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.
Jump to:
- What is a Galette?
- Types of Stone Fruit in White Peach and Cherry Galette
- Ingredients for the Crust
- Ingredients for the Filling
- How to Make White Peach and Cherry Galette
- How to Make Golden Crust
- How to Make the Galette Filling
- How to Assemble the White Peach and Cherry Galette
- Variations
- How to Store White Peach and Cherry Galette
- Equipment
- Top Tip
- What Other Types of Galettes Can You Make?
- Did You Like This Recipe?
- White Peach and Cherry Galette
What is a Galette?
A galette is a relaxed cousin to 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 White Peach and Cherry 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.
White Peach & Rainier Cherry Galette tastes delicious on its own or with a dollop of vanilla ice cream or our Easy Homemade Whipped Cream. After I made one for this shoot, I literally ate it for breakfast every day for a few days after. Why not? Life is short and so is the lifespan of this galette. My only regret is that I didn't make two of these buttery beauties.
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 White Peach and Cherry Galette
This easy peach galette recipe is an approachable dessert that only takes a little over an hour to make. 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, White Peach & Cherry Galette is the perfect dessert if you're craving something light and sweet.
How to Make Golden Crust
The golden buttery crust is just as vital to galette composition as the fruit. The crust on this galette is soft and buttery, but strong enough to hug the sides of the cherry and peach filling. You can make galette crust with your hands or with a food processor. For a fresh and bright flavor, I add a touch of lemon zest to the dough before it goes in the oven.
To make the crust with a food processor, 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.
To make the crust with your hands, take a large mixing bowl and add the flour, sugar, and salt. Then, whisk the dry ingredients until well mixed. Add the butter to the dry ingredients and toss the butter until coated with flour. Use your fingers and palms to pinch the butter until it forms pea-sized bits of butter. It's important to do this part quickly so the butter stays cold. This approach will create pockets of air to make an airy crust.
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.
How to Make the Galette 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 and the natural juices are released.
How to Assemble the White Peach and Cherry Galette
First, heat oven to 400° F. Then, remove the dough from the freezer and place it on a lightly floured surface. Use a rolling pin to roll dough into a 12-inch wide circle and gently place onto a baking sheet. Then, use a slotted spoon to transfer the peach and cherry mixture onto the center of the dough circle, leaving the syrup in the bowl. Arrange the fruit such that there are 2 inches of dough around the perimeter. Lightly drizzle a couple of tablespoons of the syrup on top of the fruit center.
Once the fruit is arranged, gently fold the sides of the 2-inch pie 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 brown.
Once the galette is done baking, remove it from the oven and allow it to cool for at least 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.
How to Store White Peach and Cherry Galette
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.
Equipment
This rustic peach Galette requires a few kitchen essentials, all of which can be used for many other common recipes. To make this galette, you will need a knife, cutting board, mixing bowl, like this glass mixing bowl set, rolling pin, and baking sheet.
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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White Peach and Cherry Galette
Ingredients
Crust
- 1 ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon 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
Instructions
Crust - Food Processor Method
- Add flour, sugar, and salt to food processor. Pulse the flour mixture a couple of times. Â Add butter and lemon zest, then pulse again until the butter and flour form small chunks. Â Add water and pulse until the dough comes together and forms a ball.
- Place dough onto a clean, flat working surface. Â Form into a ball, then roll into a disk. Â Place the dough on a plate, then cover with parchment paper. Â 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. Â Form into a ball, then roll into a disk. Â Place the dough on a plate, then cover with parchment paper. Â 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.
Galette
- Heat oven to 400° F.
- Remove the dough from the freezer and place it on a lightly floured surface. Â 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.
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