Whole Wheat White Peach Galette is an effortless summer dessert made with a whole wheat dough and juicy white peach slices.
Georgia peaches are one of the signs that summer has arrived. A delicate and juicy fruit with a relatively short season. The white peach is even sweeter, a little less acidic and, in my opinion, a little more delicate than its yellow counterpart. If you can get white peaches, try them and see which one you prefer.
Making the galette is pretty straight forward, like the Black and Blueberry Galette, however in the latter I used a store-bought pie crust and in the current Whole Wheat White Peach Galette I made the dough from scratch.
Key Ingredients in This Recipe
- Whole wheat flour
- Butter
- Egg yolk
- Sugar
Ingredients for the filling are:
- White peaches
- Sugar
- Vanilla extract -optional
- Corn starch – optional
Additional ingredients are:
- Egg white
- Turbinado sugar
How to Make Whole Wheat White Peach Galette
- Make the dough by mixing flour, sugar, salt and butter. Cut the butter into small cubes the size of peas with a pastry cutter or 2 knives. You can also use a food processor if you like. Stir in the egg yolk and mix again. Now it is time to add cold water until the mixture forms a loose ball.
- Make the peach filling by peeling (optional) the peaches and then cutting them in slices. Add the sugar. The peaches will release some of their moisture when you make this ahead of time. If you do so, you may want to add cornstarch to hold on to that moisture or you can cut the peaches just before you put the galette together. Adding the vanilla extract is also optional, it may add a little warmer flavor to the pie.
- Put the galette together by rolling the dough out flat into a circle of approx. 1/8-inch thick. Arrange the peach slices in the center, neatly or casually, but keep about a 2-inch border. Fold the edges of the dough over the peach slices.
- Prepare to bake, but first brush the folded edges with egg whites and sprinkle with turbinado sugar.
5. Bake for about 20 minutes in a oven heated to 425 degrees.
The whole wheat add a little nuttiness to the pie and is a nice, healthier if you like, vehicle for the delicate sweet peaches. Let me know what you think after you tried it.
Whole Wheat White Peach Galette
Whole Wheat White Peach Galette is an effortless summer dessert made with a whole wheat dough and juicy white peach slices.
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Servings: 9 inches
Ingredients
Galette
- 1.5 cups whole wheat flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 stick butter
- 6-7 tablespoons cold water
Peach filling
- 1.5 pounds white peaches
- 2 tablespoons sugar
- 1 teaspoon vanilla extract optional
- 1 teaspoon cornstarch optional
Garnish
- 1 egg white beaten
- turbinado sugar
Instructions
- Preheat the oven to 425 degrees F.
Make the pie / galette dough
- Mix the dry ingredients and add the butter. Cut the butter into pie size cubes with 2 knives, a pastry cutter or do it in a food processor.
- Add the egg yolk and mix again.
- Add 5 tablespoons of cold water and mix. Add more water if necessary, 1 tablespoon at a time, until the mixture holds together. Do not overmix.
- Wrap the dough in plastic wrap and cool in the fridge until you're ready with the peach filling.
Make the peach filling
- Peel the peaches if you prefer to do so. (NOTE 1)
- Cut the peach in half, discard the pit and slice each half in 4-5 slice, depending on the size of the peaches. (NOTE 2)
- Add the sugar and set the peaches aside.
Construct the galette
- Take the dough out of the fridge and roll it out on parchment paper or a baking mat. Roll it out into a circle of approx. 1/8-inch thickness.
- Before you transfer the peach slices onto the dough taste them. Decide whether you like to add some vanilla flavor. Also check the amount of liquid. If a lot of liquid was released from the peaches, you may want to add the cornstarch as it will absorb some of that liquid.
- Transfer peach slices onto the dough and leave a border of about 2 inches.
- Fold the edges of the dough over the peaches until you made full circle.
- Brush the edge with egg white and sprinkle with turbinado sugar.
Bake the galette
- Transfer the galette into the heated oven and bake for approx. 20 minutes.
- The Whole What White Peach Pie is done when the dough is nice and brown and the filling show bubbly.
How to serve
- Serve cool or warm with a dollop of whipped cream or a scoop of ice cream.
Notes
- Peeling the peaches is at your discretion. Leaving the skin on may look better (white peaches don’t have much color). Leaving the skin on add some fiber to the pie, but not everybody likes peach peels.
- The thickness of the peach slices is again up to you. The thicker the slices the more peaches you will need to fill the galette. When you use ripe peaches, which you should, you can use any thickness you like, you can even use halves; they are always right.
Nutrition
Calories: 214kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Sodium: 355mg | Fiber: 3g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
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