If there’s one thing that screams summer in the most delightful way possible, it’s the juicy, golden goodness of a homemade peach galette! Rustic, flaky, buttery crust, juicy peach filling, and the perfect amount of sweetness. Trust me, you need this yummy goodness!
Table of Contents
What is a galette?
A galette is a type of rustic, free-form pastry that originated in France. It’s often considered a more laid-back and approachable version of pie.
Galettes can be both sweet and savory, and they typically consist of a simple, flaky pastry crust folded over a filling. The filling can vary widely, depending on whether it’s a sweet or savory galette.
Like this peach galette recipe, the filling might include fruits, berries, or even chocolate for sweet galettes. Savory galettes might feature ingredients like vegetables, cheese, meats, or a combination of these.
Galettes are meant to look a bit imperfect and unfinished, with the edges of the pastry folded over the filling rather than enclosed in a neat crust. This gives them a charming, homemade aesthetic that celebrates the beauty of imperfection.
Why you’ll love this peach galette recipe
Unlike a pie, which requires a double crust and meticulous crimping, a galette is easy to assemble. The dough is rolled out, the filling is placed in the center, and the edges are folded over.
The combination of the flaky, buttery pastry crust and the soft, tender fruit filling creates a wonderful contrast in texture that is incredibly satisfying to bite into.
When baked, peaches’ natural sugars caramelize and intensify the flavor, creating a burst of deliciousness in every bite.
Flaky. Crispy. Sweet. Fruity. Buttery.
Recipe Ingredient notes
Peaches: Use ripe, sweet peaches for the best flavor.
Butter: Make sure the butter is very cold. If the butter is soft, you won’t get that flaky, crispy crust. While making the dough, if you notice the butter becoming too soft, place it in the fridge or freezer for a few minutes to firm up, then continue where you left off.
Water: Use very cold water. This will help the butter stay cold.
Vinegar: Adding vinegar helps prevent the formation of gluten, keeping your dough soft. You need just a bit and you won’t taste it when cooked.
How to make peach galette: step by step
Step 1: Gather all the ingredients.
Step 2: In a food processor, add flour.
Step 3: Add the cold, cubed butter.
Step 4: Then add the sugar.
Step 5: Add salt.
Step 6: Don’t forget the vinegar.
Step 7: Add water a bit at a time.
Step 8: Press some of it into your hand to check if the dough is ready. If it holds together, it’s ready. If it falls apart, add a touch more water.
Step 9: Transfer the dough to parchment paper.
Step 10: Shape it into a disk about 1 inch thick.
Step 11: Wrap the parchment paper around it.
Step 12: Place it in the fridge for about 30 minutes or freezer until firm but not hard.
Step 13: While the dough is chilling, slice the peaches.
Step 14: Add the cornstarch to the bowl with the sliced peaches.
Step 15: Sprinkle the cinnamon.
Step 16: Add the sugar.
Step 17: Last but not least, add vanilla paste or vanilla extract.
Step 18: Toss the peach slices until well-coated.
Step 19: Roll the dough into a rough oval or circular shape, 1/4 inch thick. Arrange the peach slices, starting 1 1/2-2 inches from the edge.
Step 20: Fold the edge over the peach slices. Transfer to a baking tray.
Step 21: Brush the folded dough with a beaten egg.
Step 22: Sprinkle some sugar over the edge and some more over the peaches.
Step 23: Bake on the middle rack at 400F (200C) for about 35 minutes, or till golden brown. Take it out of the oven. Let it cool a bit. Serve as is or with vanilla ice cream on top. Enjoy!
- Select ripe, sweet, and fragrant peaches for the best flavor. They should be firm yet slightly soft when gently pressed.
- Make sure the dough is well chilled before rolling it out. Cold dough is easier to work with and results in a flakier crust.
- Place the rolled-out dough on parchment paper. This will make it easier to transfer the galette into the oven and help prevent sticking.
Additions & substitutions
Herbs: Sprinkle fresh or dried herbs like thyme, basil, or rosemary over the peach slices for a savory-sweet contrast.
Nuts: Add a layer of chopped nuts, such as almonds, pecans, or walnuts, between the crust and peaches for added texture and flavor.
Cheese: Crumbled goat cheese, ricotta, or cream cheese can be sprinkled over the crust before adding the peaches for a creamy, tangy element.
Citrus Zest: Grate the zest of an orange, lemon, or lime over the peaches to add a bright and aromatic flavor.
Spices: Experiment with spices like cardamom, allspice, or ginger to give the galette a unique and warming flavor profile.
