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Easy Rustic Fresh Peach Galette Dessert Recipe

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Greetings foodies! I’m back with another mouthwatering dessert recipe for you guys to enjoy. This time, we’re making a rustic fresh peach galette recipe – aka a fancy open-faced pie that is all the rage in Paris. This fresh peach galette is a delicious, elegant dessert that will wow your guests. 

Baked pie with fresh peaches.

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It’s one of my favorite desserts and also relatively easy if you choose to use store-bought pie crust (though I encourage you to follow the recipe below and try your hand at making pie dough from scratch!). I wouldn’t classify this recipe as simple, but it is worth all the work. Plus, you know I got you step-by-step instructions!

The use of fresh peaches and homemade pie crust makes this dessert taste like you spent hours in the kitchen, but it will only take you about 45 minutes to prepare (not including baking time). Let’s get baking!

Want more delicious peach recipes to try out?  If you loved this recipe, and you’d like some more peach recipes, why not try this Southern peach cobbler that uses canned peaches. Peaches also work well in drinks such as this Peach Gin Fizz.

If you want to try a savory galette, check out this Italian Sausage & Zucchini Galette With Tomatoes & Ricotta.

Why You’ll Love This Recipe…

  • Simple Ingredients: This simple peach galette calls for everyday ingredients that are likely already in your pantry, making it accessible and convenient for everyone.
  • Versatility: Whether you’re serving it as a brunch centerpiece or as a sweet ending to a dinner party, this galette fits perfectly into any meal plan.
  • No Fuss Presentation: The rustic charm of the galette means that every imperfection adds to its beauty, taking the pressure off of creating a picture-perfect dessert.
  • Customizable: Feel free to experiment by adding spices like cinnamon or nutmeg to the peaches or incorporating different fruits according to the season.

What Is A Galette?

A galette is a French pastry similar to a pie but much easier and quicker to make, in my opinion. It is a free-form pastry, so you don’t have to worry about getting a perfect crimp on your crust or lattice over the top. You only have to fill the center of the dough with fruit, raise the sides, and bake it until the crust is golden brown and flaky.

What is the difference between a galette and a pie? The only difference is how you bake it. Pie is baked in a pan with high edges, while galettes are free form and normally have flatter sides that allow the fruit to be more exposed for better browning.

What’s in this Peach Galette Recipe?

Ingredients for peach galette sitting on a wooden board.

Pie Crust Ingredients

  • Flour: The backbone of your pie crust, providing structure and ensuring that your galette can hold the juicy peach filling without turning soggy.
  • Salt: A pinch of salt is essential in the crust to balance the flavors, enhancing both the savory aspects of the dough and the sweetness of the filling.
  • Butter: Gives the crust its flakiness and rich flavor. It’s important to use cold butter to achieve that perfect, crumbly texture we all love.
  • Ice Water: Helps in binding the dough together without activating the gluten too much, which keeps the crust tender.

Peach Galette Filling Ingredients

  • Pie Crust Recipe: The homemade crust you’ve just prepped sets the stage for a memorable galette, contributing flakiness and a buttery taste.
  • Sliced Peaches: The star of the show, fresh peaches bring a sweet, tangy flavor and a beautiful, juicy texture to your galette.
  • Corn Starch: Acts as a thickener for the peach juices, ensuring your galette filling is firm enough to slice but still deliciously tender.
  • Sugar: Enhances the natural sweetness of the peaches, melding the flavors together into a delightful filling.
  • Cinnamon: This warm spice adds depth and complexity to the peach filling, introducing a subtle spiciness that’s hard to resist.
  • Egg: Used for brushing the crust; it helps achieve that beautiful golden-brown shine on the galette when baked.
  • Raw Sugar: Optional, but sprinkling it over the crust adds a delightful crunch and enhances the rustic look of the galette.
  • Peach Preserves: Optional but recommended for brushing over the finished galette for an extra layer of peachy sweetness and a glossy finish.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

  • Fruit Options: While ripe peaches are the highlight of this recipe, feel free to experiment with other fruits. Apples, pears, or mixed berries can also work beautifully in this rustic dessert.
  • Gluten-Free Crust: For a gluten-free option, replace the all-purpose flour in the pie crust with a gluten-free flour blend. Just ensure it’s a 1:1 baking blend for the best results.
  • Vegan Variations: To make this easy peach galette vegan, use a vegan butter substitute in the crust and replace the egg wash with almond milk or a light brushing of maple syrup for that golden shine.
  • Spice it Up: Aside from cinnamon, consider adding apple pie spice or a pinch of ground cardamom or ginger to the peach filling for an extra kick of flavor.
  • Sugar Alternatives: If you’re looking to reduce the sugar content, you can lessen the amount of sugar in the filling or opt for a natural sweetener like honey or maple syrup. Adjust to taste, as the sweetness of the peaches can vary.

