Spiced Peach Galette

By September 3, 2020January 19th, 2024Recipes

Chef Shaquay will show us how to bake a galette filled with fresh peaches and warming spices. Peaches are in season so it is a great time of year to get your hands on some peaches and make this dish! With warming spices like cinnamon, star anise, and ginger, this is a tasty way to welcome the transition from the end of summer into fall.

Tip: Make sure to follow chef Shaquay’s instructions to get the flakiest crust possible!

Spiced Peach Galette
Servings 8


Cooking Equipment Needed:

2 Mixing Bowls
Cutting Board
Rolling Pin
Sheet Pan
Parchment Paper or Silpat



1 ½ pound, Whole Peaches- rinsed and drained
2 teaspoons, Ginger- grated
½ teaspoon, Ground Cinnamon
⅛ teaspoon, Ground Nutmeg
⅛ teaspoon, Ground Cardamom (optional)
¼ cup, Brown Sugar
2 tablespoons, All Purpose Flour
½ teaspoon, Salt 


½ cup, Whole Wheat Flour
½ cup, All Purpose Flour (plus extra for surface)
2 tablespoons, Brown Sugar
½ teaspoon, Salt
6 tablespoons, Butter- cold & unsalted, diced into ¼ cubes
¼ cup, Cold Water
1 egg + 2 tablespoons of water- optional
1 tablespoon- Turbinado Brown Sugar optional


  1. Start with making the dough. In a mixing bowl, mix both flours, salt and 2 tablespoons of brown sugar. Add in diced cold butter and flatten cubes into disks as you mix with the flour.
  2. Slowly add in cold water and mix gently with hands. The mixture should form a scraggly dough. Form into a disk and wrap with plastic wrap. Set in the refrigerator for 30 minutes.
  3.  Cut peaches in half and remove the pits. Slice peaches into wedges- about ¼ inch thick. Place in the 2nd mixing bowl.
  4. Add in all of the spices, ginger, sugar, flour and salt to the peaches. Toss well but be gentle so you don’t break up the peach slices.
  5. After 30 minutes remove dough from the refrigerator. Unwrap dough and place on a floured surface.
  6. Roll out dough with a rolling pin to a 6 inch circle. Fold dough in half, then in half again. Roll out dough again into a 9-10 inch circle. 
  7. Transfer rolled dough onto a silpat or parchment paper lined tray. Arrange peach slices in a concentric overlay pattern starting an inch in from the edge. Spoon out all of the residual liquid over the peaches.
  8. Fold edges over onto peaches and crimp to make sure they stay. For a nice look brush edges with egg wash- 1 egg whisked with 2 tablespoons of water. Then sprinkle with 1 tablespoon of turbinado brown sugar. Place in the refrigerator for 15-20 minutes.
  9. In a preheated 400 degree oven bake galette for 50 minutes. To serve, wait 10 minutes to slice after taking it from the oven.