Peach Raspberry Galette

The sweet aroma of baked peaches and the tangy burst of fresh raspberries come together perfectly in this rustic Peach Raspberry Galette. This free-form pastry showcases summer fruits at their peak, wrapped in a buttery, flaky crust that’s deliberately imperfect yet undeniably elegant. The Peach Raspberry Galette is the perfect balance of sophisticated flavor and casual presentation—ideal for both weeknight treats and special occasions. You’ll learn how to create a perfectly flaky crust, combine fruits for optimal flavor, and master the art of the rustic fold that makes galettes so appealing.

Why You’ll Love This Recipe

This Peach Raspberry Galette combines simplicity with impressive results, making it a perfect recipe for both beginners and experienced bakers. The contrast between the juicy, tender peaches and the bright, slightly tart raspberries creates a flavor profile that’s perfectly balanced—sweet but not cloying. The buttery crust provides a satisfying crunch against the soft, warm fruit filling, creating a textural experience that’s utterly satisfying.

What makes this galette truly special is its forgiving nature. Unlike precise pies that require perfect crimping and careful assembly, this free-form tart embraces rustic imperfections. The casual folding of the dough around the fruit creates a charming presentation that looks impressively artisanal with minimal effort. Plus, the recipe comes together quickly, requiring less preparation time than traditional pies while delivering equally delicious results.

The Peach Raspberry Galette also offers versatility throughout the seasons—you can enjoy it warm from the oven with a scoop of vanilla ice cream in summer, or serve it at room temperature as an elegant dessert for dinner parties any time of year.

Ingredients

For the Pastry Dough:

• 1½ cups (190g) 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:

• 3-4 medium ripe peaches (about 1 pound/450g), sliced ¼-inch thick
• 1 cup (125g) fresh raspberries
• ¼ cup (50g) granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• Pinch of salt

The peaches should be ripe but still firm enough to hold their shape when baked. The combination of cornstarch and lemon juice creates the perfect consistency for the fruit filling—thick enough to not make the crust soggy, but not so thick that it becomes jammy or loses the fresh fruit texture that makes this peach and raspberry dessert so appealing.

Pro Tips

Master the Dough Temperature: The secret to a flaky galette crust is keeping everything cold. Use butter straight from the refrigerator and cut it into small cubes before incorporating it into the flour. If the butter begins to soften during mixing, pause and refrigerate the mixture for 10 minutes. After forming the dough, chill it for at least one hour (or overnight for the best results) to relax the gluten and solidify the butter, which creates those desirable flaky layers when baked.

Prevent the “Soggy Bottom”: To ensure your Peach Raspberry Galette has a crisp bottom crust, sprinkle a thin layer of ground almonds, cookie crumbs, or even a tablespoon of semolina between the dough and fruit filling. This creates a barrier that absorbs excess juice while adding subtle flavor. Additionally, allow your sliced peaches to sit with the sugar and cornstarch for 15 minutes, then drain any accumulated liquid before assembling the galette.

Perfect the Fold: The rustic fold is what gives a galette its charm, but there’s technique involved. Work in sections, folding about 2-3 inches of dough over the filling at a time, creating pleats as you go. Press gently to seal each fold to prevent the galette from opening during baking. For a professional-looking finish, brush the exposed dough with egg wash and sprinkle with coarse sugar just before baking to achieve that golden, shimmering crust that makes the Peach Raspberry Galette so irresistibly appealing.

Instructions

Step 1: Prepare the Dough

In a large bowl, whisk together the 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 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add the remaining tablespoon of water. The dough should hold together when squeezed but shouldn’t feel sticky. 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

While the dough chills, prepare your fruit. Wash and dry the peaches and raspberries. Slice the peaches into ¼-inch thick wedges, discarding the pits. In a large bowl, gently toss the peach slices with the sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Let the mixture sit for about 15 minutes, allowing the peaches to release some of their juices. Fold in the raspberries very gently just before assembling the galette to prevent them from breaking down too much.

