Peach Galette Recipe

Imagine biting into a warm, flaky pastry that gives way to tender, caramelized peaches with a hint of vanilla and cinnamon. This Peach Galette Recipe is summer’s most delicious free-form tart that celebrates the juicy sweetness of fresh peaches without the fuss of a traditional pie. The rustic, hand-folded crust creates a stunning dessert that looks impressively artisanal yet requires minimal effort. You’ll learn how to create a buttery, crisp pastry dough and fill it with perfectly seasoned peaches that maintain their integrity while baking to golden perfection.

Why You’ll Love This Recipe

This Peach Galette Recipe strikes the perfect balance between sophisticated and approachable. Unlike complicated pies with their precise crimping and double crusts, the beauty of a galette lies in its imperfection. The contrast between the crisp, golden pastry and the jammy, caramelized peach filling creates a textural symphony that’s utterly satisfying.

The simplicity of ingredients allows the natural flavor of summer peaches to shine through, while the free-form shape means you can assemble it in minutes. It’s remarkably forgiving for beginners yet impressive enough for entertaining. The peaches develop an intensified sweetness as they roast, creating pockets of syrupy goodness against the buttery crust.

Plus, this dessert is versatile enough to serve warm with a scoop of vanilla ice cream for a decadent treat or at room temperature with afternoon tea. The rustic peach galette is the perfect solution when you crave homemade pie but don’t have the time or patience for complex pastry work.

Ingredients

For the Pastry:

• 1½ cups (180g) all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ½ cup (113g) cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 1 egg (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

For the Filling:

• 4-5 medium ripe peaches (about 1½ pounds/680g), pitted and sliced ¼-inch thick
• ⅓ cup (67g) granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 tablespoon unsalted butter, cut into small pieces

The star ingredient is fresh, ripe peaches that should yield slightly to pressure and smell fragrant. For the best homemade peach galette, choose peaches that are juicy but still firm enough to hold their shape when baked.

Pro Tips

Keep Everything Cold: The secret to a flaky galette crust is maintaining cold butter throughout the dough-making process. Chill your flour in the freezer for 15 minutes before starting, use ice-cold water, and refrigerate the dough between steps. When butter melts during baking (not before), it creates steam pockets that result in those desirable flaky layers in your peach galette.

Perfect Peach Preparation: To easily peel peaches (optional but preferred by some), score an X at the bottom of each peach, blanch in boiling water for 30 seconds, then immediately transfer to an ice bath. The skins will slip right off. For a less watery filling, toss sliced peaches with sugar and allow them to macerate for 15-30 minutes, then drain excess juice before assembling.

The Fold Matters: When folding the dough over the filling, create pleats every 2-3 inches and gently press to seal. This not only looks beautiful but ensures your galette maintains its shape during baking. Leave about 2-3 inches of peach filling visible in the center for that classic rustic peach galette appearance.

Instructions

Step 1: Make the Pastry Dough
In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Sprinkle ice water over the mixture, one tablespoon at a time, stirring with a fork until the dough just begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

Step 2: Prepare the Filling
In a large bowl, gently toss the sliced peaches with sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until evenly coated. Let the mixture sit for 15 minutes to allow flavors to meld while you roll out the dough.

Step 3: Assemble the Galette
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. Don’t worry about perfect edges – the rustic look is part of the charm of your peach galette! Transfer the dough to the prepared baking sheet.

Step 4: Add the Peach Filling
Arrange the peach slices in an overlapping pattern in the center of the dough, leaving a 2-inch border around the edges. Pour any accumulated juices from the bowl over the peaches, being careful not to overflow. Dot the peaches with the small pieces of butter.

Step 5: Fold and Bake
Gently fold the edges of the dough over the peaches, pleating as you go around. Beat the egg with 1 teaspoon of water and brush the exposed dough with this egg wash. Sprinkle the crust with turbinado sugar for a beautiful finish. Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, loosely cover with foil.

Step 6: Cool and Serve
Allow your peach galette to cool for at least 20 minutes before slicing. This resting period allows the filling to set slightly and makes for cleaner slices. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations

Mixed Stone Fruit Galette: Create a colorful variation by replacing half the peaches with other stone fruits like plums, nectarines, or apricots. The combination creates a beautiful mosaic of colors and complementary flavors while maintaining the essence of the original peach galette recipe. The varying sweetness levels add complexity to each bite.

Peach and Berry Galette: Add 1 cup of fresh berries (blueberries, blackberries, or raspberries) to the peach filling for a delightful contrast of flavors and textures. The berries will burst during baking, creating pockets of jammy goodness throughout your galette. This variation works beautifully when peaches are slightly underripe, as the berries add natural sweetness.

Bourbon-Peach Galette: For an adult twist, add 1 tablespoon of bourbon to the peach filling and increase the cinnamon to 1 teaspoon. The bourbon adds a subtle caramel note that enhances the natural sweetness of the peaches and creates an irresistibly aromatic summer peach galette perfect for evening gatherings.

Storage and Serving

This Peach Galette is best enjoyed the day it’s baked when the crust is at its crispest. Store any leftovers loosely covered at room temperature for up to 1 day, or refrigerate for up to 3 days. To revive the crust, warm individual slices in a 300°F oven for 5-10 minutes before serving.

For make-ahead convenience, you can prepare and freeze the unbaked galette. Assemble the galette on a parchment-lined baking sheet, freeze until solid, then wrap tightly. Bake directly from frozen, adding 10-15 minutes to the baking time.

Serve your galette with a dollop of vanilla-infused whipped cream for a light accompaniment, or go decadent with a scoop of cinnamon ice cream that melts beautifully into the warm peach filling. For brunch, try serving slices with a spoonful of Greek yogurt drizzled with honey for a less sweet option that balances the fruit perfectly.

FAQs

Can I use frozen peaches for this galette?
Yes, you can use frozen peaches, but thaw and drain them thoroughly first to prevent excess moisture. Toss with an additional tablespoon of cornstarch to account for the extra juices that frozen peaches typically release when baking.

Why is my galette crust soggy?
A soggy bottom is usually caused by excess moisture from the fruit. Try macerating the peaches first and draining off excess juice, or sprinkle a thin layer of almond flour or graham cracker crumbs on the dough before adding the fruit to create a barrier.

Can I make the dough in advance?
Absolutely! The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling out for your peach galette.

How do I know when the galette is done baking?
The galette is done when the crust is deeply golden brown and the filling is visibly bubbling. The juices should be thickened and slightly caramelized around the edges.

Can I make a vegan version of this peach galette?
Yes, substitute the butter with cold coconut oil or vegan butter, and use plant milk mixed with a little maple syrup instead of the egg wash. The result will be a slightly different but equally delicious vegan peach galette.

Conclusion

This Peach Galette Recipe is summer simplicity at its finest — a celebration of peak-season fruit wrapped in a buttery, flaky embrace. It’s the kind of dessert that makes even novice bakers feel accomplished, with its forgiving nature and impressive results. Whether you’re hosting a backyard gathering or simply treating yourself to a seasonal indulgence, this galette delivers the perfect balance of rustic charm and sophisticated flavor. Make this recipe once, and it’s bound to become a seasonal tradition whenever peaches are at their prime.

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