The best easy peach galette recipe

Name: The best easy peach galette recipe
Prep time: 15 min
Cook time: 35 min
Ingredients: 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

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!

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Slice of peach galette on a plate and more peach galette on the back with vanilla ice cream on top.

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.

Close up of a baked glazed sliced peaches.

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.

Baked peach galette with tree slices cut out.

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.

Hand holding a bowl with flour over a food processor.

Step 3: Add the cold, cubed butter.

Hand holding a bowl with cubed butter over a food processor and flour in it.

Step 4: Then add the sugar.

Hand holding a small bowl with brown sugar over a food processor with flour and butter.

Step 5: Add salt.

Hand holding a glass ramekin with salt over a food processor with cubed butter, flour, and brown sugar in it.

Step 6: Don’t forget the vinegar.

Hand holding a ramekin with vinegar over a food processor with cubed butter, flour, and brown sugar.

Step 7: Add water a bit at a time.

Hand holding a cup with water over a food processor with cubed butter, flour, and brown sugar in it.

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.

Hand holding a chunk of galette dough over a food processor with more dough in it.

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.

Folding a parchment paper over galette dough.

Step 12: Place it in the fridge for about 30 minutes or freezer until firm but not hard.

Galette dough wrapped in parchment paper.

Step 13: While the dough is chilling, slice the peaches.

Cutting board with a knife and sliced peach.

Step 14: Add the cornstarch to the bowl with the sliced peaches.

Hand holding a ramekin with cornstarch over a bowl with sliced peaches.

Step 15: Sprinkle the cinnamon.

Hand holding a ramekin with cinnamon powder over a bowl with sliced peaches and cornstarch in it.

Step 16: Add the sugar.

Hand holding a ramekin with brown sugar over a bowl with sliced peaches, cornstarch, and cinnamon.

Step 17: Last but not least, add vanilla paste or vanilla extract.

Hand holding a ramekin with vanilla paste over a bowl with sliced peaches, cornstarch, cinnamon, and brown sugar.

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.

Rolled out galette dough in a rough oval shape with sliced peaches arranged on top.

Step 20: Fold the edge over the peach slices. Transfer to a baking tray.

Galette dough with folded edges around sliced peaches.

Step 21: Brush the folded dough with a beaten egg.

Hand brushing the edge of a peach galette on a baking tray.

Step 22: Sprinkle some sugar over the edge and some more over the peaches.

Hand sprinkling sugar over a peach galette on a baking tray.

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!

Recipe tips

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

Additions

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.

Substitutions

Fruit Variations: While peaches are classic, you can substitute them with other fruits like nectarines, plums, apricots, or a combination of berries for a mixed fruit galette.

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.

FAQ

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.

Peach galette with slices cut out and vanilla ice cream scoops on top.

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