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.

We love simple summer desserts, from Classic Cherry Pie Recipe to Strawberry Shortcake. If you do too, then you’re going to love this Peach Galette recipe.

Peach galette on parchment paper with fresh peaches

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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. This Peach Galette is one of our favorite ways to put those fresh summer peaches to use.

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. If you’ve had galettes in the past that were soggy, or had a rock-hard crust, this Peach Galette recipe won’t let you down.

Peach Galette Video Tutorial

Watch Natasha make this easy Peach Galette, then grab the ingredients below and go forth and bake. P.S. Don’t forget the vanilla ice cream. It’s so good when it melts a little over a warm slice of the galette.

What Makes This the Best Galette?

Making a galette is easier than making a Peach Pie – literally! Here’s why you’ll love this Peach Galette:

  • Perfect crust – We’re talking about a flaky and buttery pastry dough that is still substantive enough to stand up to all those juicy peaches.
  • Simple dessert – It’s the perfect showcase for fresh, ripe peaches. You don’t need to add dozens of ingredients and spices when you’re starting with the most delicious summer fruit.
  • Customizable – Swap the peaches for nectarines (did you know they’re simply fuzz-less peaches?), plums, berries, or a combination of your favorite in-season fruits. Don’t miss our Apricot Cherry Galette.
Piece of peach galette being removed

Ingredients

Scroll down to the recipe card below this post for ingredient quantities and print-friendly instructions.

  • Peaches – White or yellow peaches both work for this recipe, although yellow peaches do look prettier in a galette. There’s no need to peel them.
  • Sugar – If your peaches are especially sweet you can get away with using a bit less.
  • All-purpose flour – This helps thicken the peach juices.
  • Cinnamon – Cinnamon and peaches go together beautifully, but if you want to try something different, use cardamom.
  • Pure vanilla extract – Always use pure vanilla extract, never imitation!
  • Unsalted butter – As with most baking recipes, you’ll want to use unsalted butter here.
  • Pastry Dough – a simple combination of flour, sugar, salt, cold butter, and ice water makes a flaky buttery crust (full instructions below).
Overhead view of ingredients for peach galette

Pro Tip: You want the peaches to be ripe, but not mushy. They should have a peachy aroma when you give them a sniff (make sure you do that discreetly if you’re at the grocery store!), and a yellow or orange background color rather than green. When you squeeze them, they should have a bit of give, but your fingers shouldn’t leave indentations.

How to Make Galette Dough

This 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. If you’d like to get a headstart on this recipe, you can make the crust up to 3 days in advance. We always start with the crust to give it time to chill.

  1. Combine the dry ingredients – Pulse the flour, sugar, and salt in a food processor fitted with the blade attachment.
  2. Add the butter and water –  Cut the cold butter into small cubes and add them to the food processor. Pulse 8 to 10 times, until the butter is about pea-sized. Add the ice water a tablespoon at a time and pulse between each addition; I needed 6 tablespoons. The dough is ready when it holds together when pinched.
  3. Chill – Pat the ball of dough into a disk, then dust it with flour and wrap it in plastic wrap. Chill in the refrigerator for at least an hour, or up to 3 days.
6 photos showing process of making galette crust

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

  1. Form the crust – Preheat your oven to 425°F and set the dough onto a floured sheet of parchment paper. Use a rolling pin to roll the dough into a 12-inch circle. Slide the parchment paper and dough onto a rimmed baking sheet and refrigerate.
  2. 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.
  3. Add the peaches to the crust – Arrange the peaches in a circular pattern over the dough, starting from the outside and working towards the center. Leave a 2-inch border. Dot the tops of the peaches with butter.
  4. Finish – Fold the border up over the peaches, pinching together the overlapping edges and patching any cracks or holes in the dough. Brush the crust with the egg wash, then sprinkle the coarse sugar over the top.
  5. Bake – Place the baking sheet in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and the peach juices are syrupy. Let the peach galette rest for 15 minutes, then serve.
Four photos showing process of making peach galette

Pro Tip: Discard any excess juices from the peaches, or your galette may overflow. If there’s a lot of liquid at the bottom of the bowl and you don’t want to waste it, you can pour it into a saucepan and boil it until it thickens. Spoon this syrup onto ice cream or yogurt.

Overhead view of whole peach galette baked on parchment paper

Common Questions

What is a Galette?

A Galette is a rustic dessert tart made with fruit and pastry crust. Instead of being baked in a pie plate or tart pan, a galette has a free-form crust that’s folded up over the filling.

Is Peach Galette served hot or cold?

