Looking for peach dessert ideas? You'll LOVE this delicious Peach Galette! This easy recipe pairs juicy summer peaches with a buttery, flakey pie crust. It's super simple to make, and the wonderful flavor is absolutely irresistible!
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Ginnie's Take
It's prime summer fruit time, and I've been craving peaches like crazy! There are so many ways to use peak season peaches, but this Peach Galette is a favorite of mine. This popular French dessert is essentially a flat, rustic pie / tart. Galettes are easier to make than pies, yet they're just as tasty. This recipe pairs sweet, juicy peach filling with a buttery, flakey pastry. It's an absolutely mouthwatering combination that you're sure to love!
Why You'll Love This Recipe
- Delicious Flavor - You won't be able to resist this dessert's sweet, spiced peach filling or its buttery pie crust. Yum!
- Simple to Make - No special equipment or techniques here! Make the simple pasty, mix the filling together, then combine and bake. So easy.
- Perfect Summer Dessert - This gorgeous tart is the perfect way to show off the freshest peaches! Serve this delectable dessert for any summer dinner or get together.
Jump to:
Ingredients
This rustic peach tart is made with simple, easy to find ingredients! Here's what you'll need:
- Peaches - Choose the tastiest, freshest peaches you can find. Ripe peaches should have a little give when you squeeze them, along with a fragrant, peachy smell. If the peaches are hard when you buy them, let them sit on your counter to ripen for a few days, before making the recipe.
- Sugar - You'll mix the peaches with light brown sugar. The sugar sweetens the fruit, and draws out its juices.
- Lemon - A little fresh lemon zest brightens up all the other flavors.
- Cinnamon - Ground cinnamon adds a warm, cozy flavor that works so well with the fresh peaches.
- Cornstarch - You'll use cornstarch to thicken the peach juices.
- Pastry - The simple pie crust is made with unsalted butter, all-purpose flour, salt, and ice water. You'll also need an egg to make an egg wash (which helps the crust brown), and you'll sprinkle the crust with coarse sugar (such as turbinado sugar or demerara sugar) before baking the galette. The sugar sweetens the crust and give it a nice crunch.
You'll Also Need
To make the pastry, you'll need a fork, pastry cutter, or food processor (the quickest and easiest way), along with a rolling pin. Grab a sharp knife to prep the peaches, a microplane zester for zesting the lemon, and large bowl to mix the crust and filling together. A pastry brush makes applying the egg wash a breeze, and you'll also need a large baking sheet (or a pizza pan) and a sheet of parchment paper to cook the flat pie.
How to Make a Peach Galette
This tasty Galette with Fresh Peaches is fun and easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make crust. The pastry dough needs to chill before baking, so prepare that first. You'll combine the flour and salt, then cut in the butter. The mixture should resemble course crumbs. Next, add just enough ice water to form a rough ball of dough. Shape the pastry into a flat circle, then wrap and refrigerate it for at least one hour. Tip: To save time, the pastry can be prepared a day or two in advance.
- Mix peach filling. Next, you'll mix the sliced peaches with the lemon zest, brown sugar, cornstarch, cinnamon, and a pinch of salt.
- Roll out dough + add peaches. Roll the chilled pastry into a 12-inch circle, place it on a parchment paper-lined baking sheet, then add the peach filling. Tip: To make it easier to move the pastry, fold it in quarters before transferring it to the baking sheet.
- Fold crust around filling. Fold the edges of the pie crust over the filling, overlapping as needed. Tip: Don’t worry about being perfect! Galettes are meant to be a little rustic looking (that’s just part of their charm).
- Add egg wash + sugar. Brush the pastry with an egg wash, then sprinkle with coarse sugar.
- Bake. Transfer your galette to the oven, then bake until the peaches are tender and the crust is a deep golden brown. Tip: Let the tart cool for 20 to 30 minutes before slicing so the peach juices can thicken.
Okay, time to enjoy your homemade Peach Galette! Doesn't it look delicious?
Variations
This recipe is easy to customize! Here's are a few ideas to try:
- Fruit - Pair the peaches with other fruits, such as blueberries, nectarines, blackberries, raspberries, strawberries, cherries, or plums.
- Spices - Add other warm spices (like cardamom, nutmeg, or ginger) to the filling.
- Cream Cheese - Spread sweetened cream cheese (or mascarpone) over the crust before adding the peaches.
Serving Suggestions
This rustic peach pie is wonderful on its own, but even better topped with a scoop of ice cream or a dollop of whipped cream.
