This Strawberry Peach Galette is super easy to make and tastes delicious. Full of sweet, juicy fruit and encased in buttery pastry, it’s the easiest type of pie you can make!
Hello everyone, how are you doing? I have such an easy and delicious recipe for you today – a Strawberry Peach Galette!
Now, I love a pie, but I don’t like making pies. I feel like every baker has that one thing they really don’t like making and for me it’s pies. I’ll just about tolerate one with just a single crust, but I have no time or patience for a double crust.
However, pastry is my weakness. I LOVE it. Homemade pastry is the absolute best. So, galettes are the perfect thing to make when you want a pie, but you don’t want to make a pie!
Today I’m sharing this Strawberry Peach Galette and oh my word is it amazing! Sweet strawberries, juicy peaches encased in buttery pastry. What’s not to love?
I’ve been going through about 600g of strawberries a week recently! I cannot get enough. I’ve been baking with them, putting them in overnight oats, on my porridge. Just having a bowl of them sprinkled with cinnamon…
They are so sweet right now. It’s the perfect time of year to bake alllll the strawberry things!
Now, I have made a galette before using strawberries, it was quite a while ago now, but it’s still a delicious recipe. I don’t know why it’s been so long since I made a galette, but I’m making up for it with this Strawberry Peach Galette!
When it comes to the pastry case, it’s my shortcrust pastry recipe that I developed years ago and use all the time. I just tweak it to be either sweeter or savoury. It’s fool proof and always works. It turns out perfectly every time and the result is flaky, buttery pastry.
I find it easier to plonk all of my pastry ingredients into my food processor and let that do the hard work, but you can of course do it by hand or with a pastry cutter. It honestly takes about 60 seconds in the food processor, but you can use shop bought short crust pastry if you’d rather.
Let’s go through the steps to making this Strawberry Peach Galette…
First up you need to make the pastry. The recipe is super simple and uses ingredients you’ll most likely have in the house already. After making the pastry, I flatten it into a disc, wrap it in cling film and pop it in the fridge for 30 minutes.
The strawberry peach filling could not be easier. You just mix all the fruit together with some vanilla and sugar. Leave that to one side while you roll the pastry into a 13 inch circle. It’s then it’s time to fill.
Spoon the fruit into the centre of the circle, leaving a 2-3 inch border. Then fold the pastry edge over the fruit, sprinkle with sugar and bake until golden and the fruit is bubbling.
That’s all there is to it! I just love easy, satisfying bakes and this is one of them! Serve with whipped cream, ice cream or alone. It’s lovely warm or at room temperature. Galettes are so great to make when you have an abundance of fruit you don’t know what to do with!
What fruits are you loving right now?
Strawberry Peach Galette
Ingredients
- For the pastry:
- 2 cups (280g) plain/all-purpose flour
- 3 tbsp caster sugar
- 1/4 tsp salt
- 1 1/2 sticks (170g) unsalted butter, cold and cut into cubes
- 3-4 tbsp cold water
- For the fruit filling:
- 1 1/2 cups (225g) sliced strawberries
- 2 ripe peaches, destoned and sliced
- 1 tsp vanilla extract
- 3 tbsp caster sugar
- demerara sugar for sprinkling on the top
- 1 tbsp apricot/strawberry jam to brush on the finished galette, optional
Instructions
- No need to preheat the oven just yet, the pastry needs to chill. Place the flour, sugar, salt and butter into your food processor and blitz until you have a breadcrumb texture. Slowly add the water, 1tbsp at a time, pulsing in between additions, until the pasty balls up into one large lump. Don't be tempted to add more water. It really only needs up to 4tbsp. It will go through a phase of looking like it won't come together, but keep blitzing and it will.
- Alternatively, place the flour, sugar, salt and butter into a large bowl and either use a pastry cutter or your fingers to cut the butter into the flour. Keep going until you have a coarse bread crumb texture, then slowly add the water and mix into one lump of dough.
- Tip the pastry onto a sheet of cling film and flatten into a disc. Wrap and place in the fridge for 30 minutes.
- Once the pastry has chilled, preheat the oven to 200C/400F and line a baking tray with grease proof paper.
- Place the strawberries, peaches, vanilla and sugar into a medium sized bowl and stir to coat everything with the sugar. Leave to one side while you roll out the pastry.
- Flour your worktop or use a lightly floured silicone pastry mat. Unwrap the pastry and place onto your surface. Roll the pastry out into a 10-12 inch round, it doesn't have to be perfect, the beauty of galettes is that they look rustic!
- Transfer the pastry onto your lined baking tray – I lightly flour my rolling pin and then take the top edge of the pastry, place it over the rolling pin and continue to gently bring the rolling pin towards me looping the pastry loosely around. Lift and transfer, then unroll the pastry.
- Spoon your fruit into the centre of your pastry and spread into an even layer, Leave a border of about 2-3 inches all the way round.
- Take a 2-3 inch length of the border and fold it up over the fruit. Then move along to another 2-3 inch length and fold that over, overlapping the previous one to give you a pretty fold. Continue until you have gone all the way around and folded all the pastry. Sprinkle the edges with demerara sugar and place in the oven for 30-35 minutes, until the pastry is golden and the fruit is bubbling.
- Leave to cool on the tray for 30-45 minutes or completely. You can serve this galette warm or at room temperature. If you want to glaze your fruit to make it glossy, place 1tbsp of apricot or strawberry jam into a small heat proof bowl and microwave for 20-30 seconds, just until it's easy to brush. Brush the jam all over the fruit and then serve with ice cream.
- Strawberry Peach Galette will keep in an airtight container, in the fridge for 4 days.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
