Strawberry Peach Galette Recipe

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I am not a pie maker. Pie crusts are just too fussy for me and I don’t have the patience to make a pie. They are SO much work! That’s why I am in love with this Galette recipe! It’s WAY easier than making a pie and I think the end result is actually more delicious than pie! Give it a try and I’m pretty sure you will agree. If you’ve never heard of a galette before it’s basically just a freeform crust that is less fussy than a tart or pie. It’s more rustic!

Calphalon SharpIn cutlery set. Knives sharpen each time you remove them from the butcher block!

For this recipe you’ll need a good paring knife and a chef’s knife. I used my Calphalon SharpIN knives which are self sharpening and sharpen themselves each time you remove them from the knife block. That means your knives will stay sharp for a lifetime and you’ll never have to worry about prepping food with a dull knife again!

Strawberry Peach Galette Recipe. Easier than pie and tastier too! Uses no lard in the crust either. Great Summer dessert idea for all of that fresh fruit! You can use any kind of fruit!

Before you begin place a stick of unsalted butter in the freezer to chill. With your paring knife slice up 2 cups of strawberries and 2 ripe peaches.

Combine your sliced fruit in a bowl with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Give it a good toss and set it aside.

Next your going to make your galette crust. Whisk together 1 and 1/2 cups flour, 3 tablespoons of sugar, and 1/4 teaspoon of salt. Next take your stick of butter out of the freezer. Using your paring knife cut small chunks of butter off until the entire stick is added into your flour mixture. Mix with your hands (or a pastry cutter) until the mixture looks like pea size crumbs.

Now add 1/4 cup of ice water (I put ice in my water while mixing the dough and then measure it out once I’m ready to add it) to the flour mixture. Stir it with a fork until the dough is moistened. If it still seems too dry then add up to 2 additional tablespoons of ice water.

Next gently knead the dough until it all comes together. Shape it into a small, thick disk like I show above. Then wrap in plastic wrap and refrigerate for at least one hour.

Now preheat your oven to 425 degrees. Line a large baking sheet with parchment paper or a silpat baking mat. Set aside.

Next on a lightly floured surface roll your dough out until it reaches a 12” circle. If desired you can trim around the edge with your paring knife to make it look cleaner. I just patted in the edges and chose not to trim them.

Now transfer it to your prepared baking sheet. Then spoon the fruit (no juices) onto the dough in the center, leaving a 2″ border around the fruit.

Then gently fold up the edge all around, overlapping them as needed. Press gently to seal the edges. Now add 1-2 tablespoons of the juices to the top. If you add too much juice it will ooze all over and make your crust soggy.

Then brush the crust with a beaten egg and sprinkle with coarse sugar crystals. Bake for 25-35 minutes until crust is golden brown. Remove from the oven and allow to cool slightly.

Then transfer your beautiful galette to a cutting board.

Use your chef’s knife to slice it like you would slice a pizza.

Serve it warm or at room temperature. You can serve with ice cream or drizzle with a simple vanilla glaze but I think it tastes so amazing that it doesn’t need anything extra to go along with it!

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