Spicy Peach Galette Recipe

You’ve probably had a peach galette or pie recipe but have you ever had a SPICY PEACH GALETTE? It’s definitely a move you want to make.

Juicy peaches with homemade basil sugar and fresh serrano peppers baked on a flaky crust then topped with goat cheese honey drizzle. OH MY GOSH, it is heaven!

It’s hard not to love a peach dessert in general but this really takes the crown. One of my favorite things about galettes is the buttery crust and rustic look.

They are the perfect dessert or in this case maybe a meal!

If you’ve been following along you probably know I love a savory galette just as much, maybe even more at times, as a sweet galette. Here you get the best of both worlds!

Sweet ripe peaches, sugar and honey combined with serrano peppers, basil and goat cheese. I mean…what more could you ask for?

If you love spice then this Peach Galette recipe is definitely for you! Say hello to your new favorite summer dessert.

If you love galette recipes then you will love my Strawberry Galette, Heirloom Tomato Galette and Berry Cheesecake Galette!

What is a galette?

A galette is a free form pie. You simply roll out the pie crust into a large circle, fill it with your desired filling, fold the edges up about 1-inch, then egg wash and bake.

Galettes are my go to dessert! Especially if you’re worried about making a pretty pie crust, this is the dessert for you.

A galette is supposed to have a rustic look to it. That’s the beauty, there’s really no messing it up.

Even if you don’t roll the crust in a perfect circle or have a little bit of a misshape, it still comes out looking gorgeous.

A galette crust is only the bottom crust with a slight edge similar to pizza crust. It does not have a top.

The crust gets very crispy and firm, even in the center of the dough. You can pick it up just like a slice of pizza if you like, or eat it with a fork.

Ingredients for this Spicy Peach Galette Recipe

• Flour – I use all purpose flour for the galette crust.
• Granulated Sugar – Sugar is used in the crust and to make the basil sugar.
• Kosher Salt – Salt is used throughout the recipe to bring out the flavors of all the ingredients.
• Unsalted Butter – I like unsalted so I can control the salt level myself.
• Apple Cider Vinegar – A small amount of vinegar goes into the pie crust. Don’t worry, you won’t be able to taste it!
• Ice Water – Cold water is a must when making pie crust. Just add a little ice to your water then measure straight out of that.
• Peaches – Use fresh sweet peaches for this recipe.
• Serrano Peppers – Serrano pepper is spicy! If you don’t like spicy food then use a jalapeno or omit it.
• Fresh Basil – Fresh basil only, dried basil does not work in this recipe.
• Cornstarch – Cornstarch will help thicken up any of the peach juices while baking so that it’s not runny.
• Goat Cheese – Use your favorite brand of goat cheese. If you don’t like goat cheese then you can substitute plain Greek Yogurt.
• Honey – Local Hive Honey is my favorite but use whatever you like best.
• Fresh Lemon Juice – Please use freshly squeezed lemon juice. Not from concentrate.
• Milk – I use whole milk.
• Egg – This is for egg washing the crust to help it get a nice golden brown color.
• Turbinado Sugar – Any large grain sugar will work to sprinkle on the outside of the crust.

Equipment needed

• Food Processor – You’ll use a food processor to make the basil sugar. It’s super simple, just add the granulated sugar and basil then mix!
• Electric Hand Mixer – Use an electric hand mixer to blend the honey goat cheese drizzle.
• Large Bowl – A large mixing bowl is needed to mix the peach mixture.
• Medium Bowl – Use medium bowls to mix the goat cheese drizzle and pie crust.
• Small Bowl – Make the egg wash in a small bowl.
• Sheet Pan – I like to use a half sheet pan to bake my galettes. You can also use a large rimmed baking sheet.
• Parchment Paper – I like using a sheet of parchment paper on my sheet pans for easy clean up!
• Sharp Knife – As always a sharp knife is super important in the kitchen! You’ll want a paring knife to cut the peaches and chef’s knife to cut the serrano pepper and galette.

Tips for Spicy Peach Galette recipe

• Make sure to use granulated sugar when making the basil sugar. Brown sugar is already very moist and would not work so well.
• Galettes can be eaten warm or at room temperature.
• Do not skip the refrigeration step when making the pie dough. It’s important that it sits in the fridge for at least 1 hour and up to 48 hours.
• You can make the pie dough ahead of time and freeze it! Just thaw it overnight in the fridge then roll it out when you’re ready.
• FREEZE YOUR BUTTER. Using cold ingredients is essential for a good pie crust.
• USE ICE WATER. Actually put ice in your water before measuring it out for the galette crust.
• Roll the dough out on a floured surface and rub flour on your rolling pin before rolling the dough to prevent sticking.
• Use the rolling pin to help you pick up and transfer dough after rolling it out. Set the rolling pin on top of the dough at one end then flip the dough up on the the pin and roll all the way down so that the dough is rolled around the rolling pin. Transfer the rolling pin to your prepared pan then roll it back off the pin onto the pan.
• Mound the peach mixture up in the center of the galette dough. Spread it out slightly towards the sides. You can make a decorative pattern with the peaches if you like.
• Cook this Spicy Peach Galette until it is a nice golden to amber brown on the crust and bubbling in the center.

How to make a Peach Galette

Making this Spicy Peach Galette recipe is pretty simple. The hardest part is the crust and if you ask me, it’s pretty easy too as long as you follow the instructions.

