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This easy and rustic peach galette is the perfect summer dessert! Use a store-bought Pillsbury pie crust or make your own from scratch — the simple free-form pie is delicious either way. You’ll love the combination of ripe, juicy peaches, warm spices, and flaky pastry with cool vanilla ice cream on top!
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If you’re looking for even more peach desserts, don’t miss this peach blackberry cobbler, this peach pound cake, and this Bisquick peach cobbler, too!
While it might look and sound fancy, a peach galette is really just an easier, more rustic version of a peach pie! You don’t need to make your own crust from scratch, and you don’t even need a pie plate. Instead, this free-form French pastry only has a bottom crust, and bakes on a flat sheet pan. You don’t have to worry about crimping the edges, creating a lattice top, or blind-baking with pie weights. In other words, it’s practically impossible to mess up!
What to Know Before You Get Started
- The galette crust is made with a classic pie pastry. Use a store-bought Pillsbury pie crust for a shortcut (like my mom!), or make your favorite pie crust from scratch. You can find my go-to all-butter pie crust recipe below. If using a box of store-bought crust, freeze the second crust in the Pillsbury package to use at a later date.
- I do not recommend using canned or frozen peaches for this recipe. Canned fruit will not hold its shape as well in the baking process, and the frozen fruit tends to release a lot more liquid (which can result in a soggy crust). This is one of those summer treats that’s best enjoyed when the in-season fruit is ripe and flavorful!
- It’s not necessary to skin the peaches before adding them to your filling. The peach skin is tender and will help hold the shape of the peaches as they bake.
- The cornstarch in the filling absorbs and thickens the juices that the peaches release as they bake — therefore preventing a soggy galette. If you find that your peaches are exceptionally ripe and juicy, I recommend using 4 tablespoons of cornstarch in the peach filling (and maybe even strain off some of the excess juice). If your fruit isn’t quite as juicy, you can decrease the cornstarch to just 3 tablespoons.
- For a more prominently spiced peach galette, increase the cinnamon and ginger called for in this recipe. You might also like to include a dash of nutmeg, cardamom, or cloves. A dash of vanilla extract is also good!
Directions
This easy peach galette is basically just the lazy gal’s rendition of a peach pie. You get all of the flavor and all of the ingredients that you love in a classic pie — but with half of the work!
- Prepare the pie crust if you’re using a homemade dough, then chill for at least 1 hour.
- Roll out the pie crust so that it measures about 12 inches in diameter.
- Transfer the dough to a parchment-lined rimmed baking sheet, then chill.
- Cut the peaches into thin, uniform slices so that they bake evenly.
- Toss together the filling by combining the sliced peaches, sugar, lemon juice, lemon zest, cornstarch, and spices. The lemon adds a bright, acidic note that balances the sweetness of the fruit and enhances the peaches’ natural flavor.
- Pile the peach slices in the center of the dough.
- Fold the pastry over the fruit along the edges.
- Brush the crust with egg wash and sprinkle with coarse sugar. The coarse sugar (or turbinado sugar) gives the crust a delicious crunchy texture.
- Bake the rustic, free-form tart in a 400°F oven for 35-45 minutes. You’ll know that it’s done when the peaches are tender, the filling bubbles a little bit, and the crust is golden brown.
- As soon as the galette comes out of the oven, brush the peaches with a little bit of peach jam (or apricot jam) to give them a glossy, shiny finish.
- The galette slices best if you allow it too cool for about an hour before serving. Cut into triangles and top each wedge with whipped cream or a scoop of vanilla ice cream for a real treat!
Preparation and Storage Tips
- You can make a galette ahead of time, so it’s a very convenient dessert (especially if you’re entertaining).
- If serving on the same day that you bake the galette, just store it at room temperature.
- Covered, the galette will last in the fridge for 3-4 days (although the crust may get soggy after about 24 hours).
- Freeze leftovers for up to 3 months. Thaw in the refrigerator overnight.
- How to Reheat: Place the galette on a baking sheet and warm in a 375°F oven for about 10 minutes. The microwave will work for individual slices, but the crust won’t stay as crispy.
