This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Just add a scoop of vanilla ice cream for the best summer dessert that’s both beautiful and so tasty!
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Helpful Reader Review
“Made two galettes with fresh Georgia peaches for a 4th of July gathering. They were a big hit. Looked fancy but these step-by-step directions made it easy. I prepared the dough the night before.” – Jill ★★★★★
This Peach Galette is one of my favorite ways to put fresh summer peaches to use, especially when we aren’t feeding enough people for a large Peach Pie, or we want something a little more rustic.
Peach Galette Video Tutorial
It takes minutes to whip up this rustic and beautiful peach galette, but don’t forget the vanilla ice cream or whipped cream. It’s so good when it melts a little over a warm slice of the galette.
Easy Peach Galette Recipe
My parents are lucky enough to have peach trees in their yard, so every summer, my family and I head over to gather up some fuzzy, sun-ripened beauties to enjoy for snacking, baking, and making Peach Preserves.
Let me tell you: this is the best Galette Recipe. It’s THE ONE. The crust is flaky, crisp, and perfect, topped with a beautiful spread of juicy peaches. No soggy or rock-hard crusts, here. I love it so much that I share an amazing Blueberry Galette recipe in my Natasha’s Kitchen Cookbook using the same dough.
I love simple summer desserts, from my Cherry Pie Recipe to Strawberry Shortcake, because they showcase in-season fruit and come together quickly. Add this to your summer BBQ menu as the perfect sweet treat.
Ingredients for Peach Galette
There’s a short list of ingredients for Peach Galette, and it’s customizable, so feel free to swap the fresh peaches for any stone fruit (plums, cherries, apricots, or nectarines like in my Apricot Cherry Galette) or fresh berries you have on hand!
- Peaches – White or yellow peaches both work for this recipe, although yellow peaches do look prettier in a galette. No need to peel them.
- For the Filling – the flour thickens the juices, and the sugar sweetens the filling. Cinnamon and vanilla extract add flavor and spice.
- Butter – to dot the top of the peaches before baking for a thicker, glossier filling.
- Pastry Dough – flour, sugar, salt, cold butter, and ice water. You can substitute 1 pie crust disk. You can also use a store-bought pie crust, but it won’t be as flaky.
- Turbinado Sugar – optional – to give the crust a bit of crunch and sweetness.
Natasha’s Tip for Buying Peaches
Peaches should be ripe, but not mushy, with a peachy aroma when you give them a sniff and a bit of give when you squeeze them (no finger indentations). Avoid fruit that has a green background color.
How to Make Galette Dough
This peach galette dough process is identical to making a pie crust, so if you’re new to crusts, check out our tutorial on how to make a Pie Crust.
- Combine the dry ingredients – Pulse the flour, sugar, and salt in a food processor.
- Add the butter and water – Add butter in small cubes to the food processor. Pulse a few times, until the butter is about pea-sized, and then add the ice water a tablespoon at a time until the dough holds together when pinched; I needed 6 tablespoons.
- Chill – Pat the dough into a disk, and wrap it in plastic wrap. Chill for at least an hour, or up to 3 days.
Pro Tip:
If you don’t have a food processor, you can use a large mixing bowl and cut the butter into the flour mixture using a pastry cutter, then add ice water, mixing it in with a firm spatula.
How to Make a Peach Galette
I love to make and serve peach galette on a simple sheet of parchment as part of the charm of this rustic fruit tart.
- Form the crust – Preheat your oven to 425°F and use a rolling pin to roll the dough on parchment paper into a 12-inch circle. Slide the parchment paper onto a rimmed baking sheet and refrigerate.
- Make the peach filling – Stir together flour, sugar, and cinnamon in a small bowl. Slice the peaches and place them in a medium bowl. Sprinkle the peaches with the flour mixture, then stir in the vanilla.
- Add the peaches to the crust – Arrange the peaches in a circular pattern over the dough, leaving a 2-inch border. Dot the tops of the peaches with butter. Fold the border up over the peaches, pinching together the overlapping edges.
- Finish and Bake – Brush the crust with the egg wash, sprinkle with coarse sugar, and bake for 25 minutes, or until the crust is golden brown and the peach juices are syrupy.
Why is my galette soggy?
To prevent a soggy crust, avoid using extra peaches and drain any excess peach juice from the mixing bowl. Also, avoid underripe peaches and overripe peaches, and make sure the dough is chilled before forming your galette to prevent the butter from leaking out.
Make-Ahead
This Peach Galette is best enjoyed the day it’s made, but leftovers will keep well and the dough can be made ahead.
- Make-Ahead: You can make the pastry dough up to 3 days ahead, tightly cover in plastic wrap and refrigerate up to 3 days, or freeze up to 3 months (thaw in the fridge overnight before rolling).
- Freezing: Store the unbaked galette in a freezer bag or wrap it in plastic wrap and freeze for up to 2 months. Bake from frozen, adding 10 minutes to the bake time.
- Storing Leftovers: Cover and store at room temperature for up to 2 days, then refrigerate for another 2 days.
