Easy Rustic Fresh Peach Galette Dessert Recipe

5 from 1 vote

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!

Prep Time45

Cook Time45

Total Time1 30

Course: Desserts

Cuisine: American

Servings:

Calories: 355kcal

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.

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)

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.

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.