More Recipes with Fresh Peaches
One Skillet Peach Chicken
35 minutes mins
Southern Peach Cobbler with Jiffy Mix
1 hour hr 30 minutes mins
Peach Crisp Recipe
1 hour hr 10 minutes mins
Peach Galette
Prep: 20 minutes
Cook: 35 minutes
Cooling Time 1 hour
Total: 1 hour 55 minutes
This easy and rustic peach galette is the perfect summer dessert!
Ingredients
FOR THE CRUST (or use store-bought crust)
- 1 ¼ cups all-purpose flour (150 grams)
- ½ cup (1 stick) cold salted butter, cut into ½-inch cubes
- ¼ cup ice water, plus more as needed
- Egg wash (1 egg mixed with 1 tablespoon of water), reserve for assembly
- Coarse sugar, for topping
FOR THE FILLING
- 3 cups sliced fresh peaches
- ½ cup granulated sugar
- Juice and grated zest of ½ lemon
- 4 tablespoons cornstarch (or decrease to 3 tablespoons if your peaches aren’t very juicy)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of salt
- ¼ cup apricot jam, peach jam, or peach jelly
- Optional, for serving: vanilla ice cream or whipped cream
Instructions
MAKE CRUST (or use store-bought crust)
- Place the flour in a large bowl. Add the cold, cubed butter, tossing the cubes through the flour until each piece is well coated. Use your fingers or a pastry cutter to cut the butter into the flour just until the pieces of butter are about the size of peas.
- Make a well in the center of the flour mixture. Add the ice water; use your hands or a fork to toss the flour mixture with the water until the dough comes together. Do not knead. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour).
- Press the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. You can also freeze the disc of pie dough for up to 3 months.
ROLL OUT CRUST
- If the pie dough is really cold and firm, let it rest on the counter for about 10-15 minutes before rolling.
- On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter. Carefully transfer the dough to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap and place the crust back in the refrigerator to chill while you preheat the oven and make the filling.
MAKE FILLING
- Preheat oven to 400°F. In a large bowl, toss together peaches, sugar, lemon juice, lemon zest, cornstarch, cinnamon, ginger and salt.
ASSEMBLE
- Arrange the filling in the center of the dough, leaving a 1 ½-inch border. Gently fold the pastry over the fruit, pleating to hold it in.
- Brush the crust with egg wash; sprinkle with coarse sugar.
BAKE
- Bake in the 400° F oven for 30-35 minutes, or until the filling bubbles and the crust is golden brown. Warm the jam in a small saucepan over low heat until it’s a nice, thin consistency. Brush the peaches with the jam.
- Cut the galette into 6-8 slices. Top each slice with vanilla ice cream or whipped cream, if desired.
Notes
- You can make a galette ahead of time, so it’s a very convenient dessert (especially if you’re entertaining).
- If serving on the same day that you bake the galette, just store it at room temperature.
- Covered, the galette will last in the fridge for 3-4 days (although the crust may get soggy after about 24 hours).
- Freeze leftover galette for up to 3 months. Thaw in the refrigerator overnight.
- How to Reheat: Place the galette on a baking sheet and warm in a 375°F oven for about 10 minutes. The microwave will work for individual slices, but the crust won’t stay as crispy.
Nutrition
Serving: 1slice (when cut into 8 slices)Calories: 266kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 103mgPotassium: 138mgFiber: 2gSugar: 18gVitamin A: 548IUVitamin C: 4mgCalcium: 12mgIron: 1mg
Peach Galette Recipe Variations
- Berries: substitute fresh blueberries, blackberries, strawberries, or raspberries for some of the peaches called for in the recipe. You’ll just need to make sure that you have a total of about 3 cups of fruit.
- Plums or other stone fruits: swap out some of the peaches and use fresh plums or nectarines as well.
- Herbs: garnish the galette with earthy, savory herbs for a nice contrast to the sweet fruit. Good options include fresh rosemary and thyme.
- You can make a galette with apples, too! This is our favorite apple galette recipe.
This recipe was originally published in July, 2021. It was updated in June, 2024.
I LOVE your site Blair… Just added it my Fav tabs. I stumbled across it while looking for recipes I could try for the random items I had in my fridge.
I don’t know which to try next, they all look/sound so amazing.
Thanks for all your great recipes.
Thank you so much, Charlie! We truly appreciate the support and are so glad you’re here!