Buttery pastry wrapped around juicy peaches makes every bite feel like pure summer comfort. With a flaky homemade crust and a simple fruit filling, this Peach Galette comes together in a way that feels rustic, relaxed, and completely doable right in your own kitchen. It’s the kind of dessert I love setting out after supper when the peaches are ripe and everybody suddenly finds room for one more slice.
Why You’ll Love This Peach Galette
- Rustic Presentation: No pie pan or fancy decorating skills needed here—the folded edges give this galette its beautiful homemade charm.
- Flaky Butter Crust: The all-butter pastry bakes up crisp and tender with rich flavor in every bite.
- Fresh Peach Flavor: The peaches stay front and center with just enough brown sugar, vanilla, and spice to bring them to life.
- Flexible Serving Options: Serve it warm on its own, dusted with confectioners sugar, or topped with vanilla ice cream.
- Wonderful Make-Ahead Dough: The pastry can be prepared ahead of time and chilled or frozen until you’re ready to bake.
- Perfect for Gatherings: This recipe makes enough for 6–8 servings, making it easy to share around the table with family and friends.
Ingredients You’ll Need
One thing I adore about this Peach Galette is how a handful of simple ingredients turn into something that feels downright bakery-worthy. The buttery crust and sweet peach filling work together beautifully, and even folks who usually shy away from homemade desserts can pull this one off with confidence.
The ingredients are straightforward, but every single one plays an important role in creating that flaky crust and juicy filling that makes this one of those easy dessert recipes you’ll come back to all summer long.
- 1/2 cup (1 stick) very cold unsalted butter: Keeping the butter very cold is what helps create those flaky layers throughout the pastry. Cutting it into small cubes allows it to distribute evenly through the flour mixture without overworking the dough.
- 1–1/4 cups all-purpose flour, plus more for rolling: The flour gives the pastry its structure while the extra flour helps prevent sticking when rolling out the dough.
- 1/2 Tbsp organic cane sugar: Just a touch of sugar balances the savory richness of the butter and adds a subtle sweetness to the crust.
- 1/2 tsp fine grain sea salt: Salt sharpens all the flavors in the pastry and keeps the crust from tasting flat.
- 1/2 Tbsp apple cider vinegar: The vinegar helps the dough stay tender while bringing the ingredients together smoothly.
- 4–6 Tbsp ice water: Ice water keeps the butter cold while helping the dough hold together. Adding it gradually gives you better control over the dough texture.
- 3 cups (about 4 medium) peaches, sliced: Fresh sliced peaches are the heart of this galette, bringing sweetness and juicy texture to every bite.
- 1/4 cup packed light brown sugar: Brown sugar adds warmth and a deeper sweetness that pairs beautifully with peaches.
- Juice of half a lemon: Lemon juice brightens the filling and balances the sweetness of the fruit.
- 1 tsp pure vanilla extract: Vanilla gives the peach filling a soft, comforting flavor that ties everything together.
- 1 Tbsp arrowroot starch: Arrowroot starch helps thicken the peach juices so the filling stays glossy instead of overly runny.
- 1/4 tsp ground cinnamon: Cinnamon adds gentle warmth that complements the peaches without overpowering them.
- 1/8 tsp ground ginger: Ground ginger brings a subtle little spark of spice that lifts the fruit flavor beautifully.
- Pinch fine grain sea salt: Even a small pinch helps round out the sweetness in the filling.
- 1 Tbsp apricot or peach jelly (optional): Brushing the warm fruit with jelly gives the finished galette a lovely glossy finish.
- 1 egg yolk + 1 tsp milk for egg wash, or milk wash and sanding sugar (optional): Brushing the pastry before baking helps the crust develop rich color and gives the sanding sugar something to cling to.
How to Make Peach Galette
Now this right here is the kind of baking that feels joyful from start to finish. There’s no pressure to make everything look perfect, and honestly, that relaxed homemade look is part of what makes a Peach Galette so special in my kitchen.
- Prepare the pastry dough by removing it from the refrigerator and letting it sit for about 5–10 minutes until slightly pliable. Preheat the oven to 375℉ and line a large sheet pan with parchment paper.
- Roll the dough out on a lightly floured work surface, starting from the center and working outward with even pressure until the pastry reaches about 12 inches wide and 1/8-inch thick. Transfer the dough carefully to the prepared sheet pan, then chill it in the refrigerator while preparing the filling.
- Mix together the brown sugar, lemon juice, vanilla extract, arrowroot starch, cinnamon, ginger, and salt in a large bowl until combined. Add the sliced peaches and toss until the fruit is evenly coated.
- Assemble the galette by spooning the peach filling into the center of the pastry, leaving about two inches around the edges. Fold the dough over the peaches, overlapping sections as needed to create that beautiful rustic border.
- Brush the pastry with the egg wash or milk wash and sprinkle generously with sanding sugar. Bake for 40–50 minutes until the crust is golden and the peach juices begin to bubble. If the pastry browns too quickly, loosely cover it with aluminum foil.
- Cool the galette on a baking rack until set. While still warm, brush the peaches with apricot or peach jelly for a glossy finish, then serve with confectioners sugar or vanilla ice cream if desired.
Tips for the Best Peach Galette
- Keep the Butter Cold — Very cold butter helps create the flaky pastry texture that makes this galette so irresistible.
