This peach galette is the kind of summer dessert that feels both relaxed and special. Juicy peaches bake into a buttery, rustic crust, making every slice look as inviting as it tastes.
Peach Galette Easy
Equipment
- 1 Large bowl
- 1 Rolling Pin
- 1 Baking Sheet parchment-lined
Ingredients
Dough
- 1.25 cup all-purpose flour
- 1 tbsp granulated sugar
- 0.25 tsp salt
- 0.5 cup unsalted butter cold, cubed
- 3 tbsp ice water more as needed
Filling
- 5 cups peaches sliced
- 2 tbsp granulated sugar
- 1.5 tbsp cornstarch
- 1 tbsp lemon juice
- 0.25 tsp ground cinnamon optional
Finish
- 1 egg beaten, for egg wash
- 1 tbsp coarse sugar for sprinkling
Instructions
- Combine the flour, sugar, and salt in a large bowl. Cut in the cold butter until the mixture looks like coarse crumbs, then add ice water a little at a time until the dough just comes together.
- Shape the dough into a disc, wrap it, and chill it in the refrigerator. This helps the butter stay cold, which gives the baked crust a tender texture.
- Toss the sliced peaches with sugar, cornstarch, lemon juice, and cinnamon if using. Let the filling sit briefly so the fruit can release some juices.
- Roll the chilled dough into a rough circle on a lightly floured surface. Transfer it to a parchment-lined baking sheet so it is ready for the filling.
- Spoon the peaches into the center of the dough, leaving a border all the way around. Fold the edges up over the fruit, pleating as you go for that classic rustic look.
- Brush the crust with egg wash and sprinkle with coarse sugar. Bake until the crust is golden and the peach filling is bubbling and tender.
Notes
Why You’ll Love This Peach Galette
This recipe brings together simple ingredients and beautiful results with very little fuss. It is the kind of dessert that looks impressive on the table, yet feels approachable enough for a weeknight baking mood.
You will also love how flexible it is, since the peaches can be arranged casually and the edges are meant to look rustic. That means less pressure, more enjoyment, and a dessert that celebrates the fruit.
Peach Galette Ingredients & Substitutions
- All-purpose flour, for the crust
- Granulated sugar, for the dough and filling
- Salt, to balance the flavor
- Cold unsalted butter, cubed
- Ice water, to bring the dough together
- Peaches, sliced
- Cornstarch, to help thicken the juices
- Lemon juice, for brightness
- Ground cinnamon, optional
- Egg, for egg wash
- Coarse sugar, for a sparkly finish
If you need a few swaps, try nectarines instead of peaches, or use a mix of stone fruit for a slightly different flavor. If you do not have cornstarch, arrowroot powder can work in its place, and the cinnamon can be left out if you want a cleaner fruit-forward taste.
Step-by-Step Instructions to Make Peach Galette
1. Make the dough
Combine the flour, sugar, and salt in a large bowl. Cut in the cold butter until the mixture looks like coarse crumbs, then add ice water a little at a time until the dough just comes together.
2. Chill the crust
Shape the dough into a disc, wrap it, and chill it in the refrigerator. This helps the butter stay cold, which gives the baked crust a tender texture.
3. Prepare the peaches
Toss the sliced peaches with sugar, cornstarch, lemon juice, and cinnamon if using. Let the filling sit briefly so the fruit can release some juices.
4. Roll out the dough
Roll the chilled dough into a rough circle on a lightly floured surface. Transfer it to a parchment-lined baking sheet so it is ready for the filling.
5. Assemble the galette
Spoon the peaches into the center of the dough, leaving a border all the way around. Fold the edges up over the fruit, pleating as you go for that classic rustic look.
6. Finish and bake
Brush the crust with egg wash and sprinkle with coarse sugar. Bake until the crust is golden and the peach filling is bubbling and tender.
Tips for Success
Keep the butter cold from start to finish, because that is what helps the crust bake up flaky. If your peaches are very ripe and juicy, a little extra cornstarch can help keep the filling from getting too loose.
Do not worry about perfect edges, since the charm of a galette is in its relaxed shape. A parchment-lined baking sheet also makes cleanup easier and helps you move the tart with confidence.
Variations of Peach Galette
Try adding sliced strawberries or blueberries for a mixed fruit version with extra color. You can also scatter a few sliced almonds over the filling before folding the crust for a light nutty crunch.
For a richer finish, serve each slice with a spoonful of whipped cream or a small scoop of vanilla ice cream made with alcohol-free vanilla. A drizzle of honey at the end is lovely too.
Serving Suggestions: What to Pair with Peach Galette
This dessert pairs beautifully with tea, coffee, or a cold glass of milk. It also works well after a simple summer dinner of grilled chicken, fresh salad, or roasted vegetables.
If you are serving guests, add a bowl of berries on the side and let everyone take an extra spoonful of cream if they want it. The galette feels casual enough for everyday baking, yet elegant enough for company.
Storage & Reheating Instructions
Store leftover peach galette in the refrigerator, covered, for up to 3 days. To reheat, warm slices in a low oven until the crust crisps up again and the filling is heated through.
You can also enjoy it at room temperature if you prefer a softer texture. For the best crust, avoid microwaving for too long, since it can make the pastry less crisp.
Memories Made Around the Table
There is something about a peach galette that invites people to linger a little longer. It feels like the dessert you make when peaches are at their sweetest and you want to turn an ordinary afternoon into a small celebration.
FAQs
Can I use frozen peaches?
Yes, frozen peaches can work well. Thaw them first and drain off excess liquid so the filling does not become too watery.
Do I need to peel the peaches?
Peeling is optional. The skins soften as the galette bakes, so you can leave them on if you like a little extra texture and color.
Can I make the dough ahead of time?
Yes, the dough can be made in advance and chilled for a day or two. You can also freeze it for longer storage, then thaw it in the refrigerator before rolling.
Why is my galette leaking?
Too much fruit juice or not enough thickener can cause leaks. Make sure the filling is lightly coated with cornstarch and leave enough border when folding the crust.
Final Thoughts
This peach galette is a simple way to celebrate summer fruit in a dessert that feels homemade and heartfelt. With a flaky crust and tender peaches, it is the kind of recipe you will want to make again whenever ripe peaches appear at the market.