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
Can I use tapioca instead of flour and if so how much?
Hello Michekey! I have not tested using tapioca to advise especially regarding the measurements. Feel free to experiment though! We’d love to know how it turns out!
I added chinese 5 spice along with cinnamon and vanilla. It just does something special. It is good without it but I prefer it.
Hello Natasha…thank you and your husband for this convenient recipe..I’m trying it this weekend with my peach truck haul..also going to make two crusts..for Friday then Sunday…love the make ahead option…so my question
Can I leave this on the counter over night to serve the next day? Or will it weep or get soggy?
Thank you in advance for your response👍😃
Hi Molly! You’re very welcome. Yes- see my notes in the “make-ahead” section above for instructions on storing.
Excellent and easy!!!! My first time attempting a Galette and it was much easier than I expected and the crust recipe was perfect!!! Used fresh peaches I picked the other day…
So glad to hear that, Cheryl! Thank you for trying the recipe!
Can I use frozen peaches? If so, how? And I need to update my review. It was amazing!@@!
Hi Leigh! I’m so glad you love the recipe. I have not tested this with frozen peaches so I can’t say. I looked through the comments, but I don’t see that anyone was left any feedback about this (yet). If you experiment, please let us know how it turns out.
This was so easy and so delicious. I will enjoy making this over and over. Thank you!
You’re welcomw! So glad that you loved our recipe.
Super delicious and easy for a beginner! I made it for a family party and got tons of compliments. I’ll definitely make again!
I’m so happy you all enjoyed this Galette, Colleen. Thank you for sharing that with us!
I want to make a few of these in advance (need to use up some peaches) Can this be frozen prior to baking it??
Hi Natalia! I have not tested that but I think so. Let us know if you experiment.
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!
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.
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!
You’re very welcome, Lynn! So glad you love the recipe.
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?
Hi Kim, I have not tested this with frozen fruit to advise. If you experiment, let me know how you liked the recipe.
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.
Hi Barbara, I haven’t tried freezing it before baking. the freezing instructions I have are for leftovers after baking. I hope that helps.
The recipe calls for coarse sugar. Is it ok to use regular sugar on the crust instead? That’s all I have.
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.
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!
Hi Theresa! I’m so glad it was enjoyed. Thank you for sharing.
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!
That’s wonderful, Fran! Thanks for sharing!
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!
Don’t you just love it when peaches are in season? I hope you love it, Caroline!
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!!
Hi Patti! You’re very welcome! A blueberry variation sounds amazing!
Would love to make a berry galette .. what would I do different? Thank you Natasha!
Hi Carol! This is customizable. You can swap the peaches with other fruits of your preference without any changes.
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.