A strawberry peach galette is one of those desserts that looks completely impressive but asks almost nothing of you.
It’s a rustic, free-form tart baked directly on a sheet pan, no tart pan, no fussy edges, no blind baking required.
You pile sweet summer strawberries and ripe peaches onto a round of buttery pastry dough, fold the edges over loosely, and let the oven do the rest.
The result is a golden, jammy, fruit-filled pastry that smells absolutely incredible and tastes even better.
The crust is flaky and rich, the fruit filling is bubbling and lightly caramelized at the edges, and the whole thing comes together in under an hour.
If you’ve been nervous about making pastry from scratch, this is the recipe that will change that. The imperfect, rustic look is the whole point.
My flaky pie crust technique works beautifully here too, if you want a deeper dive into the pastry side of things.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Chill Time | 30 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Strawberry Peach Galette
This galette is the kind of recipe that earns you serious compliments with minimal effort.
The combination of strawberries and peaches is bright, sweet, and perfectly balanced, especially at the height of summer when both fruits are at their best.
You don’t need any special equipment or skill level to pull this off. The forgiving, free-form nature of a galette means even a rough, uneven fold looks charming and intentional.
It’s also incredibly versatile. You can serve it warm from the oven, at room temperature hours later, or even straight from the fridge the next morning with a cup of coffee.
- No special pan needed. A simple baking sheet lined with parchment paper is all the equipment required.
- Minimal ingredients. The filling uses pantry staples like sugar, cornstarch, and lemon juice alongside fresh fruit.
- Make-ahead friendly. The pastry dough can be made up to 2 days ahead and kept refrigerated.
- Naturally beautiful. The rustic, folded look is the aesthetic goal. Imperfect edges are part of the charm.
- Peak summer flavor. Fresh strawberries and peaches together create a jammy, fragrant filling that tastes like summer in every bite.
You might also enjoy: Strawberry Cream Cheese Pie Recipe
Ingredients
This galette uses simple, high-quality ingredients. Use the ripest strawberries and peaches you can find since the fruit is the star here.
Slightly underripe fruit can be too tart and won’t soften properly in the oven.
For the Pastry Dough
- 1 1/4 cups (160g) all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into small cubes
- 3 to 4 tablespoons ice water
For the Fruit Filling
- 1 1/2 cups fresh strawberries, hulled and halved
- 2 medium ripe peaches, pitted and sliced into 1/2-inch wedges (about 1 1/2 cups)
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
For Assembly and Finishing
- 2 tablespoons finely ground almond flour or breadcrumbs (to absorb extra juice)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (turbinado or demerara), for sprinkling
- 2 tablespoons apricot jam or peach jam (for glaze, optional)
- Vanilla ice cream or whipped cream, for serving
Read Also: Strawberry Cheesecake Recipe
Kitchen Equipment Needed
You likely already have most of this on hand. The parchment paper is especially important since the filling will bubble and the galette needs to release cleanly from the baking surface.
- Food processor or large mixing bowl (for making the dough)
- Pastry cutter (if making dough by hand)
- Large mixing bowl (for the fruit filling)
- Silicone pastry mat or lightly floured work surface
- Rolling pin
- Rimmed baking sheet
- Parchment paper
- Pastry brush (for egg wash)
- Sharp knife or bench scraper
- Cooling rack
This recipe also pairs wonderfully with a classic yogurt parfait on the side for a lighter brunch spread.
Read Also: Cheesecake Pie Recipe
Recommended Products for This Recipe
These are the products I personally reach for whenever I make this galette.
They make a noticeable difference in the final result, and I’ve linked each one below for easy reference.
1. OXO Good Grips Pastry Blender
Getting the butter perfectly worked into the flour is the key to a flaky crust, and a good pastry blender makes that so much easier than using your fingers alone.
This one has sturdy stainless steel blades that cut through cold butter quickly and a comfortable handle that stays firm under pressure.
It’s an inexpensive tool that earns its drawer space every time.
2. Nielsen-Massey Pure Vanilla Extract
A half teaspoon of high-quality vanilla in the filling makes a real difference in rounding out the fruit flavors.
This extract is warm, floral, and complex in a way that imitation vanilla simply cannot match. A small bottle lasts a long time and lifts every baked good you make.
3. Nordic Ware Natural Aluminum Baking Sheet
Even heat distribution is everything for galette baking, and this baking sheet delivers consistent browning from edge to edge.
