Peach Galette

5 from 1 vote

This easy and rustic peach galette is the perfect summer dessert!

Course Dessert

Cuisine American

Keyword easy peach galette, peach galette, rustic peach galette

Prep Time 20

Cook Time 35

Cooling Time 1

Total Time 1 55

Servings people

Calories 266kcal

Author Blair Lonergan

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

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.

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.

Preheat oven to 400°F. In a large bowl, toss together peaches, sugar, lemon juice, lemon zest, cornstarch, cinnamon, ginger and salt.

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 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.

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.