The galette needs to cool a bit so the juices thicken, but it’s best either warm or room temperature.

Can I substitute store-bought pie crust?

A store-bought crust is not ideal because it can be a little thin and flat. You can substitute a store-bought refrigerated pie crust if you’d like, but it won’t be quite as flaky or buttery.

Is galette dough the same as pie dough?

Yes, a galette dough is essentially the same thing as our all-butter pie dough.

How do I keep my galette from getting soggy?

The flour in this recipe will thicken the juices from the peaches; as long as you drain off any excess liquid before adding the peaches to the crust, it shouldn’t get soggy. Also, make sure your oven is fully preheated.

Can I double the recipe?

If you’d like to double this recipe, I recommend making two Peach Galettes instead of one giant galette.

How to Serve Peach Galette

  • Transfer – slide a spatula under the galette to separate it from the parchment paper then slide it onto a serving platter.
  • Slice into wedges as you would a pie, cutting it into 6 slices. A serrated knife makes slicing easier.
  • Plate a slice with a scoop of vanilla ice cream. You can even add chopped Candied Pecans scattered over the top or Easy Cherry Sauce for double the summer fruit.
Peach galette on blue plate, served with scoop of ice cream

Make-Ahead

This Peach Galette is best enjoyed the day it’s made, but if you have leftovers, here’s how to store them:

  • To Store: Wrap the galette and store it at room temperature for up to 2 days.
  • Freezing: Store the galette in a freezer bag or wrap it in plastic wrap and freeze for up to 2 months.
  • To Serve: Let the galette come to room temperature before serving. You can also warm your slice slightly in the microwave.
Whole peach galette on baking sheet

This easy Peach Galette is the best kind of summer recipe—loaded with fresh fruit, easy to make, and absolutely delicious.

More Peach Recipes

If you love this Peach Galette, then you won’t want to miss these summery peach recipes.

Natasha's Kitchen Cookbook

Peach Galette Recipe

4.96 from 89 votes
Author: Natasha Kravchuk
Peach galette with piece removed
This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Serve with scoops of vanilla ice cream.
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 5 minutes

Ingredients 

Servings: 6 servings

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:

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:

  • 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.
  • 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.
  • 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 edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. 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 it juices start oozing from the bottom. Let sit 15 minutes before serving.

Nutrition Per Serving

339kcal Calories42g Carbs5g Protein17g Fat10g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat1g Trans Fat70mg Cholesterol218mg Sodium140mg Potassium2g Fiber19g Sugar782IU Vitamin A3mg Vitamin C19mg Calcium2mg Iron
Nutrition Facts
Peach Galette Recipe
Amount per Serving
Calories
339
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
70
mg
23
%
Sodium
 
218
mg
9
%
Potassium
 
140
mg
4
%
Carbohydrates
 
42
g
14
%
Fiber
 
2
g
8
%
Sugar
 
19
g
21
%
Protein
 
5
g
10
%
Vitamin A
 
782
IU
16
%
Vitamin C
 
3
mg
4
%
Calcium
 
19
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American, French
Keyword: easy summer desserts, fruit galette, peach dessert
Skill Level: Medium
Cost to Make: $
Calories: 339
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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Margo
    September 24, 2023

    This was so easy and so delicious. I will enjoy making this over and over. Thank you!

    Reply

    • Natasha's Kitchen
      September 25, 2023

      You’re welcomw! So glad that you loved our recipe.

      Reply

  • Colleen
    September 5, 2023

    Super delicious and easy for a beginner! I made it for a family party and got tons of compliments. I’ll definitely make again!

    Reply

    • Natashas Kitchen
      September 5, 2023

      I’m so happy you all enjoyed this Galette, Colleen. Thank you for sharing that with us!

      Reply

  • Natalia
    September 1, 2023

    I want to make a few of these in advance (need to use up some peaches) Can this be frozen prior to baking it??

    Reply

    • NatashasKitchen.com
      September 1, 2023

      Hi Natalia! I have not tested that but I think so. Let us know if you experiment.

      Reply

  • Joanna
    August 25, 2023

    Made this yesterday and hubby and I ate it all up, it was so delicious! I made it again today! Only change I made, which I always do whenever cinnamon is called for, is to add 1/4 tsp each of nutmeg and ginger. I would like to figure out a way to get the pastry in the centre to fully cook. I might shake the peach slices to remove any extra liquid next time. Yummy anyways!

