Fresh Peach Galette Recipe: Easy Rustic Summer Dessert

Chilling Is Non-Negotiable

Once the dough is formed into a disk, wrap it and refrigerate for at least 30 minutes. This relaxes the gluten (which prevents shrinkage) and re-chills the butter. If you skip this step, the crust will spread and lose its shape in the oven. You can make the dough a day ahead and keep it in the fridge.

Assembling the Galette

Roll the dough on a lightly floured surface to a 12-inch round, about 1/8-inch thick. Don't stress over the shape—a rough circle is fine. Transfer it to a parchment-lined baking sheet. Now arrange the peach slices in the center, leaving a 2-inch border. I like to fan them out in a single layer, slightly overlapping. Piling them too high makes the center hard to bake through.

Fold the edges of the dough up over the filling, pleating as you go. The pleats are what give the galette its rustic look. Work your way around, pressing gently to seal any cracks. Brush the crust with beaten egg for a shiny, golden finish. Then sprinkle coarse sugar over both the crust and the peaches. That sugar adds a delightful crunch and a bit of sparkle.

Baking to Perfection

Bake at 400°F (200°C) for 30-35 minutes. You're looking for a deep golden-brown crust and bubbly, thick peach filling. If the crust browns too quickly, tent the galette loosely with foil after 20 minutes. Every oven runs a bit differently, so check at 30 minutes. The filling should be visibly bubbling in the center—that's the cornstarch doing its job, ensuring the galette slices cleanly instead of being runny.

Common Mistake to Avoid

The biggest mistake is not letting the galette cool after baking. I know it's tempting to cut into it right away, but the filling needs time to set. Let it rest on the baking sheet for at least 15 minutes. If you slice too soon, the juices will run out and the crust will get soggy. Patience pays off here.