Peach Galette
This Peach Galette is the dessert I make when summer peaches are too good to hide under a double crust. It has a flaky, buttery crust, sweet, juicy peaches, and a syrup filling that bubbles up around the fruit as it bakes. It is so easy and fast that it comes together in minutes.
A galette is a free form tart, so there is no crimping, no lattice, and no fuss. It takes less effort and less time to get on the table than a peach pie, and it still looks like something from a bakery window.
If you already love easy peach desserts like cobbler and crisp, this one belongs on your list. Serve it warm, and watch it disappear.
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Why Make a Peach Galette?
Peaches are my favorite summer dessert fruit, and a galette is the friendliest way to use them. Because the crust stays open and free form, you can adjust the filling to whatever you have on hand. You can swap in strawberries, apples, or blackberries, and it will taste just as wonderful with a crisp, buttery crust.
You can also divide the pie dough into four servings and make smaller individual galettes instead of one large one. They bake fast, and everyone gets their own little tart.
My favorite reason to make a galette is time. It takes less than half the time of pie, and there is no pressure to make the edges perfect.
Less than half the time, and just as much praise at the table. That is a win in my kitchen.
It is also the easiest dessert to carry to a cookout, because it travels flat on the pan and tastes just as good at room temperature as it does warm.
Peach Galette Recipe
Every summer I drive out to the local farms that let you pick your own peaches. I came home with a half bushel of peaches for eating and baking, and the kitchen smelled like a peach orchard for days.
Those peaches went into a peach cobbler, a peach crisp, a peach pie, and this peach galette. Of all of them, this Peach Galette recipe is my favorite.
Below you will find the full ingredient list and the step by step method, with the small details that keep the crust flaky and turn the peach juices into a syrup instead of a puddle.
Ingredients
The print friendly recipe card at the end holds the full instructions and the exact quantities. Here is what you need and why each piece matters.
Use fresh peaches or nectarines. I do not recommend over ripe peaches here, because they release too much liquid. Yellow peaches that come off the pit easily are the best choice, and you can leave the peels on or remove them, whichever you prefer.
Lemon juice adds zing and balances the sweetness of the peaches and the sugars. Vanilla extract pairs beautifully with peaches and adds a subtle sweetness. Granulated sugar sweetens the filling and combines with the peach juices during baking to form syrup.
Brown sugar adds richness and creates a caramel like syrup that makes the filling feel special. Cornstarch thickens the juices the peaches release. Ground cinnamon adds warmth, and dots of butter melt into the peaches for extra richness.
A rolled prepared pie crust gives you a flaky crust with almost no work.
Two sugars may look like a small detail, but they do different jobs. Keep both if you can, because together they build that syrupy, caramel like filling that makes this galette so good.
| Ingredient | Amount |
|---|---|
| Refrigerated pie crust | 1 crust |
| Peaches, sliced | 3 cups |
| Granulated sugar | 1/8 cup |
| Brown sugar | 1/8 cup |
| Lemon juice | Juice of half a lemon |
| Vanilla extract | 1 teaspoon |
| Cornstarch | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Butter | 1 1/2 teaspoons |
| Egg | 1 egg |
| Milk | 1 tablespoon |
| Coarse sugar | 2 teaspoons |
This makes 6 servings. Per serving, the source nutrition lists about 228 calories, 33 grams of carbohydrates, 3 grams of protein, 9 grams of fat, 2 grams of fiber, and 17 grams of sugar.
How to Make a Peach Galette
Preheat the oven to 400 degrees F while you put the galette together. A galette is like a pie, only easier and faster to make, and the whole process is relaxed from start to finish.
If this is your first galette, take it slow and enjoy it. The dough is forgiving, and the peaches do most of the work.
Crust
A premade pie crust is a great option when time is short, and I use one often. If you prefer, make your own dough with your favorite recipe. Both work beautifully here.
Once the crust is ready, set it on a piece of lightly floured parchment paper. Unroll it carefully and roll it with a rolling pin into a twelve inch circle.
It does not need to be a perfect circle, and honestly, the uneven edges look better on a rustic dessert. If the dough starts to stick, dust the rolling pin with a little flour.
Then lift the sides of the parchment paper and place the crust and the parchment paper on a rimmed half sheet pan. The parchment keeps the bottom from sticking and makes cleanup fast.
At this point the crust can rest on the counter while you make the filling, which is exactly the kind of make ahead moment I love on a busy day.
Filling
Juice half a lemon into a medium mixing bowl. Add the vanilla extract to the lemon juice.
Next, whisk the cornstarch into the lemon juice mixture until there are no lumps. Then slowly whisk in the sugars and the cinnamon, starting with the granulated sugar and ending with the cinnamon, until the mixture is smooth.
Pour this lemon mixture over the sliced peaches in a large mixing bowl. Use a spatula to stir gently so the peaches are coated and not bruised. The peaches will look glossy and smell wonderful.
The mixture will be thin at this stage, and that is expected. The cornstarch goes to work in the oven and thickens those juices into syrup. Take your time stirring, because intact slices arrange much more neatly on the crust.
Arranging Peaches
Arrange the peaches on the crust in a circle about two inches from the edge. Then fill in the remaining center of the circle. Pour any juices left in the bowl over the peaches.
To form the top crust, start folding the outer edge of the crust over the peaches, crimping when necessary. Work your way around the circle and let the folds overlap naturally.
