Easy Rustic Peach Galette
I think this recipe highlights two very underrated things. Peaches and galettes. Galettes are just as tasty as tarts, but in my opinion, they’re so much easier. They’re pretty in their own way. What I like to call…rustic. This rustic peach galette is an easy summer dessert made with fresh peaches and a flaky, buttery homemade pastry dough. The peaches bake until tender while the pastry becomes golden around the edges. It has all the best things about a peach pie without any of the hassle. Serve it warm with a scoop of vanilla ice cream for an easy and beautiful summer dessert.
Why You’ll Love This Peach Galette
Ingredients You’ll Need
How to Make Peach Galette
Pastry Dough:
- In a bowl, add all the pastry dough ingredients except the vinegar and water. Place the bowl in the fridge unmixed for at least 20 minutes. Toss the butter and shortening with the flour until the fat pieces are well coated. Begin to flatten the pieces of fat between your fingers. Continue to do this until it looks like there are pebble-sized pieces of butter and shortening.
- Gradually add the ice water and vinegar, stirring with your hand and mixing just until the dough comes together. It will be very shaggy. You may need to add less or more water depending on the humidity in your environment.
Dump out onto a lightly floured surface, shape the dough into a disk, wrap it, and refrigerate until chilled for at least four hours or up to overnight.
Peach Filling:
- Wash and dry the peaches, then cut them into thin wedges. There’s no need to peel them. The skins soften in the oven and add beautiful color to the finished galette.
Toss the peaches with the sugar, cornstarch, lemon juice, vanilla, and cinnamon. Let this mixture sit for around ten minutes to release any excess juices.
Assembly:
- Preheat your oven to 400F. Place the chilled dough onto a lightly floured surface and roll out into a thin circle, around maybe 11″ or so. It doesn’t need to be perfectly round. A galette is meant to look rustic. Place the dough onto a parchment-lined baking sheet using your rolling pin to help move it. Sprinkle the almond flour over the pastry dough evenly. The almond flour helps absorb excess juices as well as add some flavor.
- Arrange the peaches over the almond flour in an overlapping layer or in a messy but level pile. Both options work, but one looks more intentional. Just make sure you don’t bring them to the edge. Leave a 2″ border around the edges so you can fold those over. Avoid piling the fruit too high in the center. Too much filling can release enough juice to make the bottom crust soggy.
- Gently fold the pastry over the peaches, working around the galette.
Brush the pastry edges with egg wash and sprinkle lightly with coarse sugar (optional, but adds nice texture and shine).
Baking and Serving:
- Refrigerate the assembled galette for 10 minutes before baking.
- Combine the jam and water in a small bowl or ramekin and warm up for about 15 seconds. Have a pastry brush ready.
- Remove from the fridge, dot with butter pieces, and bake for around 25-30 minutes or until the crust is deeply golden brown and the peach juices are bubbling. Remove from the oven and brush with the jam to add some shine to the top. Let the galette cool for about 20 minutes before slicing. Serve warm and with ice cream for a super delicious treat.
Recipe Tips
Keep dough ingredients and dough cold— cold fat + minimal handling = flaky, tender crust. It’s really that simple. Make sure to keep the bowl, the ingredients and finally the dough as cold as possible.
Control the peach juice — don’t let them macerate too long, and use almond flour underneath to absorb excess moisture. Also don’t pile on too high and spread them evenly so they cook evenly.
Use good-quality peaches — this dish highlights peaches and very little else, so it’s important to start with good ripe but firm freestone peaches for the best tasting galette at the end.
FAQ
How ripe should peaches be?
The best peaches for galette are ripe but still slightly firm. They should smell fragrant and give slightly when pressed, but shouldn’t be soft or mushy at all. Just note that very ripe peaches do release more liquid during baking, which likely will lead to a soggy crust.
Why do you chill the dough?
Chilling keeps the butter cold and gives the gluten time to relax.
Cold butter and shortening are what help create flaky layers, while chilled dough is easier to handle and less likely to shrink or spread during baking. Whenever working with pastry dough, I always recommend chilling the dough at least a bit.
How do you prevent a soggy peach galette?
Just keep the following in mind: Use ripe but firm peaches; don’t macerate the peaches too far ahead of time. Use a thin layer of almond flour underneath the fruit. Don’t pile the peaches too high. Bake until the bottom crust is deeply golden.