How To Make Rustic Peach Galette (step-by-step directions)

A bowl of pie crust.
  1. Mix flour and salt in a large bowl.
  2. Use a box grater to grate frozen butter, then add it to the flour mixture. Stir until you have coarse, pea-sized crumbles.
  3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough comes together but remains not too wet.
  4. Form the dough into a ball, wrap it in plastic wrap, and chill in the fridge for 2-4 hours. The dough can be stored in the fridge for up to two days or frozen for up to one month.

How To Assemble The Galette:

Collage of creating peach galette.
  1. Preheat oven to 375 degrees Fahrenheit and prepare a sheet pan with parchment paper.
  2. Slice peaches and place them in a bowl. Add granulated sugar, cornstarch, and cinnamon; stir to coat. (Photos 1 & 2)
  3. On a floured surface, roll out the pie crust into an 11 to 12-inch diameter circle, about 1/8 inch thick. (Photo 3)
  4. Fold the rolled crust in half, then in quarters, and transfer it to the lined baking sheet. (Photo 4)
Collage of assembling peach galette.
  1. Pile or arrange the peaches in the center of the crust, leaving about two inches around the edge. (Photo 5)
  2. Fold the dough edges up, overlapping as necessary. (Photo 6)

How To Bake The Galette:

Collage of glazing peach galette.
  1. Beat an egg in a small bowl. Brush the top of the dough edges with the egg wash and sprinkle with raw sugar. (Photos 1 & 2)
  2. Bake for 40-50 minutes until the crust turns golden brown.
  3. Place the baked galette on a cooling rack.
  4. Melt peach preserves in the microwave for 10-20 seconds, then gently brush over the peaches to glaze. (Photos 3 & 4)
  5. Serve warm or cold.
Peach galette with a bowl of peach preserves and a brush on top.

Recipe Tips

  • Chill the Dough: Ensuring that your dough is chilled properly before rolling it out can make a huge difference in the texture of the galette crust, making it easier to handle and resulting in a flakier finish.
  • Don’t Overfill: While it’s tempting to pack as many peaches into your galette as possible, overfilling can cause the juices to overflow during baking, making the crust soggy. Stick to the recommended quantity for the perfect balance.
  • Thickness of Peaches: Slice your peaches evenly to ensure they cook uniformly. Too thick, and they may be too firm; too thin, and they might become mushy.
  • Egg Wash Substitute: If you’re out of eggs, a light brushing of cream or milk over the crust will still help achieve a golden color.
  • Baking Sheet Prep: Using parchment paper not only prevents sticking but also makes cleanup a breeze. For an extra layer of spill protection, consider placing another baking sheet underneath in case of overflow.
  • Adjust Sweetness: Taste your peaches before adding the sugar to the filling. If they’re already very sweet, you may want to reduce the sugar amount slightly.
  • Allow to Cool: Giving your galette ample time to cool on a wire rack will help the filling set, making it easier to slice without it falling apart.

Storing Tips 

If you have leftovers, they can be stored in the refrigerator. Cover the galette with plastic wrap or aluminum foil, or place it in an airtight container. It will keep for up to three days. The cool temperature helps maintain the texture of the crust and filling.

For longer storage, the peach galette can be frozen. First, allow the galette to cool completely to room temperature. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil to protect against freezer burn. It can be frozen for up to one month. To serve, you don’t need to thaw it; simply reheat it directly from frozen.

To bring back the crispness of the crust, it’s best to reheat your galette in the oven. Preheat the oven to 350 degrees Fahrenheit and place the galette on a baking sheet. If it’s refrigerated, reheat for about 10 minutes; if it’s frozen, reheat for 20-25 minutes or until it’s thoroughly warmed and the crust is crispy again. Avoid using the microwave to reheat, as it can make the crust soggy.

Serving Suggestions

This rustic peach galette is a versatile dish that pairs wonderfully with various accompaniments, elevating it from a simple dessert to an elegant treat. 

For a classic pairing, serve it with a scoop of vanilla ice cream or a dollop of fresh whipped cream. The coolness of the ice cream complements the warm, spiced flavors of the galette, creating a delightful contrast. 

Alternatively, for a more sophisticated twist, a light drizzle of honey or maple syrup can enhance the natural sweetness of the peaches. For those who enjoy a bit of tang with their sweets, a side of Greek yogurt or crème fraîche offers a creamy texture and a slight sharpness that balances out the flavors exquisitely. 

Enjoy this galette as the centerpiece of your dessert table, alongside a selection of desserts such as a caramel apple cobblerRed Velvet Cake Mix Cookies or cinnamon roll apple pie cups.

Peach Galette glazed with peach preserves.

Recipe FAQs

How do I keep my galette from getting soggy?

One word… Cornstarch. The cornstarch will help absorb moisture from the fruit so that you won’t have a soggy galette. If you’re working with super ripe, juicy peaches, the one tablespoon, this recipe calls for may not be enough. While I can’t give you an exact amount to add in, an extra one to two tablespoons should suffice. Don’t go too crazy on the cornstarch. A soggy crust will still taste amazing. Cornstarch overload, on the other hand, will have you tossing the whole thing in the trash.