The heavy-gauge aluminum means no warping at high temperatures, and it pairs perfectly with parchment paper for easy cleanup.
4. King Arthur Unbleached All-Purpose Flour
The flour you use matters more than most people realize when making pastry.
King Arthur has a slightly higher protein content than many grocery store brands, which gives the crust just enough structure without making it tough. It’s the flour I use for all my baking.
Read Also: No Bake Strawberry Lemon Swirl Tart
Step-by-Step Instructions: How to Make Strawberry Peach Galette
1. Make the Pastry Dough
- In a large mixing bowl (or food processor), combine 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Whisk or pulse to combine.
- Add the cold cubed butter (1/2 cup / 113g) to the flour mixture. If using a food processor, pulse 8 to 10 times until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. If working by hand, use a pastry cutter or your fingertips to quickly press the butter into the flour. Work fast so the butter stays cold.
- Drizzle in 3 tablespoons of ice water, one tablespoon at a time, mixing gently after each addition. The dough should just start to come together and hold when you press it between your fingers. Add the 4th tablespoon of water only if the dough feels too dry.
- Turn the dough out onto a lightly floured surface and press it together into a flat disk about 1 inch thick. Do not overwork it. Visible butter streaks in the dough are a good thing. They create flakiness.
- Wrap the dough disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
2. Prepare the Fruit Filling
- While the dough chills, prepare the fruit. Hull and halve 1 1/2 cups fresh strawberries. If any strawberries are very large, cut them into quarters so all the pieces are roughly the same size.
- Pit and slice 2 medium ripe peaches into 1/2-inch wedges. No need to peel them. The skin softens beautifully during baking and adds color to the filling.
- Place the strawberries and peach slices in a large mixing bowl. Add 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon.
- Gently toss everything together until the fruit is evenly coated. Let the filling sit for about 10 minutes. This maceration process draws out some of the fruit juices and gives the cornstarch a chance to start thickening.
3. Preheat the Oven and Prep the Baking Sheet
- Position an oven rack in the center of the oven and preheat to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper and set it aside.
4. Roll Out the Dough
- Remove the chilled dough disk from the refrigerator. Let it sit at room temperature for just 5 minutes to make rolling easier. If it’s too cold, it will crack at the edges.
- Lightly flour your work surface and rolling pin. Place the dough disk in the center.
- Roll the dough from the center outward, rotating it a quarter turn after each roll, into a rough circle about 12 to 13 inches in diameter. It does not need to be a perfect circle. A slightly uneven, organic shape is totally fine.
- Carefully roll the dough up around your rolling pin, then unroll it onto the prepared parchment-lined baking sheet. If it tears slightly, just press it back together with your fingers.
5. Assemble the Galette
- Sprinkle the 2 tablespoons of finely ground almond flour (or breadcrumbs) over the center of the dough in a roughly 8-inch circle, leaving a 2-inch border around the edges. This layer absorbs excess juices from the fruit so the crust doesn’t become soggy.
- Spoon the macerated fruit filling over the almond flour layer, spreading it evenly. Try to keep the juices in the bowl for now, you’ll add those last.
- Arrange the fruit pieces so they lay relatively flat and are evenly distributed. Tuck the peach slices around the strawberries for a visually appealing result.
- Drizzle any accumulated juices from the bowl over the fruit.
- Working your way around the galette, fold the outer 2 inches of dough up and over the edge of the fruit, pressing gently and pleating as you go. The folds do not need to be uniform. This is the fun rustic part.
- Brush the folded crust border generously with the beaten egg wash. This gives the crust a deep golden color in the oven.
- Sprinkle the coarse sugar evenly over the egg-washed crust border.
6. Bake the Galette
- Place the baking sheet on the center rack of the preheated oven.
- Bake for 38 to 42 minutes, until the crust is deep golden brown and the fruit filling is bubbling and jammy in the center. The juices should look thick and syrupy, not watery.
- If the crust edges start to look too dark before the filling is bubbling, loosely tent those areas with small pieces of aluminum foil.
7. Glaze and Cool
- While the galette is still warm from the oven (but not scorching hot), warm 2 tablespoons of apricot or peach jam in a small saucepan over low heat until it becomes liquid, or microwave it for 20 seconds.
- Brush the warm jam over the fruit filling using a pastry brush. This gives the galette a beautiful glossy sheen and adds an extra layer of fruit flavor. This step is optional but highly recommended.
