This is an easy recipe for a Thermomix peach galette. It has fresh, juicy peaches and a soft, buttery pastry. Top it with vanilla ice cream or whipped cream for the ultimate no-fuss dessert.
This Thermomix peach galette is a simple summer dessert perfect for any occasion.
Galettes are also known as crostatas and free-form tarts. I love how rustic they look without requiring too much effort. I also have a delicious Thermomix apple galette recipe for making a lovely autumnal dessert.
If you love peaches, you might also like my peach bellini cocktail, made with tinned peaches.
Serving Suggestion
Freshly baked peach galette can be eaten warm or served with freshly whipped cream, vanilla ice cream or hot or cold custard.
📖 Recipe
Thermomix Peach Galette
An easy galette recipe made with fresh, juicy peaches and a soft, buttery pastry.
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Servings: 8
Ingredients
For the Sweet Shortcrust Pastry
- 200 g plain flour
- 100 g unsalted butter chilled and cut into cubes
- 30 g icing sugar
- pinch of salt
- 50 g ice-cold water
- 1 egg lightly beaten for the egg wash
For the Peach Filling
- 4-5 firm peaches de-stoned and cut into thin slices
- ¼ teaspoon cinnamon
- 2 tablespoons of brown sugar
- 1 tablespoon lemon juice approximately ½ a lemon
- 1½ tablespoons cornstarch
Instructions
For the Sweet Shortcrust Pastry
- Add the flour, butter, icing sugar and salt to the Thermomix bowl. Mix for 10 sec/speed 6.
- Add the ice-cold water and knead for 1 min/dough setting. The pastry should now have come together into clumps; if not, knead for a few seconds more.
- Turn the pastry out onto a lightly floured surface and gently bring it together into a ball, then flatten it into a disc. Wrap the pastry in plastic wrap and refrigerate for 30 minutes while you prepare the peach filling.
For the Peach Filling
- De-stone the peaches and cut them into thin slices. Place in a bowl, add the brown sugar, cornstarch, cinnamon, and lemon juice, and carefully toss to combine. You don't want them to go too mushy.
To Assemble
- Take the pastry out of the fridge and roll it out on a lightly floured surface into a rough 30cm circle. Line a baking sheet with baking paper, then carefully transfer the pastry to the prepared baking sheet.
- Arrange the peach slices over the pastry, slightly overlapping them and leaving a 3-4cm border around the edges. Arrange the slices in neat rows or fan them out for a more decorative finish, if you like.
- Gently fold the pastry edges over the peaches, working your way around the galette. Lightly press the folds together to seal.
- Brush the crust with egg wash, then place the galette in the fridge to chill for 15 minutes while the oven preheats to 190°C/375°F (170°C fan). This brief chill helps the pastry hold its shape as it bakes.
- Bake for 35 minutes, until the crust is golden and the peaches are tender.
- Serve warm with freshly whipped cream or vanilla ice cream, dusted with icing sugar if desired.
Notes
Storage: Store the galette in the fridge (covered) for up to 2 days. Individual portions can be reheated in the microwave for 10 to 20 seconds, or a little longer depending on size.
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