Liqueurs: A splash of liqueurs like amaretto, Grand Marnier, or bourbon can enhance the flavor of the peaches and add a sophisticated touch.
Gluten-Free Crust: If you’re looking for a gluten-free option, use a gluten-free pie crust mix or make your own using gluten-free flours like almond flour, rice flour, or a gluten-free all-purpose blend.
Vegan Version: Use a vegan pie crust (often made with vegetable shortening) and replace butter with a vegan butter substitute. Brush the crust with non-dairy milk for a golden finish.
Whole Grain Flours: Use whole wheat pastry flour or a blend of whole wheat and all-purpose flour for a nuttier, heartier crust.
Nut Butters: Spread a layer of almond butter, peanut butter, or any nut butter of your choice on the crust before adding the peaches for extra richness.
Storage & reheating
You can store leftovers at room temperature for up to two days.
To freeze an unbaked galette, wrap it in parchment paper and place it in a freezer bag. It can be frozen for up to 3 months.
To freeze a baked galette, wrap it in parchment paper or foil, place it in a freezer bag, and freeze it for up to a month.
To reheat a frozen galette, place it in a preheated oven at 350 F, while still frozen (no need to thaw it). For already baked galette heat it for about 10-15 minutes or until warm. For a frozen galette cook it as directed in the recipe.
Can I use frozen peaches for a galette?
While fresh peaches are recommended for the best flavor and texture, you can use frozen peaches if fresh ones are unavailable. Thaw and drain them well before using, and consider adding a bit of extra cornstarch to absorb excess moisture.
Can I use store-bought pie crust instead of making my own dough?
Yes, you can use store-bought pie crust for convenience. However, making your own crust allows you to control the ingredients and flavor more precisely.
How do I know when the galette is done baking?
The galette is done when the crust is golden brown and the peach filling is bubbly and tender.
Can I make the galette in advance?
While a galette is best enjoyed fresh, you can make it and freeze it unbaked and well-wrapped for up to 3 months. Bake it still frozen, just before serving, for the best texture and flavor.
What can I serve with a peach galette?
Peach galette pairs well with vanilla ice cream, whipped cream, or a dollop of Greek yogurt. You can also sprinkle some powdered sugar or a drizzle of honey over the top before serving.
Can I use other fruits instead of peaches?
Definitely! Galettes are versatile and can be made with various fruits, such as apples, berries, pears, or plums. Adjust the sugar and spices accordingly to complement the chosen fruit.
How do I prevent a soggy bottom crust?
To prevent a soggy bottom crust, you can brush egg white on the inner part of the dough crust. Also, adding cornstarch to the filling absorbs the moisture from the fruits.
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The best easy peach galette recipe
- 350 g Flour 2 ¾ cups
- 150 g Cold butter
- 50 g Raw can sugar or granulated white sugar 1/4 cup
- 1/2 tsp Salt
- 1 tbsp Vinegar
- 4-5 tbsp Cold water
- 700 g Peaches about 4 cups sliced peaches
- 1 tbsp Cornstarch 10g
- 1/2 tsp Cinnamon
- 1 tbsp Raw cane sugar, brown sugar, or white sugar
- 1/2 tsp Vanilla paste or 1 tsp Vanilla extract
- 1 Egg or milk
- 2 tsp Honey
- In a food processor add flour, cold butter, salt, vinegar, and cold water. Start with less water and add more if needed. Blend for a few seconds till it looks like coarse sand. To check if it holds together, take a bit in your hand and press it between your fingers, if it doesn't fall apart, it's ready.
- Transfer the dough to a parchment paper. Work quickly so the butter doesn't melt. Form a disk about 1 inch thick and wrap the parchment paper around it. Transfer to the fridge for 30 munites or freezer till firm but still playable.
- Meanwhile, cut the peaches into half-moon shape slices. Add the cornstarch, cinnamon, sugar, and vanilla. Mix to cat all the slices.
- Take the chilled dough out and place it on a flat surface. Roll the dough into a rough circle about 1/4 inch thick. Don't worry about achieving a perfect shape; the rustic appearance of a galette is part of its charm.
- Arrange the peach slices on top starting about 1½ to 2 inches from the edge.
- Fold the edges. Brush with bitten egg and sprinkle sugar on top for an extra crunch. You can also sprinkle sugar over the peaches.
- Transfer to a baking tray.
- Bake on the middle rack at 400F (200C) for 35 minutes, or till golden brown. Take it out of the oven. Optional, you can brush the peaches with some honey for an extra shine. Wait to cool off a bit, slice, and enjoy. Add a scoop of vanilla ice cream on top, if you'd like. Enjoy!