This Peach Galette has a buttery, flaky crust filled with juicy, sweet peaches. With their rustic shape, galettes are easier to make than pie but just as delicious!
Summer fruits, aren’t they the best? When they’re perfectly ripe, it’s hard to resist eating more than your share of fresh peaches, just as they are. But if you’re able to save a few, baking with fresh peaches is a real treat.
This peach galette is one of my favorite ways to transform fresh peaches into a beautiful dessert that looks like it took more effort to make than it really did. My family also loves these peach pie bars and peach cobbler.
What is a Galette?
A galette is a rustic pie or tart, made with similar ingredients but easier to prepare. The rustic shape of a galette is quick and easy to form, and it also makes each galette unique and beautiful.
This peach galette is filled with fresh peaches. I kept the ingredients for the filling simple, so that the flavor of the fresh fruit plays a starring role. Nectarines are a great substitute for the peaches in this recipe.
Galettes are so forgiving and quick to make, you can transform your fresh peaches into this rustic peach tart, ready for your oven, in just about 30 minutes.
How to Make a Peach Galette
Making a Galette Crust
The dough for the galette crust is simple to make, with just a few ingredients. The pastry dough comes together quickly in your food processor (or by hand, with a pastry blender).
To start the dough, combine flour, sugar, and salt in the bowl of a food processor and pulse briefly to combine. Next, add in cubes of cold butter. Pulse until the largest pieces of butter are the size of small peas. This should take about 10 quick pulses. Pour ice cold water into your flour and butter mixture and pulse until the dough just comes together.
Form the dough into a round disk and chill it in your refrigerator while you prepare the peach filling.
The filling is simply fresh sliced peaches tossed in a small amount of sugar and cornstarch. The cornstarch helps the filling to thicken and set up. Ripe peaches are so sweet and juicy as is and they don’t need much sugar to make them taste delicious. If your peaches aren’t as ripe as you would like, or you prefer a sweeter filling, you can increase the amount of sugar in the recipe.
You don’t need to peel the peaches for this recipe. The peels soften as the galette bakes, and they look nice in the finished dessert. Leaving the skin on the peaches makes this peach galette especially quick to prepare.
Assembling the Galette
Roll out the galette dough on a sheet of lightly floured parchment paper and then transfer the parchment and crust to your baking sheet. Spread the peaches out over the center of the crust, leaving about a 3-inch border of crust around the edges. Then work your way around the edge of the crust, folding it up and pleating it as you go.
To help the crust brown nicely in the oven, brush it with a little bit of milk. Then sprinkle on a little granulated sugar or coarse sugar for extra flavor and sparkle.
- Try adding 1/2 teaspoon of cinnamon to the peach filling.
- Make a peach blueberry galette by replacing 2 cups of the peaches with fresh blueberries.
- Try this recipe with other fruits, such as nectarines, plums, blackberries, strawberries, cherries, apples or pears. You may want to add an extra tablespoon or two of sugar to the filling, depending on the sweetness of your fruit.
Peach Galette Recipe Tips
- Let the peaches rest in the bowl with the sugar and cornstarch while you roll out the crust. During this time, the peaches will start to release some of their juices and then it will be easier to mix in the cornstarch and sugar. Be sure to leave the extra juices behind when you transfer the peaches to the galette dough, or your galette could be too juicy or soggy.
- Instead of brushing the crust with milk, you can use an egg wash, which will help it to brown even more. To do this, use a fork to beat together one egg and one tablespoon of milk. Brush the egg wash on the crust before baking, and then sprinkle with sugar. I usually use milk instead of an egg wash for simplicity’s sake.
- This recipe calls for just one tablespoon of sugar in the filling, which is perfect if your peaches are ripe and sweet. If your peaches aren’t very sweet or you like a sweeter dessert, increase the sugar to two tablespoons.
More Summer Dessert Recipes:
- Cherry Pie
- Strawberry Shortcake
- Blackberry Pie
- Healthy Cheesecake Recipe
- Blueberry Cobbler
- Cherry Cobbler
For the dough:
- 1 ½ cups all-purpose flour*
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 10 tablespoons cold unsalted butter, cut into small cubes
- 4 tablespoons ice-cold water
For the filling:
- 5 cups sliced fresh peaches, or nectarines, unpeeled (about 5 large)
- 1 tablespoon granulated sugar*
- 2 tablespoons cornstarch
For the crust:
- 1 tablespoon milk
- 1 teaspoon granulated sugar, or coarse sugar
- To make the dough, combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add in the cold butter cubes and pulse 8 to 10 times, until the largest pieces of butter are the size of small peas. Pour the ice-cold water into the flour mixture and pulse just until the dough comes together.
- Transfer the dough to a piece of plastic wrap, form it into a ball, and flatten into a round disk. Wrap in the plastic and refrigerate while you prepare the filling.
