Peach Galette Recipe (VIDEO)
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.
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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.
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).
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.
- Combine the dry ingredients – Pulse the flour, sugar, and salt in a food processor fitted with the blade attachment.
- 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.
- 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.
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
- 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.
- 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, starting from the outside and working towards the center. Leave a 2-inch border. Dot the tops of the peaches with butter.
- 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.
- 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.
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.
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.
The galette needs to cool a bit so the juices thicken, but it’s best either warm or room temperature.
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.
Yes, a galette dough is essentially the same thing as our all-butter pie dough.
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.
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.
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.
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.
- Peach Crisp Recipe
- Peach Salsa
- Peach Mousse Recipe
- Perfect Peach Pie Recipe
- Peach Cake Recipe (VIDEO)
- Easy Peach Tartlets Recipe
Peach Galette Recipe
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.
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
- 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
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.
Read comments/reviewsAdd comment/review
Made the Peach Galette for the first time turned out great. My company is going to love it.
That’s wonderful, Carol! I hope they LOVE IT!
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?
Hi! Be sure to measure your flour correctly. Using too much flour could cause the crust to be tougher. I also recommend using an internal oven thermometer to see how your oven heats and make adjustments as needed so it does not over-bake.
how do I keep this, in the oven now? refrigerator or counter? very excited
Hi Suzi! It will keep at room temperature for a day or two. Longer than that, it should be refrigerated or frozen.
I cannot express how easily this crust came together and then folded so effortlessly into a galette. I’ve had trouble with crusts in the past but this was PERFECT!
We had fresh Utah peaches on hand and it made for a very delicious Labor Day dessert. Great recipe!
Love the comment and feedback, Melissa! Thanks a lot for sharing that with us.
This was so easy and fun to make. It was a huge success. I was having a huge family gathering so made one according to the recipes and the made 1.5 times the recipe and cooked on my pizza stone. It worked out really well.
Hi Joanne! I’m so glad to hear that. Thank you.
Amazing!! We’ve made this three times this week already. Fantastic recipe that’s delicious and so quick to put together. Thanks Natasha!
You’re very welcome, Nina! 🙂
I’ve made this 2 twice with peaches and once with apples it’s amazing. It’s my new go to elegant recipe.
Love that you are trying out different fruits too, and glad you enjoy it!
Please can you also provide the recipe for dough in grams I.e. weight measures, not volume measures, or tell us which volume to weight measure for all purpose flour we should use? Volume measure varies so much and where I live Ingredients like fresh peaches are $$$. Thank you.
Hi! I have an “metric” button on most of my recipe cards, click this and it will convert the ingredient list to grams for you. 🙂
Love Natasha’s recipes. I’ve been cooking for around 50 years now and considered myself a pretty good cook. She makes the yummiest things. And makes them simple. Any recipe of hers I have tried has been delicious. I have the peach galette in my oven now. I’m sure it will not disappoint!
Hello Debbie, thanks a lot for your awesome comments and feedback. We appreciate it!
Excellent recipe, used peaches and scattered blueberries in the gaps, was wonderful.
Thank you for your good comments and feedback, Leslie!
I haven’t tried this recipe, so no rating yet. I’m sure it’s delicious.
I almost always use metric, so I noticed when switching to your metric measurements, the amount of water changes from 6Tbs to 5Tbs.
Made this and it was amazing, tasty and extremely easy to do. Love, Love. Love it and will make it again with all sorts of my favorite fruits.
Sounds great! I’m happy to hear that you loved this recipe, Patricia.
Hi- I love blueberry desserts and can’t wait to make it with them. How many blueberries would I need and would I still use the cinnamon and vanilla?
Hi Chris! I have not made this with blueberries to advise on the quantity but several of my readers reported good results using blueberries. The cinnamon and vanilla would go well with it.
Made the peach galette today using puff pastry, delicious.
That’s wonderful! I’m glad you enjoyed it.
Made peach galette today! My kitchen smells so good. Easy to make. Taste awesome
Glad to hear that, Therese! Thank you for the review.
a killer this recipe as my granddaughters say.
