Easy Peach Galette
All you need is one hour and seven ingredients to make this easy peach galette. This dessert is one of my favorites for summer. The baked peaches have a light cinnamon sugar coating and the pastry dough is perfectly buttery and flakey.
This rustic peach galette tastes as good as it looks, but remember, galettes aren’t supposed to look perfect! They’re known for their rustic, freeform appearance, which I think is beautiful. This dessert is best served in the summer when peaches are in season. To go with this dish, I suggest making some vanilla ice cream from scratch!
Why You’ll Love This Recipe
- Only 7 ingredients. The recipe calls for just a few simple ingredients that are easy to find at your local grocery store.
- Quick and easy to make. This dish is ready in under an hour and no special equipment needed.
- Great use for seasonal fruit. Peaches are easy to find at farmers market in summer months.
- Delicious summer dessert. The warm fruit filling paired with a flaky buttery crust tastes delicious with a scoop of vanilla ice cream on a cool summer evening.
- Perfect for entertaining. This summer dessert is rustic and beautiful, which makes it an eye-catching dish to serve guests.
- Pastry dough: Make your own from scratch or use store-bought. Make sure it’s cold so it turns out flaky after baking!
- Peaches: Use fresh peaches that are slightly soft when gently pressed. Slice into 1/4-inch thick slices and remove the pit.
- Cinnamon: For a little extra flavor, add some cinnamon to the fruit filling. Make sure it’s fresh for the best flavor.
- Cornstarch: A little cornstarch prevents the filling from becoming too liquid-y. Flour may also be used as a substitute.
- Egg: For a shiny and golden crust, beat an egg with a tablespoon of water and brush the mixture on the crust before baking.
Refer to the recipe card for exact measurements and detailed ingredients.
Add some mix-ins. Add 1/2 cup fresh blueberries, raspberries or blackberries to the filling. Some chopped nuts, such as almonds or pecans, would also be a good addition. For a savory twist, add a few dollops of goat cheese on top while the galette is still warm.
Incorporate spices and herbs. Cinnamon is already used in the recipe, but you could also add 1/2 teaspoon ground cardamom or 2 teaspoons freshly grated ginger. Herbs that pair well with peaches include basil, mint and lavender.
How to Make a Peach Galette
- 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 and on a floured surface roll the dough into a 12-inch round. Place on a parchment-lined baking sheet. 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)
- Add egg wash and bake. Brush the crust 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.
Make your own pastry dough (I use my pie crust recipe and freeze the second dough for another recipe). It has so much more flavor and texture than store-bought. Keep the dough cold until the filling is ready to prevent the crust from becoming soggy!
Check that your peaches are ripe. They will be slightly subtle when gently pressed. If they are too firm, then they won’t have as much flavor!
Discard the juices when making the peach filling. You’ll see some juices at the bottom of the bowl. Don’t use them because it will cause the crus to become soggy.
Make Ahead and Storage Tips
Make head: If making pie dough from scratch, it may be made ahead of time and stored in the refrigerator for up to 3 days. The peaches may be sliced ahead of time and stored in the refrigerator for up to 3 days. I do not recommend assembling the galette until ready to back otherwise the crust will get soggy.
Storage: The 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.
Freezing: 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.
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. However, if the texture bothers you, you can certainly remove the skin.
Make sure the crust is cold and drain any juices from the filling before assembling. Alternatively, you can brush the pastry dough with a lightly beaten egg white before adding the filling.
Here are some more summer recipes you will surely love!
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Get the Recipe: Easy Peach Galette
- 1 unbaked pie crust*, (store bought works too)
- 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, for egg wash
- Coarse sugar for sprinkling
- 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.