Do I have to use peaches, or can I substitute them for a different fruit?

Like pie, a galette is all about how you customize it to fit your tastes. This recipe is for a peach galette, but if peaches aren’t your thing, feel free to use different fruits like apples or berries! Or even get creative and make an interesting pie fusion with chocolate? The possibilities are endless here.

Do I have to use from scratch pie dough?

If you’re short on time, feel free to substitute pre-made pie crust. You’ll want to get the kind you can roll out either the store brand or Pillsbury works great. If the idea of making pie crust from scratch is daunting, then by all means, don’t skip trying this recipe because of it.

Need more peach recipes? Try these:

Did you make this recipe?

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Peach Galette sitting on a parchment paper.
5 from 1 vote

Easy Rustic Fresh Peach Galette Dessert Recipe


Author: Kim Schob
Course: Desserts
Cuisine: American
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Want to impress your friends? This Easy Rustic Fresh Peach Galette Dessert Recipe is made with fresh peaches and looks like it came out of a bakery!

Ingredients 

Peach Galette

  • 1 pie crust see below for recipe
  • 3 cups (462 g) sliced peaches
  • 1 tablespoon corn starch
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon cinnamon
  • 1 egg
  • 1 tablespoon raw sugar optional
  • 1 tablespoon peach preserves

Pie Crust

  • 1 ¼ cup (156 ¼ g) flour
  • ½ teaspoon Salt
  • 1 stick butter frozen
  • 2 – 4 tablespoons (2 tablespoons) ice water

Instructions

  • Mix flour and salt in a large bowl.
    1 ¼ cup flour,½ teaspoon Salt
  • Use a box grater to grate frozen butter, then add it to the flour mixture. Stir until you have coarse, pea-sized crumbles.
    1 stick butter
  • Gradually add ice water, 1 tablespoon at a time, stirring until the dough comes together but remains not too wet.
    2 – 4 tablespoons ice water
  • Form the dough into a ball, wrap it in plastic wrap, and chill in the fridge for 2-4 hours. The dough can be stored in the fridge for up to two days or frozen for up to one month.

How to Assemble the Galette:

  • Preheat oven to 375℉ degrees and prepare a sheet pan with parchment paper.
  • Slice peaches and place them in a bowl. Add granulated sugar, cornstarch, and cinnamon; stir to coat. (Photos 1 & 2)
    3 cups sliced peaches,1 tablespoon corn starch,½ cup granulated sugar,½ teaspoon cinnamon
  • On a floured surface, roll out the pie crust into an 11 to 12-inch diameter circle, about 1/8 inch thick. (Photo 3)
    1 pie crust
  • Fold the rolled crust in half, then in quarters, and transfer it to the lined baking sheet. (Photo 4)
  • Pile or arrange the peaches in the center of the crust, leaving about two inches around the edge. (Photo 5)
  • Fold the dough edges up, overlapping as necessary. (Photo 6)

How to Bake the Galette:

  • Beat an egg in a small bowl. Brush the top of the dough edges with the egg wash and sprinkle with raw sugar. (Photos 1 & 2)
    1 egg,1 tablespoon raw sugar
  • Bake for 40-50 minutes until the crust turns golden brown.
  • Place the baked galette on a cooling rack.
  • Melt peach preserves in the microwave for 10-20 seconds, then gently brush over the peaches to glaze. (Photos 3 & 4)
    1 tablespoon peach preserves
  • Serve warm or cold.

Notes

  • Chill the Dough: Ensuring that your dough is chilled properly before rolling it out can make a huge difference in the texture of the galette crust, making it easier to handle and resulting in a flakier finish.
  • Don’t Overfill: While it’s tempting to pack as many peaches into your galette as possible, overfilling can cause the juices to overflow during baking, making the crust soggy. Stick to the recommended quantity for the perfect balance.
  • Thickness of Peaches: Slice your peaches evenly to ensure they cook uniformly. Too thick, and they may be too firm; too thin, and they might become mushy.
  • Egg Wash Substitute: If you’re out of eggs, a light brushing of cream or milk over the crust will still help achieve a golden color.
  • Baking Sheet Prep: Using parchment paper not only prevents sticking but also makes cleanup a breeze. For an extra layer of spill protection, consider placing another baking sheet underneath in case of overflow.
  • Adjust Sweetness: Taste your peaches before adding the sugar to the filling. If they’re already very sweet, you may want to reduce the sugar amount slightly.
  • Allow to Cool: Giving your galette ample time to cool on a wire rack will help the filling set, making it easier to slice without it falling apart.

Nutrition Information

Calories: 355kcal (18%) Carbohydrates: 64g (21%) Protein: 6g (12%) Fat: 9g (14%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.03g Cholesterol: 27mg (9%) Sodium: 333mg (14%) Potassium: 164mg (5%) Fiber: 3g (13%) Sugar: 27g (30%) Vitamin A: 291IU (6%) Vitamin C: 3mg (4%) Vitamin D: 0.1µg (1%) Calcium: 20mg (2%) Iron: 2mg (11%)

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