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Peach Maple Galette: A Rustic Summer Dessert Recipe

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4 from 2 reviews

This Peach Maple Galette is a rustic, flaky dessert bursting with ripe summer peaches and a warm maple finish. Featuring a buttery all-purpose flour pastry combined with a sweet, vanilla-infused peach filling, this galette bakes to a golden crust with bubbling fruit inside. Topped with maple syrup, coarse sugar, and crunchy maple-candied pistachios, it’s perfect served warm or chilled with whipped cream, thick cream, or vanilla ice cream for a delightful seasonal treat.

Ingredients

Pastry

  • 3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1½ cups cold salted butter
  • 2 teaspoons apple cider vinegar or white vinegar
  • ½ cup ice-cold water

Filling

  • 3 pounds thinly sliced peaches or nectarines
  • 2 tablespoons vanilla extract or vanilla bean paste
  • 1 cup granulated sugar
  • 4 tablespoons cornstarch
  • Small pinch of salt

To Assemble

  • 4 tablespoons maple syrup
  • 2 tablespoons coarse sugar

Maple-Candied Pistachios

  • ⅔ cup whole roasted salted pistachios
  • 6 tablespoons maple syrup
  • Pinch of flaky sea salt

To Serve

  • Whipped cream, thick cream, or vanilla ice cream

Instructions

  1. Make the pastry: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Grate the cold salted butter into the dry ingredients and mix gently until the mixture resembles coarse crumbs. Add the apple cider vinegar and ice-cold water, folding gently just until the dough comes together. Shape into a disk, wrap in plastic, and chill in the refrigerator overnight to develop the texture and flavor.
  2. Prepare the filling: Combine the thinly sliced peaches (or nectarines) with vanilla extract or vanilla bean paste, granulated sugar, cornstarch, and a pinch of salt in a large mixing bowl. Toss gently to coat the fruit evenly and allow the flavors to meld.
  3. Preheat the oven and roll out dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a large circle approximately 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.
  4. Assemble the galette: Spoon the peach filling onto the center of the dough, leaving about a 2-inch border around the edges. Carefully fold the edges of the dough over the filling, pleating as needed to create a rustic crust. Brush the crust generously with maple syrup and sprinkle coarse sugar over the top for added sweetness and crunch.
  5. Bake the galette: Bake in the preheated oven for 45-50 minutes, or until the crust is deeply golden and the fruit filling is bubbling. Once baked, remove the galette from the oven and allow it to cool on the baking sheet for at least 30 minutes to set the filling and flavors.
  6. Make maple-candied pistachios: In a small saucepan, combine the whole roasted salted pistachios with maple syrup and a pinch of flaky sea salt. Simmer gently over low heat until the nuts become glossy and the syrup thickens slightly, then remove from heat and let cool on parchment paper to harden.
  7. Serve: Serve the Peach Maple Galette warm or chilled, topped with a dollop of whipped cream, thick cream, or a scoop of vanilla ice cream. Garnish with the maple-candied pistachios for an added layer of sweetness and crunch.

Notes

  • Chilling the pastry dough overnight helps develop a flakier texture.
  • Use ripe, fragrant peaches or nectarines for the best flavor.
  • If you prefer a less sweet dessert, reduce the sugar in the filling by a quarter cup.
  • Maple syrup can be brushed on multiple times during baking for extra glaze.
  • Maple-candied pistachios can be made ahead and stored in an airtight container.
  • Feel free to substitute the pistachios with other nuts like pecans or almonds.
  • The galette can be served either warm or at room temperature depending on your preference.

Find it online: https://recipesbyliza.com/peach-maple-galette-a-rustic-summer-dessert-recipe/