Rustic Peach Galette
Peach galette has a beautifully rustic appearance and plenty of flavor with just a few ingredients. Try this easy recipe for summer dessert!
Galettes are the perfect dessert to make with fresh fruit. Their rustic appearance is forgiving while the filling always provides good flavor. This easy peach galette is my favorite for summer. The baked peaches have a light cinnamon sugar coating and the pastry dough is perfectly buttery and flakey. It tastes delicious when served warm with vanilla ice cream.
Why this recipe works: It’s simple and straightforward, which allows the fresh peaches to be the highlight of the dish. A homemade pastry dough gives this freeform tart a flavor and texture that complements the peach filling.
How to make a peach galette
- Make the pastry dough: Add dry ingredients to a food processor and pulse to combine. Add cold butter and pulse again until small pea-size crumbles form. Add cold water and pulse until large clumps form. Transfer to a floured surface and mold into a flat 6-inch round disc. Cover and chill the dough for at least 1 hour.
- Preheat oven to 400 F.
- Prep pastry dough: On a floured surface, roll pastry dough into a 12-inch circle. Transfer it to a parchment lined baking sheet and put it in the refrigerator while preparing the peaches.
- Prepare peach filling: Cut the peaches into slices and place them in a bowl with the sugar, cornstarch, cinnamon and salt. Toss with your hands to combine.
- Assemble galette: Remove pastry dough from the refrigerator. Arrange peaches in a circular pattern on the dough leaving a 2 to 3-inch border of dough at the edges.
- Fold pastry dough edges over the peach filling (the center will be open) and brush with egg wash. Sprinkle sugar on crust if desired.
- Bake galette at 400 F for 30 to 40 minutes or until the crust is golden brown.
While you can use store-bought crust for this recipe, I highly recommend making your own pastry dough. It has so much more flavor and texture. Be sure to chill the dough for the full hour for best results. If you chill the dough longer, let it sit at room temperature until it’s malleable to roll out. Keeping the dough cold until the filling is ready will prevent the bottom crust from becoming soggy!
Speaking of soggy, don’t use the juices from the peach filling (discard them). And I think it goes without saying that this recipe will turn out best if you use ripe peaches that are in season!
Frequently Asked Questions
I don’t recommend frozen peaches. They don’t have nearly enough flavor. If that’s all you have, then be sure to defrost the peaches completely and discard any liquid before using in the recipe.
No, you do not need to peel peaches for a galette.
Peach galette is best when eaten the day it is baked. However, it may be covered and stored in the refrigerator for up to 2 days. Reheat in a toaster oven or enjoy cold.
Yes, once the galette has completely cooled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. I usually do this on a plate and wrap the plate too for easy transfer. You can reheat the frozen galette in a 350 F oven for 15 minutes.
When peaches are in season, I love to use them in crisps and cobblers. My peach cobbler recipe is a classic. It has a biscuit topping that is irresistible with warm peaches out of the oven. You can also use peaches in a peach blueberry crisp. The blueberries add another layer of flavor that I personally love.
Looking to try another galette? This savory zucchini galette with ricotta is popular with many readers. I think it’s because it has a lot of cheese and garlic (who doesn’t love that?)
This rustic peach galette tastes as good as it looks, but remember, galettes aren’t supposed to look perfect! They’re known for their freeform appearance, which I think is beautiful. This dessert is best served in the summer when peaches are in season and vanilla ice cream is surely in your freezer!
Did you try this recipe? Let me know in the comments and tap the stars to leave a review! You can also show off your peach galette on social media by tagging @ifyougiveablondeakitchen.
Rustic Peach Galette
- 1 ¼ cups all purpose flour, plus more for rolling
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup (113 g or 1 stick) cold, unsalted butter, cut into ½-inch cubes
- 2 teaspoons fresh lemon juice
- 4-6 tablespoons ice cold water
- 1 pound about 4 large or 6 small ripe peaches
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch, or flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 egg whisked with 1 teaspoon water
- Coarse sugar for sprinkling
- In a small food processor, add flour, sugar and salt. Pulse a couple times to combine. Add cold butter and pulse until small pea-size bites form and the mixture resembles coarse meal.
- Whisk lemon juice into ice water and pour 4 Tablespoons into the food processor. Pulse again until the mixture is crumbly and there are no flour bits. The mixture should stir together when pressed between your fingers. If the mixture is too dry add another tablespoon of cold water. If it’s too wet, add a tablespoon of flour.
- Transfer mixture to a work surface and shape into a 6-inch round disc. Wrap tightly with plastic wrap and chill for at least 1 hour and up to 48 hours.
- When ready to bake the galette, remove the dough from the fridge and let it sit on the counter for 10 minutes until it’s malleable. On a lightly floured work surface, roll out the dough into a 12-inch round circle (it doesn’t have to be perfect).
- Line a baking sheet with parchment paper and carefully transfer dough to the baking sheet. Place in the refrigerator while preparing the filling.
- Preheat the oven to 400 degrees F.
- Cut peaches in half and remove the pit. Slice each half into ¼-inch to ½-inch thick slices.
- In a large bowl, add sliced peaches, sugar, cornstarch, cinnamon and pinch of salt. Toss to combine.
- Remove dough from the refrigerator and arrange peaches (not the juices) in a concentric pattern starting in the center and working your way out. Leave about a 2 to 3 inch border of dough around the edges.
- Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg wash and sprinkle with sugar.
- Bake galette at 400 degrees F for 30 to 40 minutes or until the crust is golden brown. Let the galette cool for about 10 minutes before serving warm.