Peach Pumpkin Spice Galette (Tart)
Easy Peach Pumpkin Spice Galette with crunchy streusel topping! Like a summer dessert crossed with the best of fall! A tart and a cobbler all wrapped up in one simple rustic dessert!
Ingredients
Galette Pastry
- 1 1/2 cups All Purpose Flour
- 1 tbsp granulated sugar
- 1/2 cup Cold Unsalted butter, cubed
- 1/4 cup iced water, plus 3 Tbsp
Peach Filling
- 4 peaches, approx 5 cups
- 1/4 cup light brown sugar
- 2 tbsp granulated sugar
- 2 tbsp all purpose flour
- 2 tbsp pumpkin pie spice
- 1 tbsp lemon juice *juice from 1/2 lemon
- 1 tbsp vanilla extract
Streusel Topping *Optional
- 1/3 cup all purpose flour
- 2 tbsp brown sugar
- 1 tbsp sugar
- 1/2 tsp pumpkin pie spice
- 3 tbsp unsalted butter, melted
- 1/4 cup rolled or old fashioned oats
- 1 egg for using as egg wash
Instructions
Galette Dough
-
Place flour in a mixing bowl and whisk in sugar. Using a pastry cutter or 2
knives cut in cubes of cold butter until only pea sized or smaller pieces
remain.
-
Add 1/4 cup of iced water and using a spatula gently toss into the flour
mixture to combine. The mixture will start to clump a bit, add 1 Tbsp at a time
more water until only a small amount of loose flour remains. -
Turn it out on a clean counter and using your hands press the loose flour
and form into a disk. Wrap in saran wrap tightly and refrigerate for at least 1
hour.
Streusel Topping
-
In a small mixing bowl add flour, brown sugar, granulated sugar, pumpkin spice and melted butter, stir to combine. Add oats and mix, set aside.
Peach Filling
-
Preheat oven to 400 degrees Fahrenheit
-
Roll out dough on a lightly floured surface until approx 14" diameter
or until over the edges of a baking sheet. Place on parchment back in the
fridge until peach mixture is ready. -
Slice peaches thinly removing the pit, place in a bowl. Squeeze lemon juice
over the peaches and toss to coat.
-
Sprinkle brown sugar, granulated sugar, flour pumpkin spice and vanilla over the peaches and toss to coat.
-
Spread 1 tbsp flour on top of the galette dough and spread evenly to help keep in the
juices. Top with the peach mixture leaving 2" of dough around the edges uncovered. The edges will be folded up over the filling.
-
Fold up the edges of the dough lightly pressing together.
Whisk the egg with 1 tbsp of water then brush the dough with egg wash and sprinkle the streusel over the centre, it is ok if some gets onto the dough. Place the galette into the oven. (if the oven is not fully preheated place the galette into the fridge to keep it cold. Its best to egg wash just before placing in the oven. Bake 25 minutes until the crust is golden brown.
-
Let the galette rest for 15 minutes until the juices settle before cutting.
Serve warm with ice cream for a treat!