A peach galette is the rustic, easygoing cousin of a pie—no need for a special pan, and imperfections just add to its charm. This golden, flaky dessert showcases juicy, sweet peaches in the most delightful way. Here’s how to make it from scratch.
Ingredients
✦ For the Crust:
2 cups all-purpose flour
1/2 cup cold butter, cubed
1/4 cup ice water (plus a little extra if needed)
✦ For the Filling:
4–5 ripe peaches, sliced (about 4 cups)
1/4 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
Method of Preparation
- Make the Crust
In a large bowl, combine the flour and cold cubed butter.
Use a pastry cutter, two forks, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing just until the dough comes together (do not overwork). If it feels too dry, add a teaspoon more water at a time.
Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Prepare the Filling
While the dough chills, slice the peaches (peeling is optional).
In a mixing bowl, gently toss the peach slices with sugar, cinnamon, and lemon juice.
Let sit for 10–15 minutes to allow the flavors to meld and some juices to release.
- Assemble the Galette
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12–14 inch circle (about ⅛ inch thick).
Transfer the dough onto a parchment-lined baking sheet.
Arrange the peach filling in the center of the dough, leaving a 2-inch border all around.
Fold the edges of the dough over the filling, pleating as you go. The center will remain exposed.
- Bake
Optionally, brush the crust with a little milk or beaten egg for a golden finish, and sprinkle with a bit of sugar.
Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve
Allow the galette to cool slightly before slicing.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Tips for the Perfect Peach Galette
Butter Temperature: Make sure your butter is cold—this ensures a flaky crust.
Peach Variety: Use ripe, sweet peaches for the best flavor. Freestone varieties are easier to work with.
Prevent Soggy Bottom: Sprinkle a tablespoon of almond flour or breadcrumbs under the peaches before baking to soak up excess juices.
Make Ahead: The dough can be made up to 3 days in advance and kept chilled.
Frequently Asked Questions (FAQ)
Can I use frozen or canned peaches?
Yes! If using frozen peaches, thaw and drain them well. For canned peaches, choose ones packed in juice (not syrup), and drain them thoroughly to avoid a soggy crust.
What can I use instead of butter?
For a dairy-free option, substitute cold coconut oil or a plant-based butter alternative. The texture may vary slightly.
Can I sweeten the crust?
Yes. Add 1–2 tablespoons of sugar to the flour when making the crust for a subtly sweet base.
How do I store leftovers?
Store the galette at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat in a 300°F oven for 10 minutes to crisp the crust.
Can I freeze a peach galette?
Absolutely! Once baked and cooled, wrap tightly in plastic wrap and freeze. Reheat from frozen at 350°F for 20–25 minutes.
Variations to Try
Add berries: Mix in raspberries or blueberries with the peaches.
Nutty twist: Sprinkle chopped almonds or pecans over the fruit before baking.
Spiced version: Add nutmeg or cardamom along with the cinnamon.
Final Thoughts
A peach galette is the perfect summer dessert—light, rustic, and bursting with fruit flavor. It’s easy to personalize, forgiving for beginners, and looks stunning on the table. Whether for a casual brunch or elegant dinner, this recipe is sure to impress!