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 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.