Peach Galette Recipe

Our Peach Galette recipe makes the ultimate dessert with fresh juicy peaches wrapped in a buttery crust that bakes up perfectly golden and crispy. It’s a rustic yet beautiful way to enjoy peaches at their peak.

I recently shared how to make an Apple Galette, and since so many of you loved it, I decided to make this sweet and sunny peach version with the same homemade crust.

If you’ve never made a galette before, don’t worry. It’s truly one of the simplest desserts to make, yet it always looks beautiful and tastes incredible.

My love for galettes began on a Paris to Normandy Viking Cruise, where I first tried one I’ll never forget. Since then, I’ve made several versions at home, but this peach galette is the one I come back to often, especially in summer straight through to fall.

As the peach slices bake, they turn tender and jammy, while the homemade pastry crisps up golden. A quick glaze on top adds bakery-style shine while keeping its rustic charm.

What I love most about this recipe is how versatile it is. The same rustic French pastry works perfectly with other fresh fruits like plums, berries, apples, or pears.

Serve it warm with a scoop of vanilla ice cream, add a dollop of whipped cream, or enjoy a slice just the way it is. Want more peach recipes? Try our peach cobbler with cake mix and peach muffins recipe.

What You Need To Make It

For the Galette Dough Recipe

• Cold butter: Use frozen unsalted butter for the best flaky crust.
• All-purpose flour: The base of the pastry dough. Measure dry ingredients carefully for best results.
• Kosher salt: Just a little enhances the buttery flavor.
• Ice water: Added slowly until the galette crust comes together.

For the Peach Filling

• Fresh peaches: Slice into even wedges so they bake evenly.
• Light brown sugar: Sweetens the fruit and deepens the flavor.
• Lemon juice: Balances sweetness and keeps the peach mixture bright.
• Vanilla extract: Smooth flavor that rounds out the fresh fruit.
• Cornstarch: Thickens the peach mixture and prevents a soggy crust.
• Cinnamon & ginger: Just a touch of warm spice complements the juicy peaches.
• Kosher salt: Enhances the sweetness.

For the Topping

• Egg wash: One egg yolk mixed with milk, brushed over the pastry for a golden crust.
• Coarse sugar: Turbinado or organic cane sugar adds sparkle and crunch to the edges of the dough.
• Peach or apricot jelly.

Equipment

• Food processor
• Paring knife
• Measuring cups and spoons
• Medium and large bowl
• Cutting board
• Large knife
• Wooden spoon or rubber spatula

How To Make A Peach Galette

To Make The Galette Dough

Cut cold butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.

Pulse together the flour, butter, and salt in a food processor. Add a tablespoon of ice water (without the ice) to the processor and pulse twice or run on low.

Add 4-5 tablespoons of water. The dough is ready when it appears crumbly but holds together between two fingers.

Turn the dough out onto a clean and lightly flour-dusted work area.

Form a round, flat disk. Work quickly and avoid overworking the dough.

Wrap the disk of dough tightly in plastic wrap and refrigerate for at least an hour prior to rolling it out.

To Make The Filling

In a large mixing bowl, stir together the peaches, brown sugar, lemon, vanilla, cornstarch, cinnamon, and ginger until fully coated. Set aside.

Remove the dough from the fridge and allow it to rest at room temperature for 5-7 minutes to warm slightly and become pliable.

Preheat the oven to 375℉ and line a large sheet pan with parchment paper, then set aside.

Place the dough in the center of a clean, lightly floured work surface.

Using a rolling pin, start in the center of the disk and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges.

If it sticks, sprinkle a little flour on top or bottom as you work. Do not let it stick to the counter.

Continue rolling and turning until the dough is about 11-12 inches in diameter and about 1/8-inch thick.

It will be thin. But it should not be paper-thin. Make sure to feel the top of the dough to ensure it’s the same thickness across the entire round.

Gently transfer the dough to the sheet pan, being careful not to pull or tear it. (I folded the dough over the rolling pin and moved it easily.)

Spoon the peach filling onto the center of the pie pastry, in a decorative spiral pattern or an even layer.

Once you’ve added all the peaches, fold the pastry over the fruit, overlapping the dough as needed.

Continue around the edges until all the dough is folded up. Brush the pastry with the egg wash and generously sprinkle with the cane sugar. You should use all of it.

Bake for 40-50 minutes, until the pastry is golden brown and the peach juices begin to bubble.

Once out of the oven, while still warm, carefully brush the top of the peaches with the apricot or peach jelly to lightly glaze.

Allow to cool to room temperature on a baking rack until set. Don’t you just want a bite?

Storage Instructions

You can store leftover fresh peach galette in the refrigerator, covered, for up to 3 days. For longer storage, wrap cooled slices in plastic wrap and foil, then freeze for up to 2 months. Reheat straight from frozen in a 350°F oven until warmed through.

Top Tips

• Use peaches that are ripe but still firm. Overripe peaches release too much juice and can make the crust soggy.
• Slice peaches evenly. Too thin and they’ll shrivel as they bake, too thick and they may stay firm in the center.
• Keep the dough cold as you work. If it cracks while rolling, let it rest at room temperature for a few minutes before trying again.
• Don’t over-handle the pastry. Warm hands or too much kneading can cause the butter to melt and prevent a flaky crust.
• Watch the crust as it bakes. If it browns before the filling is ready, cover the edges loosely with aluminum foil.
• The amount of ice water needed for the dough depends on climate and humidity. Add just enough for the flour to hold together when pinched.
• Nothing beats homemade crust, but if you’re in a pinch for time, you can always use store-bought crust dough.

Galette Variations

• Peach and berry: Mix in a handful of blueberries, blackberries, or raspberries with the peach slices for extra color and flavor.
• Nectarines: Swap peaches for nectarines if you prefer a smoother skin and slightly firmer texture.
• Peach and almond: Sprinkle sliced almonds over the peaches before baking, or add a little almond extract to the filling for a nutty twist.
• Mini galettes: Divide the dough into smaller rounds and make individual rustic tarts. These are perfect for serving at gatherings.
• Galette topping options: Instead of apricot jelly, try peach preserves, a drizzle of honey, or even a light dusting of powdered sugar after baking.

FAQs

More Peach Recipes

• Crown Royal Peach Tea Cocktail
• Peach Cobbler Cocktail
• Peach Smoothie
• Peach Salsa
• Peaches and Cream Parfait