I made 3: peaches, pears and blueberries and well there is not one part left !!!!!!
thank you for all this time to spend to delight us
Kisses from France
I’m so happy to hear this was a hit, Agnes! That’s just awesome!
Made this today. Turned out yummy!!! However it took longer to bake in my electric oven….around 40 minutes and I had to raise the temperature to 250 °c for the last 10 minutes…the result was a gorgeous golden pastry…was an instant hit with the family!!
Thank you for sharing! So glad it was a hit! 🙂
First of all, I LOVE your recipes. Can I used frozen puff pastry rather than making the dough?
Hi Claire, thank you! You could possibly follow instructions for our Apple Turnover recipe and use peaches in place of apples.
I don’t have any fine deals salt. Can I use regular salt?
I have course sea salt is there a way to make it fine?
Hi Carol, regular salt will work fine.
I absolutely love peaches and want to make the Galette that way, but I just went blueberry picking and have several pounds of nice fresh berries so I was thinking of trying this recipe with blueberries this time. Do you have any suggestions about adjusting the amounts of any of the filling ingredients or adding in any additional ingredients? Thanks in advance!
Hi Cheryl, that sounds like a good plan. But I have not tested that myself to advise if there will be some changes that you need to make. If you do an experiment, please share with us how it goes.
Hi Natasha, I gave it a try with blueberries and it turned out yummy! I love your crust and I can’t wait to try this recipe again with peaches. Anyway, for a Blueberry Galette I used 3 cups fresh blueberries, a scant 1/4 cup sugar, a rounded 1/4 t cinnamon, 1 T lemon zest and 1 T lemon juice. All the other ingredients, I used as the recipe indicated. The result was very good. The lemon was a little prominent in taste, not overwhelming but a bit more than I would prefer. Next time I think I’ll try just the zest and omit the juice. What a fun recipe! Thank you!!
I have an almond paste dough, can I use that instead of making my own pie dough?
Also if I want to substitute the peaches for strawberries would the measurement be the same?
Hi Amreen, I think that will work but you would have to really experiment to find out. I have not tried strawberries but feel free to try that!
OMG this recipe is so easy, especially when you have incredible peaches. One tip: let the peaches drain in a colander after you’ve mixed in the sugar mixture. It will keep the pie from becoming soggy.
Thank you for the tip, Kristin. So glad you enjoyed this recipe.
I have already cut peaches in my freezer. Do you think i can use it instead of fresh ones? Thank you!
Hi Jessica! I have not tested this with frozen fruit.
This is a great recipe. For all those without food processors, use your fingers to incorporate the butter into the flour. That’s what your grandmother did and maybe even your mother. No electronic this and that back in the day.
yes! I agree ~ Im going to try with MY HANDS! I think this adds to the easy peasy nature of a galette
I made this today for my family. Everyone was so impressed. I wish I could share a photo of it because it looked beautiful too!
Hi Yuri! I’m so glad it was enjoyed. Thank you for the review. You can always tag my on Instagram or Facebook, #Natashaskitchen 🙂
Made this for Sunday dinner dessert (it’s Porter peach time in Oklahoma….a BIG deal) – delicious! Super easy; food processor method & ice water worked great.
That’s wonderful! Thank you for the feedback.
Made two of these tonight. Fabulous! My fresh peaches were way too big. That’s why we ended up with 2 galettes.
Hello Sue, good to hear that you liked it!
Love this beautiful dessert! Could I use a sugar-free substitute in the gallette?
Hi Hilary, I have not tried that but feel free to do an experiment. Please update us on how it goes if you give that a try!
Some of us don’t have a food processor. I apologize if I missed the alternative way to make the crust.
No worries, you can use a pastry cutter to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After the water is added, use a spatula to cut the water into the dough until evenly moistened.
Love your blog and love this recipe! Followed as written and came out perfect with 3 Palisade, CO peaches!
Thank you Natasha and keep those great recipes & videos coming!
That’s awesome! Thank you so much for sharing that with us.
