Rustic Peach Apple Galette: A Study in Seasonal Balance
A sophisticated free-form tart combining the honeyed sweetness of peaches with the tart crunch of Granny Smith apples in a buttery, flaky crust.
- Prep Time: 90 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup chilled unsalted butter, cubed
- 1/4 tsp salt
- 4–6 tbsp ice water
- 3 ripe peaches, sliced
- 2 Granny Smith apples, sliced
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1 egg (for wash)
- 2 tbsp Demerara sugar
Instructions
- Pulse flour, salt, and chilled butter in a food processor until coarse crumbs form.
- Add ice water one tablespoon at a time until dough just holds together.
- Wrap dough in plastic and refrigerate for 1 hour.
- Toss sliced peaches and apples with sugar and cornstarch.
- Roll dough into a 12-inch circle on parchment paper.
- Arrange fruit in the center and fold edges inward to create a rustic rim.
- Brush rim with egg wash and sprinkle with Demerara sugar.
- Bake at 400°F for 35-40 minutes until golden brown.