilla extract

For the Crust:

  • cupsall-purpose flour,(190 grams) spoon & leveled
  • 3tbspgranulated sugar,(45 grams)
  • ¼tspsalt
  • ½cupcold unsalted butter,(1 stick or 115 grams) cubed
  • ¼cupice water,(60 ml) plus more as needed
  • 1egg,beaten for egg wash
  • additional sugar,for sprinkling

Instructions

Filling:

  1. Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit.

  2. Set aside and allow the mixture to soak as you prepare the crust.

Crust:

  1. Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs.

  2. Add ¼ cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry.

  3. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.

  4. Preheat oven to 425 degrees F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

  5. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.

  6. Spoon the fruit (not the juices) into the center of the dough, leaving a 2 to 3-inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary.

  7. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1 to 2 Tablespoons behind. Too much juice will make the dough soggy.

  8. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to slightly cool before serving.

  9. Serve warm or at room temperature.

Recipe Notes

Tart tastes best on the same day it is baked. Cover tart with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.

Nutrition

  • Calories: 519.69kcal
  • Fat: 24.92g
  • Saturated Fat: 15.01g
  • Trans Fat: 0.93g
  • Monounsaturated Fat: 6.48g
  • Polyunsaturated Fat: 1.45g
  • Carbohydrates: 68.01g
  • Fiber: 3.93g
  • Sugar: 29.29g
  • Protein: 7.64g
  • Cholesterol: 101.00mg
  • Sodium: 166.30mg
  • Calcium: 37.45mg
  • Potassium: 335.55mg
  • Iron: 2.88mg
  • Vitamin A: 224.30µg
  • Vitamin C: 49.74mg
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