Late Summer Peach Galette

September 16, 2014


I got a CSA box the other day.  My first one!  I mean, there was no way I could pass it up – it was pretty affordable, I only had to get it one time, and there was cheese in the box!  Cheese!  It was basically the best first CSA box one could ever get.


Of course I had no idea what I was getting.  So when it arrived, I was so happy to find beets!  And mushrooms!  And zucchini!  And cabbage!  And agretti?  Wasn’t so sure about that one.  Well, that and the cabbage.  But the reason why I’m writing this post is because the box also had a container of glorious donut peaches.  2 containers, actually.  It had two whole containers of donut peaches!


Alas, when you have so many peaches and mushrooms and agretti, it’s really quite difficult to get to everything in time.  And then you must bake with the fruit.  Which you’re totally fine with because you have been eating salads for the past week.  Cabbage salads, nonetheless.  (With a side of cheese!)  This is the perfect time to use the last of the stone fruit that we see at farmers market!  It could use a bit of sugar to amp it up, and everything is more lovely in a flaky pie crust, isn’t it?


Peach Galette (adapted from New York Times)

For the filling:

  • 3 cups sliced donut peaches
  • ½ cup sugar
  • Pinch of salt
  • Juice and grated zest of 1/2 lemon(optional)
  • 3 tablespoons cornstarch

Stir together peaches, sugar, salt and lemon zest until well-incorporated.  Mix in the cornstarch until it has coated all of the fruit.

For the crust:

  • 1/2 cup all purpose flour
  • ½ cup white whole wheat flour
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • tablespoons milk
  • 6 tbsp. butter, slightly softened
  • zest of 1/2 lemon

Whisk together both flours, salt, sugar, and lemon zest.  Work in the butter until the dough is crumb-like.  Mix in milk  and stir gently until dough forms.  Pat into a disk, wrap in plastic wrap and chill in fridge for at least 30 minutes. 

Preheat oven to 350.  Take out and roll into a 12 inch diameter circle.  Transfer to a baking sheet lined with parchment paper.  Arrange the peach filling on the crust, directly on to the dough, leaving a 2 inch border.  Fold over the 2 inch border of dough over filling, pleating as you fold to ensure the filling won’t escape. 


  • 1 egg, beaten
  • 2 tbsp. milk
  • 2 tbsp. raw sugar

Beat together egg and milk to make an egg wash.  Brush over crust of the galette.  Sprinkle the crust with raw sugar.  Bake for about 45-50 minutes until golden brown.  Let cool for about 20 minutes and serve warm or at room temperature.



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