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Peach Galette

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A rustic, free-form peach tart featuring juicy sliced peaches tossed with light coconut sugar and baked in a flaky crust—an easy summer dessert that tastes like pie without the fuss.

Ingredients

Scale
  • 1 refrigerated Pillsbury pie crust (or homemade 9-inch pie dough)
  • 4 ripe peaches, thinly sliced (about 1 lb / 450 g)
  • ½ cup (100 g) coconut sugar
  • 3 Tbsp cornstarch
  • 1 tsp fresh lime or lemon juice
  • ¼ tsp fine sea salt
  • 1 Tbsp cold unsalted butter, cut into small pieces
  • 1 large egg white
  • ½ Tbsp water
  • 1 Tbsp sanding (coarse) sugar, for topping

Instructions

  1. Preheat oven to 375 °F / 190 °C and line a baking sheet with parchment.
  2. In a bowl, gently toss peach slices with coconut sugar, cornstarch, lime (or lemon) juice, and salt until evenly coated.
  3. Unroll or roll out the pie crust on the prepared sheet. Arrange the peaches in concentric circles in the center, leaving a 2-inch (5 cm) border of dough.
  4. Fold the exposed dough edge up and over the fruit, pleating as needed to create a rustic rim. Dot the peaches with the butter pieces.
  5. Whisk the egg white with the water, then brush over the crust. Sprinkle the crust with sanding sugar.
  6. Bake for 28–30 minutes, or until the crust is golden brown and the peaches are bubbling.
  7. Cool on the pan for 10 minutes, then slice and serve warm or at room temperature.

Notes

  • For best flavor, use firm-ripe, fragrant peaches that are still slightly firm to the touch.
  • If your peaches are very juicy, add an extra 1 Tbsp cornstarch to prevent a soggy crust.
  • The galette is delicious topped with vanilla ice cream or lightly sweetened whipped cream.
  • Dough and assembled galette can be frozen—bake straight from frozen, adding 5–10 minutes to the bake time.

Nutrition

Keywords: peach galette, rustic peach tart, summer dessert, easy fruit pie, coconut sugar

Find it online: https://zesticook.com/peach-galette/