Fresh Peach Galette

I didn’t make my first galette until I was well into my thirties. Before that, I thought rustic French pastries were something you had to leave to the professionals. Turns out, a galette is basically a lazy person’s pie—and I mean that in the best way possible.

There’s no pie dish, no crimping, no stress about making it look perfect. You roll out some dough, pile fruit in the middle, fold up the edges however they fall, and call it a day. The whole point is that it’s supposed to look homemade and a little messy. Which means even if your crust cracks or your folds are uneven, you’re actually nailing it.

This peach version is my go-to in late summer when peaches are sweet and cheap at the farmers market. The fruit does most of the work, and that buttery crust holds everything together just right.

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What Kind of Peaches Should I Use?

The key to a great peach galette is using peaches that are ripe but still firm to the touch. If your peaches are too soft or overly ripe, they’ll release too much juice during baking and make your galette soggy. You can use either yellow or white peaches for this recipe, though yellow peaches tend to hold their shape a bit better when baked. Fresh peaches are definitely the way to go here, but if it’s not peach season, you can use frozen peach slices in a pinch – just make sure to thaw them completely and pat them dry with paper towels to remove excess moisture before using.

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Options for Substitutions

This galette recipe is pretty forgiving, so here are some swaps you can make if needed:

• Peaches: You can easily swap peaches for nectarines, apricots, or plums – just keep the total weight around 1 pound. Apples or pears work too, though you might want to increase the cinnamon slightly for those.
• All-purpose flour: For the crust, you can use a mix of half all-purpose and half whole wheat flour for a nuttier flavor. Just don’t substitute the flour in the filling – it’s essential for absorbing the fruit juices.
• Unsalted butter: If you only have salted butter, go ahead and use it but skip the sea salt in the dough recipe. The butter needs to stay cold though – that’s non-negotiable for a flaky crust.
• Egg wash: No eggs? Brush the crust with milk or cream instead. It won’t brown quite as deeply, but it’ll still look nice and give you a place for the coarse sugar to stick.
• Coarse sugar: Regular granulated sugar works fine if you don’t have coarse sugar on hand. You can also use turbinado or demerara sugar for that crunchy topping.
• Vanilla extract: Almond extract makes a great substitute here – just use half the amount since it’s stronger. Or leave it out entirely if you prefer a simpler fruit flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making a galette is using peaches that are too ripe, which release excess juice during baking and turn your crust into a soggy disappointment – choose peaches that are ripe but still firm to the touch.

Another common error is working with warm butter or dough, so make sure your butter stays cold throughout the process and don’t skip the chilling time, as this creates those flaky layers everyone loves.

When folding the edges over the fruit, avoid pressing too hard or making the pleats too tight, which can cause the dough to crack or tear – loose, casual folds work best and give you that rustic look.

Finally, if you notice the juices bubbling over during baking, don’t panic – just slide a baking sheet underneath to catch any drips and prevent a smoky oven.

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What to Serve With Peach Galette?

A warm slice of peach galette is perfect on its own, but adding a scoop of vanilla ice cream or some fresh whipped cream takes it to the next level. The cold, creamy topping melts into the warm peaches and buttery crust in the best way possible. If you want to keep things simple, a hot cup of coffee or tea makes a great pairing for an afternoon treat. For a fancier dessert spread, serve your galette alongside some Greek yogurt drizzled with honey, or even a small glass of sweet dessert wine if you’re entertaining guests.

Storage Instructions

Store: Keep your peach galette covered loosely with foil or plastic wrap at room temperature for up to 2 days. If you want it to last a bit longer, store it in the fridge for up to 4 days, though the crust might lose some of its crispness.

Freeze: You can freeze the galette either before or after baking. For unbaked, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months and bake straight from frozen (just add 10-15 minutes to the baking time). If already baked, let it cool completely, wrap well, and freeze for up to 3 months.

Serve: To bring back that fresh-baked taste, warm refrigerated or thawed galette in a 350°F oven for about 10 minutes. This helps crisp up the crust again and makes the filling nice and warm, almost like it just came out of the oven.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 22-26 g
• Fat: 56-64 g
• Carbohydrates: 220-250 g

Ingredients

For the dough:

• 1 1/3 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold and cubed
• 4 to 6 tablespoons ice-cold water

For the peach filling:

• 1 lb fresh peaches, sliced 1/2-inch thick
• 1/3 cup granulated sugar
• 1 1/2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 tablespoon unsalted butter, cubed

For the assembly:

• 1 large egg, beaten
• 1 tablespoon turbinado sugar or coarse sugar

Step 1: Make the Pie Dough

• 1 1/3 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold and cubed
• 4 to 6 tablespoons ice-cold water

Pulse the flour, 1 tablespoon granulated sugar, and salt together in a food processor until combined.

Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.

Add the ice-cold water one tablespoon at a time, pulsing after each addition, until the dough just begins to clump together—don’t overmix or the crust will be tough.

