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.

Pam Lolley
Source:, April 2020


Recipe Summary

20 mins
1 hr 50 mins
Nutrition Profile:


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; protein 4.3g 9% DV; carbohydrates 44.9g 15% DV; exchange other carbs 3; dietary fiber 2.8g 11% DV; sugars 22.4g; fat 9.3g 14% DV; saturated fat 5.5g 27% DV; cholesterol 22.9mg 8% DV; vitamin a iu 518.5IU 10% DV; vitamin c 5.1mg 9% DV; folate 54mcg 14% DV; calcium 14.2mg 1% DV; iron 1.3mg 7% DV; magnesium 26.7mg 10% DV; potassium 214.7mg 6% DV; sodium 81.8mg 3% DV; added sugar 10g.