Peach Galette with Greek Yogurt Crust – Lower-Calorie Dessert
Peach galette with Greek yogurt crust makes a fun and rustic dessert. Easy to follow recipe with step by step instructions.
Peach season is dwindling down, but that didn’t stop me from making one more peach treat before the season is officially over. I was gifted a box of Utah peaches last week and I didn’t want them to go bad. They were starting to get really ripe. I’ve been wanting to make a galette for a while, and I knew this would be a perfect way to use up a bunch of peaches.
The nice thing about galettes is that they are super versatile. Any fruit works. They can be made using all of the same fruit, or mixed and matched fruits. Also, galettes don’t have to be sweet, they can also be savory.
What is a galette?
Galettes originate from French cuisine. They are a flat, round pastry made of dough. Galettes resemble a rustic looking pie. The center is always open where the pastry dough is wrapped over a filling.
The process can be a bit time consuming, but the nice thing is making galettes isn’t too complicated at all. Start by cutting up the fruit, then prepping it with the sugar and cornstarch. One mixed, transfer to a colander to start draining off the excess liquids. Baking alone releases plenty of liquids, even in fresh fruit.
While the fruit is set aside, start mixing the ingredients for the crust. The crust only takes 4 ingredients. Mix the flour and salt together, then stir in the small chunks of butter. Once that’s mixed, add in the Greek yogurt. Stir well and knead until smooth and dough is no longer crumbly.
Rolling out the pastry dough is the most challenging part for me, but this dough holds together well. A trick is to use two sheets of wax paper and roll the dough out between them with a rolling pin. I roll mine out until the dough is round and about ¼” – ½” thick.
Once the dough is rolled out, add the fruit filling to the center leaving about a 2-inch border. Fold up the border over the edge of the fruit and fold and overlap the dough as you go. One of the nice things about the rustic-ness of galettes is that it doesn’t have to be perfect! After the dough is all folded, brush the egg wash onto the crust, then sprinkle with the remaining sugar.
How to store a galette?
Similar to a pie, a galette can be stored at room temperature in a resealable storage or air tight container. They can also be frozen. Place the galette on a flat baking sheet in the freezer for about an hour, then transfer to a freezer safe container. They can be stored in the freezer for about a month.
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Ingredients for Peach Galette with Greek Yogurt Crust
- All purpose flour
- Salted butter
- Plain Greek yogurt
Calories per serving (1 slice): 232
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Peach Galette with Greek Yogurt Crust - Lower-Calorie Dessert
- 5 medium peaches, peeled and sliced
- 1 tbsp cornstarch
- 1 tbsp sugar
- 2 1/4 Cup all purpose flour
- 1/4 tsp salt
- 12 tbsp salted butter, cut into small 1/4" cubes
- 1/4 cup plain Greek yogurt
- 1/2 tbsp sugar
- 1 large egg
- Preheat oven to 425°. In a medium bowl, mix together the fruit, sugar and cornstarch. Pour into a colander to drain extra juices. Set Aside.
- In a large bowl, stir together flour and salt. Add butter to the flour mixture and stir.
- Add Greek yogurt and stir as thouroughly as possible. Mixture will still be crumbly. Gently knead in bowl until the mixture comes together to form dough and crumbly pieces are gone.
- Roll out dough between two sheets of waxed paper (or plastic wrap). Roll until dough is round and about 1/2-inch thick. Place on baking sheet.
- Pour the fruit mixture in the center of the dough leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit, folding and overlapping dough until folded all the way around.
- Brush the egg onto the crust, then sprinkle with 1/2 tbsp of sugar. Bake for 25 minutes, or until crust is lightly browed.
- Serve warm or at room temperature. Enjoy!
- This recipe also works with a store bought pie crust. Adjust oven temperature and bake time according to package.
- Any variation of fruit works with this recipe. Approximately 3 cups of fruit.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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