Kitchen Divas

  • Recipes
  • About
  • Contact
  • Work With Us
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Work With Us
  • Subscribe
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Work With Us
    • Subscribe
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Dessert Recipes

    Rustic Peach Galette

    Published: Sep 1, 2022 · Modified: Nov 6, 2024 by Karin and Ken · This post may contain affiliate links. 2 Comments

    Share139
    Pin41
    Post
    Email
    Share
    180Shares
    180Shares
    Jump to Recipe Print Recipe

    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.

    A peach galette on a parchment paper covered rack.

    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, peach cobbler egg rolls 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.

    All of the ingredients needed to make a peach gilette crust.

    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
    Ingredients needed to make the peach filling.

    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 

    1. 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. 

    Flour, butter, shortening, sugar, and salt placed inside a food processor.
    Dough is formed inside a food processor.

    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. 

    Galette dough wrapped in plastic wrap.

    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.

    Overhead photo of the peach filling ingredients.
    Peaches, lemon juice, vanilla, and almond flavoring combined inside a large mixing bowl.

    8. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

    Ingredients are mixed well inside the large mixing bowl.
    Dough is unwrapped and placed on a counter top sprinkled with flour.

    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.

    Dough rolled out flat using a rolling pin.
    Picking up the dough using the rolling pin. The dough is moved to a 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.

    Peach mixture placed onto the dough.
    The edges of the dough are placed towards the center, creating a bowl like shape.

    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. 

    Overhead photo of the peach galette next to a bowl of butter and cut almonds.
    Butter is brushed onto the peach galette.

    14. Sprinkle slivered almonds around the edges.

    Sliced almonds placed onto the peach galette.
    Overhead photo of the cooked Peach Galette on top of a baking sheet.

    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.

    Cooked Peach Galette next to a small bowl of honey and a brush.
    Brushing honey onto the peach galette.

    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.

    Closeup photo of the Rustic Peach Galette on a cooling rack covered with parchment paper.

    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 of flour 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.
    Closeup photo of a forkful of Rustic Peach Galette. The fork is held above a plate with a slice of Rustic Peach Galette.

    FAQ

    Do you have questions about making this Peach Galette? If so, here are some of the most commonly asked questions.

    When are peaches in season?

    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.

    How do you know when a peach is ripe?

    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.

    How do I keep Galette from getting soggy?

    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.

    What is the texture of Galette?

    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

    Karin and Ken
    A rustic Peach Galette is the perfect summertime treat. Don't let the fancy French name or beautiful presentation intimidate you, this freeform peach pastry is much simpler to make than a pie.
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 45 minutes mins
    Chill Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 10 Servings
    Calories 289 kcal

    Ingredients
      

    Dough Ingredients

    • 2 cups flour
    • ½ cups cold butter cubed
    • 2 tablespoons cold shortening
    • 1 tablespoons sugar
    • ½ teaspoon salt
    • 1 ½ tablespoons ice water
    • 2 teaspoons lemon juice

    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
    Get Recipe Ingredients

    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

    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 of flour 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

    Serving: 1gCalories: 289kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 18mgSodium: 350mgPotassium: 128mgFiber: 2gSugar: 15gVitamin A: 584IUVitamin C: 3mgCalcium: 33mgIron: 2mg
    Keyword galette, peach, peach dessert, Peach Galette, Peach Galette Recipe
    Tried this recipe?Let us know how it was!
    Closeup photo of the Rustic Peach Galette on a cooling rack. A slice of the Rustic Peach Galette has been cut.
    Share139
    Pin41
    Post
    Email
    Share
    180Shares
    180Shares

    More Dessert Recipes

    • A slice of Funfetti ice cream cake on a blue plate.
      Funfetti Ice Cream Cake for Birthdays & More
    • A bowl of cheesecake fruit salad with a wooden spoon.
      Cheesecake Fruit Salad
    • Cinnamon sugar churro popcorn being scooped out of a black bowl.
      Cinnamon Sugar Churro Popcorn
    • A bowl full of muddy buddy popcorn with chocolate chips and peanut butter covered in powdered sugar.
      Muddy Buddy Popcorn

    Comments

    1. Gena Burris says

      May 14, 2024 at 12:45 pm

      In the notes at point 3, you said if the dough is too soft add a tablespoon or 2 to the dough..... a T of what ...flour maybe?

      Reply
      • Karin and Ken says

        May 14, 2024 at 6:38 pm

        Yes it’s flour! Thank you for letting me know. All the best. Enjoy this recipe! Karin

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

    More about us

    Most Popular Recipes!

    • A fork holding pieces steak in crockpot next to mashed potatoes on a white plate, garnished with chopped herbs.
      Ribeye Steak in Crockpot
    • Air Fryer Haddock
    • A slice with a fork in it.
      Easy Hobo Casserole
    • A rack of beef ribs in the oven on a piece of parchment brushed with bbq sauce.
      The Best Beef Ribs Recipe

    Discover More Dinner Recipes ➡️

    Summer Favorites

    • A slice of cherry cream cheese pie on a plate.
      Cherry Cream Cheese Pie (No Bake)
    • A banana pudding cup topped with whipped cream, banana slice and small cookie.
      Easy No Bake Banana Pudding Cups
    • Red and green decorated rice krispie cookies next to a carafe of milk on a piece of parchment paper.
      Easy Rice Krispie Cookies (No Bake)
    • A stack of Easy No Bake Peanut Butter Bars on a plate.
      Easy No Bake Peanut Butter Bars

    More Easter Sweet Treats and Side Dishes ➡️

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Kitchen Divas All Rights Reserved