Peach Galette With Puff Pastry is my go to dessert whenever fresh peaches show up at the farmers market and I do not want to fuss with a traditional pie crust.
Instead of rolling out pie dough from scratch, this recipe uses a sheet of store bought puff pastry as the base, so you get that same rustic, free form galette shape with almost none of the effort.
The peaches bake down into a soft, jammy filling while the puff pastry puffs up around the edges into golden, flaky layers.
It looks like something from a bakery window, but it comes together with basic pantry staples and about twenty minutes of hands on time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
This pairs beautifully with my Peach Tart Recipe if you want two peach desserts on the table for a summer gathering.
Why You’ll Love This Peach Galette With Puff Pastry
This recipe takes everything people love about a classic peach pie and strips away the parts that make home bakers nervous.
There is no crimping, no lattice weaving, and no worrying about a soggy bottom crust.
Puff pastry does the heavy lifting here. It bakes up shatteringly crisp and buttery without you having to make a single fold by hand.
- Ready in under an hour, including baking time
- Uses one sheet of store bought puff pastry, no pastry skills required
- Rustic, free form shape means small imperfections just add character
- Fresh peaches shine without being weighed down by heavy fillings
- Easy to scale up for a crowd by using two pastry sheets
- Freezer friendly puff pastry means you can keep the base ingredient on hand year round
Another favorite from the blog: Peach Galette Recipe, which uses a traditional pie dough base if you want to compare the two styles side by side.
Ingredients
Every ingredient here is doing a job, from the cornstarch that thickens the peach juices to the egg wash that gives the pastry its golden shine.
Here is everything you will need.
- 1 sheet frozen puff pastry, thawed according to package directions
- 4 to 5 medium ripe peaches, sliced into thin wedges
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 1 large egg, beaten, for egg wash
- 1 tablespoon turbinado sugar, for topping
- 2 tablespoons apricot preserves, for glazing after baking
I learned this technique of thickening fruit fillings with a small amount of cornstarch while perfecting my Peach Pie Filling Recipe, and it works just as well here.
Kitchen Equipment Needed
You do not need anything fancy for this recipe. A few reliable basics will get the job done well.
- Large baking sheet
- Parchment paper
- Rolling pin
- Large mixing bowl
- Sharp paring knife
- Pastry brush
- Wire cooling rack
Read Also: Peach Crumble Recipe if you would rather skip the pastry altogether and go straight for a crumb topping.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this galette.
None of them are required, but each one solves a small pain point and makes the process a little easier.
1. Half Sheet Aluminum Baking Pan
A heavy gauge half sheet pan heats evenly, which matters a lot when you want the bottom of your galette to crisp up without scorching the edges.
It is also large enough to give the pastry plenty of room to puff.
2. French Style Rolling Pin
A tapered French rolling pin gives you more control when you need to gently smooth out cold puff pastry without warming it too much with your hands.
Keeping the dough cold is the real secret to tall, flaky layers.
3. Turbinado Sugar
The large, coarse crystals of turbinado sugar do not melt into the pastry the way fine sugar does, so you get that satisfying crunchy, sparkly crust on top every single time.
4. Apricot Preserves
A thin brushing of warmed apricot preserves after baking gives the peaches a glossy, bakery style shine and adds a subtle extra layer of fruit flavor.
I keep a jar on hand for most of my fruit desserts.
This pairs beautifully with my Sausage Rolls Recipe if you want to see another way puff pastry can transform a simple filling into something special.
Step-by-Step Instructions: How to Make Peach Galette With Puff Pastry
1. Prepare the Peaches
- Wash the peaches well, then slice each one in half and remove the pit.
- Cut each peach half into thin wedges, about 1/4 inch thick, leaving the skin on for extra color and texture.
- Place the sliced peaches in a large mixing bowl.
- Add the granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, lemon juice, and a pinch of salt.
- Gently toss everything together with a spoon until the peaches are evenly coated and no dry pockets of cornstarch remain.
- Let the peach mixture sit for about 10 minutes while you prepare the pastry. This gives the sugar time to draw out some juice, which helps the filling thicken as it bakes.
2. Roll Out the Puff Pastry
- Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Lightly flour a clean work surface and unfold your thawed sheet of puff pastry onto it.
- Using a rolling pin, roll the pastry out gently until it is about 12 inches in diameter, smoothing over any seams from the fold lines.
- Transfer the rolled pastry to the parchment lined baking sheet.
3. Arrange the Peaches
- Using a slotted spoon, lift the peach slices out of the bowl, leaving the excess liquid behind, and arrange them in the center of the pastry.
- Overlap the peach slices in a circular or fan pattern, leaving a 2 inch border of bare pastry all the way around the edge.
- Drizzle 1 to 2 tablespoons of the reserved peach juice over the fruit, but discard the rest so the filling does not become watery.
4. Fold the Edges
- Working your way around the galette, fold the exposed border of pastry up and over the outer edge of the peaches, pleating it every few inches as you go.
- Press each pleat gently so it holds its shape and the peaches are partially enclosed, with the center still open.