Put small pieces of butter on the peaches. Beat the egg with the milk to make an egg wash, brush it on the crust, and sprinkle the coarse sugar over the top. The egg wash gives the crust its deep golden color, and the coarse sugar adds a sweet crunch.
Transfer the sheet pan to the preheated oven and bake for 25 to 30 minutes. After 25 minutes, check whether the crust is golden brown. If it is not, bake for another 5 minutes or until it turns golden brown.
Allow the galette to rest for five minutes before serving. I also like to let it cool about 15 minutes before transferring it to a serving platter, because the filling sets as it cools and slices more cleanly.
Do not skip the rest time. Five minutes gives the hot syrup a chance to settle, and that is the difference between a clean slice and a runny plate.
The edges will be uneven and the shape will be slightly lopsided. That is exactly the look you want, and nobody at the table will ever complain about it.
Peach Galette Serving Suggestings
A peach galette is best served warm, topped with vanilla ice cream or whipped cream. The cold cream against the warm, syrupy peaches is a combination I never get tired of.
Any topping can be added to suit your taste, so use what your family loves. You can eat it warm or at room temperature, which makes it an easy dessert to bring to a cookout or a potluck.
My family likes a small scoop of vanilla ice cream that melts into the peach syrup, and I like a spoonful of whipped cream when I want something lighter.
How to Store
Once the galette has cooled, wrap it in plastic and keep it at room temperature for two days. A sealed container also works well to keep it fresh.
For longer storage, refrigerate it for up to four days, or freeze it for two months. Before serving, let it come to room temperature, or reheat it in the microwave for a warm slice in seconds.
If you freeze it, wrap it well so the crust does not pick up any freezer flavor. A slice warmed for a few seconds tastes almost like it just came out of the oven.
I usually slice what we need, warm it briefly, and save the rest for breakfast the next morning. It is that good.
FAQs
Do you peel peaches for a galette?
Peeling peaches for a galette is optional. The skins add color, fiber, and a slight tartness, but some bakers prefer to remove them for a more refined texture. To peel easily, blanch the peaches in boiling water for 30 to 60 seconds, then plunge them into an ice bath so the skins slip off.
How do you keep a peach galette from getting soggy?
To prevent a soggy crust, toss the sliced peaches with sugar and cornstarch before assembling, which helps thicken the juices. You can also drain off some excess liquid after the mixture sits for five minutes. Baking the galette on a preheated sheet pan gives the bottom crust a head start on crisping.
Can you use frozen peaches for a galette?
Yes, frozen peaches work well for a galette. Do not thaw them first, as thawing releases excessive juice. Toss the frozen slices directly with the sugar and cornstarch, and add a few extra minutes to the baking time to ensure the filling is fully cooked.
What is the best way to reheat a peach galette?
The best way to reheat a peach galette is in a 350°F oven for about 10 minutes, which helps restore some crispness to the crust. For a quicker option, individual slices can be reheated in the microwave, though the crust will be softer. Always bring refrigerated leftovers to room temperature before reheating.
Peach Galette
Peach Galette This Peach Galette is the dessert I make when summer peaches are too good to hide under a double crust. It has a flaky, buttery crust , sweet, juicy peaches, and a syrup filling that bubbles up around the fruit as it bakes.
- Total Time: 0 min
- Yield: 6 1x
Ingredients
Ingredients
1 Refrigerated pie crust
3 cups Peaches, sliced
⅛ cup granulated sugar
⅛ cup brown sugar
lemon juice of half a lemon
1 teaspoon vanilla extract
1 tablespoon cornstarch
½ teaspoon cinnamon
1½ teaspoons butter
1 egg
1 Tablespoon milk
2 teaspoons coarse sugar
Instructions
Instructions
1-Preheat oven to 400 degrees F: Preheat oven to 400 degrees F.
2-Carefully unroll the crust onto a piece: Carefully unroll the crust onto a piece of parchment paper, then use a rolling pin to roll out the crust to a twelve-inch circle. Dust the rolling pin with flour if the dough starts to stick.
3-Lift the sides of the parchment paper: Lift the sides of the parchment paper and place the crust and the parchment paper on a rimmed half-sheet pan.
4-Juice half a lemon into a medium: Juice half a lemon into a medium mixing bowl. Add vanilla extract to lemon juice. Next, whisk the tapioca flour into the lemon juice mixture until there are no lumps. Then, slowly whisk in the sugars and cinnamon, starting with the granulated sugar and ending with the cinnamon.
5-Pour lemon mixture over sliced peaches into: Pour lemon mixture over sliced peaches into a large mixing bowl. Use a spatula to stir peaches to coat with the lemon mixture gently.
6-Arrange the peaches on the crust in: Arrange the peaches on the crust in a circle about two inches from the edge. Next, fill in the remaining center of the circle. Pour any juices left in the bowl over the peaches.
7-To form the top crust start folding: To form the top crust start folding the outer edge of the crust over the peaches, crimping when necessary.
8-Put small pieces of butter on the: Put small pieces of butter on the peaches, then brush the egg wash on the crust, and sprinkle sugar on the crust.
9-Transfer the sheet pan to a preheated: Transfer the sheet pan to a preheated oven and allow to bake for 25 – 30 minutes.
10-After 25 minutes, check if the galette’s: After 25 minutes, check if the galette’s crust is golden brown. If not, bake for another 5 minutes or until it turns golden brown.
11-Allow the galette to rest for five: Allow the galette to rest for five minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 40 min
- Method: bake
Nutrition
- Calories: 228kcal
- Sugar: 17g
- Sodium: 147mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
