Peach Galette

Name: PEACH GALETTE
Prep time: 30 min
Cook time: 35 min
Total time: 1 h
Cuisine: French
Ingredients: 4 large ripe peaches; 1/3 cup light brown sugar, packed; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; OPTIONAL: Pinch of salt; 1 tablespoon honey; 1/4 cup butter (1/2 stick), sliced into pats; 1 large egg; 1 teaspoon water; 1 tablespoon sparkling sugar (coarse white decorating sugar)

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This easy peach galette is sweet and delicious with a stunning presentation. It’s a summer dessert with a little bliss in every bite! This rustic tart can be made on a whim. No pie pan needed. Make in 15 minutes, chill and bake!

PIN PEACH GALETTE RECIPE

Homemade peach galette on round metal tray.

This rustic free-form pastry delivers all the joy with none of the stress of making pie with a perfectly-crimped crust. With this dessert, the beauty lies in its imperfection. We’re going for an artsy, artisan, homemade look.

This summer treat with fresh fruit will impress family and friends, every time. When company comes over it’s a luscious dessert to enjoy together. During the hot weather months, serve it with scoops of vanilla ice cream!

A rustic peach tart (AKA Peach Galette) on a metal tray with pie server.

INGREDIENTS

Some of the best fresh peaches are found at farmers markets. In general, they’re in season from mid-June through mid-September. Look for firm fragrant fruit with red and yellow coloring, and no bruising.

CRUST

Refrigerated pie crust (or homemade pie crust dough)

FRUIT FILLING

Fresh peaches
Light brown sugar
All-purpose flour
Lemon juice
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground cloves
OPTIONAL: Pinch of salt
Honey
Butter

EGG WASH – FOR BRUSHING

Large egg
Water

GARNISH

White sparkling sugar (coarse decorating sugar)

Ingredients for Peach Galette on a white tabletop.

easy ingredient substitutions

Missing an ingredient for this peach galette? Don’t put on your shoes and head for the store. Instead, head over to your fridge and pantry. Check for these easy ingredient swaps!

PEACHES: Use fresh nectarines instead!
LIGHT BROWN SUGAR: Substitute with dark brown sugar, turbinado sugar or granulated sugar.
CORNSTARCH: Use all-purpose flour or tapioca flour.
TRIO OF SPICES: Missing cinnamon, nutmeg or ground cloves? Replace all three with pumpkin pie spice or apple pie spice. Or, if you have cinnamon and nutmeg on hand, just leave out the ground cloves.
VANILLA: Sub with maple syrup, brandy or bourbon.
LEMON JUICE: Use orange juice or lime juice instead.
HONEY: Swap with agave nectar or maple syrup.
EGG FOR BRUSHING: No egg in the fridge? Brush the crust with heavy cream, or a mix of melted butter and maple syrup.
WHITE SPARKLING SUGAR: Turbinado sugar is an excellent swap.

ASSEMBLE peach galette

Everyone loves beautiful rustic tarts. Making this summer dessert is almost effortless. Pastry dough is wrapped around fresh peaches and baked.

Recipe prep for peach galette: Peel, pit and thinly slice peaches. Slice pats of butter.

RECIPE PREP: Peel, pit and thinly slice peaches. Slice butter into pats. Line a baking tray with parchment paper. For this I use my USA Pan 12-inch nonstick pizza tray. Grab one through the Amazon affiliate link below.

Here’s how to make a spectacular, rustic peach galette!

