Peach Galette

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This sparkling peach galette is a casual free-form tart. Bursting with juicy, sun-kissed peaches encased in a flaky buttery pastry, this rustic dessert captures the essence of warm evenings and indulgent gatherings. Assemble this easy recipe in 15 minutes, then chill and bake.

📌 Pin Peach Galette Recipe

Homemade peach galette on round metal tray.

🍑 Why This Recipe’s a Keeper

Everyone loves beautiful rustic tarts. Making this spring/summer dessert is almost effortless. Pastry dough is wrapped around fresh peaches and baked. Here are more reasons this recipe deserves to be part of your recipe arsenal.

  • Flavorful and delicious: This peach galette is bursting with the natural sweetness and juiciness of fresh peaches. The combination of the buttery, flaky crust and the luscious peach filling is delicious, comforting and satisfying.
  • Easy to make: No pie pan needed. This rustic free-form pastry delivers all the joy with none of the stress of making pie with a perfectly-crimped crust. With a peach galette there’s no precision in shaping the crust, which makes it the perfect recipe for both new and experienced bakers. Assemble this easy dessert in just 15 minutes, then chill and bake.
  • Impressive Presentation: The charm of a peach galette lies in its imperfection. It has an artsy, elegant, homemade look. The pleated, golden brown crust encasing the vibrant peach filling is a feast for the eyes. It makes a gorgeous centerpiece for any dessert table.
  • Versatile: This peach galette is perfect for a variety of settings. It’s a lovely dessert for a family dinner, a casual get-together, or even a more formal occasion. This spring/summer treat with juicy fresh fruit and a delicious crust will impress family and friends, every time.
  • Crowd-Pleaser: The combination of buttery pastry and sweet, juicy peaches receives positive feedback every time. There are always requests for the recipe.
A rustic peach tart (AKA Peach Galette) on a metal tray with pie server.

🛒 Ingredients

For the Crust

  • Refrigerated pie crust (or homemade pie crust dough): The peach galette begins with a thin layer of buttery, flaky pastry. The dough is rolled out into a rustic, irregular shape, emphasizing the casual, homemade nature of this delicious, easy dessert.

For the Fruit Filling

  • Fresh Peaches: The star ingredient of our peach galette. We use fresh peaches that are in-season and ripe. They’re sliced, seasoned, then arranged on top of the pastry crust. But if you’d like to mix things up, use fresh nectarines instead, 1:1. Just be sure to adjust the sugar in the recipe to help balance the sweet/tart flavors.
  • Light Brown Sugar: With its light caramel flavor, it enhances the natural sweetness of the peaches and helps create a syrup as it bakes. But feel free to use granulated sugar instead.
  • Cornstarch: We use it as a thickening agent to absorb and bind some of the excess liquid released by the peaches. This helps the filling from becoming too runny. We want a stable filling that won’t leak too much during baking.
  • Lemon Juice: Adds a bright citrusy flavor to the peach filling. The tartness of the lemon juice complements the natural sweetness of the peaches. If desired, you can use orange juice or lime juice instead.
  • Vanilla Extract: Enhances the flavor of the other ingredients, and contributes a delicious bakery aroma.
  • Ground Cinnamon: It enhances the natural sweetness of the peaches for a complex and satisfying taste. It also contributes an appealing aroma. But it’s important not to use too much so it doesn’t overpower or mask the delicate taste of the peaches.
  • Ground Nutmeg: Complements the sweetness of the peaches while contributing warm, aromatic notes that are both comforting and inviting.
  • Ground Cloves: We use just a tiny pinch to counterbalance the sweetness of the peaches and sugar to prevent the peach galette from tasting overly sweet. It also adds a layer of sophistication to the overall flavor of this delicious dessert.
  • Kosher Salt: Enhances the flavor of the other ingredients.
  • Honey: We drizzle it over the peach galette before baking. It helps keep the peaches moist during baking, adds floral notes, and creates a glossy attractive finish. But feel free to use apricot jam instead. (Other subs: agave nectar or maple syrup.)
  • Butter: Adds a rich luxurious taste. As it melts during baking, it infuses the filling with buttery goodness, enhancing the overall flavor of the peaches and the surrounding pastry. It also gives the filling of this dessert a beautiful glow.

