Peach Galette

Sweet and juicy fresh peaches are tucked away in the most flaky and buttery crust that just makes me want to skip dinner and dive right in to my Peach Galette.

But hold on. Don’t take a bite just yet. My fresh Peach Galette is topped with a homemade whipped cream that is infused with freeze-dried raspberries. It’s heavenly!

You can of course enjoy with vanilla ice cream too, whatever you love most!

The presentation of this dessert will leave everyone wondering how you found the time to make such an elegant dessert. The truth is, making my Peach Galette is a lot easier than making a pie but still has all of the same pie flavors you love.

The delicate balance of flavors found it every bite make this an exquisite dessert to share with friends and family!

If you’re looking for more recipes with peaches, make sure to check out my Peach Salad & Mini Peach Cobblers as well!

Why This Recipe Works

• The crust is made in the food processor so it’s really simple.
• It bakes right on a baking sheet, no pie plate needed for this lazy girl pie!
• Ready to serve in under 2 hours. No need to cool the galette for hours like you do with a pie.  Just let the galette cool for 10 to 15 minutes before slicing.  
• Ripe, juicy in season peaches are perfect for this summery dessert.  But you can make this with a variety of stone fruits, and berries!

What is a galette?

A galette is essentially a freeform pie. I love the open-faced presentation and the ratio of crust to filling when it comes to galettes. They have a gorgeous rustic look to them and are easier to make than an entire pie!

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• All-Purpose Flour: My go to is always all-purpose flour, but you can also use whole wheat flour.
• Salt: Don’t forget the salt, as it adds flavor to the galette crust.
• Cold butter: I like using unsalted butter, and remember to keep the butter refrigerated until you are ready to use it. The colder the better in creating a flaky and crisp dough.
• Ice cold water: As the butter is mixed into the flour to make the dough, it warms up slightly, so to stop the warming process, slowly pour in the ice cold water. This helps retain small bits of butter.
• Cornstarch: Cornstarch helps thicken the filling. 
• Lemon zest & juice: A tangy zing from the zest adds a citrusy flavor, plus it helps temper the sweetness of the peach filling. 
• Kosher salt: The unique texture of kosher salt enhances the texture and flavor of the filling. 
• Sugar: Get the best of flavors when you use a combination of both grown and granulated sugars.
• Fresh peaches: more than anything, we want the galette to taste like ripe summer peaches! Be sure to find the very best ones, maybe at your local farmers’ market and be sure to use them when they’re nice and ripe.
• Vanilla extract: To enhance the sweet, fresh peach filling add in pure vanilla extract.
• Egg wash: The heavy cream and egg will help give the crust a rich golden color and some shine.
• Coarse sugar: the perfect finishing touch of elegance and sparkle for this delicious dessert.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Make the dough.
2. Combine the peaches with filling ingredients and set aside.
3. Roll out pie dough on a clean, lightly floured surface.
4. Transfer the dough to a baking sheet lined with parchment paper.
5. Arrange peaches on the dough, leaving the juices behind.
6. Cut a few slits around the perimeter of the dough. And then begin to fold the dough over the peaches, being sure each flap overlaps its neighbor.
7. Refrigerate the galette for 15-30 minutes.
8. Brush the crust with egg wash. Sprinkle with coarse sugar.
9. Bake until crust is golden and filling is bubbling hot!

Expert Tips and Variations

• Keep things cold! From the dough and butter and to the kitchen counters and the entire galette itself, cold is key. I always recommend to chill the galette before you bake it. This keeps the dough cold after you’ve worked with it so it holds it’s shape and bakes up crisp and flakey.
• Use ripe peaches: The sweetness starts with perfectly ripened fruit.  If the peach is too firm, it is not ripe yet. And if it’s too mushy, we don’t want that either! When you gently squeeze a peach there should be some slight give. Don’t squeeze too hard, as you can easily bruise the peach.
• Use different fruits: swap the peaches for nectarines or your favorite stone fruit (plums and apricots are yummy options). Berries also work well, too! Don’t miss out on my apple galette or my grape galette.
• Use less sugar: if your peaches are really sweet and ripe you can totally get away with using less sugar in the filling than my recipe calls for. It’s easy to adapt and customize based on your preferences.

• Make use of the leftover liquid from the peaches: if you don’t want this liquid gold to go to waste, you can simmer it on the stove in a small sauce pan until it thickens and pour it as a syrup over ice cream. You don’t want to add all these juices into the galette because it will ooze out the sides and make a soggy crust.
• Use a food processor to make the crust: it comes together simply with flour, sugar, butter, salt and a little ice cold water and so much better than store bought crust! If you don’t have a food processor, cut the butter into the dry ingredients with a pastry cutter. Stream in the cold water just until you get a shaggy dough. Then turn the dough out onto a clean, lightly floured work surface and gently knead the dough to bring it together into a disk.

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