Summer peaches deserve a dessert that lets them shine, and this Peach Galette Recipe does exactly that.
It’s a rustic, free form tart with a buttery, flaky crust folded around juicy, cinnamon spiced peaches.
I love this recipe because it looks like it came from a French bakery, but it comes together with far less fuss than a traditional pie.
No fancy crimping, no lattice work, just a beautiful golden crust wrapped around fresh fruit.
If you’ve got a basket of ripe peaches sitting on your counter, this is the recipe to make this week.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
This dough is the same one I use for my Flaky Pie Crust Recipe, so if you already have a batch chilling in the fridge, you’re halfway there.
Why You’ll Love This Peach Galette Recipe
This recipe strips dessert making down to the essentials, and that’s exactly what makes it so good.
You get all the flavor of a classic peach pie, with a fraction of the effort and none of the stress about a perfect crust.
- Rustic and forgiving, imperfections make it look even better
- Ready in about an hour, including bake time
- Uses simple pantry staples plus fresh, in season peaches
- No pie dish required, just a baking sheet
- Freezer friendly dough means you can prep ahead
You might also enjoy: Peach Cobbler Recipe
Ingredients
Every ingredient here plays a specific role, from the cold butter that creates those flaky layers to the cornstarch that thickens the peach juices into a glossy sauce.
For the Crust:
- 1 1/4 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
For the Filling:
- 4 to 5 medium ripe peaches, sliced into 1/4 inch wedges
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground Ceylon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold butter, cut into small pieces, for dotting
For Finishing:
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon turbinado sugar, for sprinkling
Read Also: Peach Crisp Recipe
Kitchen Equipment Needed
You don’t need anything fancy to make this galette, just a few reliable tools that make rolling and baking easier.
- Large mixing bowl
- Pastry blender or food processor
- French rolling pin
- Rimmed baking sheet
- Silicone baking mat or parchment paper
- Pastry brush
- Sharp paring knife
- Measuring cups and spoons
- Digital kitchen scale, optional but helpful for the crust
This pairs beautifully with a scoop of vanilla ice cream on the side, similar to how I love serving my Blueberry Galette Recipe.
Recommended Products for This Recipe
These are a few products I personally use and recommend when making this galette, based on what has genuinely made the process easier in my own kitchen.
1. OXO Good Grips Pastry Blender
I reach for this every time I make pie or galette dough. It cuts cold butter into the flour quickly and evenly, which is the real secret to a flaky crust.
2. USA Pan Nonstick Half Sheet Baking Pan
This heavy gauge pan bakes evenly and browns the bottom crust perfectly without warping in a hot oven.
It’s the pan I use for nearly every galette and cookie recipe on this site.
3. King Arthur Pure Vanilla Extract
A high quality vanilla extract makes a noticeable difference in the filling. It rounds out the sweetness of the peaches without any artificial aftertaste.
4. Wilton Sparkling Sugar
This coarse sugar gives the crust that gorgeous sparkly finish you see on bakery style galettes. A light sprinkle before baking goes a long way.
Another favorite: Strawberry Peach Galette Recipe
Step-by-Step Instructions: How to Make Peach Galette
1. Make the Dough
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
- Add the cold, cubed butter and use a pastry blender to cut it into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- Sprinkle in the ice water, one tablespoon at a time, mixing gently after each addition.
- Stop adding water as soon as the dough comes together when pressed between your fingers. You may not need all of the water.
- Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
2. Prepare the Peach Filling
- While the dough chills, slice the peaches into 1/4 inch wedges and place them in a large bowl.
- Add the granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg.
- Pour in the vanilla extract and lemon juice.
- Gently toss everything together with a spatula until the peaches are evenly coated. Set aside while you roll out the dough.
3. Roll Out the Dough
- Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Lightly flour a clean work surface and unwrap the chilled dough.
- Roll the dough into a rough circle about 12 inches in diameter and roughly 1/8 inch thick.
- Carefully transfer the dough to the prepared baking sheet by rolling it around your rolling pin and unrolling it onto the sheet.
4. Assemble the Galette
- Spoon the peach filling into the center of the dough, leaving a 2 inch border of exposed dough around the edges.
- Pour any accumulated peach juices from the bowl over the filling.
- Scatter the small pieces of cold butter evenly over the top of the peaches.
- Fold the exposed edges of the dough up and over the filling, overlapping the dough slightly as you work your way around, pleating gently to seal.
