Perfect Summer Peach Galette

Here’s the thing about peach pie: it’s a pain in the ass to make, what with the peeling and the slicing and it’s a lot of peaches and your hands get all gooey and stuff. Here’s the thing about peach galettes: they are simple to make, only use two to three peaches and are just as delicious as pies. And the bestest part? GALETTES ARE MEANT TO BE RUSTIC AND DO NOT NEED TO BE SUPER PRETTY AND PERFECT AND SOMETIMES THIS IS A GOOD THING OKAY?

Ahem. I have feelings about making pies pretty. Making a galette removes A LOT of kitchen stress for me, especially when making a quick dessert on a summer night just because.

I can hear some of you asking what a galette is: it’s basically French for rustic pie. I’m sure there’s a wonderfully technical definition out there, but it’s pie. Galettes can be savory (like this asparagus one I made) or sweet, like this oh, so delicious summer peach galette. And if peaches or galettes aren’t your thing but you’r wanting something that screams summertime on your table, give this Tomato Tart a whirl.

*Note: the EASIEST way to peel peaches is to bring a pot of water to rapid boil and one at a time boil your peaches for 45 seconds. The fuzzy peel will slide right off and you won’t have to worry about cutting away flesh while trying to peel the silly things.

Sidebar: It’s been an interesting week out there on the highway of life and the urge to hide away and read book after book has taken over, thankfully for me I have several books to pick from in my TBR pile. Right now I’m working my way through @MeetMystery Book Club’s August selection: Girl in Disguise by Greer Macallister. If you like mysteries (especially period mysteries) you should come and join us. We “discuss” the books on Thursdays and in general have a grand old time being silly over books. If you’d like to follow along this month use the hashtag #MeetWarne.

Perfect Summer Peach Galette


1 pie crust
2-3 peaches, peeled and sliced*
1 TBSP corn starch
1 packet vanilla sugar
3 TBSP nectarine-ginger jam (or apricot jam)
1 egg white
old fashioned oats
raw sugar


Preheat the oven to 375F

Roll out pie crust on a cookie sheet lined with parchment paper. Spread 1 TBSP of the nectarine-ginger jam in the center of the pie crust, leaving three inches of non-jammed crust around the edges.

Put sliced peaches in a bowl and toss with 1 TBSP corn starch and 1 packet vanilla sugar then layer on jammed section of the pie crust in a single layer.
Flip the edges of the pie crust up and over the peaches (some folks will tell you to cut the crust before you fold it, but I’ve found folding and tucking works best), tucking and smoothing the pie crust as you go.

Brush the crust with egg white and sprinkle a dusting of oats and raw sugar over the crust.

Bake for 25 minutes at 375F, then turn the oven up to 425F and bake for an additional 10 minutes or until the crust has a nice golden color to it (the peaches should be nice and bubbly by now).
Remove from oven and place on a cooling rack. Once the peaches have stopped bubbling and the center has fallen (it will, but only a little bit) take the remaining 2 TBSP of jam (thinned with 1 TBSP of water) and brush over the peaches. This will give it a nice deep color and a pretty shine.

Serve while still slightly warm.

Will you give this peach galette a go,  or do prefer the prettiness of pies?


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