Peach Galette


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.

Prep Time:
20 mins
Additional Time:
1 hrs 30 mins
Total Time:
1 hrs 50 mins
8 slices
Nutrition Profile:


  • 1 cup all-purpose flour

  • ¾ cup whole-wheat pastry flour

  • ¼ teaspoon salt

  • 6 tablespoons sugar plus 1 teaspoon, divided

  • 6 tablespoons cold unsalted butter, cut into small cubes

  • ½ teaspoon cider vinegar

  • 4 to 6 tablespoons ice water, as needed

  • 1 ¼ teaspoons vanilla extract, divided

  • 1 tablespoon cornstarch

  • 4 cups sliced peeled peaches (about 1 1/2 lbs. peaches)

  • ¼ cup peach preserves

  • 1 large egg white

  • 1 tablespoon water


  1. 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.

  2. 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.

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

  4. 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.

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

  6. 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 (per serving)

273 Calories
9g Fat
45g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 273
% Daily Value *
Total Carbohydrate 45g 16%
Dietary Fiber 3g 10%
Total Sugars 22g
Added Sugars 10g 20%
Protein 4g 9%
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Vitamin A 519IU 10%
Vitamin C 5mg 6%
Folate 54mcg 14%
Sodium 82mg 4%
Calcium 14mg 1%
Iron 1mg 7%
Magnesium 27mg 6%
Potassium 215mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles