If you’re looking for a delightful summer dessert that showcases the juicy sweetness of peaches, look no further than this peach galette.
A galette is a rustic, free-form tart that is both easy to make and impressive to serve.
How Does Galette Differ From Pie?
Unlike traditional pies, galettes are not made in a pie dish; instead, the dough is rolled out flat, the fruit filling is placed in the center, and the edges of the dough are folded over the filling to create a beautifully rustic and casual dessert.
The result is a deliciously simple yet elegant treat that highlights the natural sweetness and flavor of the peaches.
If you don’t have fresh peaches on hand, you can use your preserves!
This peach galette can be easily made with canned peaches.
Simply drain the canned peaches well to remove excess syrup, and you may want to reduce the amount of sugar in the filling since canned peaches are often sweetened.
If you’re interested, check out this guide to learn how to can peaches.
Ingredients You’ll Need
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- 1 tbsp sugar
- 1/2 tsp salt
- For the filling:
- 4-5 ripe peaches, sliced (or 1 quart of canned peaches)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- For assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp turbinado sugar (optional, for sprinkling)
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How to Make Peach Galette
Prepare the crust: In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic or beeswax wrap, and refrigerate for at least 30 minutes.
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Prepare the filling: In a medium bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and lemon juice.
Toss gently to coat the peaches evenly.
Assemble the galette: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.
Arrange the peach filling in the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the peaches, pleating as needed to create a rustic look.
Bake: Brush the folded edges of the dough with the beaten egg and sprinkle with turbinado sugar if desired. Bake the galette for 35-40 minutes, or until the crust is golden brown and the peaches are tender and bubbly.
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Allow the galette to cool slightly before serving.
Whether you’re using fresh, ripe peaches from the farmer’s market or canned peaches from your pantry, this rustic tart is a perfect way to celebrate the sweet flavors of summer.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!
READ NEXT: Quick Fresh Peach Crisp
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Easy Peach Galette
This peach galette recipe is a delightful, rustic tart that combines a flaky, buttery crust with juicy, sweet peaches. Perfect for any occasion, it’s easy to make and can be enjoyed with fresh or canned peaches for a taste of summer year-round.
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- 1 tbsp sugar
- 1/2 tsp salt
- For the filling:
- 4–5 ripe peaches, sliced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
- For assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp turbinado sugar (optional, for sprinkling)
Instructions
- In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a separate bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and lemon juice. Toss gently to coat the peaches evenly.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Arrange the peach filling in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as needed to create a rustic look.
- Brush the folded edges of the dough with the beaten egg and sprinkle with turbinado sugar if desired. Bake for 35-40 minutes, or until the crust is golden brown and the peaches are tender and bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