- Transfer the baking sheet to a wire cooling rack and let the galette cool for at least 20 minutes before slicing. The filling continues to set as it cools, so cutting it too early will result in a runny filling.
The same rustic approach works wonderfully in this Asparagus Tart if you want to try a savory galette variation next.
Tips for The Best Strawberry Peach Galette
A few small technique adjustments make the difference between a good galette and a great one.
The most important thing is to keep your butter cold throughout the entire pastry-making process.
- Keep everything cold. Cold butter is non-negotiable for a flaky crust. If your kitchen is warm, chill the flour in the freezer for 15 minutes before you start and work quickly once the butter is in the mix.
- Don’t overwork the dough. Overworking develops gluten, which makes the crust tough instead of tender and flaky. Stop mixing as soon as the dough holds together.
- Use ripe but not overripe fruit. Very soft, overripe peaches release too much liquid and can make the crust soggy. Look for peaches that are fragrant and yield slightly to pressure.
- Don’t skip the almond flour layer. It acts as a moisture barrier between the juicy fruit and the pastry, preventing a soggy bottom crust. Ground graham crackers work too.
- Check for doneness by color and bubbling. Don’t pull the galette out just because the crust looks golden. Wait until you see the filling actively bubbling at the center of the galette, not just at the edges.
- Let it cool before cutting. The filling is essentially a hot jam when it comes out of the oven. Give it at least 20 minutes to firm up before slicing.
- Use a bench scraper to transfer slices. A wide spatula or bench scraper helps slide slices off the parchment cleanly without the filling spilling.
You might also enjoy: Peach Cobbler with Cake Mix
Serving Suggestions
This galette is beautiful warm or at room temperature, and it genuinely needs very little to make it shine. That said, a few simple additions take it to a whole different level.
- Vanilla ice cream. A scoop of vanilla bean ice cream alongside a warm slice creates a stunning contrast of hot and cold, buttery crust and creamy sweetness. It’s the classic pairing for good reason.
- Fresh whipped cream. A dollop of lightly sweetened whipped cream is lighter than ice cream and lets the fruit flavors stay front and center.
- Crème fraîche. For a slightly tangy, European-style touch, spoon crème fraîche over each slice. It cuts the sweetness beautifully.
- A dusting of powdered sugar. If you’re serving the galette at a brunch table, a light dusting of powdered sugar right before plating makes it look incredibly elegant.
- Strawberry Sauce. Warm Strawberry Sauce drizzled over a slice doubles down on that strawberry flavor in the best way.
- With a summer drink. Pair a slice with a cold Peach Basil Spritzer for a gorgeous warm-weather dessert spread.
Read Also: S’mores Brownie Pie Recipe
Variations of Strawberry Peach Galette
Once you’ve made this base recipe, the variations are endless. The galette format is one of the most forgiving and flexible in all of baking.
- Strawberry and raspberry. Swap the peaches for an equal amount of fresh raspberries. The tartness of raspberries plays brilliantly against sweet strawberries, and the color is stunning.
- Peach and blueberry. Use all peaches for the base and add 1/2 cup of fresh blueberries. They burst in the oven and create a beautiful deep purple sauce that contrasts the golden crust. For a full blueberry pie experience, try the Blueberry Pie Recipe on the blog.
- Brown butter almond cream galette. Spread a thin layer of frangipane (almond cream made from butter, sugar, almond flour, and egg) over the dough before adding the fruit. It creates a custard-like layer under the fruit that is absolutely luxurious.
- Spiced brown sugar filling. Replace the granulated sugar with brown sugar and add a pinch of nutmeg alongside the cinnamon for a warmer, more caramel-like flavor.
- Nectarine and cherry. Replace peaches with nectarines and use pitted fresh cherries instead of strawberries. No need to change anything else in the recipe.
- Honey and thyme. Add 1 tablespoon of honey and 1 teaspoon of fresh thyme leaves to the fruit filling for an herbal, slightly savory twist that pairs beautifully with the sweetness of peaches.
- Vegan version. Use vegan butter (kept very cold) in the dough and replace the egg wash with plant-based milk brushed onto the crust.
Read Also: Blueberry Cream Cheese Pie Recipe
Storage and Reheating
This galette keeps well and actually improves slightly in flavor as it sits because the filling continues to thicken and the flavors meld together overnight.
- Room temperature. Cover loosely with plastic wrap or a clean kitchen towel and store at room temperature for up to 1 day.
