Peach Galette Recipe
I can’t tell you how much I adore this Peach Galette Recipe—it’s the perfect way to showcase juicy, ripe peaches wrapped in a flaky, buttery crust that isn’t too fussy to prepare. What’s wonderful about galettes is their rustic charm—no need for a perfect pie crust or precise shape, which means you can focus on flavor and enjoy the process without stress.
This Peach Galette Recipe is especially great during peach season when those beautiful, fragrant fruits are bursting with sweetness. I love to whip this up for weekend gatherings or a casual dessert after dinner; it’s impressive enough for company but simple enough for a cozy night in. Once you try it, you’ll see why this recipe is a keeper in my kitchen.
Ingredients You’ll Need
Each ingredient works together to create a perfectly balanced galette — tender crust with a tender, flavorful peach filling. Here’s a little note on each to help you shop with confidence.
- All-purpose flour: The backbone of the crust; spoon and level to get the right texture and avoid a tough crust.
- Granulated sugar: Used both in the crust for slight sweetness and in the filling to enhance the peaches’ natural sugar.
- Fine sea salt: Just a pinch brings out all the flavors beautifully.
- Unsalted butter: Make sure it’s very cold, as it creates the flakiness in the crust that makes this galette irresistible.
- Ice water: This helps bind the crust just enough without making it soggy.
- Egg: Beaten for a shiny egg wash that gives the crust a beautiful golden finish.
- Coarse sugar: A sprinkle on top before baking adds a lovely crunch and sparkle.
- Peaches: Use firm but ripe peaches; too soft and the filling can get mushy, but too hard and they won’t release their juices properly.
- Flour (for filling): Helps thicken the peach juices so the filling doesn’t run all over your baking sheet.
- Cinnamon: Adds a warm, comforting note that pairs perfectly with peaches without overpowering them.
- Pure vanilla extract: A splash deepens the flavor and rounds out the sweetness beautifully.
- Unsalted butter for filling: Little pieces dotting the filling melt into pockets of richness as the galette bakes.
Variations
I love making this Peach Galette Recipe my own by playing around with different add-ins or modifications — don’t hesitate to customize it based on what you have or your tastes!
- Berry Peach Galette: Adding fresh blueberries or raspberries gives a pop of tartness that complements the peaches. I tried this last summer and it was a big hit with friends!
- Gluten-Free Crust: Substitute with a gluten-free flour blend and chill your dough well. The texture changes but the flavor remains delightful.
- Spiced Variation: Swap cinnamon for nutmeg or cardamom to bring a different warm dimension, especially nice in cooler months.
- Vegan Version: Use coconut oil in place of butter and a flax egg for the wash; it’s surprisingly delicious and flaky!
How to Make Peach Galette Recipe
Step 1: Mix and Chill Your Crust
Start by combining your flour, sugar, and salt in a bowl, then cut in the cold butter until the mixture looks crumbly with small pea-sized bits of butter. This step sets the stage for a flaky crust, so keep that butter cold! Gradually add ice water, just enough to bring the dough together. Don’t overwork it — you want it to come together but remain tender. Wrap it in plastic and chill in the fridge for at least 30 minutes; this helps relax the gluten and keeps the butter firm.
Step 2: Prepare the Peach Filling
While your dough chills, prepare the star of the show — the peach filling. Peel and slice your peaches (I find peeling easier after blanching in hot water for 30 seconds). Toss them gently with sugar, a bit of flour, cinnamon, and vanilla. The flour will soak up some of the juices, preventing the filling from becoming watery. I like to add a few small pieces of butter on top for richness.
Step 3: Assemble Your Galette
On a lightly floured surface, roll out your chilled dough into a rough 12-inch circle — rustic is the charm here, so don’t fuss over perfect edges. Transfer the dough to a parchment-lined baking sheet. Pile your peach mixture in the center, leaving about a 2-inch border around the edges. Fold the edges up over the peaches, pleating as you go to create a nice crust edge. Brush the crust with beaten egg and sprinkle with coarse sugar for that lovely golden sparkle.
Step 4: Bake and Enjoy
Bake your galette at 400°F (200°C) for about 35-40 minutes, or until the crust is golden and the peach filling is bubbling nicely. Keep an eye on it after 30 minutes; ovens vary, and you don’t want it to burn. Let it cool a bit before slicing — this helps the filling set so you don’t have dripping peach juice all over the place!
How to Serve Peach Galette Recipe
Garnishes
I’m a huge fan of serving peach galette with a scoop of vanilla ice cream or a dollop of lightly whipped cream— the creamy contrast against warm peaches is unbeatable. Sometimes, I sprinkle a little fresh mint or a dusting of powdered sugar for a pretty, fresh touch.
Side Dishes
Pairing it with a cup of good coffee or herbal tea works beautifully, especially for a relaxed breakfast or brunch. I’ve also enjoyed it alongside a light salad when serving it as part of a summer lunch.