5. Add the Egg Wash and Bake
- Brush the folded crust with the beaten egg and water mixture using a pastry brush.
- Sprinkle the turbinado sugar generously over the egg washed crust.
- Bake for 35 to 40 minutes, until the crust is deep golden brown and the peach juices are bubbling thickly in the center.
- If the crust starts to brown too quickly, loosely tent the edges with foil for the last 10 minutes of baking.
6. Cool and Slice
- Remove the galette from the oven and let it cool on the baking sheet for at least 15 to 20 minutes before slicing.
- This resting time allows the filling to set slightly, so it holds together when sliced.
- Slice into wedges and serve warm or at room temperature.
Read Also: Peach Pie Recipe
Tips for The Best Peach Galette
A few small details make the difference between a good galette and a great one.
Keeping everything cold and not overworking the dough are the two biggest factors in getting that flaky texture.
- Use peaches that are ripe but still firm, overripe peaches release too much liquid
- Keep the butter and water as cold as possible for the flakiest crust
- Don’t skip the resting time for the dough, it prevents shrinkage during baking
- Chill the assembled galette for 15 minutes before baking if your kitchen is warm
- Let the galette cool before slicing so the filling has time to set
I learned a lot of this technique while developing my Peach Crumble Recipe, where getting the fruit to thicken properly was just as important.
Serving Suggestions
This galette is delicious on its own, but a few simple additions turn it into a truly memorable dessert.
Serve it slightly warm for the best texture, since the filling firms up as it cools.
- A scoop of vanilla ice cream melting over a warm slice
- A dollop of lightly sweetened whipped cream
- A drizzle of warm caramel sauce
- A cup of coffee or iced tea alongside a slice for brunch
- Paired with Fruit Tart on a summer dessert table
Variations of Peach Galette
Once you’ve made this galette a time or two, it’s easy to start playing with different fruit and flavor combinations.
The base method stays exactly the same, only the filling changes.
- Mixed berry: Swap half the peaches for blueberries or blackberries
- Almond peach: Sprinkle almond meal under the peaches to soak up extra juice, and top with sliced almonds
- Spiced peach: Add a pinch of ground ginger or cardamom for a warmer flavor
- Mini galettes: Divide the dough into 4 portions for individual sized galettes
- Puff pastry shortcut: Use store bought puff pastry instead of pie dough for an even faster version
Read Also: Cherry Crisp Recipe
Storage and Reheating
Leftover galette keeps well, which makes it a great make ahead dessert for gatherings.
Proper storage keeps that crust from getting soggy for as long as possible.
- Store leftovers loosely covered at room temperature for up to 1 day
- Refrigerate for up to 3 days in an airtight container
- Reheat individual slices in a 300 degree oven for 8 to 10 minutes to re-crisp the crust
- Avoid microwaving if possible, as it softens the pastry
- Freeze baked and cooled galette for up to 2 months, wrapped tightly in foil
This pairs well with my Peach Crumb Bars Recipe if you want to stock your freezer with more peach desserts at once.
Nutritional Facts
These values are estimated per slice, based on a galette cut into 8 equal servings.
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Carbohydrates | 33g |
| Sugars | 16g |
| Protein | 3g |
| Fiber | 2g |
| Sodium | 140mg |
Actual values will vary depending on the size of your peaches and the exact brands of ingredients used.
You might also enjoy: Peach Muffins with Streusel Topping
Health Benefits of Key Ingredients
While this is a dessert, several of the ingredients bring some genuine nutritional value along with the sweetness.
Fresh peaches in particular add fiber and vitamins that you don’t get from more processed desserts.
- Peaches: A good source of vitamin C, vitamin A, and dietary fiber
- Cinnamon: Contains antioxidants and has been linked to blood sugar regulation
- Lemon juice: Adds vitamin C and helps balance the sweetness naturally
- Butter: Provides fat soluble vitamins A, D, E, and K in moderation
- Nutmeg: Contains trace minerals like manganese and copper
For more on how fruit desserts compare nutritionally, my Pear Pie Recipe breaks down similar values.
FAQs About Peach Galette
1. Do I need to peel the peaches before using them?
Peeling is optional and comes down to personal preference. I usually leave the skins on, since they soften nicely during baking and add a bit of color to the filling.
2. Can I use frozen or canned peaches instead of fresh?
Yes, though you may need to adjust the cornstarch and baking time slightly.
