Peach Galette

Short description

A peach galette is a free-form French tart featuring a flaky, buttery crust filled with lightly sweetened, peak-season peaches. Easier and quicker than a traditional pie, this rustic dessert bakes flat on a sheet pan, allowing the fruit to caramelise and the crust to crisp beautifully.

Why You’ll Love This Recipe

• Effortless elegance – no special tin or crimping skills required.

• Showcases fresh produce – the peaches remain the star of the dish.

• Versatile pastry – the same dough works for both sweet and savoury fillings.

• Make-ahead friendly – the dough can be prepared and chilled up to two days in advance.

• Perfect for sharing – one galette slices neatly into wedges for a crowd-pleasing finish to any meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pastry

• 1 ¼ cups all-purpose flour

• 1 tablespoon granulated sugar

• ¼ teaspoon fine sea salt

• ½ cup (115 g) cold unsalted butter, cut into 1 cm cubes

• 3–4 tablespoons ice-cold water

For the peach filling

• 4 medium ripe peaches (about 650 g), pitted and thinly sliced

• 3 tablespoons granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon freshly squeezed lemon juice

• ½ teaspoon pure vanilla extract

• ¼ teaspoon ground cinnamon

• Pinch of salt

For finishing

• 1 large egg, lightly beaten (egg wash)

• 1 tablespoon turbinado sugar (optional, for extra crunch)

Directions

1. Prepare the pastry
   In a mixing bowl, whisk together flour, sugar and salt. Add the cold butter and work it in with a pastry blender or fingertips until pea-sized pieces remain. Drizzle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Flatten into a disk, wrap tightly and refrigerate for at least 30 minutes.

2. Mix the filling
   In a separate bowl, combine the sliced peaches with sugar, cornstarch, lemon juice, vanilla, cinnamon and salt. Toss gently until the fruit is evenly coated. Set aside.

3. Roll out and assemble
   Pre-heat the oven to 200 °C / 400 °F. On a lightly floured sheet of baking parchment, roll the chilled dough into a 30 cm (12-inch) circle, roughly 3 mm thick. Transfer the parchment and dough to a baking tray. Spoon the peach mixture into the centre, leaving a 5 cm (2-inch) border. Fold the edges up over the fruit, pleating as you go.

4. Bake
   Brush the exposed pastry with egg wash and sprinkle with turbinado sugar if using. Bake for 35–40 minutes, or until the crust is deep golden and the filling is bubbling.

5. Cool and serve
   Let the galette rest on the tray for at least 15 minutes to allow the juices to thicken before slicing. Serve warm or at room temperature, plain or with vanilla ice cream.

Servings and timing

Variations

• Berry-Peach Galette – replace one peach with 125 g of raspberries or blueberries.

• Almond Frangipane Layer – spread 2 tablespoons of frangipane on the base before adding peaches for a nutty note.

• Brown-Sugar Crust – substitute light brown sugar for white sugar in the pastry for subtle caramel flavour.

• Gluten-Free – use a cup-for-cup gluten-free flour blend; add ½ teaspoon xanthan gum if your blend lacks it.

• Puff-Pastry Shortcut – for speed, start with a ready-rolled puff-pastry sheet; bake at 200 °C for 25–30 minutes.

Storage/Reheating

• Room temperature – loosely covered, the galette keeps well for up to 24 hours.

• Refrigerator – store slices in an airtight box for up to 3 days.

• Reheating – warm individual wedges on a baking tray at 175 °C / 350 °F for 8–10 minutes, or 2–3 minutes in an air-fryer, to restore crispness.

• Freezing – freeze the unbaked, filled galette on a tray until solid, then wrap well; bake from frozen at 190 °C / 375 °F for 50–55 minutes.

FAQs

How ripe should the peaches be?

Choose peaches that yield slightly to gentle pressure and smell fragrant; over-ripe fruit releases too much juice and may sog the crust.

Can I peel the peaches?

Peeling is optional; the skins soften in baking and add colour, but blanch and slip them off if you prefer a smoother filling.

What if my dough cracks when rolling?

Lightly pinch cracks together and continue; minor flaws disappear once folded. Keep the dough cold to minimise tearing.

Why do I need cornstarch?

Cornstarch thickens the peach juices during baking, preventing a soupy centre and helping the galette slice cleanly.

Can I make the pastry in a food processor?

Yes. Pulse dry ingredients and butter until coarse, then add water in short pulses just until the dough clumps.

How do I prevent a soggy bottom?

Roll the dough thinly, bake on a pre-heated metal tray or pizza stone, and cool the galette before cutting.

Is an egg wash necessary?

The egg wash promotes a glossy, golden crust. For an egg-free alternative, brush with milk or cream.

Can I reduce the sugar?

You may cut the filling sugar to 1 ½ tablespoons if your peaches are very sweet, but the crust’s sugar aids browning—do not omit entirely.

What spices pair well with peaches?

Ground ginger, cardamom, or a dash of nutmeg complement peaches beautifully; add ⅛ teaspoon to the filling to taste.

Can I double the recipe?

Certainly. Divide the dough into two disks, assemble two galettes on separate trays, and bake side by side, rotating halfway through.

Conclusion

This peach galette marries the essence of summer fruit with a crisp, buttery crust, delivering maximum reward for minimal effort. Whether served at an alfresco lunch or as a simple week-night treat, it offers a rustic elegance that never fails to impress. Enjoy mastering this versatile technique and adapt it through the seasons with your favourite produce

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