Creative Ways to Present
For special occasions, try serving individual mini galettes in tart pans — they look so cute and allow everyone to get their own perfectly proportioned peach treat. You can also drizzle a little honey or caramel sauce over each slice for an extra wow factor.
Make Ahead and Storage
Storing Leftovers
I store leftover Peach Galette in an airtight container at room temperature for a day or two, but honestly, it rarely lasts that long! If you keep it longer, refrigeration is best to keep things fresh, though the crust can lose a bit of its crispness.
Freezing
You can freeze the galette after baking (wrapped tightly in plastic wrap and foil) for up to two months. When I’m prepping ahead, I bake it, cool completely, then freeze — this keeps it tasting fresh without the dough becoming soggy.
Reheating
To reheat, I usually pop slices in a preheated oven at 350°F for about 10 minutes. This crisps up the crust again and warms the filling nicely—microwaving can leave it soggy, so the oven is worth the little extra effort.
FAQs
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Can I use frozen peaches for this Peach Galette Recipe?
Yes, you can use frozen peaches if fresh ones aren’t available. Just make sure to thaw and drain them well to avoid excess moisture that could make your crust soggy. Pat them dry gently before mixing with the filling ingredients.
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How do I prevent the crust from getting soggy?
Using cold butter in your dough and chilling the dough before rolling it out helps create flakiness that resists sogginess. Also, toss your peaches with flour to absorb juices, and don’t overfill your galette. Baking at a higher temperature helps set the crust quickly, too.
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Can I make the dough in advance?
Absolutely! In fact, I often make the dough a day ahead and keep it wrapped tightly in the fridge. This makes rolling it out easier and develops better flavor and texture.
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What if my peaches are too tart?
If your peaches aren’t as sweet as you’d like, feel free to add a bit more sugar to the filling. A touch of honey or maple syrup can also balance tartness nicely without overpowering that fresh peach flavor.
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Can I use a store-bought pie crust instead?
You certainly can! While homemade dough has that special flaky texture, a good-quality store-bought crust will save time and still yield delicious results. Just be sure to adjust the baking time as store-bought crusts sometimes brown faster.
Final Thoughts
This Peach Galette Recipe holds a special place in my heart because it marries simplicity with a seriously delicious result — the kind of dessert that feels homemade and comforting but looks impressive. I hope you enjoy making it as much as I do, whether you’re baking for yourself, your family, or friends. Trust me, once you’ve baked your first rustic galette, it’ll become a go-to recipe for those sweet peach moments every summer.
Print
Peach Galette Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Galette recipe offers a rustic, free-form tart filled with juicy sliced peaches, lightly sweetened and spiced with cinnamon and vanilla, encased in a flaky, buttery crust. Perfect for showcasing fresh peaches in a simple yet elegant dessert that’s easy to prepare and impressive to serve.
Ingredients
For the Galette Crust:
- 1 1/3 cup all-purpose flour, spooned and leveled
- 1 Tbsp granulated sugar
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter, very cold
- 6 Tbsp ice water, or add to desired consistency
- 1 egg, beaten for egg wash
- 1 Tbsp coarse sugar
Peach Filling:
- 1 lb peaches, about 3-4 medium peaches or 3 cups sliced, not overly ripe
- 1/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 Tbsp unsalted butter, cut into small pieces
Instructions
- Prepare the Crust: In a large mixing bowl, combine the all-purpose flour, granulated sugar, and fine sea salt. Cut the very cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough to maintain flakiness.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter and relax the gluten.
- Prepare the Filling: While the dough chills, slice the peaches and place them in a bowl. Add the granulated sugar, all-purpose flour, ground cinnamon, and pure vanilla extract. Gently toss to coat the peaches evenly, which helps thicken the filling and enhance flavor during baking.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle, about 1/8 inch thick. Transfer the dough to a baking sheet lined with parchment paper.
- Assemble the Galette: Spoon the peach filling into the center of the dough circle, leaving a 2-inch border around the edges. Dot the filling with small pieces of the unsalted butter. Fold the edges of the dough up and over the filling, pleating as needed to form a rustic edge.
- Apply Egg Wash and Sugar: Brush the crust edges with the beaten egg to promote browning. Sprinkle the coarse sugar over the edges to add a sweet crunch when baked.
- Bake the Galette: Preheat the oven to 400°F (200°C). Bake the galette on the middle rack for about 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Rotate the pan halfway through baking for even browning.
- Cool and Serve: Remove from the oven and allow the galette to cool on the baking sheet for at least 15 minutes before slicing. This helps the filling set for easier serving.
Notes
- Use peaches that are ripe but still firm to avoid overly juicy filling and soggy crust.
- Chilling the dough is essential for a flaky crust and to prevent shrinking during baking.
- The coarse sugar adds a beautiful texture and sparkle to the crust edges.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
- For a dairy-free version, substitute butter with a plant-based alternative and use a dairy-free egg wash substitute like aquafaba.
Keywords: Peach Galette, Peach Tart, Rustic Peach Pie, Summer Dessert, Easy Fruit Galette, Flaky Pie Crust
