Peach Galette

This peach galette is one of the most satisfying things to pull from the oven in summer. A buttery, flaky crust folds around a spiced fresh peach filling, and the whole thing comes together with less effort than a traditional pie.

“I made this just because I had some ripe peaches and it was absolutely stunning on the table. The crust came out so golden and flaky, and the peach filling had just the right amount of spice. Everyone thought I had spent hours on it!”

⭐⭐⭐⭐⭐

Sarah

I reach for a galette when I want something that looks impressive without demanding a whole afternoon. It’s forgiving in a way pies sometimes aren’t, and I love those rustic folded edges that make it clear a real person made it.

I bring this dessert to summer dinners when peaches are at their best, and I want something warm to serve alongside good company. If you’re a fan of stone fruit in baked form, my Peach Crisp is another warm-from-the-oven option that pairs just as naturally with a scoop of vanilla ice cream as this blueberry galette.

Ingredients & Substitutions

• All-Purpose Flour
• Salt
• Granulated Sugar
• Unsalted Butter: Cold butter creates the flaky layers in the crust as it steams and separates during baking. The most common mistake here is using butter that is too soft. It needs to be cold and cut into cubes before it goes into the food processor, so I usually cut mine, put it back in the freezer for 10 minutes, and then start.
• Ice Water: This brings the dough together without warming the butter. Add it gradually and stop as soon as the dough starts to come together, since too much water makes the crust tough instead of flaky.
• Fresh Peaches: The star of the filling, sliced peaches bring sweetness, juiciness, and that unmistakable summer flavor. Fresh ripe peaches work best here. If you’re craving more ways to use them this season, my Ginger Peach Granola is another great option.
• Brown Sugar: This sweetens the filling with a deeper, more caramel-like flavor than granulated sugar. It also helps the peach juices thicken as they bubble in the oven.
• Cornstarch: This thickens the peach juices so the filling sets up instead of running all over the baking sheet. Don’t skip it, and don’t substitute arrowroot unless you know it can break down at high heat.
• Cinnamon: Warm and familiar, cinnamon rounds out the filling’s spice profile without overpowering the peaches.
• Ground Ginger: This adds a subtle warmth and a little brightness that lifts the filling and keeps it from tasting one-dimensional. It pairs naturally with peaches in a way cinnamon alone doesn’t.
• Vanilla
• Lemon Zest and Juice: The zest adds fragrant citrus flavor and the juice adds acidity, which keeps the filling from tasting flat or overly sweet.
• Egg Wash: Brushed over the folded crust edges before baking, this gives the galette that deep golden color and a slight sheen. It’s simply one egg beaten with a tablespoon of water.
• Turbinado Sugar: Sprinkle generously over the egg-washed crust for crunch and sparkle that make the finished galette look as good as it tastes.

Variations for Peach Galette

• Stone Fruit Swap: Replace the peaches with nectarines, plums, or cherries for a galette that works just as well with whatever is ripest at the market. The filling ratios stay the same, though tart cherries may need an extra teaspoon of brown sugar to balance. Or you could make this chocolate cherry galette!
• Spiced Brown Sugar Crust: Add a teaspoon of cinnamon and a pinch of ginger directly to the dough before adding the ice water. It gives the crust a warmly spiced flavor that echoes the filling and makes every bite feel more cohesive.
• Berry Peach: Fold a handful of fresh blueberries or raspberries into the peach filling before arranging it on the dough. The berries add a jammy tartness that plays beautifully against the peaches’ sweetness.
• Serve With Ice Cream: A scoop of cold, creamy ice cream next to a warm slice is one of the best ways to serve this galette. My Peach Ice Cream Recipe is a natural pairing if you want to double down on the peach flavor.

Professional Tips for Perfect Peach Galette

• Keep everything cold. This crust’s flakiness depends on the butter staying cold until it hits the oven. If the dough starts to feel greasy or soft while you’re rolling it out, slide it onto the baking sheet, cover it loosely, and refrigerate for 10 minutes before continuing.
• Let the filling sit before assembling. The 20-minute rest for the peach filling isn’t just a waiting step. It draws out the juices and lets the cornstarch and sugar dissolve into them, so when the filling goes on the dough it’s already beginning to thicken rather than soaking straight into the crust.
• Rotate the pan halfway through your baking. Ovens have hot spots, and if you leave one side of the galette undisturbed, it can overbrown. Rotating the pan halfway through gives you an even, deep golden crust all the way around.

