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.
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