White Peach and Cherry Galette

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.

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 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 treat.

White Peach & Rainier Cherry Galette tastes delicious on its own or with a dollop of ice cream or crème fraîche on top. 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.

How to Make White Peach and Cherry Galette

White Peach and Rainier Cherry Galette is an easy, 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 peach and cherry 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.

How to Make Crust with a Food Processor or with Your Hands

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 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.

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.

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 200° F and bake for 5 minutes.

Did You Like this Recipe?

If you enjoyed this recipe, please rate and comment below! For more recipes like White Peach and Cherry Galette, check out:

• EASY STRAWBERRY SHORTCAKE WITH HOMEMADE CREAM
• MEYER LEMON OLIVE OIL CAKE
• FIG TART WITH LEMON AND HONEY MASCARPONE

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