Sweet pie; Tart; The galette is a category by itself and it’s an easy dessert to make!


For the dough:
  • 3/4 cup flour for all uses
  • 6 tablespoons whole grain flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (plus 1 tablespoon) butter, cut into small cubes
  • 1 big egg
  • 1 1/2 teaspoon milk
  • 1 tablespoon whipped egg or cream
  • 1 tablespoon brown sugar
For the filling
  • 1/2 cup sugar
  • 3 tablespoons flour for all uses
  • 1/2 teaspoon cinnamon
  • 6-8 soft peaches, peeled, pitted and sliced


  • To make the dough, mix the flour, sugar and salt.
  • With our fingers, break the butter over the flour mixture and mix by hand until our mixture begins to look like thick sand.
  • Alternatively, put the flour, sugar, salt and butter in a blender and beat them until they have a texture like sand.
  • In a small bowl, beat the egg and milk until they are homogenized.
  • Mix the two blends and create a soft dough.
  • Move on a floured surface and work it until we make a sphere. Do not knead it.
  • Wrap with a membrane and put in the refrigerator for a period of 2 hours to 1 day.
  • Preheat the oven to 180 °C.
  • Remove the dough from the refrigerator and allow it to come to room temperature for about 10 minutes.
  • In the meantime,prepare the filling.
  • In a bowl, mix all the ingredients together and mix them with a marjoram.
  • Place a large piece of greaseproof paper on a work surface and flour with a little flour.
  • Transfer the dough onto the greaseproof paper and open it by hand giving a circular shape.
  • Put the filling in the center of the dough.
  • Fold the outer edges of the dough over the peaches, creating overlapping creases.
  • If the peaches are very juicy, strain the stuffing before putting it in the dough, leaving the extra juice in the bowl, so that the filling does not overflow in the baking.
  • Pass the dough with a little whipped egg with a brush and then lightly sprinkle with the brown sugar.
  • Bake for 50 to 60 minutes until the dough gets a nice golden color.
  • Let the galette cool down on the greaseproof paper and then cut into pieces.

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