This homemade Peach Galette is a simple, rustic tart, perfect for enjoying the flavors of summer! Fresh peaches are tossed in sugar, cinnamon, and ginger and then nestled in a pie crust before baking. The result? A buttery, flaky pie crust with tender, spiced peaches in every bite. It tastes like pure summer and is unforgettable with a scoop of Vanilla Ice Cream or whipped cream.
Galettes are one of my favorite desserts to make because they look fancy but are so easy and simple to make! They are rustic open-faced pies, and can be either sweet (like my Strawberry Galette) or savory (like my Tomato Galette). This rustic peach galette tastes like a cross between a peach turnover and a traditional pie and is my favorite way to end a warm summer night!
Why You'll Love This Peach Galette
- Classic summer flavors. The flaky pie crust and ripe peaches are a match made in heaven! Peaches add a tart, fresh flavor that balances out the buttery pie crust. Top it off with my easy No Churn Vanilla Ice Cream for a little creaminess and extra sweetness. Great for barbecues, dinner parties, or any special occasion!
- Easy to adapt. Feel free to use a homemade or storebought crust, or replace the peaches with nectarines. Change the spices or make little galettes for single-serving portions. You can even use a gluten-free crust if needed. You have lots of options!
- Super simple dessert. Galettes are known for being simple and rustic, which means you don't need to worry about perfect crimping or shaping. Especially if you use storebought pie crust, this peach galette recipe will come together with just a few minutes of effort. It will take longer to preheat the oven than to prepare the filling!
Ingredient Notes
To make this delicious Peach Galette, you will need the following ingredients (full measurements in recipe card below):
- pie crust - use homemade or store-bought pie crust. This is a great place to substitute a gluten-free pie crust or even puff pastry.
- peaches - it's best to use peaches that are still slightly firm, as over-ripe peaches turn to mush in the oven.
- sugar - white sugar for just enough sweetness and some coarse sugar for sprinkling on the crust before baking.
- cornstarch - this will thicken the peach juices and create a sauce.
- seasonings - I like to add warm spices, like cinnamon and ground ginger.
- vanilla extract
- egg - whisk the egg with water to make an egg wash that will make the flaky crust golden and lovely.
You will also need measuring cups and spoons, a rolling pin, baking sheet, parchment paper, large bowl, small bowl, whisk, and a pastry brush.
How to Make the Best Peach Galette
- Shape pie crust. Prepare a baking sheet with parchment paper. Roll out your pie dough into a 12-inch circle, then place onto the prepared baking sheet.
- Make filling. In a large mixing bowl, toss together the peach slices, sugar, cornstarch, cinnamon, ginger, and vanilla, until well combined.
- Assemble. Pour the peach mixture into the centre of the rolled out pie crust (or arrange in a circular-spiral pattern), ensuring there is a 2-inch border of bare dough left around the edge.
- Fold edges. Begin folding the edges of the dough over the fruit, overlapping as needed and pressing the seams of the dough together as you go.
- Add egg wash. In a small mixing bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to brush the pie dough with the egg wash, then sprinkle with the coarse sugar.
- Bake. Place into a 400F preheated oven to bake for 30 to 35 minutes, or until the dough looks golden. Remove the galette from the oven, allow to cool for 10 minutes, then slice and serve!
Recipe Variations
- Try different fruits. Instead of juicy peaches, try nectarines, apricots, or plums. You can also use two different fruits, like peaches and cherries, etc.
- Use puff pastry. This is a fun alternative if you want some extra height! The flaky pastry puffs up in the oven and has several layers of crispy crust to bite through.
- Change the size. Hosting a special dinner? Make mini galettes by cutting your pie crust into 6-inch diameter rounds. Fill with the peach filling, leaving a 1-inch barrier. Fold like normal, then bake for 20-30 minutes. You may need extra crust to use all the filling.
How to Serve
This Peach Galette is delicious served on its own or with No Churn Vanilla Ice Cream as a treat at brunch or after dinner. It is also great as part of a larger dessert spread along with some of our favorites:
- Ice Cream Sandwiches
- Blueberry Cupcakes
- Lemon Curd Cookies
- Strawberry Sorbet
- Zucchini Bread
- Icebox Cake
For more recipes, see our 40 Best Summer Desserts.
