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.
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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
For the Galette Crust:
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:
- 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.