Peach Galette

The Mrs. opts for chocolate (most of the times) as her flavor of choice for desserts. However, when fresh fruits look and taste beautiful, she is tempted to star them in one of her baking adventures. This particular recipe was introduced to 704 Kitchen when peaches were in season. Considering that some of you might be in the winter-y side of the world (and hence peaches might be out of season), you can very well substitute the fruit with, say, apples, plums or strawberries.

If you have a little time and the heart to enjoy some home baking, this dessert might be the perfect fix. Whether you have a warm or cold slice of this, we hope it brings you lots of cozy vibes. If you want to feel a little more snug, maybe pour some vanilla custard. Just saying! 😉



  1. Peaches- 2
  2. Sugar- 4 tbsp
  3. Cinnamon powder- 1/2 tsp
  4. Ground nutmeg- 1/4 tsp
  5. Vanilla essence- 1/2 tsp


  1. All-purpose flour- 1¼ cup
  2. Pinch of salt
  3. Sugar- 3 tbsp
  4. Chilled butter (cut in small cubes)- 1/2 cup
  5. Ice cold water- 1/4 cup


  • For the filling: add slices peaches, sugar, cinnamon powder, ground nutmeg, and vanilla essence in a medium bowl. Mix well and set aside.
  • For the crust: add flour, pinch of salt, and sugar in a large bowl. Mix everything together. Now add the chilled butter cubes and with your fingers break the butter into the dry mix until you have a coarse meal like texture. Pour the ice cold water and bring the mix together until you have a dough. Don’t knead the dough. We don’t want to melt the butter pieces in the dough. Wrap the dough in cling film and refrigerate for at least an hour.
  • Preheat oven to 160ºC and line a baking tray with non-stick baking paper.
  • Flour a clean counter surface and roll out the chilled dough. Roll it out to about a 10-12 inch circle.
  • Place peaches (without the syrup) in the center, leaving about an 1.5 inch of a crust border. Fold the crust over the peaches, pinching it together.
  • Now brush the crust with an egg wash (lightly beaten egg) and sprinkle some sugar. This will give the crust that beautiful golden glow.
  • Bake for 30-35 mins.
  • You can serve this as it is, or with a sugar glaze*.
  • Serve warm or cold.

*sugar glaze comes together with powdered sugar and milk. We always play with the ratio until we have the consistency we like. You can start with 2 tsp of powdered sugar and pour in 1 tsp of milk. Mix with a fork until you have glaze. If you feel the mixture is too dry, add a liiiitle more milk. If it gets too wet, add powdered sugar. You have to mix a little until you arrive at the glaze consistency.




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