Go Back

Strawberry Peach Galette

A rustic strawberry peach galette with a simple butter crust. No crimping, no rules, just ripe summer fruit folded into a crust that forgives everything.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Chilling 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

The Dough:
  • 1 1/2 cups 190g all purpose flour spooned and leveled
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup 113g cold unsalted butter cubed
  • 4 tablespoons ice water plus up to 2 more if needed
The Filling:
  • 2 ripe peaches peeled and sliced
  • 1 1/2 cups strawberries hulled and halved
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 egg beaten, for the edges
  • 1 tablespoon coarse sugar for finishing

Method
 

  1. Make the dough: Whisk the flour, sugar and salt together. Cut in the cold butter until pea sized pieces remain, then add ice water one tablespoon at a time until a shaggy dough just holds together.
  2. Chill: Press the dough into a disc, wrap it, and chill for 30 minutes.
  3. Make the filling: Toss the sliced peaches and strawberries with the sugar, cornstarch and lemon juice. Let the bowl sit and get glossy while the dough chills.
  4. Roll: Roll the dough out on parchment into a rough 12 inch circle. If it cracks at the edges, let it warm for five minutes first. Rough is correct.
  5. Fill and fold: Pile the fruit in the middle, leaving a 2 inch border. Fold the edges over wherever they want to go.
  6. Finish: Brush the crust with the beaten egg and scatter coarse sugar over the folds.
  7. Bake: Bake at 375F (190C) for 35 to 40 minutes, until the crust is deeply golden and the fruit bubbles at the center.
  8. Rest and serve: Cool for 20 minutes on the pan. Serve warm, with something cold melting on top.

Notes

Fruit: Any mostly ripe stone fruit works here. Swap the strawberries for more peaches, or the other way around. About 3 cups of fruit total is the sweet spot.
Hot day tip: If the butter starts glistening while you roll, slide the parchment onto a tray and give it 10 minutes in the fridge before folding.
Make ahead: The dough disc keeps in the fridge for 2 days or the freezer for a month. Thaw overnight in the fridge before rolling.
Storage: Covered at room temperature the day it is baked, then in the fridge for up to 3 days. Rewarm slices in a low oven so the crust stays crisp.