STEP 1: In a large bowl, mix together brown sugar, cornstarch, cinnamon, nutmeg, ground cloves, lemon juice and vanilla extract. Do a taste test. If desired, add a pinch of salt.
STEP 2: Add sliced peaches to the bowl and toss them in the mixture until all pieces are well coated. Separate egg yolk from egg white. Keep both!
STEP 3: Place rolled-out pie crust on lined tray. Brush with egg white. Pile fruit in the center, leaving the sugary juices behind in the bowl. Leave a 2-inch border around the edge. Fold sides of dough in over peaches leaving the center open. Edges will overlap into pleats. Preheat oven to 375°F. Chill galette in the freezer for 15 minutes (or in the fridge for 20 minutes).
STEP 4: Drizzle honey over the fruit. Evenly dot the filling with pats of butter. Mix yolk and water together. Brush edges of tart with egg wash. Sprinkle sparkling sugar over edges and surface.

How to make peach galette recipe in 4 easy steps.

BAKE PEACH GALETTE: Bake 30 to 35 minutes, or until crust is golden blonde and filling is bubbly. Remove from oven. Cool on a wire rack. If fruit is a bit dehydrated, drizzle melted butter over the top to perk it up.

Freshly-baked rustic peach tart on a round metal baking tray.

recipe faq + KITCHEN TIPS

These are the most frequently asked questions about making peach galette, and the most helpful answers for recipe success!

HOW FIRM SHOULD FRUIT BE FOR PEACH GALETTE?

Select peaches that are ripe. The fruit should not be overly firm or tough, and they definitely should not be squishy. Over-ripe fruit will create unwanted liquid during baking which can make the crust soggy.

CAN I USE CANNED OR FROZEN PEACHES FOR THIS RECIPE?

It’s not recommended. The juices from canned peaches, and the liquid from frozen peaches, can make the crust soggy.

DO I NEED TO PEEL THE PEACHES?

For me, the skin creates an unpleasant texture. But if you don’t mind it, you can leave the peels on. It adds to the lovely rustic look!

QUICKEST METHOD FOR PEELING PEACHES?

The blanch/shock method.

In a large pot, bring water to a boil. Reduce heat to simmer. With a slotted spoon, lower peaches into the water. Let them blanch for 35 seconds. Immediately transfer fruit to an ice water bath to shock them.

Once peaches have cooled, gently pull off the skins with your fingertips.

WHY DOES THE FRUIT NEED TO BE THINLY SLICED?

This rustic tart has a shorter baking time than a regular pie. By thinly slicing the fruit we’re making sure both filling and crust will bake in the same amount of time.

WHY BRUSH GALETTE CRUST WITH EGG WHITE?

Because the tart crust cannot be par-baked to prevent it from becoming soggy with fruit juices, the egg white forms a protective moisture barrier. Another option: brush crust with light-colored preserves or jam.

WHY DOT PEACH GALETTE WITH BUTTER?

This keeps the fruit from drying out or shriveling up when baking. It also gives the baked tart a beautiful glow. If after baking the peaches look a little dehydrated, drizzle melted butter over the fruit to perk it up.

HOW TO SERVE PEACH GALETTE?

Serve warm or at room temperature. For a real treat, enjoy with vanilla ice cream or homemade whipped cream.

HOW TO STORE THIS RUSTIC PEACH TART?

It’s best enjoyed on the day it’s baked. However, leftovers can be loosely covered in foil and kept at room temperature up to 2 days.

Freshly-baked peach galette with scoop of vanilla ice cream on a round baking tray with vintage pie server.

must-make summer desserts

If you loved this easy peach galette, you’ll also enjoy these delicious summer desserts. Each is a time-tested crowd pleaser!

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Friends and family who’ve enjoyed this recipe say this peach galette is one of their favorite summer desserts! They love the pure simplicity of this free-form tart, as well as the aromatic flavors and rustic presentation.

If you enjoyed this peach galette, give it a 5-star rating in the comments. Then become a dessert hero. Share the recipe with a friend!

★★★★★

5 from 5 reviews

Author: Denay DeGuzman
Total Time: 1 Hour
Yield: 6 Servings 1x

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Description

This rustic free-form tart is stunning and delicious! It’s an easy summer dessert that’s quick to assemble. Serve peach galette warm or at room temperature with vanilla ice cream or whipped cream.