How to Make Peach Galette

Use these step-by-step instructions to make a buttery, flaky galette with a jammy spiced peach filling. Find more details and measurements in the recipe card below.

Make the Crust

Step 1: Pulse the dry ingredients. Add the flour, salt, and granulated sugar to the bowl of a food processor and pulse a few times until everything is combined. The mixture will look like a fine, even powder at this stage, which is exactly what you want before adding the butter.

Step 2: Cut in the butter. Add the cold cubed butter and pulse in short bursts until the mixture resembles coarse, uneven crumbs with some pieces about the size of a small pea still visible. It should not look smooth or uniform. Those irregular bits of butter are what create the flaky layers in the finished crust, so don’t overpulse here.

If the mixture starts to look smooth or paste-like, the butter has gotten too warm. Transfer the bowl to the freezer for 5 minutes before continuing.

Step 3: Add the ice water. Drizzle in the ice water a little at a time, pulsing after each addition, until the dough just begins to gather and pull away from the sides of the bowl. Stop as soon as it comes together. The dough will look shaggy and a little rough, and that’s completely normal!

Too much water makes the crust tough rather than flaky. Add the minimum you need to get the dough to hold together when you press a bit between your fingers.

Step 4: Knead and form into a disc. Turn the dough out onto a clean counter and knead it a few times, just enough to bring it into a smooth, cohesive mass. Press it into a flat disc about a half inch thick. It should feel cool and slightly firm, not sticky or greasy.

Step 5: Chill the dough. Wrap the disc tightly in plastic wrap and refrigerate it for 1 to 2 hours. This rest is not optional. It relaxes the gluten so the dough rolls out easily later, and it keeps the butter cold and solid so the crust bakes up flaky instead of dense.

Make the Peach Filling

Step 6: While the dough chills, preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine the sliced peaches with the brown sugar, cornstarch, cinnamon, ground ginger, salt, vanilla, and lemon zest and juice. Toss everything together until the peaches are evenly coated and the dry ingredients have dissolved into the juices beginning to release from the fruit.

Step 7: Rest the filling. Let the peach mixture sit for 20 minutes, stirring occasionally. As it rests, the peaches will release more juice, and the mixture will take on a slightly syrupy look around the edges of the bowl.

Assemble

Step 8: Roll the dough. On a lightly floured surface, roll the chilled dough out into a roughly 14-inch circle. It doesn’t need to be perfect. If the dough starts to stick, lift it gently and add a little more flour underneath.

No need to stress about a perfect circle; the wonder of a galette is its rustic beauty!

Step 9: Add the filling. Spoon the peach mixture onto the center of the rolled dough, spreading it out to within about 1 inch of the edges. Arrange the slices however you like, then drizzle any remaining juice from the bowl directly over the top of the peaches. That concentrated syrup is too good to leave behind.

Step 10: Fold the edges. Fold the outer rim of the dough up and over the filling, pleating as you go around the circle. The pleats don’t need to be uniform or precise. Just press each fold gently so it holds its shape and the filling stays contained.

Step 11: Chill the assembled galette. Slide the parchment and assembled galette onto your prepared baking sheet, then transfer to the refrigerator for 10 minutes. This short chill firms the butter back up so the crust holds its shape in the oven and bakes up flaky instead of spreading flat.

Step 12: Add the egg wash and sugar. Brush the folded crust edges with egg wash, making sure to get into all the pleats. Sprinkle generously with turbinado sugar. The sugar will caramelize as it bakes, giving the crust a deep golden crunch that makes every bite of the edge worth it.

Bake

Step 13: Bake at 400°F for 45 to 50 minutes, rotating the baking sheet halfway through. The galette is ready when the filling is visibly bubbling in the center, the crust is deep golden brown all the way through, and your kitchen smells like warm spiced peaches. If the edges brown faster than the center, don’t worry. That’s completely normal, and the filling just needs more time to bubble through.

Step 14: Cool and serve. Let the galette rest on the baking sheet for at least 10 to 15 minutes before slicing. The filling continues to set slightly as it cools, which makes it much easier to cut clean slices. Serve warm or at room temperature, whichever you prefer.

Recipe FAQs

Before You Go

I hope this peach galette earns a permanent spot in your summer baking rotation. Browse our Bread Recipes or make this peach crisp next!