The most important thing is to bake thoroughly until the crust is golden brown. The top may look done before the bottom has had enough time to crisp.
Peach Galette Variations
Peach & Raspberry
Add fresh raspberries to the peaches for a tart contrast and beautiful color.
Peach & Blueberry
Fresh blueberries make a delicious addition to the peach filling and create an extra-jammy fruit filling.
Peach & Almond
Add sliced almonds over the peaches before folding the pastry for extra crunch.
Peach & Brown Butter
Add browned butter to the filling for a deeper, nutty flavor that pairs especially well with peaches.
More Recipes You’ll Love
Easy Rustic Peach Galette
Ingredients
Dough
- 125 g pastry flour about 1 cup
- 42 g cold European-style unsalted butter cubed
- 42 g cold regular Crisco chilled, cubed
- ⅛ tsp salt
- ¼ tsp distilled white vinegar
- 2½ –3 tbsp ice water
Peach Filling
- 4 ripe peaches sliced
- 2 tablespoons dark brown sugar
- 1 teaspoon cornstarch
- 1/2 lemon juice
- small pinch of salt
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 20 grams almond flour
Egg Wash:
- 1 whole egg
- 1 tablespoon heavy cream or milk or water
Finishing:
- 1 tablespoon unsalted butter cubed for dotting before baking
- small sprink coarse sugar for before baking
- 1 tablespoon jam peach, strawberry, whatever you have on hand
- 1/2 teaspoon water
Instructions
Pastry Dough:
- In a bowl, add all the pastry dough ingredients except the vinegar and water. Place the bowl in the fridge unmixed for at least 20 minutes. Toss the butter and shortening with the flour until the fat pieces are well coated. Begin to flatten the pieces of fat between your fingers. Continue to do this until it looks like there are pebble-sized pieces of butter and shortening.
- Gradually add the ice water and vinegar, stirring with your hand and mixing just until the dough comes together. It will be very shaggy. You may need to add less or more water depending on the humidity in your environment.
- Dump out onto a lightly floured surface, shape the dough into a disk, wrap it, and refrigerate until chilled for at least four hours or up to overnight.
Peach Filling:
- Wash and dry the peaches, then cut them into thin wedges. There’s no need to peel them. The skins soften in the oven and add beautiful color to the finished galette.
- Toss the peaches with the sugar, cornstarch, lemon juice, vanilla, and cinnamon. Let this mixture sit for around ten minutes to release any excess juices.
Assembly:
- Preheat your oven to 400F. Place the chilled dough onto a lightly floured surface and roll out into a thin circle, around maybe 11″ or so. It doesn’t need to be perfectly round. A galette is meant to look rustic. Place the dough onto a parchment-lined baking sheet using your rolling pin to help move it. Sprinkle the almond flour over the pastry dough evenly. The almond flour helps absorb excess juices as well as add some flavor.
- Arrange the peaches over the almond flour in an overlapping layer or in a messy but level pile. Both options work, but one looks more intentional. Just make sure you don’t bring them to the edge. Leave a 2″ border around the edges so you can fold those over. Avoid piling the fruit too high in the center. Too much filling can release enough juice to make the bottom crust soggy.
- Gently fold the pastry over the peaches, working around the galette.
- Brush the pastry edges with egg wash and sprinkle lightly with coarse sugar (optional, but adds nice texture and shine).
Baking and Serving:
- Refrigerate the assembled galette for 10 minutes before baking.
- Combine the jam and water in a small bowl or ramekin and warm up for about 15 seconds. Have a pastry brush ready.
- Remove from the fridge, dot with butter pieces, and bake for around 25-30 minutes or until the crust is deeply golden brown and the peach juices are bubbling. Remove from the oven and brush with the jam to add some shine to the top. Let the galette cool for about 20 minutes before slicing. Serve warm and with ice cream for a super delicious treat.
Notes
Storage
- Room temperature: Store covered at room temperature for up to 2 days.
- Refrigerator: Refrigerate for up to 4 days. Bring to room temperature or gently reheat before serving for the best texture.
- Freezing: Once completely cooled, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 10–15 minutes until warmed and crisp.
Serving
Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream. Pro tip: For the crispiest crust, avoid storing the galette in an airtight container while it is still warm. Doing this can make it soggy.Did you make this recipe?
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