A rustic peach galette wraps juicy, spiced stonefruit in a flaky buttered crust and bakes on a single sheet pan for 40–45 minutes. The half-folded design requires no pie dish or rolling skills, and a hint of nutmeg deepens the natural peach sweetness.
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To make the crust: In a large bowl, whisk together the flour, buttermilk powder, and salt.
Mix in the cold butter and shortening until the dough is crumbly.
Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons (43g) water, gather the dough together into a ball. If the dough crumbles and won't hold together, add another 1 tablespoon water.
Flatten the dough into a disk, wrap, and refrigerate for 30 minutes or up to 3 days.
When ready to bake, preheat the oven to 450°F.
To make the peach filling: In a large bowl, whisk together the sugar, Instant Clearjel, nutmeg, and salt.
Add the peaches and a few of the raspberries, tossing to combine. Set aside.
On a well-floured work surface or silicone rolling mat, roll the chilled dough into a 14" round.
Use a knife or pizza wheel to trim the edges in a scalloped design, if desired.
Transfer the crust to a large baking sheet; a giant spatula works well here.
Add the peach mixture to the center of the dough and spread it into an even layer about 10" in diameter, leaving about 2" of dough bare around the edges.
Fold the edges of the crust up over the filling, leaving the center uncovered.
Bake the galette for 40 to 45 minutes, until the crust is golden.
Remove the Peach Galette from the oven and transfer to a cooling rack. Sprinkle the remaining fresh raspberries over the hot filling, if using.
Serve the Peach Galette warm, with whipped cream or ice cream, if desired; or let the galette cool and serve at room temperature.
Storage information: Store leftover slices of Peach Galette, well wrapped, in the refrigerator for several days. Freeze for longer storage.
Store leftover slices well wrapped in the refrigerator for several days, or freeze for longer storage. Serve cold or at room temperature.
large baking sheet · rolling pin or silicone rolling mat · pizza wheel or knife (for scalloped edge trim, optional) · giant spatula (for transferring rolled dough)
Yes. Use 6 cups (907g) frozen sliced peaches, partially thawed, instead of fresh. The baking time remains 40–45 minutes.
No, raspberries are optional. They add tartness and color but aren't essential to the recipe.
Flatten the dough into a disk, wrap, and refrigerate for up to 3 days before rolling and filling.
Instant Clearjel thickens the peach filling so juices don't pool or make the crust soggy during baking.
Bake for 40–45 minutes until the crust is golden brown. The filling will bubble slightly at the edges.
