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 you use salted butter instead of unsalted butter
Hi Jen. Yes, just omit the salt since it will be salted from the butter.
Should the galette be assembled immediately before baking or can it be assembled ahead of time?
Hi Terry. Yes, it should be baked after assembly. If you add the filling and do not bake it, you risk getting a soggy crust and loss of shape.
Made this yesterday and it was fantastic! Could have eaten the entire thing by myself, but had to share with my family. 😂 Recipe was easy to follow and well laid out. Thanks!!
So glad to hear you loved it, Jen! Thank you for sharing.
Perfect for my South Carolina peaches! I divided the dough as it’s just me and froze one disk. Wasn’t too sweet. Thank you for another great recipe will make again!
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.
Hi Jill! Happy 4th of July. I’m so glad they were a hit!
Is the pie dough recipe for one galette or two?
Hi Joyce! The recipe as written makes 1 galette as referenced in the images.
Can I use apples? Should I sauté them first?
Hi Lori! Here is what one of my viewers said: “ did slice the apples thinly. I also peeled the skin off. Everything else was the same. The cinnamon and apple combination was wonderful.”
May I use frozen peaches? I have a peach tree too and had so many peaches last summer that I had to freeze peaches(cut into 1/2′ slices).
Hi Sue! 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.
yes you can use frozen peaches but would thaw them out completely before using.
Since I wasn’t in my home kitchen, I used store bought pie dough. It was delicious and every one loved it.
I’m so glad that worked well, Sandy! Thank you so much for sharing that with me.
My first time to make a galette I only had nectarines and It was wonderful. Cant say mine was as pretty as yours as it will take practice which I plan to do.
My partner and I were craving for peach galette. However, there was probably a shortage of peaches as we couldn’t find it in any shops! What a timing. Lol So, we decided to use both nectarines and plums following this same recipe. We didn’t change the quantity of any ingredients except that we used different fruits. It came out perfectly! Thank you very much for this recipe, Natasha. 🙂
You’re welcome! I’m so happy you enjoyed it, Lhara!
This is the BEST GALETTE RECIPE EVER!
thank you!
OMG that’s the best pie crust ever. Thank you so much.
I used my own pie dough since I had some frozen, and also added some lemon zest and a pinch of salt. Brushed the top with an egg wash and sprinkled with demerara sugar. My guests went crazy. Super yummy and easy. Thanks!
Can I use blue plums instead of peaches?
Hi Sonja, while I haven’t tested this with plums, here’s what one of my readers wrote: “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!” I hope this helps.
Simply amazing. I actually don’t care too much for pies-just too much sauce or they are runny or they are just too big. This tasted like roasted peaches. The fruit was 100% the star, but the crust did not hide in the background either. The egg and sugar (I just used regular sugar) made this photo worthy – but we cut ours before we had a chance to take a photo. Delicious and easy to make. What more could one ask?
I’m so happy you loved it, Judy! Thank you for your awesome review.
I’ve made this twice now. So easy and delicious. I didn’t have coarse sugar but sprinkled crust with regular sugar and it was fine. Better and much easier than pie. This one’s a keeper.
I only have coarse sea salt on hand. Should I use regular table salt?
Hi Sue! That would be fine.
I’ve made this galette a few times and it’s always a huge hit with family & friends! I use Colorado peaches (Palisade), which IMO are the best on the planet. I’ve tried it with frozen peaches but the peaches came out a bit mushy. I’m hoping to make this again but plan to use shortening rather than butter for the pastry as I have some non-dairy guests coming. Do you think that the will work okay?
Hi Trish! I’m so glad you love this! We really prefer to use butter, so I haven’t tested the crust with shortening.
I use earth balance butter sticks all the time. it works as a fine replacement with the same buttery taste
So easy and so yummy. A great summer dessert when you have peaches or nectarines. Wish I had planned ahead and had my ice cream freezer ready to churn the vanilla and heavy cream. Next time 🤪🤪