This peach galette recipe is baked in a cast-iron skillet instead of a baking sheet which makes the crust extra flaky. The homemade all-butter crust wraps around sweet juicy peaches tossed with lemon juice, vanilla, cinnamon, and nutmeg.
I love cooked peaches especially in desserts, which is why I have so many including a peach pie, peach cake, and a peach crumble with pecans. I can't get enough of them.
This galette is a version of my peach pie, that requires a little less precision. The crust is easy to shape and because the top is open, you can see when the fruit is done baking.
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Cheryl's Baker's Notes
- Taste your fruit first. Taste your peaches before you use the full amount of sugar. Peach sweetness swings a lot from one batch to the next, and I've had peaches that needed the extra 1-2 tablespoons and others that didn't need any more.
- Keep the dough cold. I chilled the rolled-out dough in the skillet before I add the peaches. Keeping that butter cold through every stage is what gives you flaky layers instead of a tough, dense crust once it bakes.
Why I Used a Cast Iron Skillet
When I tested this recipe I originally baked it on a baking sheet, but I knew I wanted to find a way to pack in more peaches because I love the taste of baked peaches so much. The cast iron pan allows me add more peaches, but keep the ease of a galette.
The other great thing about the cast iron pan is that it causes the crust to bake up extra flaky and even a little crispy, and I love that texture.
Peach Galette Ingredients
- Peaches: Use ripe, but still firm peaches. Overripe peaches turn mushy once sliced and baked and won't hold their shape the same way the firm peaches do. I use unpeeled peaches because the peel adds flavor and color. Also unpeeled peaches saves time.
- Pie Dough: This recipe uses my all-butter pie crust, the single-crust version. I think homemade pie crust is best for this recipe, but you can use a store-bought crust if you prefer.
- Tapioca Flour: I prefer tapioca flour to cornstarch as a thickener because the tapioca creates a clear gel filling. The cornstarch can sometimes produce a somewhat cloudy filling. I recommend Bob's Red Mill finely ground tapioca flour.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Cast Iron Peach Galette
Step 1: Make the pie dough and following the instructions for the single crust pie.
Step 2: Prep the peaches and set them aside.
Step 3: Roll out the pie dough and place it in the cast-iron skillet. Chill while you finish prepping the peaches.
Step 4: Combine the sugar, tapioca, and spices and add to the peaches.
Step 5: Mix the ingredients into the peaches until the tapioca is completely mixed in.
Step 6: Layer the peaches into the pie dough and fold the edges of the dough over the peaches.
Step 7: Bake the galette until the crust is golden brown and the peach filling is bubbly.
What to Serve with This Galette
This peach galette tastes great with plain or with vanilla ice cream, but I love it with my mascarpone whipped cream. The richness of the mascarpone tastes amazing with the peaches.
If you make this yummy peach galette please leave a rating and a comment below.
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Cast Iron Skillet Peach Galette
Equipment
- 10-inch cast iron skillet
- Rolling Pin
Ingredients
Pie Dough
- 1 recipe Single Pie Crust
Peach Filling
- 840 grams peaches 3 large peaches
- 2 tablespoons (30 ml) lemon juice, fresh squeezed
- 1 teaspoon pure vanilla extract
- 2/3 cup (133 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons (36 grams) finely ground tapioca
Galette Topping
- 1 large egg
- 1 teaspoon water
- 2-1/2 tablespoons granulated sugar
Instructions
Pie Dough
- Before starting the other elements, make the pie dough according to this recipe. Use the single crust recipe for this pie. Follow the directions up to placing the dough in the refrigerator and chilling it for at least 45 minutes.
Preheat the Oven
- Preheat the oven to 400°F, after the dough has chilled and right before you start prepping the peaches.
Prep the Peaches
- Wash and dry the peaches. Cut the peaches in half and remove the pits. Cut the peaches into quarters and cut each section into four slices, for a total of 16 slices per peach (or 12 if the peaches are small). Place the peaches in a bowl. Cover the bowl and prepare your pie crust.
Roll Out the Pie Dough
- Generously flour a work surface. Place the pie dough in the center and roll out the dough into a 13-inch circle. To roll the pie dough out to even thickness, place the rolling pin in the center then roll towards the top applying even pressure. Rotate the dough a quarter turn and roll out once again from the center up to the top. Don’t roll over the edges of the dough. Repeat these steps until you have a 13-inch circle.
- Fold the dough into quarters and transfer it to the cast-iron skillet. Unfold the dough and make sure to press it into the corners and sides of the skillet. Place the skillet in the refrigerator while you finish preparing the peach filling.
Make the Peach Filling
- Whisk together the sugar, cinnamon, nutmeg and tapioca.
- Sprinkle the lemon juice and vanilla over the prepared peaches. Next add the sugar and tapioca mixture and gently fold it into the peaches, making sure to stir from the bottom of the bowl. Taste the peaches. At this point you may want to add 1-2 more tablespoons of sugar based on the natural sweetness of the peaches.
Assemble the Galette
- Remove the pie dough from the refrigerator. Arrange the peaches in the pie dough by adding the peaches one piece at a time and arranging them in a pattern. Fold the edges of the dough over the peach filling. Spoon any liquid remaining in the bowl over the center of the peaches.
- In a small bowl, beat the egg and water together and brush the exposed edges of the dough. Sprinkle the dough with 1-2 teaspoons of sugar.
- Sprinkle about 2 tablespoons of sugar over the exposed peaches. The sugar on top of the peaches helps to prevent them from browning too much.
Bake the Galette
- Place the galette in the oven. Bake at 400°F for 15 minutes. Reduce the heat to 350°F and bake for 35-40 minutes until the crust is golden brown and the filling is bubbly.
- If the crust starts to become too dark, cover it with a piece of tented aluminum foil. The foil should not touch the galette crust.
- Remove the galette from the oven and let it cool on a cooling rack for 1 hour before slicing and serving. The filling will still be a little soft.
Serving the Galette
- This tastes great all by itself without any topping, but will also tastes good with vanilla ice cream or whipped mascarpone.
Storing the Galette
- Store the galette at room temperature for up to 1 day covered with plastic wrap. Store in the refrigerator covered with aluminum foil for up to 4 days.
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