This spiced and zesty peach galette is the perfect send off for end of summer and welcome to autumn. The peach filling is warmed with notes of ginger, cinnamon, and orange zest and then piled into a flaky and buttery pastry crust.
What is a Galette?
The simplest way to describe a galette is like a pie without a top crust. It has its origins in France and can be made savoury or sweet, though usually more often sweet. It is made by rolling out a buttery, flaky pastry dough which is filled with fruit in the center and then the edges are folded in by hand to make its shape.
Unlike pie, the dough doesn’t need to be blind baked or fitted into a baking pan or plate. It has all the goodness of pie without the hassle of actually making pie!
In contrast, its savoury counterpart is usually filled with vegetables instead of fruit. Commonly, sliced heirloom tomatoes or a combination of other vegetables like zucchini, mushrooms, or leeks. The options are endless!
Galette vs Crostata
So now we know that a galette is a French pastry, but what’s a crostata? Apparently, a crostata is the Italian version of the same thing.
The only difference here is the language. They’re different words to describe the same kind of open-faced pie.
About This Spiced and Zesty Peach Galette
This spiced and zesty peach galette is my ode to the end of summer. It’s my way of closing off those hot summer days and welcoming the transition into the cooler, crisp days of autumn.
I had this idea in mind and wanted to create a recipe that would reflect a little bit of both summer and autumn. In other words, I wanted a dish that lived in the in-between. Something that you can enjoy and savour just to hang onto summer a little bit longer even though it’s starting to get cold outside. So, that’s how this galette came to be.
The spices in this recipe really added a warm note to the galette and the flavours complemented the peaches really well. The ginger might be a bit bold but trust me, it goes so well here and it doesn’t overpower the other flavours.
Here are the spices and zest that I used in this galette:
- cinnamon
- nutmeg
- ginger
- orange zest
More fruit based recipes:
Recipe for Spiced and Zesty Peach Galette
Spiced and Zesty Peach Galette
Ingredients
Galette Dough
- 1 1/2 cup all-purpose flour
- 1/2 cup unsalted butter cubed and cold
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp vinegar
- 1/4 cup very cold water
- turbinado sugar
Spiced Peaches
- 3 large peaches
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp grated ginger
- Zest of 1 small orange
- 1/4 cup muscovado sugar (or substitute with regular brown sugar)
- 1 tbsp all-purpose flour optional
Instructions
Galette Dough
- Place all-purpose flour, butter, sugar and salt together in a bowl and gently blend the butter into the flour with your hands or a pastry cutter until the butter is still in large pieces
- Add the vinegar to the cold water then slowly pour it into the flour mixture, gently kneading until the dough just comes together
- Gently pat dough into a disc shape, wrap and refrigerate for 30 minutes
- After resting, remove dough from fridge to roll and preheat oven to 375 degrees F
- On a piece of parchment, sprinkle some flour to prevent sticking then roll the dough out until it's about 35cm in diameter
Spiced Peaches
- Wash and cut peaches into large wedges, about 1/2" thick, and place in a bowl
- Add cinnamon, nutmeg, ginger, orange zest, muscovado sugar and flour (if using) and toss until peaches are well coated
Putting it together
- When the dough is rolled out, place peach slices in the middle, leaving a 5 cm border from the edge
- Fold the border inwards, it doesn't have to be perfect, it'll look beautifully rustic no matter how you fold it
- In a small bowl, beat the egg lightly and brush it on the border, sprinkle with turbinado sugar
- Transfer the galette with the parchment onto a baking sheet
- Bake for 35-45 minutes until golden brown and the fruit is bubbling
Did you make this recipe?
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a spiced and zesty peach filling is warmed with notes of ginger, cinnamon, and orange zest and then piled into a flaky and buttery pastry crust – the perfect end of summer send off