This Peach Galette is a delightful summer dessert that’s as simple as it is elegant.
Bursting with naturally sweet, juicy peaches and wrapped in a buttery, flaky crust, it’s a treat the whole family will love.
Lightly spiced and naturally fiber-rich, this tart is low in saturated fat and perfect for an easy, satisfying dessert that requires minimal prep and delivers maximum flavor.
Rustic Peach Galette
Equipment
- 1 medium bowl
- 1 small bowl
- whisk
- whisk
- Parchment paper
- Cookie sheet
- Pastry brush
Ingredients
- 4 –5 fresh peaches sliced ½ inch thick
- ¼ cup packed brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 pre-made pie crust
- 1 large egg beaten
- 2 teaspoons coarse sugar
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your galette bakes evenly and develops a golden, flaky crust. Place a rack in the center of the oven for the best airflow and even browning. Preheating is key—don’t skip this step, as a cold oven can prevent the crust from achieving the perfect crispness.
- Prepare the Peach Filling: Start by washing and gently pitting 4–5 fresh peaches. Slice them into uniform ½-inch thick wedges for even cooking. This size allows the peaches to soften without turning mushy in the oven.
- Combine Dry Ingredients for Filling: In a small mixing bowl, whisk together ¼ cup packed brown sugar, ½ teaspoon cinnamon, 3 tablespoons cornstarch, and a pinch of salt. The brown sugar adds sweetness, the cinnamon brings warm spice, and the cornstarch helps thicken the natural juices released by the peaches during baking. The salt enhances all the flavors.
- Toss Peaches with Sugar Mixture: Transfer the peach slices to a medium bowl. Pour the brown sugar mixture over the peaches and gently toss with a spatula or spoon until every slice is lightly coated. Be careful not to mash the peaches—gentle tossing is important to keep the slices intact. This mixture will create a luscious, thick filling once baked.
- Prepare the Crust: Lay out your store-bought pie crust on a parchment-lined cookie sheet. Using parchment paper prevents sticking and makes transferring the galette easier. If your crust is cold from the refrigerator, let it sit at room temperature for 5–10 minutes to make folding easier.
- Arrange the Peaches: Spoon the peach mixture onto the center of the crust, leaving about 2 inches of dough around the edges. Arrange the slices in a circular pattern, slightly overlapping them for a beautiful, rustic look. Be mindful not to overfill—this will prevent the crust from sealing properly and spilling juices during baking.
- Fold the Edges of the Crust: Carefully fold the outer edges of the dough over the peaches, creating gentle pleats as needed to enclose the filling. This rustic folding technique gives the galette its signature free-form look. Make sure the dough is evenly folded and lightly pressed to secure the edges.
- Add Butter for Extra Flavor: Dot 1 tablespoon of unsalted butter over the peaches, distributing small chunks evenly across the filling. This will melt during baking, creating a rich, flavorful glaze and enhancing the natural sweetness of the fruit.
- Apply Egg Wash: In a small bowl, beat 1 egg with a fork until smooth. Using a pastry brush, lightly brush the egg wash over the exposed crust edges. This will give the galette a shiny, golden finish. Sprinkle 2 teaspoons of coarse sugar on top for added crunch and subtle sweetness.
- Bake the Galette: Place the cookie sheet in the preheated oven. Bake for 35–40 minutes, or until the crust turns golden brown and the peach juices are bubbling. Keep an eye on the galette during the last 5 minutes to prevent over-browning. The filling should be thick, glossy, and slightly caramelized.
- Cool Slightly Before Serving: Once baked, remove the galette from the oven and let it cool on the cookie sheet for at least 10 minutes. This allows the filling to set slightly, making it easier to slice and serve without losing juices.
- Serve and Enjoy: Slice the galette into 8 generous pieces and serve warm. For an extra indulgent treat, add a scoop of vanilla ice cream or a dollop of whipped cream on top. The combination of flaky crust, tender peaches, and sweet spices makes this galette irresistible.
Notes
- Use ripe but firm peaches for the best texture; overly soft peaches may become mushy when baked.
- Slice peaches uniformly, about ½-inch thick, to ensure even cooking.
- Chill the dough before baking if using homemade crust; it helps create a flakier result.
- Don’t overfill the galette—leave a 2-inch border around the edge for folding.
- Gently toss the peaches with sugar mixture to avoid breaking the slices.
- Serve slightly warm for the best flavor and texture; it also pairs beautifully with ice cream.
- This galette is naturally low in saturated fat and packed with fiber from the fruit.
Chef’s Secrets For Perfect Galette
The key to a flawless Peach Galette is balancing the juicy filling with a crisp, golden crust. Make sure to preheat your oven fully before baking, as a hot oven ensures the crust becomes perfectly flaky.
Adding a small amount of cornstarch to the peach mixture prevents excess juice from making the crust soggy.
When folding the dough over the peaches, create gentle pleats rather than pressing too hard, which preserves the rustic, artisanal look.
Finally, a light egg wash brushed over the crust edges before baking gives a glossy, bakery-style finish that elevates the presentation.
Serving Suggestions To Impress Guests
Peach Galette is incredibly versatile and can be served as a casual dessert or a centerpiece for a summer brunch.
For an indulgent twist, serve warm slices with a scoop of vanilla or caramel ice cream. A dollop of lightly sweetened whipped cream also complements the peaches beautifully.
For a sophisticated touch, sprinkle toasted almond slivers or a drizzle of honey over the top before serving.
This galette is perfect for sharing and pairs wonderfully with iced tea, lemonade, or a chilled glass of white wine for adult gatherings.
Storage Tips To Keep Galette Fresh
If you have leftovers, store the galette in an airtight container at room temperature for up to 24 hours.
For longer storage, refrigerate for up to 3 days—just allow it to come to room temperature or warm it slightly in the oven before serving.
To maintain flakiness, avoid microwaving, as this can make the crust soft.
You can also freeze the galette unbaked, wrapped tightly in plastic wrap, for up to 1 month; bake directly from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions
1. Can I use frozen peaches instead of fresh?
Yes, but thaw and drain frozen peaches well to remove excess water. Pat them dry with a paper towel to prevent a soggy crust.
Adjust cornstarch slightly to account for extra moisture.
2. Can I make the crust from scratch?
Absolutely! A homemade buttery pie crust works beautifully. Chill it before rolling and folding to ensure a tender, flaky result.
3. How do I prevent the crust from getting soggy?
Use firm peaches, sprinkle cornstarch over the fruit, and avoid overfilling the galette. Preheating the oven properly also helps the crust bake evenly.
4. Can I prepare the galette in advance?
Yes, you can assemble it a few hours ahead and refrigerate. Brush the egg wash just before baking for the best golden finish.
5. What can I serve with this galette?
It pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of caramel. Toasted nuts or fresh berries can also elevate the flavor.
