Recipe for peach vanilla bean galette: buttery, flaky crust filled with fresh peaches and vanilla and baked until golden brown and bubbling!
About this Peach Vanilla Bean Galette
It's peach season! I can't think of a better way to use ripe peaches than making a simple, rustic galette. Galettes have all the same deliciousness as a pie, but with way less work. You simply roll out a pie crust, fill it with peach filling, fold in the edges and bake it until golden brown. Serve it with a scoop of vanilla ice cream and you have yourself a delicious summer treat.
This post is sponsored by Pearson Farm. All thoughts and opinions are my own. Thank you for supporting brands that make In Bloom Bakery possible!
Ingredients & Equipment for this Peach Vanilla Bean Galette
- Flour– all purpose flour is used to make the galette crust
- Butter– unsalted, cold butter gets “cut” into the flour to develop a delicious buttery crust
- Water– make sure it’s ice cold- used to make the crust
- Salt– helps to bring out all the flavors
- Sugar– granulated sugar is used to sweeten the peaches
- Peaches– fresh peaches from Pearson Farm are sliced and marinated in sugar and vanilla to make the filling
- Vanilla– I always recommend vanilla bean paste for the best flavor
- Cornstarch– helps to thicken the peach filling, this ingredient is not optional, if not added the galette will not cook properly
- An egg- used for an egg wash before the galette bakes
- Turbinado sugar- used for sprinkling over the galette
- A baking sheet
- Parchment paper
How to Make this Peach Vanilla Bean Galette
For the Crust
In a food processor pulse 1 ¼ cup of all purpose flour, 1 tablespoon granulated sugar and ¼ teaspoon salt together. Chop ½ cup of cold butter into small pieces. While the food processor runs add the butter a few pieces at a time. Add 2 tablespoon of cold water a little bit at a time until the dough pulls together and starts to form a ball. (Add more water a tablespoon at a time if the dough is too dry after 2 tablespoon of water).
Form the dough into a disk, wrap it with plastic wrap and chill it in the fridge for 1 hour or overnight.
When ready to make the galette, take dough out of the fridge and let sit for 30 minutes or so until it becomes a little softer.
On a floured surface, roll the dough out into a large circle, about 9 inches in diameter, ¼ of an inch thick. Transfer the dough to a parchment paper lined baking sheet.
For the Peach Vanilla Bean Filling
Toss 2 cups of sliced peaches with ¼ cup of granulated white sugar, 1 tablespoon corn starch and 2 teaspoon vanilla bean paste. Let sit for about 10 minutes. Once the dough is rolled out and on a parchment paper lined baking sheet, spoon the peaches into the center of the dough. Do not pour the liquid on top or it will be a runny mess.
If you desire, heat the remaining peach syrup in a small sauce pan. Let it simmer for a few minutes until you notice it getting thicker. Spoon the thickened peach syrup over the peaches.
Forming & Baking the Galette
Preheat oven to 400 degrees.
Begin folding the galette by taking a small piece of the outside of the dough and folding it about an inch in. Fold the next small outside piece of the dough so it slightly overlaps the other. Continue until all of the outside of the dough has been folded.
Brush a whisked egg over the dough perimeter and sprinkle turbinado sugar over the peaches and the dough.
Pop the galette into the fridge for at least 20 minutes. (The galette won’t keep it's shape if not chilled).
Bake the galette for 30 minutes at 400 degrees. The dough should be golden brown and the peaches should be bubbling.
Let it cool for a few minutes before serving. It is best served with whipped cream or vanilla ice cream. Enjoy!
If you make this galette please tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Mini Strawberry Basil Galettes
📖 Recipe
Peach Vanilla Bean Galette
Ingredients
- 1 ¼ cups all purpose flour
- ½ cup cold, unsalted butter
- ¼ teaspoon salt
- 1 tablespoon granulated white sugar
- 2 tablespoon cold water
For the Peach Vanilla Galette
- 2 cups sliced peaches
- ¼ cup granulated white sugar
- 2 teaspoon vanilla bean paste
- 1 tablespoon corn starch
- 1 egg (for egg wash)
- turbinado sugar for sprinkling
Instructions
For the Crust
- In a food processor pulse 1 ¼ cup of all purpose flour, 1 tablespoon granulated sugar and ¼ teaspoon salt together.
- Cut ½ cup of cold butter into small pieces. While the food processor runs add the butter a few pieces at a time.
- Add 2 tablespoon of cold water a little bit at a time until dough pulls together and starts to form a ball. (If the dough is still too dry after 2 tablespoon of water, add a little more water a tablespoon at a time until the right consistency is achieved).
- Form the dough into a disk, wrap it with plastic wrap and chill it in the fridge for 1 hour or overnight.
- When ready to make the galette, take dough out of the fridge and let sit for 30 minutes or so until it becomes a little softer.
- On a floured surface, roll the dough out into a large circle, about 9 inches in diameter, about ¼ of an inch thick. Transfer the dough to a parchment paper lined baking sheet at this point.
For the Peach Vanilla Filling
- Toss 2 cups of sliced peaches with ¼ cup of granulated white sugar, 1 tablespoon corn starch and 2 teaspoon vanilla bean paste. Let sit for about 10 minutes.
- Once the dough is rolled out and on a parchment paper lined baking sheet, spoon the peaches into the center of the dough. Do not pour the liquid on top or it will be a runny mess.
- If you desire, heat the remaining peach syrup in a small sauce pan. Let it simmer for a few minutes until you notice it getting thicker. Spoon the thickened peach syrup over the peaches.
Forming & Baking the Galette
- Preheat oven to 400 degrees.
- Begin folding the galette by taking a small piece of the outside of the dough and folding it about an inch in. Fold the next small outside piece of the dough so it slightly overlaps the other. Continue until all of the outside of the dough has been folded.
- Brush a whisked egg over the dough perimeter and sprinkle turbinado sugar over the peaches and the dough.
- Pop the galette into the fridge for at least 20 minutes. (The galette won’t keep it's shape if not chilled).
- Bake the galette for 30 minutes at 400 degrees. The dough should be golden brown and the peaches should be bubbling.
- Let it cool for a few minutes before serving. It is best served with whipped cream or vanilla ice cream. Enjoy!
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