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Peach Galette Recipe

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★★★★★

5 from 79 reviews

This Peach Galette recipe offers a rustic, flaky crust filled with a juicy, cinnamon-scented peach filling. Perfect for showcasing fresh summer peaches, this easy-to-make galette combines buttery pastry with sweet, tender fruit for a delightful dessert that’s both elegant and simple.

Ingredients

Scale

For the Galette Crust:

  • 1 1/3 cups all-purpose flour, spooned and leveled
  • 1 Tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 8 Tbsp unsalted butter, very cold
  • 6 Tbsp ice water, or add to desired consistency
  • 1 egg, beaten (for egg wash)
  • 1 Tbsp coarse sugar

For the Peach Filling:

  • 1 lb peaches (about 3–4 medium peaches or 3 cups sliced), not overly ripe
  • 1/4 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/2 Tbsp unsalted butter, cut into small pieces

Instructions

  1. Prepare the crust: In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Prepare the peach filling: In a medium bowl, toss the sliced peaches with sugar, flour, cinnamon, and vanilla extract until evenly coated.
  3. Roll out the dough: On a floured surface, roll the chilled dough into a roughly 12-inch circle. Transfer it to a parchment-lined baking sheet.
  4. Assemble the galette: Spread the peach filling in the center of the dough, leaving about a 2-inch border. Dot the filling with small pieces of butter. Fold the edges of the dough over the filling, pleating as you go to enclose the fruit partially.
  5. Apply egg wash and sugar: Brush the crust with the beaten egg and sprinkle the coarse sugar over the edges.
  6. Bake the galette: Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, until the crust is golden brown and the filling is bubbly.
  7. Cool and serve: Allow the galette to cool on the baking sheet for at least 15-20 minutes before slicing and serving. Optionally, serve with whipped cream or vanilla ice cream.

Notes

  • Use slightly underripe peaches to prevent a watery filling.
  • Ensure butter is very cold for a flaky crust.
  • Do not overwork the dough to keep it tender.
  • Add more or less water as needed until the dough holds together without being sticky.
  • Let the galette cool before slicing to let the filling set.
  • Can be stored covered in the refrigerator for up to 2 days.

Keywords: Peach galette, rustic peach tart, summer dessert, flaky pastry, fruit galette

Find it online: https://busyrecipe.com/peach-galette-recipe/