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.
Ingredients
For the Crust:
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1 1/2 cups all-purpose flour
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1 tablespoon granulated sugar
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1/4 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
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1/4 cup ice water
For the Filling:
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2 cups fresh strawberries, hulled and sliced
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2 cups ripe peaches, peeled and sliced
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1/4 cup granulated sugar
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
For Finishing:
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1 egg, beaten (for egg wash)
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1 tablespoon coarse sugar (optional)
Instructions
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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.
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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.
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Prepare the Filling: In a bowl, gently toss sliced strawberries and peaches with sugar, cornstarch, and vanilla extract. Set aside.
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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.
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Pile the fruit mixture into the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating as needed.
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Brush the crust with beaten egg and sprinkle with coarse sugar if using.
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Bake: Bake for 35–40 minutes or until the crust is golden brown and the filling is bubbling.
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Cool and Serve: Allow to cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream.
Notes
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Use ripe, firm fruit for the best texture.
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Galette dough can be made ahead and frozen for up to a month.
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Replace peaches with nectarines or plums for variation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American