White Peach and Cherry Galette

White Peach and Cherry Galette is a sweet rustic dessert that can be made in just 1 hour. It is simple, approachable, and can be enjoyed as a dessert or brunch treat. The juices from the stone fruits and brown sugar sweeten the dessert and create a warm, fruit-forward flavor.

This White Peach and Rainier Cherry Galette tastes delicious on its own or with a dollop of vanilla ice cream or our Easy Homemade Whipped Cream. After we made one for the shoot, we ate it for breakfast every day for a few days after.

Since galettes are free-form and require little precision, it's a great option for a beginner baker. Between the lemony crust and fruity filling, this peach and cherry Galette is the perfect dessert if you're craving something light and sweet.

What is a Galette?

A galette is a relaxed cousin of the pie. We can all agree that sometimes you want something sweet and homemade with minimal effort. With galettes, you can ditch the pie dish and nestle ripe fruit in a bed of pie crust on a baking sheet. Galettes are a delightful way to upcycle fruit that is just a tad too ripe to eat on its own.

Types of Stone Fruit in This Galette

You can make galettes any season, but white peach and cherries in summer are non-negotiable. White peaches are lightly sweet and fragrant, while Rainier cherries and Bing cherries are both tart and sweet. This White Peach and Cherry Galette makes for a lovely summer dessert or even a breakfast pastry.

Ingredients for the Crust

• Lemon zest - Adds citrus flavor to the crust.
• Chilled butter – Cold butter doesn’t fully incorporate into the flour. The cold butter creates steamy air pockets in the dough, making the pie dough flaky and crispy.
• All purpose flour - The foundation for the crust.
• Granulated sugar - Adds sweetness and helps the dough spread as the sugar melts.
• Salt - Balances the sweetness and the sugar.

Ingredients for the Filling

• White Peaches - White peaches are a wintery fruit with a natural sweet flavor. Whenever possible, we buy organic fresh peaches.
• Cherries - The tartness of the cherries balances the sweetness of the white peaches. Use either Bing or Rainier cherries.
• Brown sugar - Creates a warm, molasses-like flavor and adds moisture to the fruit, making the fruit soft.
• Cinnamon - Adds a warm flavor, like that of a warm apple pie.
• Whipped Cream - Homemade whipped cream adds a rich creaminess.
• Vanilla extract - Adds complexity and sweetness to the galette. For a stronger vanilla flavor, use vanilla bean paste.
• Corn starch - Helps to thicken the galette filling.

How to Make Golden Crust

Food Processor Method

• Add flour, sugar, and salt to food processor. Then pulse the flour mixture a couple of times. Add butter and lemon zest, then pulse again until the butter and flour form small chunks. Add water and pulse until the dough comes together and forms a ball.
• Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk.  Place the dough on a plate, then cover with parchment paper. Then place in the freezer.

Hand Method

• In a large mixing bowl, add the flour, sugar, and salt. Then whisk the dry ingredients until well mixed. Add the butter to the dry ingredients and toss until the butter is coated with flour. Use your fingers and palms to pinch the butter until it forms pea-sized buts of floury butter. Then use your hands to knead the dough until the ingredients are fully incorporated and the dough forms a cohesive ball.
• Place dough onto a clean, flat working surface.  Form into a ball, then roll into a disk. Place the dough on a plate, then cover with parchment paper. The place in the freezer.

How to Make the Galette Filling

• In a large mixing bowl, mix peaches, cherries, sugar, brown sugar, vanilla, cinnamon, and corn starch. Then set aside for 10 minutes and stir occasionally until the sugar dissolves and the natural juices are released.

How to Assemble the White Peach and Cherry Galette

• Heat oven to 400°F. Then remove the dough from the freezer and place it on a lightly floured surface. Roll dough into a 12-inch wide circle and gently place onto a baking sheet. Spoon the peach and cherry mixture onto the center of the dough circle, leaving the syrup in the bowl. Leave a 2-inch perimeter of dough around the fruit. Lightly drizzle 2-3 tablespoons of the syrup on top of the fruit center without drenching the fruit in syrup.
• Gently fold the sides of the 2-inch dough perimeter inward and onto the fruit filling. Then place the baking sheet on the middle rack in the oven and bake for 45 minutes or until the crust is golden.
• Remove from the oven and allow to cool for 10 minutes. Then slice and serve with ice cream or crème fraîche.

Variations

• Yellow peaches - Use yellow peaches instead of white peaches if you prefer the classic tart taste.
• Candied pecans - Add candied pecans for a sweet and crunchy topping.

Top Tip

Slice all of the peach slices the same size so the galette cooks evenly.