This was great, though I omitted the cinnamon, and added a Tbl. of fresh lemon juice. I’ve been adding lemon juice to my fresh peach pies for 65 years. Brightens it right up!
I’m so happy you enjoyed that. Thank you for sharing that with us, Patricia!
I’ve always added lemon juice to my peach pies, too. It does make a difference. 🍑+🍋=❤️
Did you peel the peaches before you sliced them? Also, have you tried with frozen fruit? Do i need to thaw first?
Hi Cindy, there is no need to peel them. I have not tested frozen fruit but this works great with other fresh fruit.
I have had some peaches that have needed to be used and this seemed like a great way of using them. It was delicious.
That’s wonderful! I’m glad you enjoyed it.
What kind of bench scraper do you use? It isn’t referenced in the recipe
Here is my amazon affiliate link for the bench scraper. 🙂
Thank you!!! On to making my first pie dough! You have the best recipes!
You’re welcome! So glad you enjoy my recipes.
I love your videos! If I was to make this with strawberries, would I still use 3 cups?
Hi Sher, I bet that could work! Strawberries, you may need a bit more of.
This really is easier than pie! And, it tastes amazing!! We love peach desserts!
Thank you, Kristyn! It’s a perfect way to use up all those summer peaches!
Peach Galette recipe calls for 1 1/3 c flour but the directions say to pulse 1 1/4 cups in the food processor. Which is correct?
Love your recipes.
Hi Anne, the errors have been corrected.
I have a question. The crust ingredients calls for 1 1/3 cups flour and 1 TB Sugar, but the instructions say 1 1/4 cups flour and 1 1/2 tsp Sugar. Am I missing something?
Hi Norma. The recipe has been corrected. 🙂
This was sooooo good! Peaches are one of my favorite fruits, especially when used fresh like this. I can’t wait to make it again!
I’m so happy you loved the peach galette recipe. Thank you for the wonderful review!
Looks delicious and so easy. I’ll be using sugar substitute and will try it soon.
Sharky showed up on your daughter’s hand just before she dove into that gorgeous galette
I hope you try and love this recipe soon, Ruby! Thank you so much for watching!
Made this a few times was delicious but i doubled the sugar in the crust, the crust was not sweet and i like mine with a little more sweetness. Was very yummy with vanilla ice cream on top.Thanks for the yummy recipe!!
You are so welcome, Christina. I hope you’ll love all the recipes that you will try!
Looks great! Very easy to put together. However, I had to bake mine 35 minutes to get it to brown and look cooked? Otherwise looked very doughy.
Hi Lynn, thank you for sharing that with us! Cooking time may vary slightly by altitude, by oven and weather/ moisture.
I would love to see an updated verison with a video
Thank you so much for that suggestion Amy! We’ll add it to our to-do list.
My crust came out WONDERFUL!!! Excellent recipe my family enjoyed it. Thanks so much!
Hi Ayana! That’s so great! I love reading reviews like yours! Thank you so much for your feedback!
I made this peach galette tonight, it was delicious! I appreciated that it was not too sweet. I’ll keep the recipe, thank you so much!
We also love our dessert not overly sweet. I’m so happy you liked it! 🙂
Awesome recipe! This was so easy to make. My guests who are not into pies or galette loved this recipe. What made it more special is that I used peaches from my garden. I don’t have a food processor so I used dough cutter for the crust, it worked out perfectly. Thank you for the recipe!
I’m so happy you enjoyed it!! I agree, making it with homegrown peaches is even better! 🙂
Ingredients sound delicious. What size
galette does it make, dough rolled flat,
and how many inches do you use – on
average – for the folk-over dough and
finallly, what size galette do you end up
Thanks for you help and consideration
Hi Lucille, the doll rolled out is 12 inches. You fold over 1 1/2 to 2 inches of dough leaving you with a galette about 9 inches in diameter.
Just made this and am so tempted to eat it all. Will make again, but with less salt in the pastry. Love all the great photos – inspiring and easy to follow.