Step 3: Assemble and Bake

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove the dough from the refrigerator and let it sit for 5 minutes to slightly soften. On a lightly floured surface, roll the dough into a 12-inch circle about ⅛-inch thick. Transfer the dough to the prepared baking sheet. Arrange the fruit mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as you go. Brush the dough with beaten egg and sprinkle with turbinado sugar.

Bake the Peach Raspberry Galette for 35-40 minutes, until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, tent it loosely with aluminum foil. Allow the galette to cool for at least 20 minutes before slicing to let the filling set. This cooling period is crucial for the perfect texture and ensures your galette will hold its shape when served.

Variations

Stone Fruit Symphony: Transform your Peach Raspberry Galette into a stone fruit medley by substituting half the peaches with plums, nectarines, or apricots. This variation maintains the beautiful color contrast while introducing more complex flavors. The different stone fruits have varying levels of sweetness and acidity, creating a more nuanced dessert that showcases the best of summer produce.

Fall Harvest Version: For autumn gatherings, create a seasonal adaptation by replacing the peaches and raspberries with thinly sliced apples and blackberries. Add ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves to the filling for a warming spice profile. This variation transforms the bright summer galette into a cozy fall dessert that pairs beautifully with caramel sauce or cinnamon ice cream.

Gluten-Free Adaptation: For those with dietary restrictions, the Peach Raspberry Galette can be made gluten-free by substituting the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum. Add ¼ teaspoon of almond extract to the dough for enhanced flavor, as gluten-free crusts can sometimes lack the depth of traditional ones.

Storage and Serving

The Peach Raspberry Galette is best enjoyed the day it’s baked, when the contrast between the crisp pastry and juicy filling is at its peak. If you have leftovers, store them at room temperature, loosely covered with foil, for up to 24 hours. For longer storage, refrigerate the galette for up to 3 days, though note that the crust will soften somewhat.

To reheat, place the galette in a 350°F (175°C) oven for about 10 minutes to restore some crispness to the crust. Avoid microwaving, as this will make the pastry soggy.

For serving, this versatile dessert shines in multiple presentations. For a classic summer dessert, serve warm slices topped with a scoop of vanilla bean ice cream, allowing it to melt slightly into the fruit filling. For brunch, pair room-temperature galette with lightly sweetened whipped cream or crème fraîche with a hint of lemon zest. For a more sophisticated dessert course, serve alongside a small glass of dessert wine—a late-harvest Riesling complements the fruit flavors beautifully.

FAQs

Can I make the dough ahead of time?
Absolutely! The pastry dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze it for up to 1 month—just thaw overnight in the refrigerator before using.

How do I know when my peaches are perfectly ripe for this galette?
The ideal peaches for a Peach Raspberry Galette should yield slightly to gentle pressure and have a sweet fragrance. They should be ripe but not overly soft—you want them to hold their shape during baking.

Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but don’t thaw them before adding to the filling. Add them frozen and increase the cornstarch by an additional teaspoon to account for the extra moisture they’ll release.

Why is my galette leaking juice onto the baking sheet?
Some juiciness is normal, but excessive leaking usually means either the fruit was too ripe/wet or there wasn’t enough cornstarch in the filling. Try letting the fruit mixture sit longer to release juices before assembling, and pour off excess liquid.

Can I make mini galettes instead of one large one?
Definitely! Divide the dough and filling into 4-6 portions and make individual galettes. Reduce the baking time to about 25-30 minutes, checking frequently for doneness.

Conclusion

This Peach Raspberry Galette is summer simplicity at its finest — a celebration of peak-season fruits wrapped in buttery, flaky pastry that showcases their natural beauty. It’s the kind of dessert that bridges the gap between casual and elegant, perfect for both impromptu family gatherings and more formal dinner parties. The balance of sweet peaches and tart raspberries creates a flavor profile that’s irresistible, especially when served warm with a scoop of melting ice cream. Whether you’re an experienced baker or just starting out, this forgiving yet impressive dessert deserves a permanent place in your recipe collection.

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