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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!
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!
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.
- Make the dough.
- Combine the peaches with filling ingredients and set aside.
- Roll out pie dough on a clean, lightly floured surface.
- Transfer the dough to a baking sheet lined with parchment paper.
- Arrange peaches on the dough, leaving the juices behind.
- 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.
- Refrigerate the galette for 15-30 minutes.
- Brush the crust with egg wash. Sprinkle with coarse sugar.
- 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.
Can I store the Peach Galette at room temperature?
You can store it at room temperature in an air tight container for 1 day, but then after that I recommend storing in the fridge for up to 3 days.
Should I peel the peaches or keep the skin on?
I don’t spend any extra time peeling the peaches, you can leave the skin on! But you can remove the skin if you prefer. It comes down to a texture preference!
Make sure the crust is cold, and use a slotted spoon when transferring the peaches to the crust so the excess juices are left behind.
I have leftovers, can I freeze the peach galette?
Yes, once cooled completely, freeze the galette on a sheet pan or plate until solid. Then, wrap in plastic wrap and store in an air-tight container for up to 2 months. When ready to serve and enjoy, thaw at room temperature and reheat in the oven at 325°F until warm, about 10 minutes.
Can I use frozen peaches?
I recommend fresh peaches for the ultimate flavor experience. But, if you want to use frozen be sure to thaw them and discard and juices from them/blot them dry before mixing with the other filling ingredients.
Why size baking sheet do I need to make the galette?
A rimmed half-sheet baking pan, which is 18″x13″.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
For the dough
- 1 1/2 cups all-purpose flour
- 1 Tbsp. granulated sugar
- 3/4 tsp. salt
- 12 Tbsp. unsalted butter, cold
- 4-5 Tbsp. ice cold water
For the peaches
- 4 yellow peaches, ripe, sliced 1/2" thick
- 1/4 cup brown sugar*
- 1/4 cup granulated sugar*
- 1 Tbsp. cornstarch
- 1 tsp. kosher salt
- 1 Tbsp. lemon zest (or just the zest from 1 lemon)
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 1 Tbsp. heavy cream
- 1 large egg
- coarse sugar (turbinado or demerara)
- vanilla ice cream, for serving
For the raspberry whipped cream
- 1 cup freeze dried raspberries
- 1/4 cup granulated sugar
- 1 3/4 cup heavy cream
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Line a rimmed baking sheet with parchment paper. Set aside.
- Make the crust: in a food processor with the blade attachment, pulse together the flour, sugar and salt a few times until combined. Add in the cold, cubed butter and pulse again until butter pieces are the size of peas, ~ 7-8 times. Slowly stream in the cold water, just enough for the dough to come together in a shaggy dough.
- Transfer the dough onto a lightly floured clean surface and gently knead the dough until it comes together into a disk. You don't want to overwork the dough here, just work it enough until it comes together. Wrap in plastic wrap and and refrigerate for at least 1 hour or up to 3 days.
- Add the sliced peaches to a mixing bowl. You should have ~18-20 ounces once sliced and the pit removed. Add in the sugars, cornstarch, salt, lemon zest, lemon juice, and vanilla extract. Gently stir to combine. Set aside or refrigerate while you prepare the crust.
- Roll out the dough on a lightly floured surface into a 12 inch circle, keeping in mind it doesn't have to be perfect! Galettes are rustic. You can trim the edges of the dough to make clean lines if you prefer. Transfer the dough to the prepared baking sheet. (You can also roll out the dough directly on a lightly floured piece of parchment and then lift the dough and parchment directly to the sheet pan for an easy transfer).
- Arrange the peaches in the center of the dough in a circular pattern, leaving behind the juices. Slightly overlap the peaches like fallen dominos. Leave about a 2-inch border around the dough. Be sure not to overcrowd the dough with too many peach slices, ~18 ounces should be plenty.
- Cut slits along the border of the dough, spacing them about 2-3 inches apart. Fold each segment of the dough over the peaches, gently pinching the overlapping dough to secure and repeat until all the dough is folded over the peaches. Refrigerate the galette for 15-30 minutes (make sure your fridge has enough space for the baking sheet).
- While the galette chills, preheat the oven to 400°F. Whisk together the heavy cream and egg to make the egg wash. Brush egg wash all over the chilled dough in a thin, even layer. Sprinkle the dough with coarse sugar. Bake until the dough has a golden sheen and the peaches are juicy and bubbly, about 30-35 minutes.
- While the galette bakes you can make the raspberry whipped cream. In a food processor with the blade attachment, blitz the freeze dried raspberries and sugar together until it becomes a powdery consistency. Then add in the cold heavy cream and process again until thickened, about 20-45 seconds depending on the power of your food processor. Keep a close eye on it. It will be super thick like Greek yogurt!
- Let the peach galette cool for 10-15 minutes before slicing and enjoy with the raspberry whipped cream or vanilla ice cream on top.
- Storage: You can store it at room temperature in an air tight container for 1 day, but then after that I recommend storing in the fridge for up to 3 days.
- To freeze: Freeze the cooled galette on a sheet pan or plate until solid. Then, wrap in plastic wrap and store in an air-tight container for up to 2 months. When ready to serve and enjoy, thaw at room temperature and reheat in the oven at 325°F until warm, about 10 minutes.
- *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.
- Raspberry whipped cream inspired by Serious Eats