What Other Types of Galettes Can You Make?

There are an endless variations of galettes, from sweet to savory. Some galette variations include:

• Fuyu Persimmon Galette
• Potato, Leek, and Rosemary Galette with Pistachio Crust
• Butternut Squash Crostata with Ricotta
• Mini Strawberry and Blueberry Galette

Did You Like This Recipe?

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📖 Recipe

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5 from 3 votes

White Peach and Cherry Galette

White Peach and Cherry Galette is a naturally sweet, fruity rustic dessert that can be made in just an hour. It's a simple, approachable bake that can be enjoyed as a dessert or a brunch treat. The juices from the stone fruits and brown sugar sweeten the dessert and create a warm, fruit-forward flavor.

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Brunch, Dessert

Cuisine: American

Servings: 8

Calories: 278kcal

Author: Kathleen Higashiyama

Equipment

• ▢
  1 knife
• ▢
  1 cutting board
• ▢
  1 Food processor
• ▢
  1 mixing bowl
• ▢
  1 Rolling Pin
• ▢
  1 baking sheet

Ingredients 

1x2x3x

Crust

• ▢ 1 ½ cup all-purpose flour
• ▢ 1 tablespoon granulated sugar
• ▢ ½ teaspoon kosher or sea salt
• ▢ ¾ cup butter frozen and cubed
• ▢ 1 tablespoon lemon zest
• ▢ ¼ cup ice water

White Peach and Rainier Cherry Filling

• ▢ 2 whole white peaches cut into ½-inch slices
• ▢ 1 cup fresh cherries pitted and halved (Rainier or Bing)
• ▢ ¼ cup granulated sugar
• ▢ 2 tablespoon brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon ground cinnamon
• ▢ 1 tablespoon corn starch

Cook ModePrevent your screen from going dark

Instructions

Crust - Food Processor Method

• ▢
  Add flour, sugar, and salt to food processor. Pulse the flour mixture a couple of times. Add butter and lemon zest, then pulse again until the butter and flour form small chunks. Add water and pulse until the dough comes together and forms a ball.
  1 ½ cup all-purpose flour, 1 tablespoon granulated sugar, ½ teaspoon kosher or sea salt, ¾ cup butter, 1 tablespoon lemon zest, ¼ cup ice water
• ▢
  Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Place the dough on a plate, then cover with parchment paper. Place in the freezer.

Crust - Hand Method

• ▢
  In a large mixing bowl, add the flour, sugar, and salt. Then, whisk the dry ingredients until well mixed. Add the butter to the dry ingredients and toss until the butter is coated with flour. Use your fingers and palms to pinch the butter until it forms pea-sized buts of floury butter. Use your hands to knead the dough until the ingredients are fully incorporated and the dough forms a cohesive ball.
• ▢
  Place dough onto a clean, flat working surface.  Form into a ball, then roll into a disk.  Place the dough on a plate, then cover with parchment paper.  Place in the freezer.

Filling

• ▢
  In a large mixing bowl, mix peaches, cherries, sugar, brown sugar, vanilla, cinnamon, and corn starch. Set aside for 10 minutes and stir occasionally until the sugar dissolves.
  2 whole white peaches, 1 cup fresh cherries, ¼ cup granulated sugar, 2 tablespoon brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, 1 tablespoon corn starch

Galette

• ▢
  Heat oven to 400° F.
• ▢
  Remove the dough from the freezer and place it on a lightly floured surface.  Roll dough into a 12-inch wide circle and gently place onto a baking sheet. Spoon the peach and cherry mixture onto the center of the dough circle, leaving the syrup in the bowl. Leave a 2-inch perimeter of dough around the fruit. Lightly drizzle 2-3 tablespoons of the syrup on top of the fruit center without drenching the fruit in syrup.
• ▢
  Gently fold the sides of the 2-inch dough perimeter inward and onto the fruit filling. Place the baking sheet on the middle rack in the oven and bake for 45 minutes or until the crust is golden.
• ▢
  Remove from the oven and allow to cool for 10 minutes.  Slice and serve with ice cream or crème fraîche.

Notes

Top Tip

• Slice all of the peach slices the same size so the galette cooks evenly.

Storage

• Store the White Peach and Cherry Galette in an air-tight container or a cloche. It can be stored at room temperature or refrigerated. To warm it up, heat the oven to 250°F and bake for 5 minutes.

Nutrition

Calories: 278kcal | Carbohydrates: 26.7g | Protein: 3g | Fat: 17.6g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 271mg | Fiber: 1.3g | Sugar: 7.5g

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