SPREAD LOVE

Peach season is here, and there’s no better way to celebrate than with a Peach Galette — a beautifully rustic, flaky pastry filled with juicy, sweet peaches. Unlike traditional pies, galettes are fuss-free, forgiving, and every bit as delicious. This guide will walk you through everything you need to know to make the perfect Peach Galette, from selecting the right fruit to storing leftovers.

What Is a Galette?

A galette is a French-style, free-form pie that doesn’t require a pie dish or complicated crust crimping. Think of it as a casual cousin to a classic pie — just as flavorful, but easier to make. The term “galette” has French roots and refers to flat, round pastries. Learn more about the origin of galettes here.

Because it’s baked directly on a sheet pan and folded over the filling, it develops a wonderfully crispy crust with slightly caramelized edges. It’s the perfect dessert when you want something homemade but not overly elaborate.

Why You’ll Love This Peach Galette

Whether you’re new to baking or a seasoned pro, a Peach Galette will win you over. Here’s why:

Flaky, buttery crust with no pie pan needed
Filled with ripe, juicy peaches that shine on their own
Ready in less time than a traditional pie
Rustic charm that doesn’t demand perfection

And when it comes to choosing peaches, understanding ripeness is key. Check out this guide on how to pick ripe peaches to get the most flavor out of your galette.

What You’ll Need

Before diving in, gather your ingredients and tools. Here’s what you’ll need to make a stellar Peach Galette from scratch:

Ingredients

1 all-butter pie crust (homemade preferred)
1¼ lbs fresh peaches, sliced
5 tbsp sugar (adjust based on peach sweetness)
2 tsp cornstarch (for thickening)
½ tsp vanilla extract
¼ tsp cinnamon (optional)
1 egg (for egg wash)
1½ tsp water
Coarse sugar for sprinkling
1 tbsp apricot jam (for glaze)
Vanilla ice cream (optional, for serving)

Recommended Tools

Rolling pin
Parchment paper
Rimmed baking sheet
Mixing bowls
Bench scraper
Pastry brush

How to Choose the Right Peaches

The flavor of a Peach Galette hinges on the fruit. Use the ripest, juiciest peaches you can find.

Scent: A ripe peach should have a fragrant, sweet aroma.
Color: Look for deep yellow or orange skin; avoid green patches.
Texture: Should have a gentle give when pressed — not rock-hard or mushy.

Frozen peaches can work in a pinch, but avoid canned peaches as they are too wet and bland for baking.

Step-by-Step Instructions

Making a Peach Galette is easier than you think. Follow these simple steps:

1. Prep the Dough

If using homemade dough, roll it into a 13-inch circle on a lightly floured surface.
Place on parchment paper over a baking sheet.
Chill in the fridge while preparing the filling.

2. Make the Peach Filling

In a bowl, toss sliced peaches with sugar, cornstarch, vanilla, and cinnamon.
Let it sit in a strainer over a bowl to drain excess liquid (prevents soggy crust).

3. Assemble the Galette

Arrange peaches in the center of the dough, leaving a 2-inch border.
Fold edges over the fruit, pleating every few inches.
Chill again for 10–15 minutes.

4. Bake

Preheat oven to 375°F (use a baking stone underneath for even heat).
Brush crust with egg wash and sprinkle with coarse sugar.
Bake for 50–60 minutes until the crust is golden and the peaches are bubbling.

5. Glaze and Cool

Warm apricot jam with water and brush over the peaches.
Cool on a wire rack for at least 30 minutes before slicing.

Tips for the Best Peach Galette

Keep everything cold — chill your dough and work surface if necessary.
Use cornstarch to avoid a runny filling.
Drain peach filling before assembling.
Fully bake until crust is deep golden to prevent sogginess.

For advanced crust tips, you can dive into this science-backed pie dough guide.

Serving Suggestions

Serve your Peach Galette:

Warm with a scoop of vanilla ice cream
With whipped cream and mint
As a brunch pastry or a summer BBQ dessert

Storage and Make-Ahead Instructions

Room Temperature: Store in an airtight container for up to 1 day.
Refrigerator: Keeps well for 2–3 days; reheat in a 300°F oven for 10 minutes.
Freezing:
- After baking: Cool completely, freeze on a sheet pan, then store in an airtight container.
- Before baking: Assemble and freeze raw galette; bake from frozen adding 5 extra minutes.

Variations and Customizations

Mix things up by:

Using different fruits: plums, nectarines, or berries
Adding herbs like thyme or rosemary to the filling
Swapping vanilla for almond extract
Sprinkling almond meal under the filling to absorb extra juices

Frequently Asked Questions

Can I use store-bought pie crust?
Yes, but a homemade crust will yield a flakier, more flavorful result.

How do I prevent a soggy bottom?
Use cornstarch, drain peach filling, and bake until deeply golden.

Do I need to peel the peaches?
Peeling is optional. Skins soften during baking and add color and nutrients.

Can I use canned peaches?
Avoid canned peaches — they are too wet and can ruin the crust texture.

Is galette dough the same as pie dough?
Yes! The dough used is typically an all-butter pie crust.

With its crisp, golden crust and juicy, sweet filling, a Peach Galette is the perfect dessert to highlight summer’s finest fruit. It’s approachable, customizable, and utterly delicious.