Ingredients
Method
- Stir the flour, sugar, and salt together in a medium bowl until evenly combined.
- Work the cold butter into the flour mixture using a pastry cutter or forks until it looks like coarse crumbs with pea-sized bits.
- Pour in the cold water and gently mix just until the dough starts to come together, adding a little more water only if it feels too dry.
- Turn the dough onto a lightly floured surface, bring it together with your hands, and shape it into a thick disk before wrapping and chilling for at least 1 hour.
- Toss the peaches, strawberries, sugar, cornstarch, and vanilla together in a bowl until the fruit is evenly coated, then cover and refrigerate.
- Line a large baking sheet with parchment paper or a silicone mat and set it aside.
- Roll the chilled dough into a roughly 12-inch circle on a lightly floured surface and transfer it carefully to the prepared baking sheet.
- Spoon the fruit into the center of the dough, leaving a wide border, then fold the edges up and over the filling, overlapping slightly and pressing gently to seal.
- Brush the folded edges with egg wash and sprinkle with coarse sugar if using, then refrigerate the shaped galette for about 15–20 minutes.
- Preheat the oven to 425°F (218°C) and bake until the crust is deep golden and the filling is bubbling, about 30–35 minutes.
- Let the galette cool on the pan for about 10 minutes before slicing and serving.
Nutrition
Notes
This is the kind of dessert that feels both effortless and special, like something you’d bake on a slow, golden afternoon. The flaky edges and bubbling fruit make it impossible not to sneak a slice while it’s still warm.