- Refrigerator. Wrap the galette or individual slices loosely in plastic wrap and refrigerate for up to 3 days. The crust will soften slightly but the flavor remains excellent.
- Freezer. You can freeze the fully baked galette for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before reheating.
- Reheating. To restore crispiness to the crust, reheat slices in a 350°F (175°C) oven for 8 to 10 minutes. Avoid the microwave as it will make the crust chewy and soft. A toaster oven works perfectly for single slices.
- Make-ahead tip. Make and refrigerate the dough disk up to 2 days in advance. The fruit filling can be mixed up to 4 hours ahead and kept covered in the refrigerator, but don’t add the cornstarch until just before assembling.
This galette tastes amazing alongside a chilled slice of Strawberry Cheesecake Ice Cream Cake for a real summer dessert spread.
Nutritional Facts
The following values are estimates per slice, based on 8 servings. Actual values may vary depending on the exact size of your fruit and specific ingredients used.
| Nutrition Per Serving (1 slice) | |
|---|---|
| Calories | ~280 kcal |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 80mg |
| Total Carbohydrates | 36g |
| Dietary Fiber | 2g |
| Total Sugars | 16g |
| Protein | 4g |
| Vitamin C | 22% DV |
| Iron | 8% DV |
Health Benefits of Key Ingredients
While this galette is absolutely a dessert, the star ingredients bring some genuine nutritional value alongside all that flavor.
Fresh fruit in a minimal-ingredient pastry is a far cry from heavily processed sweets.
- Strawberries. Fresh strawberries are an excellent source of vitamin C, providing more than 100% of the daily recommended amount in a single cup. They also contain folate, potassium, and manganese, along with antioxidants that support immune and heart health.
- Peaches. Peaches are rich in vitamins A and C and provide a good dose of dietary fiber, which supports digestive health. They also contain antioxidants including beta-carotene and chlorogenic acid.
- Lemon juice. Beyond brightening the flavor of the filling, lemon juice contributes additional vitamin C and helps slow the oxidation of the peaches, keeping them looking fresh and vibrant.
- Almond flour. Used as a moisture barrier in this recipe, almond flour also contributes heart-healthy monounsaturated fats, vitamin E, and a small amount of protein and fiber that you wouldn’t get from regular breadcrumbs.
- Cinnamon. Beyond its warming, spiced flavor, cinnamon contains antioxidants and has been studied for its potential anti-inflammatory properties. A little goes a long way both in flavor and benefit.
For another fruit-forward treat, the Spring Fruit Salad on the blog is a lighter option that makes great use of seasonal produce.
FAQs About Strawberry Peach Galette
1. Can I use frozen strawberries and peaches?
You can, but with a few adjustments. Thaw the frozen fruit completely and drain off as much liquid as possible before making the filling.
Increase the cornstarch to 3 tablespoons instead of 2 to compensate for the extra moisture.
The texture of the finished filling will be slightly softer than with fresh fruit, but the flavor will still be good.
2. Can I use store-bought pie dough instead of making my own?
Absolutely. A store-bought refrigerated pie dough round works perfectly in this recipe and cuts the prep time significantly.
Roll it out slightly thinner than it comes packaged if you want a crispier crust, and proceed with the recipe exactly as written from the assembly step onward.
3. How do I know when my peaches are ripe enough?
A ripe peach will smell fragrant and sweet even before you taste it, and it will yield gently when you press the skin near the stem end.
Avoid peaches that are still very firm and have no give. If your peaches need a day or two, leave them on the counter at room temperature.
Never refrigerate unripe peaches as cold temperatures stop the ripening process entirely.
4. Why did my galette filling come out watery?
A watery filling usually has one of two causes.
Either the fruit was very ripe and released more juice than expected, or the galette was not baked long enough for the cornstarch to fully activate and thicken the filling.
Make sure the filling is visibly bubbling in the center of the galette (not just at the edges) before pulling it from the oven.
Also ensure you drain off excess liquid that the fruit has released while it macerates, rather than adding all of it to the galette.
5. Can I make this galette ahead of time for a party?
Yes, this is actually a great make-ahead dessert. Bake the galette fully up to 6 hours before serving and keep it at room temperature loosely covered.
It slices cleanly and holds its shape beautifully once cooled.
For the best crust texture, do a quick 5-minute warm-up in a 350°F oven right before serving rather than reheating in the microwave.
