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Peach Galette

Peach Gallette

Don’t you just love fresh peaches?

I do! So much so that I went a little overboard and bought a whole box from a farm stand! The peaches were wonderful, but I soon found I needed to make a lot of peach dishes before the peaches spoiled.

So I decided to put together a peach galette! It turned out so tasty, and I love the rustic look!

Since the galette is French, I thought it would be appropriate to highlight “Darling, Je Vous Aime Beaucoup” sung by Nat King Cole. It’s classic!

Peach Gallette


  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon granulated white sugar
  • ¼ teaspoon nutmeg
  • 6½ tablespoons cold butter
  • 4 tablespoons ice cold water
  • Filling:
  • 4 large peaches, ripe
  • Dash salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon fresh lemon zest
  • 1 tablespoon granulated white sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lemon juice


  1. In a food processor, place the flour, salt, and sugar. Pulse until combined. Add nutmeg and lemon zest. Pulse.
  2. Add the butter in chunks through the feed tube. Pulse until crumbly.
  3. Pour 4 tablespoons ice cold water in the feed tube. Pulse until dough starts to stick together.
  4. Dump dough onto a large piece of parchment paper. Press gently into a ball and flatten. Wrap in plastic wrap. Refrigerate for 50 minutes.
  5. Unwrap dough. Place a large piece of parchment paper on counter. Sprinkle about a tablespoon of flour over the parchment paper. Unwrap dough and place on floured parchment paper. Roll dough into a 12-inch circle.
  6. Line a baking sheet with parchment paper. Place dough on the parchment lined baking sheet by flipping the dough over and peeling it off the parchment paper it was rolled out on.
  7. Preheat oven to 425 degrees.
  8. Wash peaches and rub them to remove the fuzz. Cut in half and remove pits.
  9. Cut each peach half into five thick slices.
  10. In a large bowl, place peach slices.
  11. Sprinkle salt, nutmeg, lemon zest, granulated sugar, and brown sugar over peaches. Toss to coat.
  12. Drizzle lemon juice over peaches.
  13. Let peach mixture stand for five minutes. Toss again.
  14. Lay peach slices one at a time on the dough as if haphazardly putting together a puzzle leaving a four-inch edge of dough around the peaches. The peaches will be in several layers.
  15. Gently pull the edge of the dough up and over the peaches. You might need to flour a bench scraper to get the dough off easily if it is sticking to the parchment paper. Pinch dough if needed to keep in place and to seal any holes.
  16. Bake for 40 minutes until the pastry is golden brown and the peaches are slightly firm still.
  17. Remove from the oven and place baking sheet on a wire rack.
  18. Cool slightly. Cut into wedges and serve.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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