Make the galette crust

Start by making the crust, you can make it the same day or a couple days ahead of time. It does need to chill for at least 1 hour though so make sure to give yourself enough time.

Place 1 1/2 cups of flour, salt and sugar to the food processor and give it a few pulses to mix everything together. Add the frozen cut butter then pulse until you have what looks like coarse meal texture.

Dump the mixture to a medium sized mixing bowl then add the ice water (excluding the actual ice) and the apple cider vinegar.

Use a fork to mix the crust together until it looks “shaggy”. Form the dough into a ball with your hands then wrap it tightly in plastic wrap.

Refrigerate for at least 1 hour or up to 48 hours.

Make the basil sugar

Once the dough has chilled and you’re almost ready to roll it out, make the basil sugar. Add the sugar and fresh basil to the food processor then mix on low until combined.

The sugar will turn green and the basil will be fully mixed in.

Make the spicy peach filling

Start making the peach filling. Slice peaches about 1/2 inch thick.

Add the peach slices, basil sugar, serrano peppers, cornstarch and salt to a large mixing bowl and mix well.

Be careful not to break the peaches up.

Making the Spicy Peach Galette and baking it

Line a baking sheet with parchment paper and preheat the oven to 400°F.

Roll the galette crust out on a floured work surface into a circular shape about 14 inches. Be sure to rub flour on your rolling pin as well so the dough doesn’t stick.

Transfer dough to prepared baking sheet.

Mound peach mixture to the center of the crust then place peach slices in the pattern you’d like (or leave it very rustic looking), leaving a 1-2 inch border around the edges.

Fold dough up all around, forming a 1-inch border. Brush the edge of the crust with egg wash then sprinkle demerara sugar on top of the crust.

Place the galette in the freezer for 10-15 minutes.

Bake the Spicy Peach Galette for 45 minutes or until the edge of the crust is a golden-amber brown.

The peaches will be bubbly in the center.

Make the goat cheese honey drizzle

While the galette is cooking, make the goat cheese honey drizzle.

In a medium mixing bowl using an electric hand mixer on medium speed, mix the goat cheese, honey, milk and lemon juice until smooth. Set aside until needed.

Remove the galette from the oven and allow to cool for 10 minutes. Drizzle top of the fruit galette with goat cheese honey sauce and serve warm or room temperature.

Please leave a rating and/or review!

If you make this Spicy Peach Galette recipe then please leave a star rating and/or review at the bottom of this blog post. It adds so much value and is GREATLY APPRECIATED!

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Other peach recipes you will love!

• Peach Cobbler Pound Cake
• Peaches and Cream Pie

Galette recipes you’ll love

• Strawberry Galette
• Heirloom Tomato Galette
• Berry Cheesecake Galette

Additional Toppings

These Spicy Peach Galette recipe is perfect the way it is! If you’re looking for some yummy additional toppings or a topping to sub out for the honey goat cheese drizzle, here are some of my favorites!

• Vanilla Ice Cream – Try my No Churn Honey Vanilla Ice Cream.
• Caramel Sauce – Grab the caramel sauce recipe out of my Caramel Apple Snack Cake recipe!
• Prosciutto – You can add raw or crispy prosciutto to the top after it’s baked.
• Fresh Mint – I love fresh mint with fruit.

FAQ

How do I store leftovers?

Galette is best eaten the day it is made, however you can still store and eat your leftovers. Leftover Spicy Peach Galette can be stored in the fridge for up to 3 days.

Wrap the galette in plastic wrap or store in an airtight container.

Make sure the galette is fully cooled before putting it in a container to store. To reheat you can either microwave for 15-20 seconds or put it in the oven at 400°F for 3-5 minutes.

Spicy Peach Galette is best eaten warm or at room temperature.

How do I keep my galette from getting soggy?

Nobody wants a soggy galette crust! It should be crisp all the way from the edges to the center of the dough.

Using cornstarch to help absorb the extra juices from the peaches will help your galette recipe stay nice and crisp.

Cooking the galette at 400°F will also give it a nice crisp crust and prevent sogginess. The crisp crust is one of my favorite things about galettes!

Is galette dough the same as pie dough?

Essentially, yes! I use the same recipe for my galette dough as I do for many of my pie crusts.

There are of course variations you can make to each on a recipe to recipe basis but they are basically the same thing.

How do you know when a galette is done?

This Spicy Peach Galette recipe needs to cook for about 45 minutes. You’ll know when it’s done when the crust edges are a golden-amber brown, crisp and bubbly in the center.

Make sure to get a nice brown color on the crust edges or else you may end up with a soggy galette.

What is egg wash?

Egg wash is a beaten egg either by itself or with a splash of water or milk. You brush it onto pastries and crusts to help get a nice crisp brown crust.

It is also helpful to get your toppings to adhere to the crust, such as the demerara sugar.

Do I need to freeze the butter for my pie crust?

Yes, you really should! Using frozen butter is essential for a nice flaky and crisp pie crust.

It also makes the dough easier to handle when working with it. When the butter is frozen it helps it keep its shape during the mixing process, thus creating flaky layers.

Do I need to use ice water for my pie crust?

Yes, you do! Using ice water is good for your dough in the same way that frozen butter is. It will help create those nice flaky layers you’re looking for.

Ice water also helps keep your butter or whatever fat you’re using in the crust cold. It makes the dough easier to work with and you get a better end result with a nice crisp crust!