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Strawberry Peach Galette

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.
Prep Time15 mins
Cook Time55 mins
Dough Chilling Time2 hrs
Course: Dessert
Cuisine: American
Keyword: Strawberry Peach Galette
Servings: 8 servings

Ingredients

Crust

  • 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

Filling

  • 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

Mint Cream

  • 3/4 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon fresh mint chopped finely

Instructions

Crust

  • 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.
    Pastry dough wrapped in plastic.

Mint Cream

  • 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.

Filling

  • 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.
    Fruit in pastry dough before being folded.
  • 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.