Peach Galette Recipe (2024)

This peach galette recipe is a delicious summer dessert that’s easy to make from scratch (easier than pie). The flaky buttery crust beautifully compliments the lightly sweet peach filling with hints of cinnamon and vanilla. Serve warm with a scoop of vanilla ice cream.

Everyone loves peach pie, but sometimes making apiecan be intimidating and time-consuming. Never fear, this peach galette is here to help you feel confident in the kitchen. It tastesexactlylike a peach pie, but it’s easier to make!

The rustic nature of this peach galette recipe makes it virtually impossible to “mess up.” It’s an impressive summer dessert that will wow your friends and family – who never need to know just howeasyit was to make!

The flaky buttery crust beautifully compliments the lightly sweet peach filling with hints of cinnamon and vanilla. Serve this peach galette warm with a scoop ofvanilla ice creamor a dollop ofwhipped creamfor an irresistible dessert.

Peach Galette: Ingredients & Substitutions

• All-purpose flour(in the dough and filling): The all-purpose flour can be replaced with a 1:1 all-purpose gluten-free baking flour. Pastry flour and bread flour also work well.
• Salted Butter. Unsalted butter or vegan butter are both acceptable substitutes. Just make sure the butter iscold.I usually cut it into cubes and put it in the freezer for at least 15 minutes before using it pie and galette dough.
• Peaches.Obviously, fresh & sweet summer peaches are the best choice. You can use frozen and thawed peached, if desired. I suggest using sweet, yellow peaches.
• Light Brown Sugar. dark brown sugar, coconut sugar and white sugar are all acceptable substitutes.
• Egg wash.This is optional, but highly recommended for two reasons: 1) It gives the galette crust a golden-brown shiny hue. 2) it helps the raw sugar stick to the crust. Whole milk or half and half can be used in pace of the cream in the egg wash. Or you can just use an egg yolk.
• Turbinado sugar. Any coarse, raw sugar works well to give the crust a sugary sparkle and sweet crunch.

Store-bought pie crust

Note: you can use a single, store-bought pie crust in place of the homemade version in this peach galette recipe, but I homemade is always so much better.

How to Make a Peach Galette

This peach galette recipe is fairly simple to make. As always, we’ll walk through the process step-by-step, and don’t forget to watch the video!

Make the Galette Dough

The first step in this peach galette recipe is to make the dough, because it needs to chill for at least 1 hour before being rolled out and used in the recipe. Ialways use a food processor to make pie and galette dough because it takes literally 3 minutes and it’sso easy.

You can combine the ingredients by hand with a pastry cutter or fork if you prefer.

Begin by adding the flour, sugar and sea salt to the container of a food processor and pulsing to combine. This ensures the ingredients will be evenly distributed in the peach galette dough.

Next, add the cold butter and cold water all at once to the dry ingredients in the food processor. You want to process as little as possible once you add the butter, so it’s important to add them at the same time.

Process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched, about 10-15 seconds. Be careful not to over-mix the dough.

Transfer the dough mixture from the food processor to a large bowl. Use your hands to press it together and form a flat, round disc. Cover the disc of dough in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.

If chilling overnight, put dough in plastic wrap and then also in an airtight plastic bag for storage to prevent drying out.

Make the Peach Galette Filling

While the dough is chilling, make the filling.

Combine the brown sugar, all-purpose flour, cinnamon, and salt in a smal bowl, then set aside.

Then, peel and thinly slice peaches and put them in a large bowl. Add vanilla extract and lemon juice and stir to combine.

Sprinkle the dry ingredients over the peach mixture and gently stir to combine.

Make the Egg Wash

In a small bowl, whisk together egg yolk and heavy cream, set aside.

Assemble the Peach Galette

Once the dough is ready to go, preheat the oven and line a large baking sheet with parchment paper, then set it aside.

Next, remove the dough from the refrigerator. On a well-floured surface, roll the galette dough into a 12” circle.

Transfer the dough to the prepared baking sheet.

Arrange the peach filling in the center of the dough leaving a 2” border all the way around the edges.

Carefully fold the edges over and pinch them together so there are no holes or cracks.

Use a pastry brush to gently brush the egg wash all over the dough, then sprinkle the egg-washed dough with raw sugar.

Bake in the preheated oven for 40-45 minutes, or until the crust is golden-brown and the filling is bubbly.

Serve

Let the baked peach galette cool slightly and serve warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

Store

Store any peach galette leftovers in an airtight container in the refrigerator for up to 1 week.

Freeze

A baked peach galette can be frozen for up to 2 months. I recommend wrapping either the entire galette or individual portions in plastic wrap and putting them in an airtight container or freezer-friendly storage bag to store in the freezer.

Peach Galette Recipe FAQs

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