Short Description
The Strawberry and Peach Galette is a rustic, free-form tart that showcases the vibrant flavors of fresh summer fruits encased in a buttery, flaky crust. This elegant yet simple dessert is perfect for highlighting seasonal produce and offers a delightful alternative to traditional pies.

Why You’ll Love This Recipe
Seasonal Delight: Combines the sweetness of ripe strawberries and peaches, making it a perfect summer treat.

Rustic Elegance: The free-form nature of a galette gives it a charming, homemade appearance without the need for special pans or intricate designs.
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Versatility: Easily adaptable with various fruits or flavorings to suit your preferences.

Simplified Preparation: Less fussy than traditional pies, with no need for blind baking or lattice crusts.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1½ cups all-purpose flour

1 tablespoon granulated sugar

¼ teaspoon salt

½ cup unsalted butter, chilled and cubed

¼ cup ice water

2 cups fresh strawberries, hulled and sliced

2 cups ripe peaches, peeled and sliced

¼ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 egg, beaten

1 tablespoon coarse sugar for sprinkling (optional)

Directions
Prepare the Dough:

In a large bowl, combine the flour, granulated sugar, and salt.

Cut in the chilled, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Gradually add the ice water, mixing just until the dough comes together.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

In a medium bowl, combine the sliced strawberries and peaches.

Add the granulated sugar, cornstarch, and vanilla extract. Toss gently to combine.

Assemble the Galette:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.

Arrange the fruit filling in the center of the dough, leaving a 2-inch border around the edges.
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Fold the edges of the dough over the fruit, pleating as necessary to create a rustic edge.

Brush the folded edges with the beaten egg and sprinkle with coarse sugar if desired.

Bake:

Bake for 35–40 minutes, or until the crust is golden brown and the fruit is bubbling.

Allow the galette to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing
Servings: 8

Preparation Time: 20 minutes

Chilling Time: 1 hour
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Cooking Time: 35–40 minutes
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Total Time: Approximately 2 hours
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Variations
Alternative Fruits: Substitute or add other fruits like blueberries, raspberries, or plums for a different flavor profile.

Spiced Filling: Incorporate spices such as cinnamon or nutmeg into the fruit mixture for added warmth.

Nutty Crust: Add finely chopped nuts like almonds or pecans to the dough for extra texture and flavor.

Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to accommodate dietary restrictions.

Storage/Reheating
Storage: Store the cooled galette in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: To reheat, place slices in a preheated 350°F (175°C) oven for 10–15 minutes until warmed through.

FAQs
Can I use frozen fruits instead of fresh?
Yes, but ensure they are thawed and well-drained to prevent excess moisture in the filling.

Do I need to peel the peaches?
Peeling is optional; unpeeled peaches add texture and color, but peeling can provide a smoother filling.

Can I make the dough ahead of time?
Absolutely. The dough can be prepared and refrigerated up to 3 days in advance or frozen for up to a month.

What if I don’t have coarse sugar?
Regular granulated sugar can be used for sprinkling, though coarse sugar adds a pleasant crunch.

Can I add other flavorings to the filling?
Yes, consider adding lemon zest, almond extract, or a splash of liqueur for enhanced flavor.

How do I prevent the crust from becoming soggy?
Sprinkling a thin layer of ground almonds or breadcrumbs on the dough before adding the filling can help absorb excess juices.

Is it necessary to chill the dough before rolling?
Chilling relaxes the gluten and solidifies the butter, resulting in a flakier crust and easier handling.

Can I use store-bought pie crust?
Yes, for convenience, a pre-made pie crust can be used, though homemade dough offers superior flavor and texture.

What’s the best way to serve the galette?
Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.
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Can I make mini galettes instead of one large one?
Certainly. Divide the dough and filling into smaller portions to create individual servings, adjusting baking time accordingly.

Conclusion
The Strawberry and Peach Galette is a delightful dessert that combines the natural sweetness of summer fruits with a tender, flaky crust. Its rustic charm and straightforward preparation make it an excellent choice for both novice and experienced bakers. Whether served at a casual gathering or a formal dinner, this galette is sure to impress and satisfy.

Strawberry and Peach Galette

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Author: Douaa
Total Time: 1 hour 5 minutes
Yield: 6–8 servings
Diet: Vegetarian

Print Recipe

Description

This rustic Strawberry and Peach Galette features a buttery, flaky crust filled with juicy fresh strawberries and sweet ripe peaches. It’s a beautiful, free-form fruit tart that’s easy to make and bursting with summer flavor.

Instructions

Make the Dough: In a large bowl, combine flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the dough starts to come together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a bowl, gently toss sliced strawberries and peaches with sugar, cornstarch, and vanilla extract. Set aside.
Assemble the Galette: Preheat oven to 400°F (200°C). On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
Pile the fruit mixture into the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating as needed.
Brush the crust with beaten egg and sprinkle with coarse sugar if using.
Bake: Bake for 35–40 minutes or until the crust is golden brown and the filling is bubbling.
Cool and Serve: Allow to cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream.

Notes

Use ripe, firm fruit for the best texture.
Galette dough can be made ahead and frozen for up to a month.
Replace peaches with nectarines or plums for variation.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American