A rustic Peach Galette is the perfect summertime treat. Don't let the fancy French name or beautiful presentation intimidate you, because this freeform peach pastry is much simpler to make than a pie.
Today the term Galette is used to describe rustic tarts. Galettes are essentially freeform tarts and handmade pastries.
Galette is a flat round of pastry that is often topped with fruit. To form the Galette, you begin by rolling out a large round of pastry dough. Next, fill the center with a fruit filling, and all the while being careful not to go near the edges of the pastry. With your hands, turn the edges of the remaining dough up and fold inward towards the center, making your way around the circle.
The folding in of the pastry helps contain all the juices. Be careful to fold the dough over enough to form a deep well around the filling.
Last week, a friend of mine gave me a basket full of ripe peaches. I knew right away that I had to make this peach Galette recipe. It's the flaky crust, and fresh peach flavor is to die for. You will never regret making this easy dessert.
Summer is my second favorite season. I love how farm-fresh produce abounds during the summer, and this recipe is perfect for making with locally grown fresh peaches.
If you enjoy fresh fruit desserts, you might also like these easy puff pastry apple tarts or delightful strawberry crisp.
Peach Galette is the perfect ending to a delicious meal such as the Best T-Bone Steaks or Air Fryer Bacon Wrapped Pork Tenderloin or Truffle Honey Chicken.
Why You Will Love This Recipe
- The perfect flaky, buttery crust!
- Peach Galette is so much easier to make than a peach pie.
- It will look like you slaved in your kitchen all afternoon making dessert!
- Fruit Galettes are delicious and easy to customize.
- Perfect for special occasions, yet simple enough to make anytime.
Ingredients for Peach Galette
Don’t be intimidated by the list of ingredients in this easy-to-make peach pastry, since many of them are probably already in your pantry.
Dough:
- Flour: All-purpose flour works well for this dough.
- Butter: Using unsalted butter in baking gives more control over the amount of sodium.
- Shortening: In my opinion, a combination of butter and shortening makes the very best pastry dough.
- White sugar
- Salt
- Ice water
- Lemon juice
Filling:
- Brown sugar: Adds sweetness and a hint of caramel.
- White sugar
- Cornstarch: This will help thicken the juices.
- Cinnamon: Peaches and cinnamon are an amazing flavor combination!
- Salt
- Peaches: Use fresh, ripe peaches.
- Lemon juice
- Vanilla
- Almond extract: Use pure almond flavoring if you can.
- Egg yolk
- Water
- Slivered almonds
- Honey: A naturally sweet glaze for the cooked peaches.
How To Make Peach Galette
- Here are the step-by-step photos and instructions for making this free-form peach pie. For the complete Peach Galette instructions, check the recipe card further down on the page.
2. Place the flour, butter, shortening, sugar, and salt into a food processor. Then, pulse to crumble the butter, about 2 minutes.
3. Add in the ice water and lemon juice and pulse again for a minute or until the dough comes together.
4. Remove the dough from the food processor, then roll it into a ball. Wrap it in plastic wrap and place it into the fridge to chill for an hour.
5. Once the dough has chilled, make the filling.
Filling Directions
6. In a small mixing bowl, combine the brown sugar, white sugar, cornstarch, cinnamon, and salt.
7. In a large mixing bowl, combine the peaches, lemon juice, vanilla, and almond flavoring. Add the brown sugar mixture to the peaches and toss to coat the peaches.
8. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
9. Remove the pastry dough from the plastic wrap and place it onto a well-floured surface. Roll the dough out in a rough circle, about 10" in diameter and roughly ⅛" thick.
10. Pick up one edge of the pastry and lay it over the rolling pin and carefully roll the pastry dough over the rolling pin, and transfer it to the baking sheet.
11. Layer the peaches onto the pastry in a swirl, starting in the center of the dough and working out.
12. Pull the edges of the dough over the peaches toward the center. You will have to fold the dough over itself in places. If any part of the dough is too close to the center of the peaches, simply pinch it off and throw it away.
13. In a small mixing bowl, whisk together the egg yolk and water. Using a pastry brush, brush the egg wash over the edges of the pastry dough.
14. Sprinkle slivered almonds around the edges.
15. Place into the preheated oven to bake for 45-55 minutes or until the edges of the pastry dough are golden brown and the almonds are slightly darkened.
16. Remove from the oven, then place onto a cooling rack to cool. Let the galette cool for 20 minutes, then use a pastry brush to brush honey onto the baked peaches.
Slice and serve. Lastly, enjoy!
I love to serve this Galette recipe with fresh whipped cream, or with a scoop of vanilla ice cream.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips to help you to change this Peach Galette recipe.
- Shortening: If you do not have shortening, simply use butter. However, do not replace the butter with all shortening.
- Lemon juice: You can use lime juice or even white vinegar in place of the lemon juice.
- White sugar: You can use all brown sugar in place of the white sugar in the filling.
- Cornstarch: You can use arrowroot powder in place of the cornstarch.
- Peaches: While using fresh peaches is ideal, you may use frozen peaches. However, you will need to thaw and drain the frozen peaches, before making the filling.
