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Created by Chef Remy
A free-form tart that forgives every imperfection, filled with sun-ripened peaches glazed in dark Louisiana cane syrup, its edges folded by hand and baked until golden and caramelized.
The galette is the most forgiving pastry you will ever make. No crimping, no blind baking, no fussing with fluted edges. You roll the dough, pile on the fruit, fold the edges over like you're tucking in a blanket, and bake. That's the bayou way: honest food that doesn't apologize for being simple.
My grandmother Evangeline made free-form tarts before anyone called them galettes. She called them lazy pies, and she meant it as a compliment. All that mattered was cold butter, ripe fruit, and a hot oven. The crust cracks where it wants to crack. The edges brown unevenly. This is how you know it was made by hand, with love, not stamped out by a machine.
Now here's where Louisiana makes this dessert sing: cane syrup. That dark, complex sweetness with hints of molasses and burnt sugar. You brush it on the peaches before baking, then again when it comes out hot. The syrup caramelizes into something sticky and irresistible. At Lagniappe, we serve this with fresh whipped cream that barely holds its shape, just enough to melt into the warm fruit.
Peaches and cane syrup belong together. The fruit brings brightness and acid, the syrup brings depth and that unmistakable Louisiana character. Four generations of Boudreaux cooks taught me that good dessert doesn't need to be complicated. It needs to be made with the best ingredients you can find, treated with respect, and shared with people you love.
Quantity
1 1/2 cups (190g)
Quantity
1 tablespoon
Quantity
1/2 teaspoon
Quantity
10 tablespoons (140g)
cut into 1/2-inch cubes
Quantity
4 to 6 tablespoons
Quantity
2 pounds (about 5 medium)
Quantity
1/4 cup
Quantity
2 tablespoons
Quantity
2 tablespoons, plus more for brushing
Quantity
1 tablespoon
Quantity
1/2 teaspoon
Quantity
pinch
Quantity
1
beaten with 1 tablespoon water
Quantity
2 tablespoons
| Ingredient | Quantity |
|---|---|
| all-purpose flour | 1 1/2 cups (190g) |
| granulated sugar (for dough) | 1 tablespoon |
| fine sea salt | 1/2 teaspoon |
| cold unsalted buttercut into 1/2-inch cubes | 10 tablespoons (140g) |
| ice water | 4 to 6 tablespoons |
| ripe yellow peaches | 2 pounds (about 5 medium) |
| granulated sugar (for filling) | 1/4 cup |
| cornstarch | 2 tablespoons |
| Louisiana cane syrup | 2 tablespoons, plus more for brushing |
| fresh lemon juice | 1 tablespoon |
| pure vanilla extract | 1/2 teaspoon |
| fine sea salt (for filling) | pinch |
| large eggbeaten with 1 tablespoon water | 1 |
| turbinado sugar | 2 tablespoons |
Whisk together the flour, one tablespoon sugar, and salt in a large bowl. Add the cold butter cubes and toss to coat each piece with flour. Now work the butter into the flour using your fingertips or a pastry blender, pressing and flattening each cube until you have a mix of pea-sized pieces and larger flat shards. Those flat pieces create the flaky layers you want. This should take about three minutes.
Drizzle four tablespoons of ice water over the flour mixture. Toss with a fork, then squeeze a handful. If it holds together without crumbling, you have enough water. If it falls apart, add another tablespoon and test again. Turn the shaggy dough onto your work surface and press it together into a rough disk. Do not knead. You should still see streaks of butter through the dough.
Wrap the disk tightly in plastic and refrigerate for at least one hour or up to two days. This rest allows the flour to hydrate fully and the gluten to relax. Cold dough rolls easier and bakes flakier. Patience here pays off in every bite.
Bring a pot of water to boil. Score an X on the bottom of each peach and blanch for thirty seconds, then plunge into ice water. The skins will slip right off. Halve the peaches, remove the pits, and slice each half into six or eight wedges depending on size. You want pieces that hold their shape but cook through.
Toss the peach slices with the quarter cup sugar, cornstarch, two tablespoons cane syrup, lemon juice, vanilla, and a pinch of salt in a large bowl. Let this sit for ten minutes while you roll the dough. The sugar draws out juice that combines with cornstarch to thicken during baking. Taste a peach slice. If it needs more sweetness, add it now.
Line a rimmed baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a rough circle about fourteen inches across and an eighth inch thick. Do not worry about perfect edges. Transfer the dough to your prepared baking sheet. It will hang over the edges, and that is fine.
Spoon the peaches into the center of the dough, leaving a three-inch border all around. Arrange the slices in overlapping concentric circles, or scatter them in a beautiful jumble. Both ways work. Pour any accumulated juices over the fruit, but leave behind any pooled liquid at the bottom of the bowl. Too much liquid makes soggy pastry.
Lift the edges of the dough and fold them over the outer ring of peaches, pleating as you go. Each fold should overlap the previous one by about an inch. Press gently to seal. The center stays open, showing off those glazed peaches. Some cracks in the dough are fine. This is rustic, remember. Refrigerate the assembled galette for fifteen minutes while you preheat the oven.
Preheat your oven to 400 degrees. Brush the folded edges with egg wash, making sure to get into the pleats. Brush the exposed peaches with a thin coat of cane syrup. Sprinkle the turbinado sugar generously over the crust. It will crackle and caramelize beautifully.
Bake for 40 to 45 minutes, rotating the pan halfway through. The galette is done when the crust is deep golden brown and the peach juices are bubbling thickly in the center. If the edges brown too quickly, tent loosely with foil. Trust the color. Pale crust means underdone pastry.
Remove from the oven and immediately brush the hot peaches with another tablespoon of cane syrup. It will sizzle slightly and create a gorgeous sticky glaze. Let the galette cool on the pan for at least twenty minutes before slicing. The filling needs time to set, or it will run everywhere when you cut. Serve warm or at room temperature with softly whipped cream or a scoop of vanilla ice cream.
1 serving (about 145g)
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