5. Add the Egg Wash and Sugar
- In a small bowl, beat the egg with a teaspoon of water to loosen it.
- Using a pastry brush, brush the beaten egg evenly over the folded pastry edges.
- Sprinkle the turbinado sugar over the egg washed pastry for a crunchy, golden finish.
6. Bake the Galette
- Place the baking sheet in the preheated oven and bake for 30 to 35 minutes, until the pastry is puffed and deep golden brown and the peach filling is bubbling.
- If the edges start to brown too quickly, loosely tent the galette with a piece of foil for the last 10 minutes of baking.
7. Glaze and Cool
- While the galette bakes, warm the apricot preserves in a small saucepan or microwave until loose and pourable.
- As soon as the galette comes out of the oven, brush the warm apricot glaze over the exposed peaches for a glossy finish.
- Let the galette cool on the baking sheet for at least 15 minutes before slicing, so the filling has time to set.
You might also enjoy: Peach Pie with Frozen Peaches for a version you can make any time of year, even outside of peach season.
Tips for The Best Peach Galette With Puff Pastry
A few small details make a big difference between a good galette and a great one. Keep these in mind as you work.
- Keep the puff pastry cold. If it starts to feel soft or sticky while you work, slide it onto a plate and chill it in the fridge for 10 minutes before continuing.
- Do not skip draining the peaches before arranging them. Excess juice on the pastry is the main cause of a soggy center.
- Use peaches that are ripe but still slightly firm. Very soft, overripe peaches release too much liquid and can turn mushy during baking.
- Leave the center of the galette open rather than fully enclosing the fruit, since this helps excess steam escape as it bakes.
- Bake on the lower oven rack for the first 15 minutes if you want an extra crisp bottom crust, then move it up for the remaining time.
I picked up several of these techniques while working on my Peach Crumble Pie Recipe, which relies on similarly juicy peaches.
Serving Suggestions
This galette is delicious on its own, but a few simple additions turn it into a memorable dessert spread.
- A scoop of vanilla ice cream melting into the warm peaches is hard to beat.
- A dollop of freshly whipped cream adds a light, airy contrast to the flaky pastry.
- A drizzle of honey over each slice brings out the natural sweetness of the peaches.
- Toasted sliced almonds sprinkled on top add a nice bit of crunch.
- Serve alongside a cup of coffee or tea for an easy afternoon treat.
- Pair it with my Lemon Ricotta Pancakes for a full summer brunch spread.
Variations of Peach Galette With Puff Pastry
Once you have the basic method down, this recipe is easy to customize to whatever fruit or flavors you are craving.
- Mixed berry and peach: Swap one peach for a cup of fresh blueberries or raspberries for a pop of color and tartness.
- Almond peach galette: Sprinkle a thin layer of almond flour or crushed amaretti cookies under the peaches to soak up extra juice and add flavor.
- Bourbon peach galette: Add a tablespoon of bourbon to the peach mixture for a deeper, more grown up flavor.
- Individual galettes: Cut the pastry sheet into four squares and make personal sized galettes with a shorter bake time of about 20 minutes.
- Spiced peach galette: Add a pinch of ground cardamom or ginger along with the cinnamon for a warmer, more fragrant filling.
Read Also: Blueberry Peach Crumble Recipe (https://iamwinfred.com/blueberry-peach-crumble-recipe/) for another way to combine these two classic summer fruits.
Storage and Reheating
This galette keeps well for a few days, which makes it a great make ahead option for gatherings.
- Store leftover galette loosely covered at room temperature for up to 1 day.
- For longer storage, refrigerate in an airtight container for up to 3 days.
- Reheat individual slices in a 350 degree Fahrenheit oven or toaster oven for about 8 to 10 minutes to re crisp the pastry.
- Avoid microwaving if possible, since it will soften the puff pastry rather than keeping it flaky.
- To freeze, wrap the fully cooled, unglazed galette tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before glazing and serving.
Another favorite: Peach Cobbler with Canned Peaches, which is a great pantry friendly backup when fresh peaches are not in season.
Nutritional Facts
The following nutritional information is estimated per serving, based on the recipe as written and divided into 8 slices.
Values can vary depending on the specific brands and quantities used.
- Calories: approximately 210 per slice
- Total Fat: 11 grams
- Saturated Fat: 4 grams
- Carbohydrates: 27 grams
- Sugars: 14 grams
- Protein: 3 grams
- Fiber: 2 grams
- Sodium: 95 milligrams
I learned to appreciate these lighter, fruit forward nutrition numbers while developing my Einkorn Bread Recipe, which uses a similar approach of letting simple ingredients do most of the work.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional upside along with all that flavor.
- Peaches are a good source of vitamin C and vitamin A, both of which support immune health and skin health.
- Peaches also contain potassium, which helps support healthy blood pressure and muscle function.
- The fiber in peach skin can support digestion, which is one more reason to leave the skin on when you slice them.
- Cinnamon and nutmeg both contain antioxidant compounds that may help reduce inflammation in the body.
- Lemon juice adds a small amount of vitamin C and helps balance the sweetness of the filling naturally.
