Galettes are fuss-free desserts to pull together, and this peach galette is no exception. Fresh in-season peaches are the star here, surrounded by a flaky crust with whole-wheat pastry flour. Peach preserves add a fruity flavor and help keep the added sugar in check. Source:, April 2020

Pam Lolley


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Pulse all-purpose flour, pastry flour, salt and 2 tablespoons sugar in a food processor until combined, 3 to 4 pulses. Add butter; pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add vinegar, 4 tablespoons ice water and 1/4 teaspoon vanilla; pulse, adding up to 2 tablespoons more ice water as needed, 1 tablespoon at a time, until the dough begins to clump together. Turn the dough out onto a piece of plastic wrap; gently press into a 4-inch disk. Cover with additional plastic wrap. Carefully roll the dough (between the plastic) into a 12-inch round. Place in the freezer for 5 minutes.

  • Remove the dough round from freezer; remove and discard the top piece of plastic wrap. Line a baking sheet with parchment paper. Invert the dough onto the prepared baking sheet; remove and discard the remaining plastic wrap.

  • Combine cornstarch and 4 tablespoons sugar in a large bowl. Add peaches, peach preserves and the remaining 1 teaspoon vanilla; stir to completely coat.

  • Mound the peach mixture in the center of the dough round, leaving a 3-inch border. Fold the dough edges up and over the peaches, pleating as you go and leaving about a 5-inch-diameter circle of exposed peaches in the center.

  • Whisk egg white and water in a small bowl; brush over the dough edges. Sprinkle the edges evenly with the remaining 1 teaspoon sugar.

  • Bake the galette until the crust is golden brown and the filling is bubbly, 55 minutes to 1 hour. Remove the galette from the parchment paper and transfer to a wire rack. Let cool for at least 30 minutes and up to 1 hour before slicing and serving.


To make ahead: Refrigerate the 4-inch disk (before rolling) for up to 3 days. Bring to room temperature before rolling.

Nutrition Facts

273 calories; 9.3 g total fat; 5.5 g saturated fat; 23 mg cholesterol; 82 mg sodium. 215 mg potassium; 44.9 g carbohydrates; 2.8 g fiber; 22 g sugar; 4.3 g protein; 518 IU vitamin a iu; 5 mg vitamin c; 54 mcg folate; 14 mg calcium; 1 mg iron; 27 mg magnesium; 10 g added sugar;