Peach Galette

Short Description

A rustic and elegant French-inspired dessert featuring juicy peach slices nestled in a buttery, flaky pastry folded into a charming free-form tart. This peach galette offers a perfect balance of sweet fruit and crisp crust, with an artisanal look that’s surprisingly simple to make.

Why You’ll Love This Recipe

If you adore the natural sweetness of summer peaches and crave a dessert that looks impressive yet is easy to assemble, this galette is for you. Its buttery crust pairs beautifully with tender fruit, and the open-faced design means no fuss with pie tins. Plus, it’s versatile—serve it warm with a scoop of vanilla ice cream, dusted with powdered sugar, or even plain to highlight the peach flavor.

ingredients

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

• Peaches, ripe and sliced

• Granulated sugar

• Lemon juice

• Cornstarch

• All‑purpose flour

• Cold unsalted butter

• Cold water

• Salt

• Egg wash (egg + a bit of water or milk)

• Optional: coarse sugar for sprinkling

Directions

1. Prepare the dough. In a mixing bowl, combine flour and salt. Cut in chilled butter until mixture resembles coarse crumbs. Add cold water gradually until dough forms. Shape into a disc, wrap, and chill for at least 30 minutes.

2. Preheat oven. Preheat to 200 °C (about 400 °F).

3. Make the filling. In another bowl, toss peach slices with sugar, lemon juice, and cornstarch. Let sit briefly.

4. Assemble. Roll out chilled dough into a rough circle on lightly floured surface. Transfer to a parchment‑lined baking sheet. Mound peach filling in center, leaving a 5 cm (2 inch) border. Fold dough edges over fruit, allowing inner fruit to remain exposed. Brush crust with egg wash and optionally sprinkle with coarse sugar.

5. Bake. Bake for 30–35 minutes, or until crust is golden and peaches are bubbling.

6. Cool and serve. Allow to cool for about 10 minutes before slicing. Serve warm or at room temperature.

Servings and timing

Serves 6–8 people.
Preparation time: about 45 minutes (including chilling).
Baking time: 30–35 minutes.
Total time: roughly 1 hour and 15 minutes.

Variations

• Add a teaspoon of vanilla extract or peach liqueur to the filling for extra flavor.

• Incorporate fresh herbs such as thyme or basil for a subtle savory note.

• Swap peaches for plums, apples, or berries depending on season and preference.

• Add a thin layer of almond paste or cream cheese beneath the fruit for a richer base.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To refresh before serving, reheat galette slices in a preheated 175 °C (350 °F) oven for about 10 minutes, just until warmed through and crust regains crispness. Avoid microwaving to prevent a soggy crust.

FAQs

What type of peaches should I use for the galette?

Use ripe, juicy peaches—freestone varieties are ideal as they’re easy to slice and give lots of flavor.

Can I use frozen peaches instead of fresh?

Yes, thaw frozen slices and drain any excess liquid before tossing with sugar and cornstarch to avoid a watery crust.

Is it possible to make the dough by hand instead of using a food processor?

Absolutely. Use a pastry cutter or two knives to cut in butter into the flour, working quickly to maintain coldness.

Can the galette dough be made ahead of time?

Yes, prepare the dough up to one day ahead, wrap tightly, and keep chilled until ready to roll out.

How can I prevent a soggy bottom crust?

Bake on parchment or a lightly treated baking sheet; chilling the dough thoroughly helps, and an optional egg wash creates a seal to reduce moisture seep-through.

Can I make this galette gluten‑free?

Yes—use a gluten‑free all‑purpose flour blend and ensure your cornstarch and other ingredients are gluten‑free certified.

What can I use instead of sugar if I prefer less sweetness?

You can reduce sugar or substitute with honey or maple syrup, adjusting cornstarch slightly for thickening.

How do I know when the galette is done?

It’s ready when the crust is golden brown and the fruit filling is bubbling at the edges.

Can I freeze the galette?

Yes—freeze fully baked and cooled slices in an airtight container for up to one month. Reheat from frozen in the oven until warmed through.

Can I bake the galette on a pizza stone?

Yes, using a preheated pizza stone can help achieve a crispier crust. Bake on parchment directly on the hot stone.

Conclusion

This peach galette combines seasonal fruit, buttery crust, and a simple yet elegant presentation that’s perfect for any occasion. Whether you’re celebrating summertime peaches or looking for a dessert that’s both rustic and refined, this galette delivers with minimal effort. Enjoy it warm, cold, or reheated—the lovely balance of flaky pastry and tender peaches is always satisfying

Print