This summer peach galette with freshly ground flour is as delicious as it is beautiful! A crispy, flaky crust crust and juicy, peak-season peaches make the ultimate summer dessert. It’s rustic enough for a backyard cookout yet elegant enough for your next summer dinner party.
Peach season is here! It’s finally time for all of my favorite peach desserts, and I couldn’t be more excited.
I made a whole wheat peach upside down cake a couple of weeks ago, and cast iron peach cobbler is sure to make an appearance every summer.
But the star of the show this week is my freshly milled summer peach galette.
It’s made with whole wheat flour and plenty of ripe, fresh peaches for a truly wholesome dessert.
The rustic yet tender crust pairs perfectly with the sweet, juicy peach slices. It’s a lot like a pie, but dare I say it’s even better?
This is a lovely dessert to serve on the back porch with dinner guests, but it’s also sure to wow friends and family at a summer BBQ. Serve it with vanilla ice cream or even some homemade whipped cream; you won’t regret it!
Table of Contents
Why You’ll Love This Recipe
- Easy: This recipe is quite simple. While there is a lot of chilling time, the actual hands-on work is quick and easy! This recipe is very beginner-friendly, too.
- Seasonal: I love a good summer dessert, especially when it highlights a delicious seasonal fruit! That’s why I make my strawberry apple crumble every summer during berry season.
- Whole wheat dessert: The only thing better than a homemade treat is a homemade treat that has 100% freshly milled whole grains!
- Crowd-pleaser: Peach galette is a great recipe to keep on hand for hosting and dinner parties. Not only will the flavor wow your guests, but it is a visually stunning dessert that’s sure to get some compliments.
Ingredients
- Freshly milled flour: Soft white wheat is the perfect choice for a flaky, tender galette crust. It has lower protein and gluten than hard wheat varieties.
- Fresh peaches: You want your peaches to be ripe, but not so soft that they are difficult to cut into clean slices. No need to peel the peaches, but if you prefer it that way, you can.
- Cornstarch: This thickens any peach juice that is released during baking so you don’t end up with a soggy mess coming out of the oven.
- Coarse sugar: A sprinkle of coarse or turbinado sugar on the crust before baking gives it a little extra texture and sweetness!
Find the full list of ingredients, with measurements, in the recipe card below!
How to Make Summer Peach Galette with Freshly Ground Flour
Step 1. Whisk flour, sugar, and salt together in a mixing bowl.
Step 2. Cut in the cold butter with your fingers or a pastry cutter until you have a mix of pea-sized and flat, flaky pieces. Drizzle in ice water 1 Tbsp at a time, tossing, until the dough just holds together when squeezed. It won’t be a smooth dough; this is normal.
Step 3. Press into a disk, wrap, and chill at least 1 hour.
Step 4. After the dough has chilled, gently toss peaches with sugar, cornstarch, and lemon juice. Let sit 10 minutes.
Step 5. Roll out the dough. Lay out a piece of parchment paper. Lightly flour it, then place your dough on top. Cover with another piece of parchment paper. Then, roll the dough out between the two sheets into a 12-inch round. Peel off the top sheet and use the bottom sheet to lift the dough into the skillet, letting the edges drape up the sides.
Step 6. Mound the fruit in the center, or you can create a little design with the fruit. Just leave a 2-inch border.
Step 7. Fold the border up and over the fruit, pleating as you go. Lightly drizzle the fruit with the excess sugar mixture from the bowl. Make sure you don’t drizzle any on the crust.
Step 8. Brush the crust with egg wash and sprinkle with coarse sugar.
Step 9. Return the galette to the fridge and chill for 15–20 minutes; while it chills, preheat the oven to 400°F. Once the crust is firm and the oven is hot, bake for 30 minutes, or until the crust is a deep golden color.
Step 10. Cool in the skillet for at least 20 minutes before slicing so the filling sets.
Tips + Notes
- Galette crust is very similar to homemade pie crust; you want it very cold before rolling, and you don’t want to overwork the dough, which warms it up. Be sure to use icy cold water and follow the recommended chill times.
