I cannot believe this came from my kitchen.
I might be turning into a pie person. That feels major.
Technically this isn’t a classic pie — it’s a galette — but it’s made with a proper pie-style crust, which I used to dread. Somehow this version makes crust the best part.
I nearly didn’t want to eat it. I wanted to keep it forever, framed in a shadow box, a single perfect dessert to brag about and remember because I wasn’t sure I could recreate it.
I’m in full fruit mode right now — craving every seasonal fruit I can get my hands on. Lately I’ve been alternating between lighter fruit desserts and over-the-top chocolate ones. Oddly, I don’t even want dessert all the time these days, which surprised me.
Also: baking has become a small version of nesting for me. With moving on the horizon I haven’t had a proper chance to nest at home, but rolling out dough and assembling galettes feels like productive, comforting nesting. The people around me are definitely grateful.
Galettes (or crostadas) are my go-to because they don’t demand the patience of a full pie. No fancy crimping, no blind baking—just rustic, forgiving, and fast. In short: the lazy person’s pie. Come be lazy with me.
This dessert is perfect for anyone who prefers desserts that aren’t overly sweet or cloyingly rich. I used to joke I’d never change my taste buds, but here I am—liking lighter fruit desserts more than I expected.
It’s just so pretty I almost ate it on sight.
Ginger Peach Galette with Almond Crust
4
2 hrs
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Ingredients
Crust (makes enough for two large galettes)
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
- 1/3 cup sliced almonds + extra sugar for sprinkling
- For brushing: 1 egg + a few drops of water, beaten together
Filling
- 4 large peaches, sliced into 1/4-inch slices
- 2 tablespoons freshly grated ginger
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Fresh mint for garnish
Instructions
Crust
- Add the flour, sugar and salt to a food processor and pulse until combined. In a small bowl, whisk the egg, vinegar and water together. Add the cold butter pieces and pulse until small coarse crumbs remain. Sprinkle the egg/water mixture over the flour and pulse until the dough comes together.
- Remove the dough, wrap in plastic and refrigerate for 30 minutes. This makes enough for two galette crusts; divide now or after chilling. Preheat oven to 400°F (200°C) after chilling.
Filling
- Place the sliced peaches in a bowl and stir in the grated ginger. Sprinkle with cornstarch, sugar, ground ginger and salt. Toss well and let sit for 10 minutes.
- Roll one chilled crust to about 1/4-inch thickness on a parchment-lined baking sheet. Arrange the peaches in the center, leaving a 2-inch border. Fold the edges of the dough over the peaches. Brush the crust with the egg wash, press sliced almonds into the crust and sprinkle exposed crust and almonds with sugar. Bake 40–45 minutes until crust and almonds are golden. Garnish with fresh mint before serving.
Notes
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That crust, though…