As soon as peaches show up at the farmer’s market, we make this galette. There are quite a few steps, but I assure you, it could not be easier. Josh doesn’t have a big sweet tooth, but this is one dessert he always requests!
It’s meant to be a circle, but mine always ends up being a rectangle. I believe it is easier to seal this way, and hey, it’s called rustic so no need for perfection! Y’all let me know what you think!
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Strawberry Peach Rustic Galette
- Total Time: 35 minute
- Yield: 4–6 servings 1x
Ingredients
Scale
For Filling
- 2–3 Ripe Peaches – peeled, pitted, sliced (not frozen)
- About 2 Cups Sliced Fresh Strawberries (not frozen)
- 2 TBS Sugar
- 1 tsp Vanilla Extract
For Crust
- 1 & 1/2 Cups All-Purpose Flour
- 3 TBS Sugar
- 1/4 tsp Salt
- 1/2 cup Cold Unsalted Butter
- 1/4 cup Ice Water, plus more as needed
- 1 Egg, beaten for egg wash
- Turbinado Sugar for sprinkling
Instructions
- Make the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
- Make the crust: Whisk the flour, sugar, and salt together in a medium bowl.
- Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs.
- Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add 2-3 more Tablespoons of ice water if the dough seems dry.
- Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
- Preheat oven to 425°F.
- Lightly flour parchment paper or a silicone baking mat and roll the dough into a 12-inch circle.
- Using a slotted spoon, spoon the fruit into the center of the dough, leaving a 2-3 inch border all around, as pictured above.
- Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press the dough together at the edges to gently seal the edges.
- Pour about half of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.
- Brush the crust with the beaten egg and sprinkle with turbinado sugar.
- Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.
Notes
- Tart tastes best on the same day it is baked. Cover tart with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.
- Serve with vanilla ice cream or even a glaze of frosting.
- Prep Time: 1.5 Hours
- Cook Time: 45 minutes
- Category: tart, baking, galette
Keywords: tart, baking, galette, peach, strawberry
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