Expert Tip: Some of the best fresh peaches are found at farmers markets. In general, they’re in season from late May to August. Look for firm fragrant fruit with red and yellow coloring, and no bruising.

For the Egg Wash

  • Large Egg: Combined with water, we use it to create an egg wash. The primary purpose is to give the pastry crust a beautiful golden-brown color during baking. It also helps seal and secure the folded layers of the crust, while enhancing the flakiness of the pastry.
  • Water: Helps thin out the egg so it’s easier to brush onto the pastry. We want the egg wash to spread smoothly and coat the surface uniformly. And as the water evaporates during baking, it helps create a crisp flaky texture on the surface of the pastry.

For Garnishing

  • White sparkling sugar (coarse decorating sugar): Adds a gorgeous sparkling effect for visual appeal. It also adds sweetness and delicious texture. It gives our peach galette a polished and professional appearance. If desired, feel free to use turbinado sugar instead.
Ingredients for Peach Galette on a white tabletop.

📖 Recipe Steps

RECIPE PREP: Peel, pit and thinly slice peaches. Slice the butter into pats. Line a baking tray (or a 12-inch, nonstick pizza tray) with parchment paper.

Recipe prep for peach galette: Peel, pit and thinly slice peaches. Slice pats of butter.
  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.
  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.
  3. Place the rolled-out pie crust on the prepared tray. Brush it with egg white. This creates a moisture barrier to help prevent the crust from getting soggy. Pile up the fruit in the center, leaving the sugary juices behind in the bowl. Leave a 2-inch border around the edge. Fold the sides of dough inward over the peaches, leaving the center open. The edges will overlap into pleats. Preheat oven to 375°F. Chill galette in the freezer for 15 minutes (or chill it in the fridge for 20 minutes).
  4. Drizzle honey over the fruit. Evenly dot the filling with pats of butter. Mix the egg yolk and water together to create an egg wash. Brush the edges of the tart with egg wash. Sprinkle sparkling sugar over edges of the pastry and the peach filling.
How to make peach galette recipe in 4 easy steps.
  1. Bake the peach galette for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  2. Remove the dessert from the oven. Set the pan on a wire rack to cool. If the 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.

Expert Tips

  • The 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.
  • Make sure to thinly slice the peaches. This peach galette has a shorter baking time than a regular pie. We thinly slice the fruit to make sure both filling and crust will bake in the same amount of time.
  • Brush the tart crust with egg white: Because the crust cannot be par-baked to prevent the fruit juices from making it soggy, the egg white forms a protective moisture barrier. Another option: brush crust with light-colored preserves or apricot jam.
  • Best way to serve peach galette: Serve it warm or at room temperature. For a real treat, enjoy this dessert with vanilla ice cream or a dollop of vanilla whipped cream.

👩🏻‍🍳 Recipe FAQ

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

Can I use frozen peaches for a galette?

Yes, you can use frozen peaches, but be sure to thaw and drain them well to remove excess moisture. However, fresh, ripe peaches are ideal for the best flavor and texture.

Can I use canned peaches for a galette?

Yes, but here are a few important tips: Drain the canned peaches thoroughly (and remove any pits) as excess moisture can make the crust soggy. After draining, pat the slices dry with a paper towel. Canned peaches are often sweetened, so adjust the amount of sugar in the recipe if needed. Add a touch of lemon juice to add freshness. Make sure to use cornstarch in the filling to help absorb excess moisture.

Can I make the galette ahead of time?

Yes, you can prepare the galette in advance. Assemble the peach galette and refrigerate it unbaked. When ready to bake, brush the crust with egg wash, sprinkle the crust and filling with white sparkling sugar, and bake as directed.

What’s the best way to store leftover galette?

Store leftover galette in the fridge for up to 2 days. Cover it loosely with plastic wrap or foil. To reheat, place it in a preheated oven for a few minutes.