- Don’t skip the cornstarch! It’s essential for turning the peach juice into a sticky syrup, so you don’t end up with a soggy crust on the bottom of your galette.
- This galette is delicious on its own, or you can serve it with a scoop of vanilla ice cream!
- New to freshly milled flour? You can learn how to mill your own flour and the basics of baking with whole grains in my helpful posts for beginners.
Recipe FAQs
Galette is best served fresh when the crust is its most flaky and the peaches are the perfect texture, but there’s certainly no need to toss leftovers! Keep them in the fridge in an airtight container for 3-4 days. You can eat the leftover galette cold or reheat it in the microwave before enjoying.
I recommend fresh peaches if at all possible, but frozen peaches will absolutely work. The galette will look a little different because most frozen peaches are peeled. They’ll also have a softer texture than fresh. Just thaw them first at room temperature and drain any juice that was released during thawing so the galette doesn’t get soggy.
Definitely! Nectarines are almost identical to peaches but without the fuzzy peel. You can use them interchangeably without any other changes to the recipe.
I buy all of my whole grains (and most of my pantry staples) in bulk from Azure Standard. They have the best prices and quality, in my experience. I go into the topic in depth in my post about the best places to buy milling grains.
Related Recipes
- Chocolate Cake with Fresh Milled Flour
- Freshly Milled Strawberry Crumble Bars
- Super Fudgy Brownies with Fresh Milled Flour
- Fresh Milled Strawberry Sweet Rolls
If you tried this Summer Peach Galette with Freshly Ground Flour or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Summer Peach Galette
Equipment
Ingredients
For the Crust
- 160 g freshly milled whole wheat flour soft white wheat
- 1 tablespoon sugar
- ¼ teaspoon fine salt
- 8 tablespoons cold butter, cut into cubes (113g)
- 3 to 5 tablespoons ice cold water
For the Filling
- Sliced peaches about 4 peaches, with peels
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the Finish
- 1 egg beaten (egg wash)
- 1 tablespoon coarse or turbinado sugar
Instructions
Make the Dough
- Whisk flour, sugar and salt together in a mixing bowl.
- Cut in the cold butter with your fingers or a pastry cutter until you have a mix of pea-size and flat, flaky pieces. Drizzle in ice water 1 Tbsp at a time, tossing, until the dough just holds together when squeezed. It won’t be a smooth dough; this is normal.
- Press into a disk, wrap, and chill at least 1 hour.
Make the Filling and Assemble
- After the dough has chilled, gently toss peaches with sugar, cornstarch, and lemon juice. Let sit 10 minutes.
- Roll out the dough. Lay out a piece of parchment paper. Lightly flour it, then place your dough on top. Cover with another piece of parchment paper. Then, roll the dough out between the two sheets into a 12-inch round. Peel off the top sheet and use the bottom sheet to lift the dough into the skillet, letting the edges drape up the sides.
- Mound the fruit in the center, or you can create a little design with the fruit. Just leave a 2-inch border.
- Fold the border up and over the fruit, pleating as you go. Lightly drizzle the fruit with the excess sugar mixture from the bowl. Make sure you don’t drizzle any on the crust.
- Brush the crust with egg wash and sprinkle with coarse sugar.
Chill and Bake
- Return the galette to the fridge and chill for 15–20 minutes; while it chills, preheat the oven to 400°F. Once the crust is firm and the oven is hot, bake for 30 minutes, or until the crust is a deep golden color.
- Cool in the skillet for at least 20 minutes before slicing so the filling sets.
Video
Notes
- Galette crust is very similar to homemade pie crust; you want it very cold before rolling, and you don’t want to overwork the dough, which warms it up. Be sure to use icy cold water and follow the recommended chill times.
- Don’t skip the cornstarch! It’s essential for turning the peach juice into a sticky syrup, so you don’t end up with a soggy crust on the bottom of your galette.
- This galette is delicious on its own, or you can serve it with a scoop of vanilla ice cream!
- New to freshly milled flour? You can learn how to mill your own flour and the basics of baking with whole grains in my helpful posts for beginners.
First time making galette! Amazing!
Love it!