Peach Galette Recipes
This Peach Galette Recipe is the perfect summer dessert, wrapping sun-ripened peaches in a golden, flaky crust. Serve warm with vanilla ice cream for an irresistible treat.
Rustic and beautifully simple, this Peach Galette Recipe turns peak-season peaches into a showstopping dessert that’s easier than pie and twice as charming on any table.
What You’ll Need for a Perfect Peach Galette
- All-purpose flour – Provides the sturdy yet tender base for the galette crust.
- Unsalted butter – Very cold butter ensures a flaky, melt-in-your-mouth pastry.
- Peaches – Ripe but firm peaches keep their shape and sweetness when baked.
- Granulated sugar – Sweetens both the crust slightly and the juicy peach filling.
- Ground cinnamon – Adds warmth that enhances the natural flavor of fresh peaches.
- Pure vanilla extract – Lends a subtle depth of flavor to the filling.
- Egg – Brushed on the crust for a glossy, golden finish.
- Coarse sugar – Sprinkled over the crust for sparkle and a touch of crunch.
How to Make This Peach Galette Recipe
Begin by pulsing flour, sugar, and salt in a food processor. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs. Drizzle in ice water just until the dough holds together.
Shape the dough into a disk, wrap, and chill it well. Once chilled, roll the dough into a rustic circle and layer the cinnamon-sugared peaches in the center, leaving a generous border. Fold the edges over the fruit, brush with egg wash, and sprinkle with coarse sugar.
Bake the galette until the crust turns golden and the peach filling bubbles gently at the edges. Let it rest briefly before slicing so the juices settle into a jammy, luscious filling.
Tips & Tasty Twists for Your Peach Galette
For the best crust, handle the dough as little as possible to keep the butter cold and pockets of flakiness intact. If your peaches are extra juicy, drain excess liquid before adding them to the dough to prevent sogginess. Try swapping peaches for nectarines or adding a handful of fresh berries for a summery twist. A sprinkle of sliced almonds before baking adds a lovely crunch.
Serve the galette slightly warm with scoops of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or honey makes each slice even more decadent.
Keeping Your Peach Galette Fresh
Store leftover peach galette covered at room temperature for up to two days, or refrigerate for up to four days. To revive that perfect crisp crust, reheat slices in a 350°F oven for about 10 minutes. For longer storage, wrap the cooled galette well and freeze for up to one month. Thaw overnight in the fridge and warm in the oven before serving for bakery-fresh flavor every time.
Peach Galette Recipes
Ingredients
For the Galette Crust:
- 1 Tbsp coarse sugar
- 1 egg beaten for egg wash
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter chilled and cubed
- 1 Tbsp granulated sugar
- 6 Tbsp ice water or as needed
- 1 1/3 cups all-purpose flour spooned and leveled
Peach Filling:
- 1/2 Tbsp unsalted butter diced into small pieces
- 1/2 tsp pure vanilla extract
- 1/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 1 lb peaches 3–4 medium, sliced into 1/2″ wedges
- 1/2 tsp ground cinnamon
Instructions
- Combine the flour, granulated sugar, and fine sea salt in a food processor fitted with a blade attachment. Pulse briefly to blend. Add the cold butter, cut into 1/2-inch cubes, and pulse 8–10 times until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually drizzle in ice water, 1 tablespoon at a time, pulsing after each addition until the dough just starts to come together.
- Shape the dough gently into a disk, lightly flour all sides, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- Preheat the oven to 425°F. Roll the chilled dough on a floured piece of parchment paper into a rough 12-inch circle. Transfer the parchment with the dough to a rimmed baking sheet and refrigerate while preparing the peaches.
- In a small bowl, blend together the granulated sugar, all-purpose flour, and ground cinnamon. Place the sliced peaches in a separate bowl, sprinkle with the sugar-flour mixture, drizzle in the vanilla extract, and fold gently with a spatula until evenly coated.
- Arrange the peaches in overlapping concentric circles on the dough, leaving a 2-inch border around the edges. Discard any excess liquid to prevent overflow. Scatter the diced butter pieces over the peaches.
- Fold the dough edges inward over the fruit, pleating and pressing gently to seal any cracks. Brush the folded crust with beaten egg and sprinkle with coarse sugar for added crunch.
- Bake for 25–30 minutes, or until the crust turns golden and the peach filling bubbles thickly. Allow the galette to rest for about 15 minutes before slicing and serving.
