Peach Galette Recipe: If you’re craving something sweet, rustic, and packed with juicy flavor, this peach galette recipe is your golden ticket. Think of it as the relaxed, effortlessly chic cousin of the classic peach pie. A galette doesn’t demand the perfection of crimped edges or a fancy pie dish—it’s all about embracing imperfection and flavor. And when fresh peaches are in season? Oh, baby. There’s truly nothing better.
This peach galette is buttery, flaky, and bursting with the natural sweetness of ripe peaches, kissed with a hint of cinnamon and brown sugar. It’s the kind of dessert that looks impressive but is actually super simple to throw together. No stress, no fuss—just good old-fashioned comfort baked to perfection.
Whether you’re planning a summer picnic, a casual dinner with friends, or you just scored some ripe peaches at the farmers market, this guide will walk you through everything step by step. From the ingredients to mastering that rustic fold, we’ve got your back.
So grab your apron, turn on your oven, and let’s bake something beautiful.
Ingredients You’ll Need
Before we dive into the steps, let’s get our ingredients ready. Freshness matters here—especially with the peaches. Aim for peaches that are ripe but still slightly firm. Too soft and they’ll turn to mush; too hard and they won’t release their juices.
For the Galette Dough
Here’s what you’ll need to make a tender, flaky crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 3–4 tablespoons ice water
Pro Tip: Cube your butter and place it in the freezer for 10 minutes before starting. Cold butter = flakier crust.
For the Peach Filling
- 4 large fresh peaches (about 1 ½ pounds), sliced
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings & Finishes
- 1 egg + 1 tablespoon milk or cream (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
- Vanilla ice cream or whipped cream (for serving)
Kitchen Tools Required
Before you get your hands floury, make sure your kitchen is stocked with the right tools. You don’t need anything fancy—just the basics:
- Large mixing bowls
- Rolling pin
- Parchment paper
- Baking sheet
- Sharp knife and cutting board
- Pastry brush (or use a clean paintbrush)
- Plastic wrap
- Cooling rack (optional, but helpful)
Why You’ll Love This Recipe
What’s not to love? This peach galette is:
- Simple and stress-free. No pie tin. No crimping. Just roll, fill, and fold.
- Deliciously rustic. Imperfect edges and all—that’s the charm.
- Versatile. Use any stone fruit or berries you’ve got lying around.
- Crowd-pleasing. Serve warm with a scoop of ice cream and watch it disappear.
- Beginner-friendly. Great for novice bakers or anyone intimidated by traditional pie making.
Step-by-Step Guide to Making Peach Galette
1. Prepare the Dough
Start by mixing flour, sugar, and salt in a bowl. Add cold, cubed butter and cut it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Drizzle in ice water, a tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and chill for at least 1 hour. Chilling ensures a flaky, tender crust.
2. Slice and Prep the Peaches
Choose ripe but firm peaches for the best texture and flavor. If peeling, blanch them briefly in boiling water for easy skin removal. Slice the peaches evenly and remove the pits.
3. Make the Peach Filling
In a bowl, toss the peach slices with sugar, cornstarch, cinnamon, and a squeeze of lemon. Let the mixture sit for about 10 minutes so the peaches release some of their juices, helping the filling thicken properly when baked.
4. Roll Out the Dough
On a lightly floured surface, roll the chilled dough into a large circle, about ⅛ inch thick. Add flour underneath as needed to prevent sticking. Transfer the dough to a parchment-lined baking sheet.
5. Assemble the Galette
Arrange the peach slices neatly in the center of the dough, leaving a 2-inch border around the edges. Fold the dough over the peaches, pleating gently to create a rustic shape. Seal any cracks to prevent leakage.
6. Apply Egg Wash and Sugar
Brush the folded edges with an egg wash made from beaten egg and a splash of water. Sprinkle turbinado sugar over the crust for added sweetness and crunch.
7. Bake the Galette
Bake at 400°F (200°C) for 35–45 minutes, or until the crust is golden and the filling is bubbly. Avoid overbaking, which can dry out the peaches.
8. Cool and Serve
Let the galette cool for at least 15 minutes before slicing. Serve warm with vanilla ice cream or whipped cream. Store leftovers loosely covered at room temperature for a day or refrigerate for up to three.
Tips for the Best Peach Galette
Want to ensure your galette turns out picture-perfect and absolutely delicious? Keep these helpful tips in mind:
- Use cold ingredients. Cold butter and water are essential for a flaky crust.
- Don’t overfill. Too much fruit can cause the crust to become soggy and leak during baking.