Storage
Store any leftovers in an airtight container (or wrap tightly). The galette will stay fresh at room temperature for a day or so, but beyond that (or if your home is warm), I'd recommend refrigerating it (for up to four days). Before serving, let the tart warm to room temperature for about 20 to 30 minutes, or gently reheat it in your microwave.
Related Recipes
Looking for more peach recipe ideas? Try one of dishes next:
- Treat yourself to this delightful Peach Crumble (or Crisp). It's definitely a summer favorite!
- This unique Peach Pizza recipe is one you'll return to again and again.
- Wake up to these tasty Peach Overnight Oats or Baked Peach Oatmeal!
- Make a batch of Peach Freezer Jam so you can enjoy enjoy this fave fruit beyond summer.
- Cool off with this refreshing Peach Green Tea!
- Sneak your fave peaches into savory foods, like this delicious Veggie Wrap with Peanut Sauce.
If you're craving galette recipes, I've got lot of sweet and savory ideas for you, including this yummy Strawberry Rhubarb Galette, my favorite Tomato Galette, and this colorful Vegetable Galette!
Frequently Asked Questions (FAQs)
You do not need to peel peaches for a galette. However, you can peel them if you don't like the texture. To peel peaches, bring a large pot of water to a boil. Cut an X on the bottom of your peaches, then add them to the boiling water for one minute. Transfer the peaches to a bowl of ice water, then pull off the peel (it should come off easily).
A galette is a flat, rustic French tart that's made by wrapping pie dough around a sweet or savory filling. Fun Fact: You'll find other galettes in France too! Galettes Bretonnes are buckwheat crêpes, which are traditionally filled with a ham, cheese, and an egg), and Galette des Rois is a puff pastry king cake that's filled with a creamy almond custard.
Pies and galettes have similar ingredients, however pies are baked in a pie pan. Galettes, on the other hand, are flat, and they're made by wrapping pastry around a filling. Then they're cooked on a baking sheet. As a result, galettes have more of a free form, rustic shape than pies.
Galettes and crostatas are both flat, rustic tarts, and they're made with similar ingredients (a pastry crust wrapped around a sweet or savory filling). The main difference is that galettes originated in France, while crostatas are from Italy.
Yes, galette crust is the same as pie dough. They're made with the same ingredients, and you can use pie dough (pastry) to prepare galettes and pies.
If your galette is soggy, there may be a few issues. First, ripe fruit releases juice as it cooks. Adding cornstarch and sugar helps these juices thicken. Make sure to let the baked galette rest for at least 20 to 30 minutes before cutting as well, so the juice can cool and thicken. Second, avoid undercooking your galette. The pastry should be a deep golden brown when done. The bottom typically takes longer to cook, so use a spatula to carefully lift the galette to make sure the crust if cooked throughout. Third, avoid using over-ripe fruit, which will create a mushy texture. Choose peaches that are ripe and ready to eat, but still firm.
Peach Galette
Ingredients
For Pastry:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup (113 grams) unsalted butter, cut into small cubes (cold)
- 2 to 4 tablespoons ice water
For Peaches:
- 4 large peaches, sliced ½-inch thick
- ⅓ cup lightly packed brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 1 lemon, zested
- pinch kosher salt
For Assembly:
- 1 large egg
- 1 tablespoon coarse sugar (such as demerara or turbinado)
Instructions
Prepare Pastry:
- Whisk together flour and salt in a large bowl.
- Use a fork or pastry cutter to cut the butter into the flour, stopping when the mixture resembles course crumbs.
- Mix in water, one tablespoon at a time, adding just enough for dough to clump together in a rough ball (typically 3 to 4 tablespoons total).
- Shape dough into a flat circle about 1-inch thick. Wrap in plastic wrap, then refrigerate for at least 1 hour.
Prepare Peaches:
- Combine peaches, brown sugar, cornstarch, cinnamon, lemon zest (save juice for another use), and salt in a large bowl. Mix well, then set aside.
Assemble Galette:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, then set aside.
- On a lightly floured surface, use a rolling pin to roll pastry into a 12-inch circle. Transfer to parchment-lined baking sheet.
- Arrange peaches over pastry, leaving a 1 ½ to 2-inch wide border empty.
- Fold pastry edge over filling, overlapping where needed.
- Whisk together egg yolk (save white for another use) and 1 tablespoon water. Brush egg wash over pastry.
- Sprinkle coarse sugar over egg-washed pastry.
- Bake galette until dough is deep gold brown and crisp (about 40 to 45 minutes).
- Let galette rest for 20 to 30 minutes, then cut into wedges. Serve warm (or at room temperature) topped with ice cream or whipped cream, if desired. Enjoy!
Notes
Nutrition