    Reply

    • NatashasKitchen.com
      August 25, 2023

      Hi Joanna! So glad it was enjoyed. You can definitely remove any excess liquid from the peaches and that may help. Be sure your oven is fully preheated before you start baking. You may check to see what level your oven rack is at and adjusting as needed so it’s not too far
      from the heating element (assuming the heating element is at the bottom). I bake this in a conventional oven at regular bake mode. I’ve also found it helpful to use a preheated pizza stone underneath to help the crust underneath become more crisp and evenly baked. I hope that helps.

      Reply

  • Lynn Jones
    August 15, 2023

    For the past year, I have used this recipe for peaches, plums, and even apricots w/blueberries. I only adjust the sugar, if necessary, based on the tartness of the fruit. It is quick and easy, delivering flaky crust and the perfect balance of fruit filling to crust. I have to make 2 at a time for my husband and I because it goes so quickly. Warmed slightly it goes with our favorite vanilla ice cream for a special dessert on any occasion. Thank you Natasha!

    Reply

    • NatashasKitchen.com
      August 15, 2023

      You’re very welcome, Lynn! So glad you love the recipe.

      Reply

  • Kim H.
    August 9, 2023

    Can I use frozen (fresh) peaches? I had too many so had to freeze some! If frozen will work do you have any suggestions on how to prep? Should I thaw them and drain the liquid or put them on the crust still frozen?

    Reply

    • Natashas Kitchen
      August 9, 2023

      Hi Kim, I have not tested this with frozen fruit to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Barbara R
    August 4, 2023

    If making ahead, do I freeze galette baked or unbaked? When I make apple pie ahead for holidays, I freeze uncooked and pop in oven the day of. In a galette, the fruit is exposed so not sure that will work. Please advise.

    Reply

    • Natashas Kitchen
      August 4, 2023

      Hi Barbara, I haven’t tried freezing it before baking. the freezing instructions I have are for leftovers after baking. I hope that helps.

      Reply

  • Jordyn Turner
    August 2, 2023

    The recipe calls for coarse sugar. Is it ok to use regular sugar on the crust instead? That’s all I have.

    Reply

    • Natashas Kitchen
      August 2, 2023

      Hi Jordyn, it really will be best with coarse sugar. Coarse sugar melts just a bit, but retains its crunchy texture and gives the crust some sparkle. Regular sugar will likely fully melt into the crust. If you happen to experiment with regular sugar, I’d love to know how you like it.

      Reply

  • Theresa Kerstetter
    July 19, 2023

    I made this the other day and shared it was some dear friends ! Now they tel me I have to make it for them again ! It was easy to make and turned out wonderful!

    Reply

    • NatashasKitchen.com
      July 19, 2023

      Hi Theresa! I’m so glad it was enjoyed. Thank you for sharing.

      Reply

  • Fran
    July 17, 2023

    This recipe is easy and delicious! I followed it exactly using fresh, unpeeled peaches and it came out of the oven perfectly gorgeous and yummy. I loved that the peaches didn’t need to be peeled!

    Reply

    • NatashasKitchen.com
      July 17, 2023

      That’s wonderful, Fran! Thanks for sharing!

      Reply

  • Caroline
    July 15, 2023

    Hi Natasha! I’ve been making galettes for years, SO much easier than whole pies. I’m going to try your recipe today, I just got some beautiful peaches at a Farmer’s Market and they are so sweet. I just LOVE your videos and have already pre-ordered your cookbook. I’ve tried nearly ALL your recipes and have not been disappointed yet!

    Reply

    • Natashas Kitchen
      July 15, 2023

      Don’t you just love it when peaches are in season? I hope you love it, Caroline!

      Reply

  • Patti D
    July 1, 2023

    Natasha, thank you for this recipe! I was looking for a healthier peach recipe cobbler . . . This is it!!!!!!

    Can’t wait to try blueberries, I’ve made this 4 times with peaches!!

    Reply

    • NatashasKitchen.com
      July 1, 2023

      Hi Patti! You’re very welcome! A blueberry variation sounds amazing!

      Reply

  • Carol
    June 12, 2023

    Would love to make a berry galette .. what would I do different? Thank you Natasha!

    Reply

    • NatashasKitchen.com
      June 12, 2023

      Hi Carol! This is customizable. You can swap the peaches with other fruits of your preference without any changes.

      Reply

  • Carol
    September 14, 2022

    Made the Peach Galette for the first time turned out great. My company is going to love it.

    Reply

    • NatashasKitchen.com
      September 14, 2022

      That’s wonderful, Carol! I hope they LOVE IT!

      Reply

  • Romanie Repp
    September 10, 2022

    I’ve made this gallette 4 times, it’s almost perfect, but the bottom crust is so tough, a knife comes in handy. What could be wrong?

    Reply

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