Peach Galette Recipe

Looking for an easy Peach Galette recipe? Learn how to make Peach Galette using healthy ingredients.

Submitted by lauraelangley

Makes 8 servings

adapted for peaches from

Recipe Ingredients for Peach Galette

1 cup white whole wheat flour
1/2 teaspoons sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into 1/2?inch pieces
2 tablespoon almonds, ground
1 tablespoon white whole wheat flour
1/4 cup sugar
1 1/2 tablespoon sugar
4 large peaches
1 tablespoon unsalted butter, melted

Recipe Directions for Peach Galette

  1. Crust

  2. 1 cup unbleached all-purpose flour

  3. 1/2 teaspoons sugar

  4. 1/8 teaspoon salt

  5. 6 tablespoons (3/4 stick or 3 ounces) unsalted butter, chilled, cut into 1/2?inch pieces

  6. Filling

  7. 1 tablespoon ground almonds

  8. 1 tablespoon flour

  9. 1/4 cup plus 3 tablespoons sugar

  10. 1 tablespoon amaretti, pulverized ? or ? 1 extra tablespoon ground almonds plus an extra teaspoon sugar

  11. 10 ounces galette dough, rolled into a 14-inch circle and chilled

  12. 1 and 1/2 pounds ripe nectarines (about 4 large)

  13. 1 tablespoon unsalted butter, melted

  14. 1/4 sliced almonds (optional)

  15. Peach or nectarine jam (optional)

  16. Make the crust: Combine the flour, sugar, and salt in a large, wide mixing bowl. Cut in six tablespoons of the butter with a pastry blender or two knives, mixing until the dough resembles coarse cornmeal. Dribble four tablespoons ice water over the mixture, using a rubber spatula to pull the mixture together. Gather the dough into a mound (either in the bowl or on a counter) and gently knead it together, for just a few seconds. If it?s not coming together, add ice water, a tablespoon at a time, until it does. Wrap dough in a flat disc in plastic and refrigerate for at least 30 minutes before rolling out.

  17. When you are ready to roll out the dough, take one disk and let it soften slightly so that it is malleable but still cold. On a lightly floured surface, roll out the disk into a 14-inch circle about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet and refrigerate at least 1/2 hour before using.

  18. Make the galette: Preheat the oven to 400 degrees. Place a pizza stone, if you have one, on a lower rack. Toss the ground almonds, flour, one tablespoon of the sugar, and pulverized amaretti (or mix of extra ground almonds and sugar) together.

  19. Remove the prerolled dough from the refrigerator or freezer and sprinkle the almond mixture evenly over the pastry, leaving a 1 1/2 to 2-inch border uncoated. Cut nectarines in half, removing pits, then each half into thirds (you?ll get six wedges per nectarine). Arrange the fruit, skin-side-down, in concentric circles on the dough, making a single layer of snugly touching pieces, leaving the border bare. Sprinkle 1/4 cup of the sugar evenly over the fruit.

  20. While rotating the tart, fold the border of exposed dough up and over itself at regular intervals, crimping and pushing it up against the fruit. Pinch or trim off any excess dough. (Make sure there are no breaks that will let juices leak.) Brush the border with melted butter, and sprinkle it with two tablespoons sugar.

  21. Bake in the lower third of the oven (preferably on a pizza stone) for about 45 to 50 minutes, until the crust is well browned and its edges are slightly caramelized. If you wish, sprinkle sliced almonds over the galette 15 minutes before the baking time ends, so they get toasty and extra-crisp. As soon as the galette is out of the oven, use a large metal spatula to slide it onto a cooling rack, to keep it from getting soggy. Let cool for 20 minutes. If you want to glaze the tart, brush the fruit lightly with a little warmed peach (or nectarine, if you have it) jam. Serve warm, with vanilla ice cream or with plain yogurt.



Nutrition Facts
Serving Size 117.3g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 11% Vitamin C 9%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in sugar
  • Join Calorie Count - It's Easy and Free!