I’m so glad you enjoyed the recipe!
I’m getting around to making this today as I have some plums and peaches in the fridge. I have a suggestion to ladies that don’t have a food processor… Just grate your frozen butter on the large hole grater. Works perfectly for me 😉 and thanks again for the recepe!
You are welcome Olya and thank you for sharing the tip :).
What can I use instead to make the dough if I don’t have a food processer? A kitchen aide? A blender????
Help I have a ton of peaches I need to do something with.
I use the OXO dough cutter/ blender when I make pie dough because my food processor is too small for a whole pie die. They are really inexpensive on Amazon and work wonderfully!
I made this delicious dessert today!!!We have lots of peaches growing in our backyard so I decided to try. I used less sugar and whole wheat flour instead of white and it had a rustic kinda look to it. I ate it all myself, so I went ahead and made another one for the family!Very good recipe.
Great way to improvise the recipe Alesya :D.
Our tree is full of peaches this year and I was sitting and wondering what to do with them until you gave me the perfect idea. I had to make 2 right away! Turned out perfect! Thank you Natasha:)
Awesome, my parent’s peaches not ripe yet, so I been using apricots to make a galette :).
Natasha, would it be ok to use conservirovannie peaches?
I think they would become too mushy. I haven’t tried it, but I think you’d have best results with fresh peaches 🙂
Thank You, I will try with fresh then=)
I would love to make this but don’t have a food processor or stand mixer. Could I make it using a regular mixer or by grating frozen butter?
Do you have a pastry blender to cut through the dough? That would work very well.
I did slice the apples thinly. I also peeled the skin off. Everything else was the same. The cinnamon and apple combination was wonderful. I thought that it wouldn’t be as juicy as the peaches but to my surprise it was very juicy. I really liked the peach recipe as well but since it’s apple season what better time then now to use apples!
I will have to give the recipe with apples a try 🙂
Have you tried using apples instead of peaches? Would you do anything different to the recipe?
I haven’t made them with apples. But if I would make it, most likely will use same ingredients. Let me know how it will turn out 🙂
Hi Natasha! I tried this with apples and it was delicious! I will make this for sure again. Thanks for the recipe!
Thanks for sharing! I was really curious a out apples. Did you slice them thinly or the same as peaches? Did you do everything else the same?
I just made this and my entire house is filled with the aroma of it. It tastes delicious. Thank you!
Sometimes I just want to make double portion, one is not nearly enough 🙂
Made this as soon as i saw it too 🙂 im not a baker by any means…but this turned out perfect! hubby did laugh a bit as i was rolling out the dough and trying to stuff every last peach slice into it but he seems to enjoy every bite! Thanks for giving such an easy recipie that looks amazing on the table!
Marina, you made me smile :D. I’m glad that you liked the recipe.
YUMM-O! I wish we had a peach tree:)
It’s a good thing peaches are in season and fairly inexpensive 🙂
I’m coming back to comment that I’ve made this at least 6 times in the past 2 weeks. I almost always make a double portion now…I’ve learned. 🙂 SO SO simple to make, yet SO tasty! My mom & grandma both have an abundant amount of peaches this year so I’m taking advantage of them! (the peaches, not my family:)
My only question to myself is, “Why did you wait so long!” 🙂
My parents’ peaches are ripening right now so I’m looking forward to making this recipe again :).
Oh wow! This looks so delicious! On my to-do list:)
It’s on mine too. I can’t wait to make another one.
I just did it and it turned out soooooo good.. Thank you for sharing this recipe.. I love your site and very simple..
Wooooo hooooo! 🙂 I’m just thrilled you liked it!
This looks wonderful! It’s on my list now…, the peaches getting beautiful and cheap at my farmers market. Thanks for the recipe 🙂
I do love peach season! I hope you love it as much as we did! 🙂
Absolutely delicious!!! I made it today as soon as I saw the post. Everyone in my family loved it. Thanks so much for the recipe.
Yay!!! I’m so glad you enjoyed it 🙂 I’m all smiles after reading your comment. 😀