- To Reheat: Serve at room temperature or reheat uncovered in a 350˚F oven for 10-15 minutes. Avoid microwaving, which makes the crust soggy.
My easy Peach Galette is the best kind of summer recipe—loaded with fresh fruit, easy to make, and absolutely delicious. Double this recipe to make 2 galettes for your next summer BBQ–the slices disappear fast!
Peach Galette Recipe
Ingredients
For the Galette Crust:
- 1 1/3 cup all-purpose flour, measured correctly by spooning and leveling
- 1 Tbsp granulated sugar
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter, very cold
- 6 Tbsp ice water, or add to desired consistency
- 1 egg, beaten for egg wash
- 1 Tbsp coarse sugar
Peach Filling:
- 1 lb peaches, about 3-4 medium peaches or 3 cups sliced, not overly ripe
- 1/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 Tbsp unsalted butter, cut into small pieces
Instructions
How to Make the Crust:
- In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.
- Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.
- Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
How to Assemble the Peach Galette:
- Roll the Dough – Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn't have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.
- Make the Filling – In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.
- Assemble – Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter. Fold the border up over the peaches, pinching together the overlapping edges. Try to patch up any cracks in the dough.
- Finish and Bake – Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It's ok if juices start oozing from the bottom. Let sit 15 minutes before serving.
Nutrition Per Serving
Filed Under
More Peach Recipes
If you love this Peach Galette, then you won’t want to miss these summery peach recipes.
- Peach Crisp
- Peach Salsa
- Peach Mousse
- Peach Danish
- Peach Cake Recipe
- Easy Peach Tartlets
- Peaches and Cream Jello
This is the absolute best peach dessert recipe ! And easy and beautiful, guests rave about it !
So happy to hear that, Linda.
Natasha, thank you so much for this and all your recipes. Your site is my go to for great meals ideas! Do you think it is possible to make this recipe with whole grain flour or almond flour? How would proportions change then? I am diagnosed as pre-diabetic and trying to reduce carb loads in my diet.
Hi Tatyana, I personally have not tried this recipe with either of those substitutions to advise. If you experiment, let me know how you liked the recipe.
You won’t be sorry with this peach galette. It’s delicious! I used fresh peaches from my tree.
Hi Natasha,
We have too many figs in our garden. Can I use figs instead of peaches?
Hi Akemi! I haven’t tested this with figs. It should work, but since they aren’t as wet as peaches, you may need to adjust the flour in the filling.
Looks amazing! I have a peach galette in the oven but modified it from a pie recipe so I found your recipe to help with cook time and temperature. I have been freezing peaches in slices. Any tips on using frozen sliced peaches?
Hi Stefanie! I have not tested this with frozen peaches so I can’t say for sure, but searching through the comments I found one viewer who said frozen peaches worked well for them.
A few things to consider- I would thaw them slightly and pat them dry to remove some excess moisture and prevent a soggy crust. You may need to use a little more flour to absorb the excess juices. Let us know how it turns out!
I blanched the peaches in boiling water for 45 seconds and then dropped them straight into an ice bath, which facilitates peeling them. I also added a half a cup of macadamia nuts to the crust to make it a little richer. I also didn’t have time to let the crust get cold in the fridge for anything longer than about a half an hour, but it all turned out just great. Just in case you need to throw together a galette in an hour it’s doable. Thanks for the great recipe!
I followed recipe exactly and it turned out phenomenal! Your recipes never disappoint. Crust was flaky and the fresh peaches sent this over the top.
Thank you so much, Helen!
I just made the dough—easy. I’m putting the dessert together tomorrow, and I need to know if I should take the dough out early, or go from fridge to baking.
Hi Carol. You may need to let it sit out at room temperature for 15-20mins to soften so you can roll it out.
Great recipe. I added a bit more cinnamon and forgot the vanilla. Was still great. Thank you for this.
Wow! It was delicious. Your recipes are awesome! Thank you!
Hello Natasha
Can you peel the peaches ?
Hi Sharon. Yes, you can peel them if you prefer.
Superb! I made this yesterday for a patio dinner at a friend’s house. I had abundant peaches and nectarines so I doubled the recipe and made a big galette. It came out perfectly, and was so easy to put together. Everyone loved it, and I had a leftover piece for breakfast this morning! This will be my go-to dessert for any group dinner.
I saw the shark on your daughter’s hand in the beginning of the video
Looks delicious. I have a grandson allergic to eggs and am wondering if I can use something instead of egg wash to brush on it before baking.
Hi Vanessa, the egg wash gives the galette warm golden tone. You can try substituting it with milk or cream, butter, or you can try honey if you want a sweater crust. I hope this helps.
I’m not Natasha but milk or cream will work great. Not as shiny but fine.
This is definitely a 5 star recipe. I’ve made it many times now and it’s simply delicious. We serve it with a scoop of vanilla ice cream.
That’s just awesome! Thank you for sharing your wonderful review, Patricia! The ice cream scoop is a must!
Hi Natasha
Would a ready
Pie crust work?
Hi Eileen, I personal haven’t tried it with this filling to advise, If you experiment, let me know how you liked the recipe.
Outstanding summer dessert! Perfect and elegant too.