Hey guys! Summer is not over yet and my summer recipes are getting better! This time I introduce you to my Peach Galette.
Galette recipes are so forgiving to make because they don’t have to be perfect.. You can shape it the way you like and put whatever filling you like! I chose peaches because they are in season and I just love them!
This Peach Galette recipe has an oil based “crust” to cut down the saturated fats but this does not comes easy. Oil based pies or pastry in general have crispier texture that I just love! But these pastries have a tendency to crumble and fall apart so you have to be careful when handling the dough. My first advice is that you should start with cold oil then add cold water just until dough comes together. Add it 1 tbsp at a time, try to assemble the dough together and add more if needed. Stop whenever you have a workable dough even if the recipe calls or more water.
My second advice is that you should freeze your dough once formed, for just 10-15 mins because it’ll be much easier to work with and it will hold its shape when you roll it.
I’d really like to hear your feedback if you make this or any of my recipes, so leave a comment below and rate the recipe!
- 1 1/2 cups all-purpose flour
- 3/4 tsp salt
- 1/3 cup sugar or dry sweetener of choice
- 1/2 cup vegetable oil cold
- 2-3 tbsp cold water
- 2 medium peaches thinly sliced
- 2 tbsp sugar or dry sweetener of choice
- 1 tbsp cornstarch
- 2 tsp lemon juice
- 1/2 tsp vanilla
- 1/2 tsp cinnamon optional
Egg wash (optional if not vegan)
- 1 small egg
- 1 tsp milk
If your oil is at room temperature, refrigerate for 30 mins before using.
Mix the flour, sugar and salt in a bowl. Add the cold vegetable oil and mix until a crumbly dough forms.
Add 1 tbsp water at a time and mix the dough with your hand until dough comes together and you have a nice smooth dough. Freeze for 10 mins while you work on the filling.
Mix all filling ingredients in a bowl. When your dough has chilled, roll it between 2 parchment papers to the desired thickness (mine was about 1 cm). Take the parchment paper on which the dough is and place in a pan. Fill it with the peaches mixture in the center then fold in the edges to create a galette (look at the photos).
Optional: mix the egg with a splash of milk and brush all galette edges.
Bake in preheated oven (180°C) for 20-25 mins or until golden brown on top.
Nutrition facts are based on a recipe made with sweetener.