Rustic Strawberry Peach Galette
Or try my blueberry peach pie.
A classic rustic galette recipe using summer’s finest juicy fruits.
Have you ever had a tart like this before?
This rustic tart can also be called a galette. Galettes are quite similar both in taste and presentation as pie. Except they are easier! That’s why I love to make them, especially in the summertime when juicy fruits like peaches and strawberries are in their prime. Another reason why I love to make galettes is because they aren’t as particular and delicate as pie; there is much more room for error!
This recipe is basically a freeform crusty pie. Emphasis on crusty. The buttery, flaky crust was my favorite part! It sort of tasted like a biscuit. A fruit-filled, juicy biscuit.
Peaches are in their prime right now. I’ve been dying to go peach picking this summer out in Westminster MD, but haven’t found the time. If you have a peach tree outside, consider me very jealous. I love them! Rather than using only ripe peaches for my tart, I added some color to the filling. A super sweet strawberry contrast to the pretty peaches. Isn’t she just gorgeous?!
To make this recipe, you’re going to start with 2 ripe peaches and 2 cups of sliced strawberries. Peel the peaches, mix them up with the strawberries, a bit of sugar and vanilla extract. Let that mixture soak for awhile as you prepare the crust.
The crust is made from flour, sugar, salt, cold butter, and ice cold water. The temperature of the last two ingredients is imperative to your crust’s texture. Chill your butter in the freezer for about 15 minutes and cut it into cubes. With a pastry blender (or your hands), mix the cold butter with the flour, sugar, and salt until the mixture resembles course crumbs. Crumbs the size of peas is what you’re going for.
Fill a large measuring cup with water and ice. Stir it around. From that, measure 1/4 cup of water and add to the crust mixture. Stir lightly with a fork until the flour is moistened, then gently knead the dough in the bowl until it comes together. Add 2 more Tablespoons of ice water if the dough seems too dry. I had to add the additional water this time, but sometimes I don’t need it.
Using your hands, shape the dough into a ball and then flatten it into a thick disc. Wrap it up in plastic and refrigerate for at least 1 hour.
On a lightly floured work surface, roll the dough into a 12-inch circle. Feel free to cut off a bit around the edges to make the circle neat. Transfer the dough to a lined baking sheet.
Time to add the fruit. Using a slotted spoon, place the fruit on the center of the dough, leaving a 2 or 3 inch border all around. The amount of border you leave will determine how much fruit is exposed in the center of the tart. I always go for a 2-3 inch border. Gently fold the edges of dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.
Pour most (but not all) of the remaining fruit juice over the fruit in the center. Brush the edges of the crust with a beaten egg. Sprinkle with some sugar. There is always room for extra sugar! The peaches and strawberries will expel some of their juices in the baking process. The crust just soaks it all up, but doesn’t get too soggy in the process.
The tart takes only about 25-35 minutes in the oven. Why the huge gap of time? Well all ovens are different. Sometimes I leave this crust in a bit longer so the crust browns a bit, other times I don’t.
Slice the rustic tart like you would slice a pie. We enjoyed it warm and I added an easy vanilla glaze to each slice before serving. Holy mackerel – the glaze took each bite to the next level! You could also serve the tart with some melty vanilla ice cream. Deeee-lish on a warm summer day.
You could use blueberries or blackberries instead of strawberries or even slice up a pear and add cinnamon to the filling for a warm autumn treat. Rustic, yet elegant. You’ll love it.
More peachy recipes you’ll love:
- Peach streusel muffins
- Blueberry peach pie
- Peach pecan crisp
- Brown butter blueberry peach crisp
- Brown sugar peach crumble pie
- Fresh peach cobbler
- Peach bundt cake with brown butter icing
- Blackberry peach skillet cornmeal cake
Rustic Strawberry Peach Galette
Tart tastes best on the same day it is baked. Cover tart with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.
- 2 ripe peaches, peeled, pitted, sliced (not frozen)
- 2 cups (about 300 grams) sliced fresh strawberries (not frozen)
- 2 Tablespoons (30 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (190 grams) all-purpose flour (careful not to overmeasure)
- 3 Tablespoons (45 grams) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed1
- 1/4 cup (60 ml) ice water, plus more as needed
- 1 egg, beaten for egg wash
- additional sugar for sprinkling
- Make the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
- Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
- Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.
- Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.
- If you wish to drizzle with vanilla glaze, use the glaze recipe from here. Serve warm or at room temperature.
- Tart tastes best on the same day it is baked. Cover tart with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.
- Make sure your butter is very cold. I like to chill it in the freezer for about 15 minutes ahead of time.
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Try my Sweet Cherry Pie next!
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