Peach Cherry Galette
Author: Leslie Green - The Hungry Housewife
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Peach Cherry Galette..a beautiful rustic tart filled with fresh fruit.
  • 2½ cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon table salt
  • 14 tablespoons UNSALTED cold butter, cut into cubes
  • 4 tablespoons Crisco or all-vegetable shortening, cold
  • 5 tablespoons ice-cold water
Wet Filling
  • 4 large Peaches (4 cups), un-peeled and sliced into 8ths
  • 20 Cherries, pitted and sliced in half
  • 1 tablespoon fresh Lemon Juice
Dry Filling
  • ½ cup vanilla sugar
  • ½ teaspoon Cinnamon
  • 3 tablespoons Corn Starch
Egg Wash
  • 1 egg
  • 1 teaspoon water
  • ½ tablespoon Demerara Sugar
  1. Place a large cookie sheet in the oven and pre-heat to 400.(leave the cookie sheet in the oven)
  1. Place flour,salt and sugar into a food processor fitted with a metal blade and pulse a few times until mixed.
  2. Add all of the butter and pulse 5 or six more times.
  3. Add shortening. Pulse until the mixture has pea sized butter and shortening balls in the dough.
  4. Place the mixture into a bowl.
  5. Sprinkle the water over the dough and using a spatula, mix the dough until it comes together.
  6. Form the dough into a disc and place on floured plastic wrap.
  7. Wrap tightly.
  8. Place in the refrigerator for 1 hour to overnight.
  1. In a medium bowl, mix together vanilla sugar, cinnamon and corn starch.
  2. In a large bowl, mix together the peaches, cherries and lemon juice.
  3. Sprinkle the sugar/corn starch mixture over the peaches/cherries and stir until all incorporated.
  1. Place the dough onto a floured piece of parchment paper.
  2. Roll the dough into a 15" circle (approximate size).
  3. Place the peach mixture into the middle of the dough circle, leaving a 2" rim of dough.
  4. Fold the dough up over the sides of the peaches.
  5. Brush the top of the dough with the egg wash and sprinkle with the Demerara sugar.
  6. Keep the galette on the parchment paper and slide it onto the cookie sheet that is preheated in the oven.
  7. Bake for 45 minutes
*If you only have salted butter, decrease the salt amount in the crust to ½ teaspoon. *You can use regular sugar instead of vanilla sugar in the filling. *Feel free to a pre-made pie crust. *If you don't have a food processor, you can cut the butter and shortening into the flour mixture with two forks.
Recipe by The Hungry Housewife at