Read Also: Caramel Apple Crisp Recipe
Strawberry Peach Galette
Ingredients
- 1.25 cups all-purpose flour 160g
- 1 tablespoon granulated sugar for the dough
- 0.25 teaspoon salt
- 0.5 cup unsalted butter 113g, cold and cut into small cubes
- 3 tablespoons ice water plus 1 additional tablespoon if needed
- 1.5 cups fresh strawberries hulled and halved (quartered if large)
- 1.5 cups ripe peaches about 2 medium, pitted and sliced into 1/2-inch wedges
- 0.25 cup granulated sugar 50g
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon pure vanilla extract
- 0.25 teaspoon ground cinnamon
- 2 tablespoons almond flour finely ground, or breadcrumbs
- 1 large egg beaten (for egg wash)
- 1 tablespoon coarse sugar turbinado or demerara, for sprinkling
- 2 tablespoons apricot jam or peach jam, for glaze (optional)
- vanilla ice cream for serving
- whipped cream for serving
Equipment
- Food processor or large mixing bowl For making the dough
- Pastry cutter If making dough by hand
- Large mixing bowl For the fruit filling
- Silicone pastry mat or lightly floured work surface
- Rolling Pin
- Rimmed baking sheet
- Parchment paper
- Pastry brush For egg wash and glaze
- Sharp knife or bench scraper
- Cooling rack
- Small saucepan For glaze (optional)
Method
- Combine flour, sugar, and salt in a large bowl or food processor. Add cold butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized butter pieces.
- Drizzle in ice water one tablespoon at a time, mixing until dough just comes together. Press into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a large bowl, combine strawberries, peach slices, sugar, cornstarch, lemon juice, vanilla, and cinnamon. Gently toss to coat and let macerate for 10 minutes.
- Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Roll chilled dough into a rough 12-13 inch circle on a floured surface. Transfer to the prepared baking sheet.
- Sprinkle almond flour in an 8-inch circle in the center of the dough. Spoon fruit filling on top, leaving a 2-inch border. Fold the outer dough over the fruit, pleating as you go.
- Brush the folded crust with beaten egg wash and sprinkle with coarse sugar.
- Bake for 38-42 minutes until crust is golden brown and filling is bubbling and thick. Tent edges with foil if they brown too quickly.
- While warm, brush fruit with warm apricot jam for a glossy finish. Cool on a wire rack for at least 20 minutes before slicing.
- Serve warm or at room temperature with vanilla ice cream or whipped cream.
Nutrition
Notes
- Keep everything cold: Cold butter is essential for a flaky crust. If your kitchen is warm, chill the flour in the freezer for 15 minutes before starting.
- Don’t overwork the dough: Overworking develops gluten, making the crust tough. Stop mixing as soon as the dough holds together.
- Use ripe but not overripe fruit: Overripe peaches release too much liquid and can make the crust soggy. Look for fruit that yields slightly to pressure.
- Don’t skip the almond flour layer: It creates a moisture barrier between the juicy fruit and pastry, preventing a soggy bottom crust.
- Check for doneness by bubbling: Don’t pull the galette out just because the crust looks golden. Wait until the filling is actively bubbling at the center.
- Let it cool before cutting: The filling is like hot jam when it comes out of the oven. Give it at least 20 minutes to firm up before slicing.
- Make-ahead: Make and refrigerate the dough up to 2 days in advance. The fruit filling can be mixed up to 4 hours ahead, but add cornstarch just before assembling.
- Storage: Store at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat slices in a 350°F oven for 8-10 minutes to restore crispness.
- Freezer: Freeze the fully baked galette for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating.
- Variations: Try swapping peaches for raspberries, blueberries, nectarines, or cherries. For a savory version, follow the same technique with seasonal vegetables and cheese.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This strawberry peach galette is the kind of recipe that becomes a warm-weather staple the first time you make it.
It’s quick to assemble, forgiving in technique, and produces something genuinely stunning with very little fuss.
The combination of sweet summer strawberries and fragrant peaches wrapped in a buttery, golden crust is about as good as dessert gets when the weather is warm.
Give this one a try the next time peaches are hitting their peak at the farmers market or grocery store. You’ll be very glad you did.
If you make this recipe, I’d love to hear how it turned out.
Drop a comment below with your experience, leave a rating, or share a photo of your galette here. Your feedback means the world and helps other readers too.
Recommended:
- Cherry Cobbler Recipe with Cake Mix
- Peach Pie Recipe
- Pear Pie Recipe
- No Bake Strawberry Cheesecake Cups
- Lemon Icebox Pie Recipe