Recipe Tips and Tricks
- Make homemade pie crust. Homemade is always best. It's not complicated to make your own pastry dough, especially with a food processor. Follow the galette crust recipe in my Mushroom Galette, or make my easy Puff Pastry Pie Dough.
- Chill the dough. If you want a nice flaky crust, you must properly incorporate fat into the galette dough and bake the cold dough in a hot oven. Chilling the dough also relaxes the gluten proteins and keeps the butter super cold. Very important!
- Use the right pan. Fruit galettes should be baked on a flat pan, like a sheet pan or cookie tray. This allows the crust to puff up properly. If you use a baking dish or a deep pan, your crust will likely be softer and not bake as evenly.
Storing and Freezing Instructions
How to Store
Store any leftover galette in an airtight container in the fridge for 3-4 days.
How to Reheat
Like a good peach pie, this galette is best served warm. Pop it in the microwave for 30 seconds to 1 minute, or bake it at 350 for 10 minutes or so until nice and warm.
How to Freeze
Once fully baked, cool the galette to room temperature, then wrap with several layers of plastic wrap. Refrigerate first, then freeze for up to 2 months.
FAQ
It's not necessary. Since peach skin is so thin, I don't see a need for this, and I like the color difference it adds after baking. If you don't like the skin, try dunking the peaches into boiling water for about 30 seconds, then pop them in an ice bath. The skin will peel off easily.
Keep things simple and use a basic butter pie crust, or add some flake with a rough puff or full puff pastry. They're all lovely in their own way!
Yes, I highly recommend it. The egg wash gives the crust a nice golden brown color and helps the coarse sugar adhere, which adds a nice crunch and extra sweetness. It's a simple upgrade with a big impact.
More Peach Recipes
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Recipe
Peach Galette
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This homemade Peach Galette is a simple, rustic tart, perfect for enjoying the flavors of summer! Fresh peaches are tossed in sugar, cinnamon, and ginger and then nestled in a pie crust before baking. The result? A buttery, flaky pie crust with tender, spiced peaches in every bite. It tastes like pure summer and is unforgettable with a scoop of Vanilla Ice Cream or whipped cream.
Ingredients
- 1 pie crust, homemade or store-bought
- 4 large peaches, sliced into ½” slices
- 5 tablespoons (63 grams) white sugar
- 2 teaspoons cornstarch
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla
- 1 egg
- 1 teaspoon water
- 2 tablespoons coarse sugar (for sprinkling on crust)
Instructions
- Preheat the oven to 400F. Prepare a baking sheet with parchment paper.
- Prepare your pie crust by rolling it out into a 12-inch circle, then place onto the prepared baking sheet.
- In a large mixing bowl, toss together the peach slices, sugar, cornstarch, cinnamon, ginger, and vanilla, until well combined.
- Pour the peach mixture into the centre of the rolled out pie crust (or arrange in a circular-spiral pattern), ensuring there is a 2-inch inch border of bare dough left around the edge.
- Begin folding the edges of the dough over the fruit, overlapping as needed and pressing the seams of the dough together as you go.
- In a small mixing bowl, whisk together the egg and water to make an egg wash. Use a pastry brush to brush the pie dough with the egg wash, then sprinkle with the coarse sugar.
- Place into the oven to bake for 30 to 35 minutes, or until the dough looks golden. Remove the galette from the oven, allow to cool for 10 minutes, then slice and serve!
Notes
How to store: Store any leftover galette in an airtight container in the fridge for 3-4 days.
How to reheat: Like a good peach pie, this galette is best served warm. Pop it in the microwave for 30 seconds to 1 minute, or bake it at 350 for 10 minutes or so until nice and warm.
How to freeze: Once fully baked, cool the galette to room temperature, then wrap with several layers of plastic wrap. Refrigerate first, then freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pie
- Method: Bake
- Cuisine: French
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