Peaches simmered with sugar, mixed with strawberries, and baked in a buttery pastry crust. Finished with a fresh mint cream, this Strawberry Peach Galette is a perfect summer treat.
If you’ve read my blog for long, you know I have a dessert thing. A big dessert thing. I make desserts multiple times a week, sometimes for friends, sometimes to give away, and sometimes for fun. Even giving away many of the desserts I make, we frequently have four or five cakes in the freezer.
My kids love dessert as much as I do. It used to be that I’d let them have a small dessert after dinner each night. Then one night, there was an incident. My kids got upset about there only being three cakes in the freezer. They apparently wanted more of ones that had already been eaten. There was some yelling involved.
My husband put his foot down and said there needed to be a new dessert policy in our house. He said that we were going to take dessert down to only Saturday and Sunday night. My kids were sad. I was sad. We all said “what?!” But he stood his ground. And side note, he later told me he was confused why I was upset when I could clearly eat dessert after the kids go to bed …. it was a good point.
Anyhow, in place of dessert, we’ll let the kids have yogurt or fruit after dinner. They’re happy with the system. And, it means we frequently have a plethora of fruit, which I can use to make legit weekend desserts.
Strawberry Peach Galette
A couple of years ago I made a Rustic Peach Blueberry Tart. I was thinking about remaking it to take new photos, but I wanted something new. I wanted to add a mint component, and I wanted to make a crust without almond flour. Finally, I landed on a Strawberry Peach Galette with a Mint Cream topping.
Galette vs Tart vs Pie
You may be thinking, what is the difference between galettes, tarts, and pies? I have answers.
- Pie: A pie is typically served in the same dish in which it was made. It has a crust with high sides and a filling.
- Tart: A tart is served in a dish from which it can be removed, so the crust may be a bit more firm than that of a pie. The sides are also typically shorter than those of a pie.
- Galette or Crostata: A galette, or crostata, is a crust that is free-formed around a filling and baked on a baking sheet.
Should I have named my Rustic Peach Blueberry Tart a galette? Probably. Technically it is. But it is still freestanding so I decided to call it a rustic tart.
Fruit for Galette Filling
For this recipe I used fresh peaches and strawberries. For the peaches; as I cook them in sugar to soften and sweeten them, you do not need to use perfectly ripe peaches for the recipe. However, I wouldn’t recommend firm peaches as the taste may still be bit tart.
If you’re looking for a good canned peach dessert, check out my Peach Cobbler.
I do NOT recommend cooking the strawberries in the sugar. It makes them too mushy. Simple stirring them in with the peaches and sauce is perfect.
Serving a Galette
This recipe is delicious on its own served with ice cream. However, if you want to step it up a notch, I highly recommend you make the fresh mint cream.
How to make the best mint cream:
- Place your bowl and whisk in the freezer for at least ten minutes before using them. The cream will firm up more easily when the bowl and whisk are cold.
- Chop the mint very finely. Unless you’re drinking a mojito, no one really wants a bite of a mint leaf.
- Don’t overdo the mint! The mint taste will intensify as the whipped cream sits. Do not use too much mint as you might end having whipped cream that tastes like toothpaste.
This Strawberry Peach Galette is a beautiful, delicious, unique dessert!
Strawberry Peach Galette
- 1 3/4 cups all purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter cold
- 1/2 cup very cold water
- 1/2 teaspoon vanilla extract
- 1 large egg
- 4 fresh peaches skin removed and cut into thin slices
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 tablespoon cornstarch
- zest of 1/2 of a lemon
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberry slices about 10 strawberries
- 3/4 cup whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon fresh mint chopped finely
- In a large bowl mix together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
- Mix water and vanilla extract together. Stir into flour mixture 1 tbsp at a time, until a soft dough forms (you may not use all of the water).
Use your hands to form dough into a flat oval. Wrap in plastic wrap and place in fridge for at least 2 hours.
- Remove bowl and attachment from freezer. Add whipping cream, powdered sugar, and mint to bowl. Use mixer with whisk attachment to beat until stiff peaks form, about 5 minutes.
- Place metal mixing bowl and mixer whisk attachment in freezer for 15 minutes.
- For best mint taste, place in refrigerator for at least 2 hours, up to 24 hours before serving.
- In a large sauce pan over medium-high heat, add peaches, sugar, brown sugar, cornstarch, lemon zest, vanilla, lemon juice, salt, and vanilla extract. Stir frequently until mixture boils.
- Let mixture boil for 2 minutes, or until thickened, then remove from heat. Stir in strawberries while still hot.
Assembly and Baking
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- On the parchment paper you have set out, roll dough into a large circle (will be about 1/4″ thick and about 14 inches in diameter). Note: If the dough is too sticky to roll out, you can roll it in 1-2 tablespoons of flour.
Place filling in center of dough and fold up sides over the filling. You will need to fold as you are filling to keep the juices in.
- Beat egg with a fork and 1 tbsp of water. Brush over top of pasty crust.
- Place parchment paper back on pan and bake for 40 minutes, or until top of pastry is golden brown.
- Let sit for at least 10 minutes before serving. Serve topped with fresh mint cream.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Strawberry Peach Galette, you should check out these other SugarSpicesLife recipes:
Links to items used to make this recipe: