Peach galette is a rustic French fruit dessert with caramelized layers of peach slices laid on top of a flaky single-layered pastry crust. This delicious dessert is the ultimate showcase for juicy summer peaches and is easier to make than pie! Serve with a scoop of vanilla ice cream and your peach galette will be a new family favorite dessert recipe!
Easy Peach Galette Recipe
This peach galette recipe is an incredibly easy-to-make fruit pastry that is bursting with delicious peach flavor! If you are in a time crunch and want to simplify this recipe, you can even use a store-bought pie crust.
The best thing about this French pastry dish is that it is super versatile, you can use other fruits that are in season like apple slices or berries! Bring this dessert dish to any special occasion with large crowds and everyone will be amazed!
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🥘 Peach Galette Ingredients
To make this peach galette recipe, you will need a few kitchen staples and some perfectly ripe peaches! Look for peaches that have a slight give when pressing on them, just not to the point where your fingers leave an indent.
Pie Pastry
- Flour - 2 ½ cups of all-purpose flour (plus more for rolling).
- Sugar - ¼ cup of granulated sugar.
- Salt - ¼ teaspoon of salt.
- Butter - 1 cup of butter (cubed and frozen).
- Ice Water - ¼ cup of ice water.
Filling
- Peaches - 1 pound of peaches (3 cups sliced or diced, around 3-4 medium peaches - *see note).
- Sugar - ¼ cup of sugar.
- Flour - 1 ½ tablespoon of all-purpose flour.
- Vanilla Extract - 1 teaspoon of vanilla extract to make your peach flavor 'pop'.
- Ground Cinnamon - ½ teaspoon of ground cinnamon.
Egg Wash
- Egg - 1 large egg.
- Milk - 1 tablespoon of milk.
- Coarse Sugar - 1 tablespoon of coarse sugar (optional, use a sugar like the large raw granules or Turbinado).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Peach Galette
Even if you are a novice baker, you will be astonished at how simple it is to make this wonderful treat. To begin, you will need a food processor, mixing bowl, parchment paper, and baking sheet.
This French peach galette recipe will make about 10 servings. There is plenty for sharing with the whole family on any occasion or at your next get-together!
Make The Pastry Crust
- Combine dry ingredients. Into the bowl of your food processor, add your 2 ½ cups of all-purpose flour, ¼ cup of granulated sugar, and ¼ teaspoon of salt. Press the pulse button a few times to get everything well combined.
- Add butter. Next, add the 1 cup of cubed butter and repeatedly pulse the food processor until the butter has broken down into small, pea-sized pieces.
- Add ice water. Add your ¼ cup of ice water in small, tablespoon increments, making sure to pulse the food processor in between each addition. Check the consistency of the dough by squeezing it in your hand. You want the dough to be able to hold together.¼ cup ice water
- Knead dough and chill. Transfer the dough to some plastic wrap and knead it a handful of times. Then, gently pat it down into a disk that is approximately 1-inch thick. Cover it with plastic wrap and move it to the fridge to chill for 1 hour.
- Preheat oven and rest dough. While your dough is chilling, go ahead and preheat the oven to 425°F (220°C). Transfer the chilled dough to the counter and allow it to rest at room temperature for 5 minutes in order to keep it from cracking.
- Roll dough. Use a well-floured rolling pin to roll out the dough until it is about ¼-inch thick and then transfer it to a baking sheet lined with parchment paper.
Make The Peach Filling
- Mix ingredients. In a large mixing bowl, add your 1 pound of peaches, ¼ cup of sugar, 1 teaspoon of vanilla, ½ teaspoon of cinnamon, and 1 ½ tablespoon of flour. Stir gently until all of the ingredients are well combined.
Assemble Your Peach Galette
- Beat egg with milk. First, prepare your 1 large egg wash by lightly beating together the egg and 1 tablespoon of milk in a small mixing bowl.
- Add peach filling. Next, scoop your peach filling into the center of the prepared pastry crust, leaving a 2-3 inch border around the outside edge.
- Fold in the edges of the dough. Then, carefully fold the edge of the pastry dough over the peach filling and pinch together the overlapping dough. Brush your egg wash over the dough border and sprinkle it with the optional 1 tablespoon of coarse sugar.
- Bake. Place the baking sheet into the oven and bake at 425°F (220°C) for about 25 minutes, or until the crust is golden and the peach filling is bubbling.
- Cool galette and serve. Once done, remove from the oven and allow the galette to cool for about 15 minutes before slicing and serving.
To complete this delicious dessert, add a scoop of vanilla ice cream and a spoonful of whipped cream on top. Enjoy!
💭 Angela's Tips & Recipe Notes
- When choosing your peaches, you want them to be perfectly ripe. If you apply pressure, they should have a slight give without your fingers leaving an indention behind.
- For another tasty and easy crust option, check out my butter pie crust recipe!
- To add some extra richness to your filling, you can add ½ tablespoon of cubed butter on top of your filling before baking the galette.
- Of course, you can use store-bought pie crust or puff pastry for an extra easy variation!
- Don't worry if your dough cracks while you are rolling it. Simply press the cracks back together and allow it to rest for a couple of minutes before continuing.
🥡 Storing & Reheating Peach Galette
Keep your leftover galette in an airtight storage container in the fridge for a maximum of 4 days.
Place your peach galette into a sealed container and store it in the freezer for 1 month. Simply allow it to thaw in the refrigerator overnight before you reheat it.
Reheating Peach Galette
Warm up your leftovers using 20-second bursts in the microwave or by baking them at 325°F (165°C) until it is well heated.
❓ Recipe FAQs
Yes! You can make the dough and filling ahead of time if you store both in airtight containers. Assemble and bake within 3 days.
One of the best things about this fruit dessert is that it is versatile. You can enjoy this sweet treat hot or cold!
Galette crust has the same type of crust as pie, however, it is a freeform crust and lays flat. Whereas a pie is formed to hold a higher structure as it rises on the sides of a pie pan.
😋 Best Fruit Dessert Recipes
- French Fruit Tart- A versatile fruit tart recipe that will impress your guests with its vibrant presentation!
- Cherry Pie Bars- This delicious cherry pie bar recipe is only 3 ingredients and is perfect for sharing with large crowds!
- Baked Apples- Baked apples are so simple to make and feature brown sugar, butter, and cinnamon!
- Pineapple Pie Bars- These pineapple pie bars are the ultimate tropical fruit dessert that has a golden flaky crust and a sweet pineapple filling!
- Sugar Cookie Cherry Cobbler- If you are looking for an easy fruit dessert recipe with minimal ingredients, this is the one for you!
- Blueberry Galette- My blueberry galette has a low prep time and is easier to make than blueberry pie!
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📖 Recipe Card
Peach Galette
Ingredients
Pie Pastry
- 2½ cups all-purpose flour (plus more for rolling)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 cup unsalted butter (cubed and frozen)
- ¼ cup ice water
Filling
- 1 lb peaches (3 cups sliced or diced, around 3-4 medium peaches - *see note)
- ¼ cup sugar
- 1 ½ tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Egg Wash
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional, such as Turbinado)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Pastry Crust
- Into the bowl of your food processor, add your all-purpose flour, granulated sugar, and salt. Press the pulse button a few times to get everything well combined.
- Next, add the cubed butter and repeatedly pulse the food processor until the butter has broken down into small, pea-sized pieces.
- Add your ice water in small, tablespoon increments, making sure to pulse the food processor in between each addition. Check the consistency of the dough by squeezing it in your hand. You want the dough to be able to hold together.
- Transfer the dough to some plastic wrap and knead it a handful of times. Then, gently pat it down into a disk that is approximately 1-inch thick. Cover it with plastic wrap and move it to the fridge to chill for 1 hour.
- While your dough is chilling, go ahead and preheat the oven to 425°F (220°C). Transfer the chilled dough to the counter and allow it to rest at room temperature for 5 minutes in order to keep it from cracking.
- Use a well-floured rolling pin to roll out the dough until it is about ¼-inch thick and then transfer it to a baking sheet lined with parchment paper.
Make The Peach Filling
- In a large mixing bowl, add your peaches, sugar, vanilla, cinnamon, and flour. Stir gently until all of the ingredients are well combined.
Assemble Your Galette
- First, prepare your egg wash by lightly beating together the egg and milk in a small mixing bowl.
- Next, scoop your peach filling into the center of the prepared pastry crust, leaving a 2-3 inch border around the outside edge.
- Then, carefully fold the edge of the pastry dough over the peach filling and pinch together the overlapping dough. Brush your egg wash over the dough border and sprinkle it with the optional coarse sugar.
- Place the baking sheet into the oven and bake at 425°F (220°C) for about 25 minutes, or until the crust is golden and the peach filling is bubbling.
- Once done, remove from the oven and allow the galette to cool for about 15 minutes before slicing and serving.
Notes
- When choosing your peaches, you want them to be perfectly ripe. If you apply pressure, they should have a slight give without your fingers leaving an indention behind.
- For another tasty and easy crust option, check out my butter pie crust recipe!
- To add some extra richness to your filling, you can add ½ tablespoon of cubed butter on top of your filling before baking the galette.
- Of course, you can use store-bought pie crust or puff pastry for an extra easy variation!
- Don't worry if your dough cracks while you are rolling it. Simply press the cracks back together and allow it to rest for a couple of minutes before continuing.
- To store: Keep your leftover galette in an airtight storage container in the fridge for a maximum of 4 days.
- To freeze: Place your peach galette into a sealed container and store it in the freezer for 1 month. Simply allow it to thaw in the refrigerator overnight before you reheat it.
- To reheat: Warm up your leftovers using 20-second bursts in the microwave or by baking them at 325°F (165°C) until it is well heated.
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