This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.
Got a load of ripe, juicy peaches? Here’s the ultimate summer treat: this Peach Galette recipe! Imagine, a filling of tender fruit flavored with brown sugar, nutty browned butter and a hint of cinnamon and vanilla. It’s all encased in a flaky, buttery pastry crust. A galette is a rustic tart: the perfect easy alternative to a pie. This one was a huge hit in our house and with our readers. We had dozens of recipe testers try this one out before sharing it with you. The overall opinion? Fantastic.
Ingredients for a peach galette
A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. This peach galette is visually stunning: perfect for impressing at a dinner party or just enjoying on the patio on a summer evening. In fact, we’ve almost sworn off pies altogether: galettes are so much easier and even more fun! The most important ingredient to get ahold of for this one? Ripe peaches. Here’s what you’ll need:
- Ripe fresh peaches: don’t compromise on ripeness! See the notes below. We don’t recommend using frozen here, though unsweetened canned peaches could work as a substitute. You can make this dessert with unpeeled peaches as we did, or peel the peaches using the boiling water method.
- Brown sugar, granulated sugar, and turbinado sugar
- Vanilla extract
- Cornstarch
- Cinnamon
- Butter
- Flour
- Salt
- Baking powder
- Egg
Tips on how to ripen & test peaches
Ripe peaches are key to this peach galette and any peach recipe! You might buy them rock hard, or so juicy they’re almost bruising. Gently squeeze the peaches to see if the flesh feels soft: if so, they are ripe. If there is any firmness, you’ll need to ripen them. Here are a few notes on ripening peaches and the sweetness of this recipe:
- Here’s how to ripen peaches: If the peaches are almost ripe, simply place them on the counter for 1 day. If they are hard, place the peaches in a paper bag. Add a banana or apple inside, which emits ethylene gas and helps the peaches ripen faster. Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches.
- Taste test the peaches: Taste test a peach when you’re ready to make the recipe. If it doesn’t taste tender and sweet, it’s not ready.
Vary the sugar to taste
Feel like your peaches aren’t quite there but you’re making the galette for an occasion? You can add a bit more sugar to compensate. Or, if you like very sweet desserts, you can use a little more sugar than specified. Here’s how to do it:
- Vary the sugar in the filling if desired: This peach galette is perfect with ripe peaches and 6 tablespoons sugar. But if your peaches might be on the edge, use ½ cup sugar.
Tips on working with galette dough
The other important part of this peach galette? The galette dough! Overall, this dough is very easy to work with: and you don’t need to shape it like you would for a pie. Here are a few notes to keep in mind when working with this dough:
- Spoon and level the flour (or weigh it in grams). This provides the most accurate measurement: or you can weigh it! Scooping flour right out of the container packs it in, which can result in more flour in a cup.
- Use a pastry cutter or fork to cut the butter into the dough. Mash it into the dry ingredients until a crumbly, pebbly texture forms.
- Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is more accurate).
- Chill 1 hour. This is important for the dough to set.
- Roll into a 12-inch circle on a floured surface. You can pick up the dough and add more flour to the surface as necessary if it’s sticking.
- Gently fold it up to create a 2-inch crust. You’ll need to overlap the folds to make a circle: see the photos.
- Brush with an egg wash and sprinkle with sugar. This is important to get a nice golden sheen on the crust! We like using chunky turbinado sugar on the crust, but granulated sugar works too.
What people are saying about this peach galette
Readers on Instagram volunteered in droves to test this recipe! A huge thank you to all our testers who helped us incorporate feedback into this recipe before sharing it here. Here’s what a few of them had to say:
- “This peach galette is very good, simple to make, and looks impressive!” -Natalia
- “This galette was delicious. The recipe was very simple to follow. Hubby thought it was perfect!” -Mary
- “I don’t typically like to bake, but this recipe was very easy to follow and the dough came together beautifully!” -Vonda
- “Overall, really easy, a simple recipe that wasn’t too sugary and really focused on the crust and the peach flavor.” -Bart
- “It was amazing with a bit of vanilla ice cream!” -Hannah
Serving and storage info
This peach galette is incredible on its own, but we prefer it with a dollop of vanilla ice cream! The creaminess compliments it perfectly. We like to serve it with our own homemade ice cream (a fun project if you’ve never tried it!), but of course it works with any store-bought variety.
Want to store leftovers of this galette? Place it in a storage container and refrigerate for up to 4 days. If you’re making it the day before, leave it out on the counter for an hour or so before serving to let it come to room temperature.
More peach desserts
When it’s the season, make all the peach recipes! Here are some favorites you’ll love:
This peach galette recipe is…
Vegetarian. For vegan, use vegan butter.
Description
This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.
For the galette dough:
- 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
- 1 tablespoon granulated sugar
- ¾ teaspoon kosher salt
- ¼ teaspoon baking powder
- 10 tablespoons cold unsalted butter (or vegan butter)
- 5 to 6 tablespoons cold water
- 1 egg, for the egg wash
- Turbinado sugar, for sprinkling
For the filling:
- 3 cups (about 1 pound; 3 to 4 medium) ripe yellow peaches, cut into 1/4-inch slices, skin on*
- 6 tablespoons light brown sugar, packed**
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter (or vegan butter)
- In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
- Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour.
- Preheat the oven to 400 degrees Fahrenheit.
- Mix the thinly sliced peaches with the sugar, vanilla, cornstarch, cinnamon, and salt. Brown the 2 tablespoons butter by heating it in a small skillet over medium heat for 3 to 4 minutes until it just turns brown, stirring occasionally. (Keep an eye on it as it starts to brown; it can go from brown to burnt pretty quickly.) Immediately remove from the heat and pour the butter into the bowl with the peaches, then mix gently to combine.
- On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet.
- Arrange the peaches on the dough in a spiral pattern, keeping the juices inside the bowl. Leave at least 2 inches of dough around the outside edge. The pattern can be precise or more free-form: whatever you feel like! Leave out any peaches that you think might overfill the galette. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos.
- Gently pour the remaining juices from the bowl over the peaches. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust liberally with turbinado sugar (or granulated sugar).
- Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature or warm in the oven before serving.
Notes
*Make sure the peaches are ripe and sweet (give one a taste): this can make or break the recipe! You can leave the skins on for this recipe, but if you prefer without, peel the peaches using this method.
**If you like a sweeter dessert or your peaches aren’t fully sweet, use ½ cup brown sugar. Avoid using dark brown sugar as it makes the filling very dark.
- Category: Dessert
- Method: Baked
- Cuisine: French Inspired
- Diet: Vegetarian
Keywords: Peach galette, peach galette recipe, recipe peach galette, recipe for peach galette