- Add Water Gradually — Adding the ice water one tablespoon at a time helps prevent the dough from becoming too wet.
- Don’t Overwork the Dough — Handling the pastry too much can make the crust tougher instead of tender and flaky.
- Chill Before Filling — Placing the rolled dough back in the refrigerator while preparing the peaches helps the pastry stay firm before baking.
- Leave a Border Around the Filling — Keeping about two inches around the edge makes folding the galette easier and helps hold the filling in place.
- Watch the Crust While Baking — If the pastry begins browning too quickly, loosely tenting it with foil helps the galette finish baking evenly. This little trick works beautifully for all kinds of desserts.
Storage & Make-Ahead Tips
Fridge: Store leftover Peach Galette covered in the refrigerator for up to 3–4 days. The crust will soften slightly over time, but the flavors stay absolutely delicious.
Freezer: The baked galette can be frozen for up to 3 months when wrapped tightly. Thaw in the refrigerator before serving.
Make-Ahead: The pastry dough can be prepared ahead and refrigerated for up to a day or frozen for about a month if wrapped tightly in plastic wrap. That makes this such a handy easy dessert for gatherings and weekend baking.
What to Serve With Peach Galette
This Peach Galette shines all on its own, but pairing it with a few simple additions can make dessert feel even more memorable around the table.
- Vanilla ice cream for a cool, creamy contrast to the warm peaches
- Fresh whipped cream for a light and airy topping
- Hot coffee or tea for a cozy after-dinner pairing
- Fresh fruit for a bright and simple dessert spread
- Confectioners sugar lightly dusted over the top before serving
Frequently Asked Questions
Q: What’s the difference between a galette and a pie?
A galette is much more rustic and free-form than a traditional pie. Instead of fitting the dough into a pie dish, the pastry is rolled flat, filled in the center, and folded over the fruit. That simple style gives the Peach Galette its relaxed homemade look while still delivering all the buttery crust and juicy fruit filling everybody loves.
Q: Why does the butter need to stay very cold?
Cold butter is one of the biggest secrets to flaky pastry. As the galette bakes, the small pieces of butter in the dough create layers throughout the crust. If the butter becomes too soft before baking, the pastry can lose some of that tender texture that makes homemade crust so special.
Q: Can I make the pastry dough ahead of time?
Absolutely. The recipe already works beautifully for making ahead because the dough can stay refrigerated for up to a day before rolling it out. It can also be frozen for about a month when wrapped tightly in plastic wrap, which makes planning ahead for gatherings or summer meals so much easier.
Q: Why is arrowroot starch added to the filling?
Arrowroot starch helps thicken the peach juices while the galette bakes. Since peaches release quite a bit of liquid, the starch helps keep the filling from becoming overly runny. It creates a smoother texture that holds together better once the galette cools slightly.
Q: How do I keep the dough from sticking while rolling it out?
Using a lightly floured work surface and sprinkling extra flour underneath the dough and on top as needed helps prevent sticking. The rolling pin can also be lightly floured. The recipe encourages adding additional flour during rolling, which makes handling the dough much easier.
Q: What should I do if the crust browns too quickly?
If the pastry begins browning before the galette finishes baking, loosely covering it with aluminum foil helps protect the crust while the peaches continue cooking. This keeps the pastry from getting too dark while still allowing the filling to become bubbly and fully baked.
Q: Can I serve Peach Galette cold?
You certainly can, but I especially love serving it warm while the filling is still soft and the crust has that fresh-from-the-oven texture. A scoop of vanilla ice cream or a light dusting of confectioners sugar makes it feel extra special without taking away from the peach flavor.
There’s something mighty special about pulling a bubbling Peach Galette out of the oven and setting it right in the middle of the table for everybody to gather around. It’s rustic, comforting, and full of those sweet summer flavors that make homemade baking feel downright magical.
Peach Galette
Ingredients
Method
- Cut the butter into quarter-inch cubes and place it in the freezer for at least ten minutes or until ready to use.
- Pulse together the flour, sugar, and salt in a food processor until combined.
- Add the butter cubes and pulse until the largest butter bits are about the size of large peas.
- Add the vinegar and ice water gradually, pulsing between additions until the dough holds together when pinched.
- Turn the dough onto a lightly floured surface and form it into a flat disk.
- Wrap the dough tightly in plastic wrap and refrigerate for at least one hour.
- Remove the dough from the refrigerator and let it sit for 5–10 minutes until slightly pliable.
- Preheat the oven to 375℉ and line a large sheet pan with parchment paper.
- Roll the dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick.
- Transfer the dough carefully to the prepared sheet pan and chill while preparing the filling.
- Stir together the brown sugar, lemon juice, vanilla extract, arrowroot starch, cinnamon, ginger, and salt.
- Toss the peaches with the sugar mixture until evenly coated.
- Spoon the peach filling into the center of the pastry, leaving a two-inch border.
- Fold the pastry edges over the peaches, overlapping as needed.
- Brush the pastry with egg wash or milk wash and sprinkle with sanding sugar.
- Bake for 40–50 minutes until the pastry is golden and the peach juices bubble.
- Cover loosely with aluminum foil if the crust browns too quickly.
- Cool the galette on a baking rack until set.
- Brush the warm peaches with apricot or peach jelly if desired.
- Serve warm with confectioners sugar or vanilla ice cream if desired.