You might also enjoy: Peach Pie with Canned Peaches if you want to compare how canned fruit changes the flavor and texture of a classic peach dessert.
FAQs About Peach Galette With Puff Pastry
1. Can I use frozen peaches instead of fresh?
Yes, but thaw them completely first and drain off as much liquid as possible before mixing in the sugar and spices.
Frozen peaches release more moisture than fresh ones, so patting them dry with a paper towel helps prevent a soggy pastry base.
2. Do I need to peel the peaches first?
No, peeling is not necessary for this recipe. The skin softens as it bakes and adds a bit of color and texture, though you can peel them first if you prefer a smoother bite.
3. Why did my puff pastry not puff up properly?
This usually happens when the pastry gets too warm before baking or when the oven is not fully preheated.
Keep the dough cold right up until it goes in the oven, and make sure your oven has reached the full 400 degrees before baking.
4. Can I make this galette ahead of time?
You can prepare the peach filling and roll out the pastry a few hours ahead, then keep them separately covered in the fridge until you are ready to assemble and bake.
Fully baked galette is also good served at room temperature the next day.
5. What other fruits work well in this recipe?
Nectarines, plums, and apricots all work beautifully in place of peaches using the exact same method.
You can also mix two or three stone fruits together for a more complex flavor.
Another favorite: Bisquick Peach Cobbler Recipe if you are looking for a shortcut style peach dessert for busy weeknights.
Peach Galette With Puff Pastry
Ingredients
- 1 sheet frozen puff pastry thawed according to package directions
- 4 to 5 medium ripe peaches sliced into thin wedges, skin left on
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- salt pinch
- 1 large egg beaten, for egg wash
- 1 tablespoon turbinado sugar for topping
- 2 tablespoons apricot preserves for glazing after baking
- vanilla ice cream for serving
- whipped cream for serving
- honey for drizzling
- toasted sliced almonds for sprinkling
Equipment
- Large baking sheet Heavy gauge half sheet pan recommended for even heating
- Parchment paper
- Rolling Pin French style rolling pin recommended for control with cold pastry
- Large mixing bowl
- Sharp paring knife
- Pastry brush
- Wire cooling rack
- Small saucepan Optional – for warming apricot preserves
Method
- Wash peaches, slice in half and remove pits. Cut into thin wedges about 1/4 inch thick, leaving skin on. Place in large bowl.
- Add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and salt. Toss until peaches are evenly coated. Let sit for 10 minutes to draw out juices.
- Preheat oven to 400°F and line a large baking sheet with parchment. Lightly flour work surface and roll thawed puff pastry to 12 inches in diameter. Transfer to prepared baking sheet.
- Using a slotted spoon, lift peach slices from bowl and arrange in center of pastry in a circular pattern, leaving a 2 inch border. Drizzle 1-2 tablespoons of reserved juice over fruit, discard rest.
- Fold exposed pastry border up and over the outer edge of peaches, pleating every few inches. Press pleats gently to hold shape, leaving center open.
- Beat egg with a teaspoon of water. Brush over folded pastry edges. Sprinkle turbinado sugar over egg washed pastry.
- Bake for 30-35 minutes until pastry is puffed and deep golden brown and filling is bubbling. Tent with foil for last 10 minutes if edges brown too quickly.
- Warm apricot preserves until pourable. Brush over exposed peaches immediately after baking. Cool on baking sheet for at least 15 minutes before slicing.
Nutrition
Notes
- Keep pastry cold: If puff pastry feels soft or sticky while working, chill it in the fridge for 10 minutes before continuing. Cold pastry creates the flakiest layers.
- Drain peaches well: Don’t skip draining the peaches before arranging them on the pastry. Excess juice is the main cause of a soggy center.
- Choose the right peaches: Use peaches that are ripe but still slightly firm. Very soft, overripe peaches release too much liquid and can turn mushy during baking.
- Leave center open: Keep the center of the galette open rather than fully enclosing the fruit. This helps excess steam escape and prevents a soggy bottom.
- Crispier bottom crust: Bake on the lower oven rack for the first 15 minutes to crisp the bottom, then move it up for the remaining time.
- Make ahead: You can prepare the peach filling and roll out the pastry a few hours ahead. Keep them separately covered in the fridge until ready to assemble and bake.
- Storage: Store leftovers loosely covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 3 days.
- Reheating: Reheat individual slices in a 350°F oven or toaster oven for 8-10 minutes to restore crispiness. Avoid microwaving as it softens the pastry.
- Freezing: Freeze the fully cooled, unglazed galette wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and reheat in the oven before glazing and serving.
- Variations: Try swapping one peach for a cup of fresh blueberries, adding a tablespoon of bourbon, or sprinkling almond flour under the peaches for extra flavor and moisture absorption.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Peach Galette With Puff Pastry proves that a stunning dessert does not have to be complicated.
A few ripe peaches and a sheet of store bought pastry are really all it takes.
I hope this becomes one of those recipes you turn to again and again once peach season rolls around each year.
Give it a try this week, and let me know in the comments how yours turns out.
If you make this recipe, I would love to see it. Share a photo here, and feel free to leave a star rating below to help other readers find this recipe too.
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