Peach Galette

Quick Summary

Peach Galette- this rustic peach galette is easy to make and the perfect dessert for summertime. Serve with vanilla ice cream or whipped cream!

peach galette with vanilla ice cream.

Every summer I look forward to peach season so I can make Peach Cobbler, Peach Scones, Peach Burrata Salad, Peach Butter, and this Peach Galette.

A galette is a rustic, free-form tart made with a single crust of pastry. Galette dough is similar to pie dough, but it is easier to make and very forgiving.

You can fill the center of a galette with whatever fruit you want (strawberries, apples, blueberries), but I especially love this peach galette. The peaches are sweet, juicy, and GORGEOUS!

The galette crust has a slight crunch thanks to the addition of cornmeal and I add a dusting of cinnamon and sugar to make the crust extra special. Peaches and cinnamon are a match made in heaven.

I recommend serving the galette with vanilla ice cream or whipped cream for the ultimate summer dessert.

galette dough ingredients in food processor.

Galette Dough

We make our galette dough in the food processor and it comes out perfect every time. You are going to LOVE it! I think it is easier and BETTER than pie dough:)

  • To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times.
  • Add butter and pulse 4-5 times, or until mixture resembles coarse meal.
  • With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball.
  • Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
peach slices in bowl with sugar, cinnamon, and cornstarch.

Peach Filling

Make sure you use GOOD peaches. You want them to be ripe, but not overripe. If they are mushy or too soft, don’t use them. I leave the skin on because I think the skin looks pretty and adds texture. If the skin bothers you, you can peel the peaches before slicing them.

  • In a medium bowl, combine the sliced peaches, sugar, cornstarch, vanilla extract, almond extract, if using, and cinnamon.
  • Add a quick squeeze of fresh lemon juice to prevent the peaches from browning.
  • Gently stir until cornstarch disappears and the peaches are well coated. Set aside.
unbaked peach galette on baking sheet with parchment paper.

How to Make Peach Galette

  • Preheat the oven to 350 degrees F.
  • Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-inch-wide circle. Place the dough with parchment paper on a baking sheet.
  • Place the peach filling on top of the dough, leaving a 2-inch border. Fold the dough border gently over the berries, overlapping where necessary and pressing gently to adhere the folds.
  • In a small bowl, beat the egg and water together with a fork. Lightly brush the edge of the dough with the egg wash. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle the mixture evenly over the dough border.
  • Bake the galette for 45-55 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing.
  • Drizzle with honey, if desired. Cut the galette into pieces and serve.
peach galette with a scoop of vanilla ice cream in the center.

How to Store

  • The galette is best the day it’s made, but if you have leftovers, you can cover it with plastic wrap and store on the counter for up to 2 days.
  • You can make the galette dough in advance. It will keep wrapped in the fridge for up to three days. You can also freeze the galette dough for up to three months.
  • To freeze the galette dough, make sure the dough is wrapped tightly with plastic wrap. Place it in a freezer container or freezer bag and label it. The night before you plan to bake the galette, transfer the dough to the fridge to thaw.
peach galette slices on plates with forks.

More Peach Recipes

Peach Galette

This rustic peach galette is easy to make and the perfect dessert for summertime. Serve with vanilla ice cream or whipped cream!
4 from 1 vote

Ingredients
  

For the Galette Dough:

  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup coarse cornmeal
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into small pieces
  • 1/3 cup buttermilk, cold
  • 1 large egg + 2 teaspoons water, beaten together, for brushing
  • 3 tablespoons turbinado sugar, for sprinkling
  • 1/4 teaspoon ground cinnamon, for sprinkling

For the Peach Filling:

  • 4 peaches, unpeeled and thinly sliced
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1/4 teaspoon ground cinnamon
  • Squeeze of fresh lemon juice
  • Honey, for drizzling, optional

Instructions
 

  • To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
  • Center a rack in the oven and preheat to 350 degrees F.
  • In a medium bowl, combine the sliced peaches, sugar, cornstarch, vanilla extract, almond extract, if using, and cinnamon. Add a quick squeeze of fresh lemon juice. Gently stir until cornstarch disappears and the peaches are well coated. Set aside.
  • Remove the galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-inch-wide circle. Place the dough with parchment paper on a baking sheet.
  • Place the peach filling on top of the dough, leaving a 2-inch border. Fold the dough border gently over the berries, overlapping where necessary and pressing gently to adhere the folds.
  • In a small bowl, beat the egg and water together with a fork. Lightly brush the edge of the dough with the egg wash. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle the mixture evenly over the dough border.
  • Bake the galette for 45-55 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool to room temperature before slicing.
  • Drizzle with honey, if desired. Cut the galette into pieces and serve. I recommend serving with vanilla ice cream or whipped cream.

Notes

For best results, make sure the peaches aren’t too ripe or they will be mushy and not as pretty.
You can make the galette dough in advance. It will keep in the refrigerator for 3 days. The galette is best the day it’s made.

Nutrition

Calories: 331kcal, Carbohydrates: 51g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 32mg, Sodium: 185mg, Potassium: 156mg, Fiber: 2g, Sugar: 24g, Vitamin A: 616IU, Vitamin C: 3mg, Calcium: 24mg, Iron: 2mg
Keywords galette, peach

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. This looks so good. I made a blackberry-blueberry galette from CL earlier this summer and it was wonderful! I am so jealous that you still have peaches, our tree is done producing and we ate the last ones earlier this week. Nothing beats a fresh peach in my mind.

  2. Delish and I’m so envious about the peaches. We’re about done down here, even in the peach state.

  3. I don’t think there is a fruit any better than a fresh just ripe peach. This looks delicious and I’m sure it tastes as good as it looks.

  4. Maria – this looks awesome. Can’t wait to try this one. Would work great with any type of berries, apples, plums,peaches, nectarines, sky is the limit — yummmmeeee !

  5. Oh, I get weak in the knees when I see a galette. This one looks wonderful! I made Dorie Greenspan’s summer fruit galette a couple of months ago, and it was unbelievably good, and unbelievably NOT LIGHT. I must try your CL version so that I can make this more often without feeling so guilty about it.

  6. Oh man I’m jealous of your sweet peaches Maria. The galette looks great, I would serve that for dessert anytime ๐Ÿ™‚ Good call on the cornmeal too, that adds something special.

  7. I feel as though you have been inspired to post this. I got a box of peaches Monday and have been trying to eat them all and I’m not getting very far. I’m excited to try this one. Yours looks so yummy.

  8. Maria your Galette is beautiful! this is one of my favorite things to make! They always turn out so pretty and I love how rustic they are!

  9. oh my, what a lovely dessert… i wish i could have a bite, rather than just keep on staring at it… tsk…tsk…

  10. that’s a good-looking treat. the peaches are glorious, but my eyes are immediately drawn to that crust–it looks stellar. ๐Ÿ™‚

  11. I finally found you!! My sister has a link to your blog on her recipe blog.. Can’t wait to try some of your stuff ๐Ÿ™‚ Hope all is well.

  12. I know this is an older recipe, but I figured I’d leave this for those who don’t make galettes or pies very often: I’m guessing that the recipe should read 2/3 cup butter milk, or 1/3 cup buttermilk and 1/3 cup water. ย Otherwise, very good, thank you!ย