Peach Galette

The aroma of a freshly baked Peach Galette fills the kitchen, evoking the warmth of summer days and the sweetness of ripe peaches. This delightful dessert comes together in only about an hour, making it a simple yet impressive treat. The combination of flaky crust and juicy filling ensures each bite is a burst of flavor.

This recipe is perfect for anyone looking to celebrate seasonal fruits or impress guests at a casual gathering. It’s great for summer picnics or family dinners, and the galette can be made ahead of time and stored for later enjoyment.

Why You’ll Love This Recipe

• The flaky pie crust creates a beautiful contrast to the juicy peach filling.
• Fresh peaches shine with just a hint of sweetness and zest from the lemon.
• It’s easy to assemble and requires minimal preparation time.
• The rustic look of a galette is visually appealing and charming.

What You’ll Need

Here’s what you’ll need to make this delicious Peach Galette.

For the Crust

• 1 Refrigerated pie crust
• 1 egg
• 1 tablespoon milk
• 2 teaspoons coarse sugar

For the Filling

• 3 cups peaches, sliced
• ⅛ cup granulated sugar
• ⅛ cup brown sugar
• Juice of half a lemon
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon
• 1½ teaspoons butter, cut into small pieces

Note: Use fresh or frozen peaches as per availability.

Substitutions & Swaps

• Granulated sugar can be replaced with honey.
• Brown sugar can be substituted with coconut sugar.
• Cornstarch can be swapped with arrowroot powder.
• Refrigerated pie crust can be homemade.

How to Make It

Follow these simple steps to create a delicious Peach Galette.

Preheat

Preheat the oven.
Set your oven temperature to 400 degrees F.

Roll Out

Roll out the crust.
Carefully unroll the crust onto a piece of parchment paper, then use a rolling pin to roll out the crust to a twelve-inch circle. Dust the rolling pin with flour if the dough starts to stick.

Transfer

Transfer the crust.
Lift the sides of the parchment paper and place the crust and the parchment paper on a rimmed half-sheet pan.

Mix Lemon Juice

Juice the lemon.
Juice half a lemon into a medium mixing bowl. Add the vanilla extract to the lemon juice.

Whisk the Dry Ingredients

Whisk together.
Next, whisk the cornstarch into the lemon juice mixture until there are no lumps, then slowly whisk in the granulated sugar and cinnamon.

Combine Peaches

Combine with peaches.
Pour the lemon mixture over the sliced peaches into a large mixing bowl. Use a spatula to gently stir the peaches to coat.

Arrange Peaches

Arrange the peaches.
Arrange the peaches on the crust in a circle about two inches from the edge, filling in the center pie.

Fold Crust

Fold the crust over.
To form the top crust, start folding the outer edge of the crust over the peaches, crimping when necessary.

Add Butter and Egg Wash

Prepare for baking.
Put small pieces of butter on the peaches, then brush the egg wash on the crust and sprinkle sugar on top.

Bake

Bake the galette.
Transfer the sheet pan to the preheated oven and allow to bake for 25-30 minutes. After 25 minutes, check if the crust is golden brown; bake for another 5 minutes if necessary.

Cool

Cool the galette.
Allow the galette to rest for five minutes before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Bake at 350°F for 10-15 minutes.

Tips for Best Results

• Choose ripe peaches for maximum sweetness and flavor.
• Don’t skip the egg wash for a golden crust.
• Use parchment paper for easy transfer and cleanup.
• Let the galette cool before slicing to set the juices.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a chilled glass of sweet white wine.
• Enjoy as a delightful breakfast or brunch option.