Fresh Peach Galette Recipe: Easy Rustic Summer Dessert
Serving and Storing
Serve this fresh peach galette warm or at room temperature. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream complements the fruit beautifully. Leftovers keep covered at room temperature for up to 2 days, but the crust will soften. It's truly best the day it's made. For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, substitute cold coconut oil or vegan butter in the crust. Always use oven mitts when handling hot pans.
Takeaway
A fresh peach galette is the perfect summer dessert because it's forgiving, adaptable, and shows off the fruit's natural beauty. With a flaky, buttery crust and a simple, not-too-sweet filling, it's a dessert that feels both rustic and special. Make it once, and you'll see why it's a favorite.
Frequently Asked Questions
Do I have to peel the peaches for a galette?
No, you don't have to. Leaving the peel on adds color and texture. If you prefer a smoother filling, blanch the peaches briefly to remove the skins easily.
Can I use frozen peaches?
Yes, but thaw them completely and pat them very dry with paper towels. Frozen peaches release more liquid, so add an extra teaspoon of cornstarch to the filling to prevent a soggy crust.
Why is my galette crust tough?
Tough crust usually means the dough was overworked or too much water was added. Mix just until the dough holds together, and handle it as little as possible. Keeping the butter cold is also crucial for flakiness.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw overnight in the fridge before rolling.
How do I prevent a soggy bottom crust?
Bake on a preheated baking sheet or a pizza stone. The direct heat helps the bottom crust crisp up. Also, don't let the filled galette sit too long before baking—get it into the oven right after assembling.
Recipe: Fresh Peach Galette
Equipment
- baking sheet
- parchment paper
- rolling pin
- large bowl
- pastry brush
- small bowl
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup cold unsalted butter (cut into small cubes)
- 3-4 tablespoons ice water
- For the filling:
- 4 medium ripe but firm peaches (about 1.5 lbs)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- For assembly:
- 1 large egg (beaten (for egg wash))
- 1 tablespoon coarse sugar (like turbinado, for sprinkling)
Instructions
- Make the crust: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Drizzle 3 tablespoons ice water over mixture and stir with a fork until dough just holds together when pinched. Add remaining water if needed. Turn dough onto a piece of plastic wrap, flatten into a disk, wrap, and refrigerate for at least 30 minutes.
- While dough chills, prepare filling: Peel peaches (optional; see notes), halve, remove pits, and slice into 1/4-inch thick wedges. In a large bowl, gently toss peach slices with sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Let sit for 5 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out chilled dough into a 12-inch round, about 1/8-inch thick. Transfer to prepared baking sheet. Don't worry if edges are uneven—that's the rustic charm.
- Arrange peach filling in the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as you go, to create a free-form tart. The center remains exposed.
- Brush the folded crust edges with beaten egg. Sprinkle coarse sugar over the crust and over the peaches.
- Bake for 30-35 minutes, until the crust is deep golden brown and the peach filling is bubbly in the center. If the crust browns too quickly, tent loosely with foil after 20 minutes.
- Let cool on the baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream is lovely.