Variations
Want to personalize this Galette? Here are some ideas to change things up.
- If you want to make this savory, add a little pepper, fresh basil and crumbled goat cheese and serve Galette for brunch. Get creative with it!
- Use a combination of fruits or a different fruit all-together.
If you love recipes like this, you may also enjoy this Old Fashioned Apple Turnover.
Equipment
All you need are a handful of basic kitchen tools to make Fruit Galette.
- Food processor
- Mixing bowls
- Rolling pin
- Baking sheet
- Pastry Brush
Storage
- Refrigerator: A Peach Galette should be OK on the counter for the first day, and can be stored in an airtight container in the refrigerator for up to three days. If stacking pieces, place a sheet of wax paper or parchment paper between each slice.
- Freezer: While I have not personally tried freezing Galette, it should be fine wrapped and stored in an airtight container in the freezer for a few weeks.
- Reheat: Reheat at 350 degrees Fahrenheit for about 10 minutes.
Tips
- Use very cold ingredients when making the pastry dough.
- Using fresh and ripe summer peaches will give you the best flavor for your homemade peach Galette recipe.
- If your dough is too soft when you're trying to roll it out, add a tablespoon or two to the dough and barely fold it together.
- When you are rolling the dough out, be sure not to overwork it, as the warmth will cause the butter to melt, which in turn will result in a less flaky pastry.
- If your honey is too thick to brush onto the baked peaches, pop it into the microwave for 30 seconds to soften it.
FAQ
Do you have questions about making this Peach Galette? If so, here are some of the most commonly asked questions.
Peaches are a summer fruit, and can typically be found in season from late May through mid-September. Prime peach season is considered to be mid-July.
To test your peaches for ripeness, gently squeeze near the tip or shoulder of the peach. If it starts to give, it's ripe and ready to eat. You want the peach to have a give, but not too soft.
The cornstarch called for in the filling should help. However, if your filling needs more time to cook but the top of your Galette is getting too brown, add a tent of aluminum foil and continue baking until it is set.
A Galette is slightly crispy and flaky pastry dough that is filled with soft baked peaches and a warm brown sugar sauce. The edges of the pastry dough are sprinkled with crunchy slivered almonds.
More Delicious Peach Recipes
If you specifically want more peach recipes, try Peaches and cream stuffed cake, Easy Peach Cobbler Dumplings, Creamy Peach Squares.
Rustic Peach Galette
Ingredients
Dough Ingredients
Filling Ingredients
- ¼ cup brown sugar, packed
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- 1 tablespoon cinnamon
- ½ teaspoon salt
- 3 cups sliced peaches
- 1 tablespoons lemon juice
- ½ teaspoon vanilla
- ¼ teaspoon almond extract
- 1 large egg yolk
- 2 teaspoons water
- ⅓-1/2 cup slivered almonds
- 1 tablespoons honey
Instructions
- First, gather all your ingredients for your dough.
- Place the flour, butter, shortening, sugar and salt into a food processor and pulse to crumble the butter, about 2 minutes.
- Add in the ice water and lemon juice and pulse again for a minute or until the dough comes together.
- Remove the dough from the food processor and roll it into a ball. Wrap it in plastic wrap and place it into the fridge to chill for an hour.
- Next gather all your peach filling ingredients
- Once the dough has chilled, make the filling. In a small mixing bowl, combine the brown sugar, white sugar, cornstarch, cinnamon and salt.
- In a large mixing bowl, combine the peaches, lemon juice, vanilla and almond flavoring.
- Add the brown sugar mixture to the peaches and toss to coat the peaches.
- Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
- Remove the pastry dough from the plastic wrap and place onto a well floured surface.
- Roll the dough out in a rough circle, about 10” in diameter and roughly ⅛” thick
- Pick up one edge of the pastry and lay it over the rolling pin and carefully roll the pastry dough over the rolling pin and transfer it to the baking sheet.
- Layer the peaches onto the pastry in a swirl, starting in the center of the dough and working out. Pull the edges of the dough over the peaches toward the center.
- You will have to fold the dough over itself in places. If any part of the dough is to close to the center of the peaches, simply pinch it off and throw it away.
- In a small mixing bowl, whisk together the egg yolk and water.
- Using a pastry brush, brush the egg wash over the edges of the pastry dough.
- Sprinkle slivered almonds around the edges.
- Place into the preheated oven to bake for 45-55 minutes or until the edges of the pastry dough are golden brown and the almonds are slightly darkened.
- Remove from the oven and place onto a cooling rack to cool.
- Use a pastry brush to brush honey onto the baked peaches.
- Slice and enjoy! Top with whipped cream or ice cream if you like.
Notes
- Use very cold ingredients when making the pastry dough.
- Using fresh and ripe summer peaches will give you the best flavor for your homemade peach Galette recipe.
- If your dough is too soft when you're trying to roll it out, add a tablespoon or two to the dough and barely fold it together.
- When you are rolling the dough out, be sure not to overwork it, as the warmth will cause the butter to melt, which in turn will result in a less flaky pastry.
- If your honey is too thick to brush onto the baked peaches, pop it into the microwave for 30 seconds to soften it.
Nutrition
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