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Peach Bourbon Galette Recipe

Peach Bourbon Galette Recipe

By What’s Baking

A rustic, free-form pastry featuring juicy summer peaches infused with warm bourbon notes, all wrapped in a flaky, buttery crust that caramelizes around the edges.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 galette (8 slices)
An overhead shot of the rustic galette on a weathered wooden board, its golden-brown crust folded imperfectly around caramelized peach slices that glisten with bourbon-infused syrup. Soft natural light streams across the scene, highlighting the flaky layers of pastry and amber-colored peach filling. A scoop of melting vanilla ice cream rests beside the galette, with a sprig of fresh thyme and a light dusting of demerara sugar adding textural contrast. The crust's uneven edges create an artisanal appeal, with bubbling fruit juices that have caramelized where they've escaped during baking.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">175g all-purpose flour</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">15g granulated sugar</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">60ml ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">5-6 ripe peaches (about 750g), sliced</li> <li class="ingredients-single-item">70g granulated sugar</li> <li class="ingredients-single-item">30ml bourbon (or vanilla extract for non-alcoholic version)</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">2 tbsp cornstarch</li> <li class="ingredients-single-item">1/4 tsp ground cinnamon</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For finishing:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li> <li class="ingredients-single-item">2 tbsp demerara sugar</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Rolling pin</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> First, prepare the pastry. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pockets will create flaky layers in your finished galette. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Drizzle the ice-cold water over the flour mixture and stir with a fork until the dough just begins to come together. The dough should be slightly crumbly but hold together when squeezed. Be careful not to overwork the dough as this develops gluten, making the pastry tough rather than tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring your crust will be flaky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling. Slice the peaches into 1cm wedges and place in a large bowl. Add the sugar, bourbon, lemon juice, cornstarch, cinnamon, and salt. Toss gently to combine, being careful not to crush the fruit. Let stand for 15-20 minutes to allow flavors to meld and juices to release slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> On a lightly floured surface, roll the chilled dough into a rough 30cm (12-inch) circle about 3mm (⅛ inch) thick. Don't worry about creating a perfect circle – the rustic, imperfect shape is part of a galette's charm. Transfer the dough to your prepared baking sheet. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Arrange the peach slices in the center of the dough, leaving a 5cm (2-inch) border all around. Pour any accumulated juices from the bowl over the fruit – the cornstarch will thicken these juices during baking, preventing a soggy bottom. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Gently fold the edges of the dough over the peaches, pleating as you go to create a nicely contained edge. The center of the galette should remain open, showcasing the beautiful fruit filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the exposed pastry with egg wash, which will give your galette that beautifully golden, shiny finish. Sprinkle the demerara sugar over both the crust and exposed fruit filling – this adds a delightful crunch and caramelized sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 35-40 minutes until the crust is deeply golden and the filling is bubbling. If your galette is browning too quickly, loosely cover with aluminum foil for the remaining bake time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the galette to cool for at least 15 minutes before slicing. This cooling period allows the filling to set slightly, making it easier to serve. The galette is best enjoyed warm, perhaps with a scoop of vanilla ice cream that will slowly melt into the warm bourbon-peach filling. </li> </ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 320 calories
🥑 Fat: 16 g
🧈 Saturated Fat: 9 g
🍞 Carbohydrates: 38 g
🍭 Sugar: 20 g
🍗 Protein: 3 g
🫀 Cholesterol: 60 mg
🧂 Sodium: 180 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make this galette with other fruits besides peaches?

Absolutely! This galette recipe works beautifully with many summer fruits like nectarines, plums, berries, or apples in autumn. Simply adjust the sugar level based on the sweetness of your fruit, and consider complementary flavourings instead of bourbon if desired.

What's the secret to achieving a perfectly flaky galette crust?

The secrets to a flaky crust are keeping your butter cold, not overworking the dough, allowing it to rest in the refrigerator, and maintaining visible butter pieces throughout. These butter pockets create steam during baking, which forms those desirable flaky layers.

How can I prevent a soggy bottom when making a fruit galette?

To prevent a soggy bottom, add cornstarch to your filling to absorb excess juices, avoid overloading with fruit, ensure your oven is properly preheated, and consider using a preheated baking stone or sheet. A light dusting of flour or ground nuts on the dough before adding fruit also helps.

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