Thaw and drain frozen peaches well first, and drain canned peaches thoroughly to avoid a soggy crust.
3. Why is my galette crust soggy on the bottom?
This usually happens when there’s too much liquid in the filling or the oven isn’t hot enough.
Make sure your oven is fully preheated and don’t skip draining excess peach juice before assembling.
4. Can I make the dough ahead of time?
Absolutely. The dough can be made up to 2 days in advance and kept refrigerated, or frozen for up to 3 months. Just thaw it in the refrigerator overnight before rolling.
5. What can I use instead of a rolling pin?
A clean wine bottle works in a pinch if you don’t have a rolling pin on hand. Just make sure it’s chilled first so it doesn’t warm up the dough.
If you’re a fan of fruit desserts with a crumbly, spiced topping, my Apple Crumble Pie Recipe is worth trying next.
Peach Galette
Ingredients
- 1 1/4 cups all purpose flour about 160g
- 1 tablespoon granulated sugar 12g
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter 1 stick or 113g, cut into small cubes
- 3 tablespoons ice water about 45ml, plus more as needed
- 4 medium ripe peaches about 4-5 peaches, sliced into 1/4 inch wedges
- 1/3 cup granulated sugar 66g
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground Ceylon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold butter cut into small pieces, for dotting
- 1 large egg beaten with 1 tablespoon water for egg wash
- 1 tablespoon turbinado sugar for sprinkling
- vanilla ice cream for serving
- whipped cream lightly sweetened, for serving
- caramel sauce warm, for drizzling
Equipment
- Large mixing bowl
- Pastry Blender or Food Processor
- French Rolling Pin
- Rimmed baking sheet
- Silicone baking mat or parchment paper
- Pastry brush
- Sharp paring knife
- Measuring cups and spoons
- Digital kitchen scale Optional but helpful for the crust
Method
- Whisk flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, mixing until dough comes together. Shape into a disk, wrap, and refrigerate for 1 hour.
- Slice peaches into wedges. Toss with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice. Set aside while you roll the dough.
- Preheat oven to 400°F and line a baking sheet with parchment. On a floured surface, roll dough into a 12-inch circle about 1/8 inch thick. Transfer to the prepared baking sheet.
- Spoon peach filling into the center leaving a 2-inch border. Pour accumulated juices over top and dot with cold butter. Fold the dough edges over the filling, pleating gently to seal.
- Brush folded crust with egg wash and sprinkle with turbinado sugar. Bake for 35-40 minutes until crust is golden and filling bubbles. Tent edges with foil if browning too quickly.
- Cool on the baking sheet for 15-20 minutes before slicing. Serve warm or at room temperature with your favorite toppings.
Nutrition
Notes
- Use peaches that are ripe but still firm for the best texture; overripe peaches will release too much liquid and make the crust soggy.
- Keep all the butter and water as cold as possible when making the dough; this is the key to a flaky, tender crust.
- Don’t skip the resting time for the dough—it prevents shrinkage during baking and makes the crust easier to roll.
- If your kitchen is warm, chill the assembled galette for 15 minutes before baking to keep the butter from melting too quickly in the oven.
- Let the galette cool on the pan for at least 15-20 minutes before slicing; this allows the filling to set and prevents it from running everywhere.
- You can easily swap the peaches for nectarines, plums, or mixed berries using the same method and ingredient amounts.
- For a nutty twist, sprinkle 2 tablespoons of almond meal under the peaches before filling to soak up extra juice and add flavor.
- Store leftover galette loosely covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in a 300°F oven to recrisp the crust.
- Make the dough up to 2 days in advance and keep it refrigerated, or freeze for up to 3 months. Thaw overnight in the fridge before rolling.
- If you’re short on time, use store-bought puff pastry as a shortcut—it works beautifully for an even faster version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Peach Galette Recipe is proof that dessert doesn’t need to be complicated to be impressive.
With a flaky crust and juicy, spiced peaches, it captures everything wonderful about summer fruit in one rustic, beautiful dessert.
I hope this becomes a regular part of your peach season baking, just like it has for mine.
If you try this recipe, I’d love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your galettes.
Recommended:
- Peach Bread Recipe
- Dutch Apple Pie Recipe
- No Bake Strawberry Lemon Swirl Tart
- Peach Basil Spritzer
- Blueberry Crumble Pie Recipe
