Go Back
–+ servings
Strawberry Peach Galette Recipe

Strawberry Peach Galette

iamwinfred
This strawberry peach galette is a rustic, free-form tart that looks completely impressive but asks almost nothing of you. No tart pan, no fussy edges, no blind baking required. The flaky, buttery crust wraps around sweet summer strawberries and ripe peaches, baking into a golden, jammy pastry that smells incredible and tastes even better. The imperfect, rustic look is the whole point, making this an approachable dessert for bakers of any skill level.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 280 kcal

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)

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

For the Fruit Filling

  • 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

For Assembly and Finishing

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 80mgPotassium: 245mgFiber: 2gSugar: 16gVitamin A: 8IUVitamin C: 22mgCalcium: 4mgIron: 8mg
Keyword easy galette recipe, rustic fruit tart, strawberry peach galette, summer dessert recipe
Tried this recipe?Let us know how it was!