Can I replace honey with another sweetener?

Yes, you can use maple syrup, agave nectar, or a simple syrup as a honey substitute. Or you can use apricot jam.

Do I need to peel the peaches for the galette?

It’s a personal preference. Peeling is optional. Leaving the skin on adds color and texture. But if you prefer a smoother filling, peel the peaches.

Can I add other fruits to the peach galette?

Absolutely! Berries, plums or apricots pair well with peaches. Just ensure the additional fruits have similar baking times.

Can I freeze a baked galette?

Yes, you can freeze a baked galette. Allow it to cool completely. Wrap it well in plastic wrap, then in a layer of foil, and freeze. Reheat in the oven when ready to serve.

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

🍽 More Spring/Summer Desserts

If you loved this easy peach galette recipe, you’ll also enjoy these delicious desserts.

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 simplicity of this free-form tart, as well as the aromatic flavors and rustic presentation. They say it’s the most delicious peach galette they’ve ever tasted.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Homemade peach galette on round metal tray.

Peach Galette


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Denay DeGuzman
  • Total Time: 1 Hour 5 Minutes
  • Yield: 6 Servings 1x
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Description

This luxurious peach galette is a casual free-form tart. It’s a golden, sparkling dessert that captures the essence of warm evenings and indulgent gatherings. Assemble this easy recipe in 15 minutes, then chill and bake.


Ingredients

Units Scale

Pastry Crust

Peach Filling

  • 4 large ripe peaches, peeled, pitted and thinly sliced
  • 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
  • Pinch of salt
  • 1 tablespoon honey
  • 1/4 cup butter (1/2 stick), sliced into pats

Egg Wash (for brushing)

  • 1 large egg, separated (separate egg yolk from egg white)
  • 1 teaspoon water

For Garnishing

  • 1 tablespoon white sparkling sugar (coarse decorating sugar), or turbinado sugar

Instructions

RECIPE PREP: Line a baking tray (or a 12-inch, nonstick pizza tray) with parchment paper.

  1. In a large bowl, combine brown sugar, cornstarch, cinnamon, nutmeg, ground cloves, lemon juice and vanilla extract. Do a taste test. If desired, add a pinch of salt.
  2. Add sliced peaches to the bowl. Toss well to coat the peaches.
  3. Roll out the pie crust. Arrange it on the prepared tray. Brush it with egg white. Pile up the fruit in the center, leaving the sugary juices behind in the bowl. Leave a 2-inch border around the edge. Fold the sides of the dough inward over peaches, leaving the center open. The edges will overlap into pleats.
  4. Preheat oven to 375°F. Chill the galette in the freezer for 15 minutes (or in the fridge for 20 minutes).
  5. Drizzle honey over the fruit. Evenly dot the filling with pats of butter. Whisk the egg yolk and water together to create an egg wash. Brush the edges of the tart with egg wash. Sprinkle sparkling sugar over edges of the pastry and the peach filling.
  6. Bake 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Remove the dessert from the oven. Set the pan on a wire rack to cool. If the fruit is a bit dehydrated, drizzle melted butter over the top to perk it up and make it shine. 

Notes

How to serve peach galette: Serve it warm or at room temperature. For a real treat, enjoy with vanilla ice cream or whipped cream.

How to store this tart: Store leftover galette in the fridge for up to 2 days. Cover it loosely with plastic wrap or foil. To reheat, place it in a preheated oven for just a few minutes.

  • Prep Time: 15 Minutes
  • Chill Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: French
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Peach Galette 👉🏻 Join the Convo

Have you ever assembled a free-form tart? Are you looking forward to making this peach galette? Share your thoughts and opinions in the comments below. I’d love to hear from you.

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7 Comments

  1. What a delicious summer treat! The peaches came out so juicy, and the crust was perfectly flaky and delicious.






  2. This peach galette came out amazing! I used your homemade pie crust recipe for the dough and it was perfect. Baking the peaches made them extra sweet. Thanks for the recipe!