- To prepare the filling, place the sliced peaches in a large bowl and sprinkle on the cornstarch and 1 tablespoon sugar. Toss gently to combine.
- Preheat oven to 350° F with a rack in the center of the oven.
- Transfer the dough to a piece of lightly floured parchment paper. Roll it out to a 14-inch round. Transfer the parchment and dough to a rimmed baking sheet.
- Stir the peaches again to make sure everything is well combined. Leaving any juices behind in the bowl, place the peaches into the center of the dough, leaving about a 3-inch border of dough all around. Carefully fold the edges of the dough up over the fruit to create a rim about 2 inches wide. Work your way around the dough, pleating the edges as you go.
- Brush the dough with the milk and sprinkle with the 1 teaspoon sugar.
- Bake the galette in the preheated oven for 50 to 60 minutes, until the dough is golden brown. Let the galette cool slightly before serving. Serve with vanilla ice cream or whipped cream, if desired.
- You can substitute peaches for other fresh fruits such as nectarines, plums, blueberries, blackberries, strawberries, cherries, apples or pears.
- You can substitute up to half of the all-purpose flour with white whole wheat flour.
- Increase the sugar in the peach filling to 2 tablespoons if your peaches aren't very sweet or if you like a sweeter filling.
Beautiful! I love the rustic presentation of a galette. It suits me!
Thanks, Mimi! I love the rustic, unfussy presentation of galettes too!
I agree, these beautiful summer fruits don’t need much help to really shine in a dessert! I LOVE peaches, but have never made a peach galette! I think I have to do this before summer ends!
So many things to do and make before summer ends! It is going way too fast!!
This looks beautiful, Kristine! I love how easy the dough comes together. I’ve always wanted to make my own galette, but was sort of intimated by the crust. But this one sounds perfect, and delicious, too!
This crust is sooo easy, especially if you have access to a stand mixer. It rolled out nicely too!
This is what has been missing in my life!!! I love galettes and yours looks gorgeous! Do you have a problem with your galette crusts getting soft after the first day? I pinned several because I couldn’t choose lol!
The bottom crust under the fruit definitely gets soft from the fruit juices, but the crust around the edges is fine after the first day. It still tastes just as good on the second and third day – I’m speaking from taste-testing experience!
Maybe I wrapped it up too tightly?
Maybe? It may have been a little softer than the first day, but still not bad at all.
Oh wow, I’ve never made a galette but it looks so simple and easy! I’ll have to try it!
You should try making a galette! After making one, you won’t want to go to the effort of a full pie again. The best part is that there’s no worry to try to make it look perfect, because it’s not supposed to. And my pies certainly never look perfect! 🙂
i definitely do love stone fruit galettes. this looks delicious, definitely inspired to recreate the recipe now!
Thanks, Thalia! The peaches were delicious in this!
This looks delicious, Kristine! There is nothing better that ripe, juicy & sweet peaches in a dessert. I love that your recipe is so simple!
Thanks, Roxy! I agree, you can’t beat a simple yet delicious recipe!
Oh Kristine, that crust looks divinely good. So buttery and so flaky. I usually make my galette with tomatoes, but I will definitely have to try your recipe.
And I will have to try one with tomatoes! That sounds like a wonderful summer meal, along with a green salad!
This looks so delicious! I love your photo with the color contrast of the napkin with the peaches. Very pretty 😀
Awww, thanks Cindy! You made my day! 🙂
beautiful photography! these peaches are calling my name! I must try this recipe out! looks amazing!
Thanks, Kelsey! Peaches are the best right now!
That is just gorgeous!!! Can’t wait to try it.
Thank you, Gina!
I just love fresh summer peaches so juicy and sweet! Gorgeous and absolutely tempting. 🙂
Thank you, Jennifer! I’ll be so sad when it’s no longer peach season!
Kristine, there’s no one who loves peaches or pie crust more than I. Put the two together – for pie, galette, tarts, whatever – and it’s magic! Love your gorgeous galette! (BTW, I had peach pie for breakfast today!)
Ooohh! I’m so jealous of your peach pie for breakfast! Pie is the best for breakfast!
I’m a first time galette maker and just checked mine with about 10 min to go and it’s in a puddle of butter. I’m sure I added the right amount – is 11tbsp accurate? I did double the recipe so I could do an apple galette later this weekend – maybe an unfortunate division of dough? Thanks!!
Hmmm… I’m not sure why that happened. 11 tbsp. is accurate, and doubling the recipe shouldn’t matter. Do you think your dough was too warm by the time you got it in the oven? I don’t think that would make the butter pool out though.
I drained the butter drippings, finished cooking it and it was pretty tasty. In retrospect I wonder if I didn’t incorporate the butter enough – I’m still pretty new to diy pie dough. The dough was right out of the fridge. I think I should have rolled it out a little thinner, too. I’m definitely trying it again. Thanks!!
You pictures of the recipe look so good, I just can’t wait to make this.