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Peach Galette |

Rustic Fresh Peach Galette

  • Author: Kim Schob
  • Total Time: 1 hour 30 minutes
  • Yield: 1 1x


Units Scale

Peach Galette

Pie Crust

  • 1 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 stick butter, frozen
  • 24 tablespoons ice water


Peach Galette

  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. 
  2. Slice peaches and place in a bowl. Sprinkle granulated sugar, cornstarch, and cinnamon over peaches and stir to coat. 
  3. Roll out pie crust on a floured surface until the circle is about 11 to 12 inches in diameter – you want the crust to be about 1/8 inch thick. 
  4. Fold rolled crust in half and then in half again and transfer to the parchment paper lined baking sheet. 
  5. Pile peaches into the center of pie crust or arrange in a pretty pattern – either way works – leaving about two inches around the edge.
  6. Fold the edges of the dough up around the edges of the peaches, overlapping the crust as needed. 
  7. Crack egg into a small bowl and beat. Brush edges of pie crust with egg wash and sprinkle with raw sugar. 
  8. Bake for 40 – 50 minutes or until the crust is golden brown. 
  9. Remove galette from the oven and place on a cooling rack.
  10. Melt peach preserves for 10 – 20 seconds in the microwave. gently brush the peaches with peach preserves to lightly glaze. 
  11. Delicious served warm or cold!

Pie Crust 

  1. In a mixing bowl, mix flour and salt together. 
  2. Grate frozen butter with a box grater and add to flour mixture, stirring to combine until the mixture resembles coarse pea-sized crumbles.
  3. Add water, 1 tablespoon at a time, to the flour mixture and stir to combine. You want the mixture to come together but not be too wet. 
  4. Press dough into a ball and wrap with plastic wrap.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes


  • Serving Size:
  • Calories: 2104
  • Sugar: 152.6 g
  • Sodium: 1252.4 mg
  • Fat: 99.1 g
  • Carbohydrates: 285.5 g
  • Fiber: 12.1 g
  • Protein: 27.7 g
  • Cholesterol: 429 mg