Turn the dough out onto a work surface, gently gather it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

I always make this dough ahead because the chill time is essential—it prevents shrinking during baking and creates those beautiful flaky layers.

Step 2: Prepare the Peach Filling

• 1 lb fresh peaches, sliced 1/2-inch thick
• 1/3 cup granulated sugar
• 1 1/2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract

While the dough chills, prepare the peach filling.

Whisk together the 1/3 cup granulated sugar, 1 1/2 tablespoons flour, cinnamon, and nutmeg in a bowl.

Slice the fresh peaches into 1/2-inch thick slices and add them to the sugar mixture along with the lemon juice and vanilla extract.

Stir gently to coat the peaches evenly with the spice mixture.

Let this sit at room temperature while you proceed—the peaches will start to release their juices, creating a flavorful filling.

Step 3: Preheat and Roll Out the Dough

• chilled pie dough from Step 1

Preheat your oven to 425°F about 15 minutes before you’re ready to assemble.

Remove the chilled dough from the refrigerator and let it sit for 2-3 minutes to soften slightly.

On a piece of parchment paper, roll the dough into a rough 12-inch circle, about 1/8-inch thick.

Don’t worry about perfect edges—rustic is the point!

Transfer the parchment with the dough to a baking sheet or pizza pan.

Step 4: Assemble and Finish the Galette

• peach filling mixture from Step 2
• 1/2 tablespoon unsalted butter, cubed
• 1 large egg, beaten
• 1 tablespoon turbinado sugar or coarse sugar

Arrange the peach filling from Step 2 in the center of the dough, leaving a 2-inch border around the edges.

Scatter the cubed butter over the peaches.

Fold the dough edges up and over the peaches, overlapping as you go around and pleating slightly as needed—some peaches will peek through the center, which is exactly right.

Brush the folded crust generously with the beaten egg and sprinkle the turbinado sugar over the crust (not the peaches in the center).

I find a pastry brush works best for the egg wash, and the coarse sugar gives a beautiful sparkly texture when baked.

Step 5: Bake and Rest the Galette

Bake the galette at 425°F for 25-30 minutes, until the crust is deep golden brown and the peach juices bubble slightly at the edges.

The crust should be crispy and the filling bubbly.

Remove from the oven and let cool on the baking sheet for at least 15 minutes before serving—this allows the filling to set slightly so it won’t run when you slice into it.

Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.

Fresh Peach Galette

Delicious Fresh Peach Galette recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 slices

Calories 1550 kcal

Ingredients

  

For the dough:

• 1 1/3 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold and cubed
• 4 to 6 tablespoons ice-cold water

For the peach filling:

• 1 lb fresh peaches, sliced 1/2-inch thick
• 1/3 cup granulated sugar
• 1 1/2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 tablespoon unsalted butter, cubed

For the assembly:

• 1 large egg, beaten
• 1 tablespoon turbinado sugar or coarse sugar

Instructions

 

• Pulse the flour, 1 tablespoon granulated sugar, and salt together in a food processor until combined. Add the cold cubed butter and pulse 8-10 times until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. Add the ice-cold water one tablespoon at a time, pulsing after each addition, until the dough just begins to clump together—don't overmix or the crust will be tough. Turn the dough out onto a work surface, gently gather it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). I always make this dough ahead because the chill time is essential—it prevents shrinking during baking and creates those beautiful flaky layers.
• While the dough chills, prepare the peach filling. Whisk together the 1/3 cup granulated sugar, 1 1/2 tablespoons flour, cinnamon, and nutmeg in a bowl. Slice the fresh peaches into 1/2-inch thick slices and add them to the sugar mixture along with the lemon juice and vanilla extract. Stir gently to coat the peaches evenly with the spice mixture. Let this sit at room temperature while you proceed—the peaches will start to release their juices, creating a flavorful filling.
• Preheat your oven to 425°F about 15 minutes before you're ready to assemble. Remove the chilled dough from the refrigerator and let it sit for 2-3 minutes to soften slightly. On a piece of parchment paper, roll the dough into a rough 12-inch circle, about 1/8-inch thick. Don't worry about perfect edges—rustic is the point! Transfer the parchment with the dough to a baking sheet or pizza pan.
• Arrange the peach filling from Step 2 in the center of the dough, leaving a 2-inch border around the edges. Scatter the cubed butter over the peaches. Fold the dough edges up and over the peaches, overlapping as you go around and pleating slightly as needed—some peaches will peek through the center, which is exactly right. Brush the folded crust generously with the beaten egg and sprinkle the turbinado sugar over the crust (not the peaches in the center). I find a pastry brush works best for the egg wash, and the coarse sugar gives a beautiful sparkly texture when baked.
• Bake the galette at 425°F for 25-30 minutes, until the crust is deep golden brown and the peach juices bubble slightly at the edges. The crust should be crispy and the filling bubbly. Remove from the oven and let cool on the baking sheet for at least 15 minutes before serving—this allows the filling to set slightly so it won't run when you slice into it. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.