- Dry the peaches slightly. If your peaches are super juicy, you can lightly pat them dry before tossing with sugar.
- Chill before baking. After assembling the galette, place it in the fridge for 15 minutes before baking. It helps the crust firm up and prevents spreading.
- Use a baking sheet with edges. In case of leakage, this catches any runaway juices.
These small tricks can make a big difference in the final texture and presentation.
Common Mistakes to Avoid
Even though galettes are rustic and forgiving, there are a few pitfalls you’ll want to avoid:
- Using overly ripe peaches: Too soft and they’ll turn mushy, making the filling watery.
- Skipping the chilling steps: Dough that isn’t properly chilled won’t hold its shape or bake evenly.
- Overworking the dough: This activates too much gluten, making the crust tough instead of tender.
- Not sealing the crust edges: You need to fold and pinch to keep the juices contained.
- Underbaking: The crust should be deeply golden, not pale. Don’t be afraid to let it go an extra few minutes if needed.
Avoiding these mistakes will save you from soggy bottoms and uneven bakes.
Variations and Add-Ons
Once you’ve mastered the classic peach galette, it’s time to get creative! The beauty of this dessert lies in its flexibility.
Fruit Combos:
- Peaches + blueberries
- Peaches + raspberries
- Peaches + plums
- Peaches + nectarines
Flavor Additions:
- Add fresh herbs like thyme or basil for a gourmet twist
- Sprinkle sliced almonds on top before baking for crunch
- Add a layer of almond or frangipane paste under the fruit for richness
Savory Variations:
- Want to switch things up? Omit sugar and make a savory galette with goat cheese, herbs, and caramelized onions.
Gluten-Free or Vegan Options
Need to accommodate dietary restrictions? No problem.
For a Gluten-Free Galette:
- Use a gluten-free all-purpose flour blend
- Add ½ teaspoon of xanthan gum for elasticity
For a Vegan Galette:
- Use vegan butter or coconut oil in the crust
- Skip the egg wash and use plant-based milk or maple syrup to brush the crust
These substitutions don’t sacrifice flavor or texture—and everyone can enjoy a slice.
Make-Ahead Tips
Want to prep ahead? Here’s how:
- Make the dough in advance. Store it in the fridge for up to 2 days or freeze for up to 1 month.
- Assemble and freeze. Build your galette, freeze it on a tray, then wrap tightly. Bake from frozen—just add 10–15 minutes to baking time.
- Reheat leftovers. Warm slices in a 300°F oven for 10–12 minutes for a just-baked taste.
Planning ahead makes it easier to whip up a gorgeous dessert at a moment’s notice.
Pairing Suggestions
The right pairing can elevate your peach galette into a full-on sensory experience.
Drinks:
- Sparkling white wine or Prosecco
- Sweet iced tea with lemon
- Cold brew coffee or espresso
Dessert Add-ons:
- Classic vanilla bean ice cream
- Whipped mascarpone cream
- A drizzle of honey or caramel sauce
No matter how you serve it, this galette always impresses.
Nutritional Information (Approximate Per Slice)
| Component | Amount |
|---|---|
| Calories | 290–350 |
| Total Fat | 15–20g |
| Carbohydrates | 40–45g |
| Sugars | 15–20g |
| Protein | 3–5g |
| Fiber | 2–3g |
Note: Nutrition will vary depending on serving size, toppings, and crust ingredients used.
FAQs about Peach Galette Recipe
1. Can I use canned or frozen peaches?
Yes! Just make sure to drain canned peaches well and thaw/freeze-dry frozen ones to avoid excess moisture.
2. What if I don’t have a food processor for the dough?
No worries! Use a pastry cutter or even your fingers to work the butter into the flour by hand.
3. How long will a peach galette stay fresh?
It’s best within the first 1–2 days, but you can store it covered at room temperature for 2 days or in the fridge for up to 4 days.
4. Can I use store-bought pie crust?
Absolutely. While homemade is best, a good-quality store-bought crust can save time and still taste delicious.
5. How do I prevent a soggy bottom?
Toss the peaches with cornstarch, don’t overfill the galette, and bake it long enough for the crust to firm up.
Conclusion
There you have it—your complete, step-by-step guide to making the perfect peach galette. Whether you’re a seasoned baker or someone who just loves peaches, this recipe is a must-try. It’s simple, forgiving, and absolutely packed with flavor. The flaky crust, sweet juicy peaches, and golden caramelized edges are everything you could want in a dessert.
So, next time you see peaches at the market, grab a few and give this galette a go. It’s the kind of recipe that quickly becomes a go-to, especially once your friends and family start requesting it again (and again).
Happy baking!
