Peach Galette
If summer had a flavor, it would taste just like this Peach Galette!
Juicy, ripe peaches nestled in a buttery, flaky crust—this rustic dessert is as gorgeous as it is delicious. With its golden edges and sweet peach filling, it’s the kind of treat that feels fancy but is so easy to make, even on a busy day.
Whether you’re looking for a dessert to impress at a dinner party or a simple way to showcase fresh peaches, this galette is guaranteed to be a hit. Let’s bake a little summer magic!
Why You’ll Love This Peach Galette
- Effortless Elegance: No pie pans or fancy techniques needed! This free-form tart is rustic and beautiful.
- Perfect Summer Dessert: Sweet, juicy peaches are the star of the show, shining in every bite.
- Quick and Simple: You only need a handful of ingredients and about an hour to make it.
- Customizable: Add spices, almond slivers, or a drizzle of honey to make it your own.
- Versatile: Serve it warm with ice cream or enjoy a slice the next day with coffee—it’s perfect either way!
How to Make It
Making a Peach Galette is far simpler than baking a traditional pie. Here’s how it comes together:
Start by preparing your crust. If you’re using store-bought pie dough, let it sit out for about 10-15 minutes to soften slightly for easy handling. If you’re making your own crust, roll it out into a rustic circle about 12 inches wide and transfer it to a parchment-lined baking sheet.
Next, prepare your peaches. Slice ripe peaches into thin wedges and toss them in a bowl with a little sugar, cornstarch, and a splash of lemon juice. The sugar enhances their natural sweetness, while the cornstarch thickens the juices as the galette bakes. If your peaches are very sweet, you can reduce the sugar slightly.
Arrange the peach slices in the center of the crust, leaving a 2-inch border around the edges. You can layer them neatly in concentric circles or simply pile them up for a more rustic look—both work beautifully.
Now, fold the edges of the crust up and over the peaches, overlapping slightly as you go to create that signature galette shape. The beauty of a galette is its relaxed, homemade feel, so don’t stress about perfection!
Brush the crust with an egg wash (a beaten egg with a splash of water) to give it that golden, glossy finish. For extra flair, sprinkle coarse sugar over the crust for a sweet crunch.
Bake the galette in a preheated 400°F oven for about 35-40 minutes, or until the crust is golden brown and the peaches are bubbling. Let it cool for a few minutes before serving to allow the filling to set.
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of honey. It’s the perfect summer dessert!
Make Ahead Method
Want to prep your Peach Galette ahead of time? No problem!
- Assemble and Refrigerate: You can assemble the galette (up to the point of baking) and refrigerate it for up to 24 hours. Bake it fresh when you’re ready to serve.
- Freeze for Later: Assemble the galette and freeze it unbaked. Once frozen, wrap it tightly in plastic wrap and store in a freezer bag for up to 1 month. Bake straight from frozen, adding 5-10 minutes to the baking time.
- Reheat with Ease: If you bake it ahead of time, store it covered at room temperature for up to 1 day or in the fridge for up to 4 days. Reheat in a 350°F oven for 5-10 minutes to restore its flaky texture.
Pro Tips
- Use Ripe Peaches: The better the peaches, the better the galette! Look for peaches that are slightly soft and fragrant.
- Peel or Keep the Skin?: It’s up to you! The skin softens as it bakes, but if you prefer a smoother texture, feel free to peel the peaches.
- Prevent Soggy Crust: Sprinkle a thin layer of almond flour, breadcrumbs, or crushed graham crackers on the crust before adding the peaches. This absorbs excess juices.
- Chill the Dough: If your dough gets too warm while assembling, pop the galette in the fridge for 10 minutes before baking. This helps the crust stay flaky.
- Don’t Skip the Egg Wash: It gives the crust that golden, bakery-perfect finish.
Storage Options
- Room Temperature: Store the galette covered for up to 1 day.
- Refrigerator: Keep leftovers in the fridge for up to 4 days. Reheat in the oven for the best texture.
- Freezer: Freeze baked slices for up to 2 months. Thaw and reheat in a 350°F oven or toaster oven.
Tools For This Recipe
- Baking sheet
- Parchment paper
- Rolling pin (if making homemade crust)
- Pastry brush (for the egg wash)
- Small mixing bowl (for the peach filling)
FAQs!
Q: Can I use frozen peaches?
Yes! Just thaw them completely and pat them dry to remove excess moisture before using.
Q: Can I make this galette gluten-free?
Absolutely! Use a gluten-free pie crust or make your own with a gluten-free flour blend.
Q: What if I don’t have cornstarch?
You can use tapioca starch or flour as a substitute to thicken the peach juices.
Q: Do I have to peel the peaches?
Not at all! The skin softens as it bakes and adds a rustic vibe, but feel free to peel them if you prefer.
Q: Can I add other fruits?
Yes! Try mixing in berries, plums, or nectarines for a fun twist.
Variations and Substitutions
- Mixed Berry Galette
- Apple Galette
- Cinnamon Peach Galette: Sprinkle a bit of cinnamon or nutmeg over the peaches for a warm, spiced flavor.
- Honey Drizzle: Drizzle honey over the galette after baking for extra sweetness.
- Almond Peach Galette: Sprinkle sliced almonds over the peaches or the crust before baking for a nutty crunch.
- Brown Sugar Swap: Replace granulated sugar with brown sugar for a deeper, caramel-like flavor.
- Dairy-Free Option: Skip the egg wash and brush the crust with almond milk or coconut milk for a golden finish.
Let’s Wrap It Up!
This Peach Galette is everything you want in a summer dessert—simple, rustic, and bursting with juicy, sweet peach flavor. Whether you enjoy it warm with a scoop of vanilla ice cream or straight from the fridge the next day, it’s always a crowd-pleaser.
Did you try this recipe? I’d love to hear how it turned out for you! Share your thoughts or any fun twists you added in the comments below. Happy baking! 😊
Peach Galette Recipe
Ingredients
- 1 pie crust store-bought or homemade
- 3-4 ripe peaches sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 egg for egg wash
- Optional: Coarse sugar for sprinkling
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll out your pie crust into a 12-inch circle and place it on the prepared baking sheet.
- In a bowl, toss peach slices with sugar, cornstarch, and lemon juice until evenly coated.
- Arrange the peaches in the center of the crust, leaving a 2-inch border around the edges.
- Fold the edges of the crust over the peaches, overlapping slightly as you go.
- Brush the crust with egg wash and sprinkle with coarse sugar if desired.
- Bake for 35-40 minutes, or until the crust is golden brown and the peaches are bubbling.
- Let cool slightly before serving. Enjoy warm or at room temperature!
