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Peach galette

The Perfect - Imperfect Peach Galette

Chef Norbert
An easy-to-make recipe, that bakes nicely.The dough is very forgiving and the fact that a rustic look is preferred makes it easy to assemble. 
Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine French
Servings 8
Calories 516 kcal



  • 1 cup all-purpose flour
  • 1/4 tsp Baking Powder
  • 1 1/2 cup whole wheat flour
  • 1/3 cup caster sugar
  • 6 ounce unsalted butter cubed and frozen
  • 1 tsp vanilla extract
  • 1/4 cup water ice cold


  • 1/2 cup almond flour
  • 1 1/2 cup caster sugar
  • 2 tbsp granulated sugar
  • 5 each peaches
  • 1 each egg white


Make dough

  • Place the flour, baking powder, and caster sugar in a bowl. Add the frozen cubed butter and begin working the butter with the dough cutter into the flour mixture until the butter pieces resemble small peas. Gradually add the ice-cold water and vanilla, process with a rubber spatula until the mixture comes together, and finally knead by hand gently into a dough. Flatten into approximately 1" thick disc, cover with plastic wrap, and place in the fridge for 30 minutes.
    1 cup all-purpose flour, 1/4 tsp Baking Powder, 1 1/2 cup whole wheat flour, 6 ounce unsalted butter, 1 tsp vanilla extract, 1/4 cup water, 1/3 cup caster sugar

Roll the dough

  • On a sheet of non-stick baking paper roll the dough to 1/8" thick, roughly 10.5" x 15" rectangle. Refrigerate for 10–15 minutes or until firm. Place the dough on 1/2 sized sheet pan. Mix together the almond flour and caster sugar and sprinkle over the dough, leaving a 2" border.
    1/2 cup almond flour, 1 1/2 cup caster sugar

Preheat oven to 350F. 

    Top dough with peaches

    • Cut Peaches into thick wedges, place in a bowl, and toss with granulated sugar. Layer the dough with the peach wedges and fold the edges of the pastry around the peaches. Brush the edges with egg white and sprinkle with the extra white granulated sugar.
      2 tbsp granulated sugar, 5 each peaches, 1 each egg white

    Bake the galette

    • Bake for 45 to 50 minutes or until the pastry is cooked through and golden. Remove from oven and let cool. Dust the edges with confection sugar to serve. To kick it up a notch serve with a dollop of whipped cream or vanilla ice cream.

    Chef Notes

    You can make your own caster sugar
    Place granulated sugar in a food processor and pulse a few times. Although caster sugar is very fine, it should retain the rough texture of granulated sugar.


    Serving: 1slice | Calories: 516kcal | Carbohydrates: 79g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 17mg | Potassium: 107mg | Fiber: 4g | Sugar: 49g

    Nutrition information is calculated using an ingredient database and should be considered an estimate

    Keyword Baked goods
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