A galette is a pie that stopped trying so hard. It folds over the fruit. It lets the juices run. It looks like it was made by hands, not machines.
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Peaches are perfect for this. Ripe ones release sweet syrup as they bake. The crust catches it and turns amber at the edges.
I make this in late summer, when the kitchen is warm and no one wants fuss. You can too. Breathe, then unplug.
Why You'll Love This Recipe
About the Ingredients
1 1/4 cups (156g) all-purpose flour
Spoon it into the cup and level it off, or the crust turns tough. Swap in 1/2 cup whole-wheat pastry flour for a nuttier flavor.
1/2 teaspoon fine sea salt
Fine sea salt dissolves evenly into the dough. If using table salt, use a scant 1/2 teaspoon.
1 tablespoon (13g) granulated sugar
Just enough to tenderize the crust. You can use the same amount of light brown sugar for a deeper note.
1/2 cup (113g) cold unsalted butter, cubed
Freeze it for 10 minutes before cutting in. European-style butter has less water and makes a flakier crust.
4 to 5 tablespoons ice water
Add one spoon at a time; you may not need it all. Cold water keeps the butter from melting too soon.
5 medium ripe peaches, about 2 pounds (900g), sliced 1/2 inch thick
Choose fruit that gives slightly at the stem. Frozen sliced peaches work too; thaw and pat dry first.
1/4 cup (50g) granulated sugar
Adjust by one tablespoon if your peaches are very sweet. Honey works as a swap but makes the filling looser.
1 tablespoon cornstarch
This thickens the juices so the bottom stays crisp. Tapioca starch or arrowroot are good substitutes.
1/2 teaspoon ground cinnamon
A little warmth, not a spice bomb. Try a pinch of cardamom if you want something more floral.
1 tablespoon fresh lemon juice
Balances the sugar. Bottled lemon juice is fine in a pinch, about 1 1/2 teaspoons.
1 large egg, beaten with 1 tablespoon water
Egg wash gives the crust its shine. Brush with milk instead if you prefer a softer finish.
1 tablespoon coarse sugar, such as turbinado
A crunchy finish. Demerara or even a light sprinkle of cinnamon sugar works well.
Tips & Tricks
Keep everything cold
Warm butter melts into the flour instead of staying in flakes, and flakes are what make a crust crisp. Chill the dough 30 minutes if the kitchen is hot.
Drain the peaches briefly
Toss the slices with sugar, then let them sit 10 minutes and pour off the excess liquid before adding cornstarch. This prevents a soggy center.
Leave a wide border
Fold a 2-inch rim of dough over the fruit and press gently. A narrow border tears and lets juice escape onto the pan.
Bake on parchment or a hot sheet pan
Parchment prevents sticking, and a preheated pan gives the bottom crust a head start on browning.
Pro Tips
Step-by-Step Instructions
1. Make the dough
Whisk the flour, salt, and 1 tablespoon sugar in a bowl. Cut in the cold butter with a pastry blender or your fingers until the mixture looks like coarse meal with some pea-sized bits.
2. Add ice water
Sprinkle 4 tablespoons ice water over the flour and stir with a fork until the dough just holds together. Add the last tablespoon only if needed. Shape into a disk, wrap, and chill 30 minutes.
3. Heat the oven
Set a rack in the lower third and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
4. Toss the peaches
In a large bowl, combine the sliced peaches, 1/4 cup sugar, cornstarch, cinnamon, and lemon juice. Stir gently and let sit 10 minutes, then drain off any pooled liquid.
5. Roll and fill
On a lightly floured surface, roll the dough into a rough 13-inch round, about 1/8 inch thick. Transfer to the prepared sheet and mound the peaches in the center, leaving a 2-inch border.
6. Fold the edges
Fold the border up over the fruit, pleating as you go and pressing gently to seal. Brush the crust with egg wash and sprinkle with coarse sugar.
7. Bake until golden
Bake 35 to 40 minutes, until the crust is deep golden brown and the filling bubbles at the edges. If the crust browns too fast, tent it loosely with foil after 25 minutes.
8. Cool and serve
Let the galette rest on the pan 15 minutes so the juices set. Slide onto a board, cut into wedges, and serve warm with whipped cream or vanilla ice cream.
Delicious Variations
Nectarine and almond
Swap nectarines for peaches and sprinkle 2 tablespoons sliced almonds over the fruit before folding.
Peach and blueberry
Use 3 peaches and 1 cup blueberries; add an extra teaspoon of cornstarch for the extra juice.
Savory peach and goat cheese
Reduce the sugar to 1 tablespoon, add 2 ounces crumbled goat cheese and a few thyme leaves, and skip the cinnamon.
How to Store Peach Galette
Refrigerator
Cover loosely and refrigerate up to 3 days. The crust softens over time, which is normal and still delicious.
Freezer
Wrap baked slices tightly and freeze up to 2 months. Freeze unbaked assembled galette on a sheet pan, then wrap; bake from frozen, adding 5 to 8 minutes.
Reheating
Warm slices in a 325°F (165°C) oven for 8 to 10 minutes to crisp the crust. Avoid the microwave, which makes it soggy.
Frequently Asked Questions
Q: Can I make a peach galette with frozen peaches?
Yes, frozen peaches work well, but thaw and drain them first. Pat the slices dry and add an extra teaspoon of cornstarch, since frozen fruit releases more liquid.
Q: Why is my galette soggy?
Too much liquid in the filling is the usual cause. Let the sugared peaches sit 10 minutes, drain the syrup, and always add cornstarch before baking.
Q: Do I need to peel the peaches?
No, peeling is not necessary. The skins soften in the oven and add color and texture, though you can peel them if you prefer a silkier filling.
Q: How do I know when the galette is done?
Look for a deep golden-brown crust and bubbling juices at the edges. The center should feel set, not liquid, when you gently shake the pan.
Q: Can I make the dough ahead of time?
Yes, the dough keeps in the refrigerator up to 2 days or in the freezer up to 3 months. Let it soften slightly at room temperature before rolling.
Make this galette this week, while the peaches are heavy with juice. Slice it warm. Share it without ceremony. Breathe, then unplug.
Peach Galette
This easy peach galette wraps juicy cinnamon-kissed peaches in buttery, free-form pastry for a rustic summer dessert that bakes up golden and bubbling.
🧂 Ingredients
- 1 1/4 cups (156g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon (13g) granulated sugar
- 1/2 cup (113g) cold unsalted butter, cubed
- 4 to 5 tablespoons ice water
- 5 medium ripe peaches, about 2 pounds (900g), sliced 1/2 inch thick
- 1/4 cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon coarse sugar, such as turbinado
📋 Instructions
- 1Make the dough — Whisk the flour, salt, and 1 tablespoon sugar in a bowl. Cut in the cold butter with a pastry blender or your fingers until the mixture looks like coarse meal with some pea-sized bits.
- 2Add ice water — Sprinkle 4 tablespoons ice water over the flour and stir with a fork until the dough just holds together. Add the last tablespoon only if needed. Shape into a disk, wrap, and chill 30 minutes.
- 3Heat the oven — Set a rack in the lower third and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- 4Toss the peaches — In a large bowl, combine the sliced peaches, 1/4 cup sugar, cornstarch, cinnamon, and lemon juice. Stir gently and let sit 10 minutes, then drain off any pooled liquid.
- 5Roll and fill — On a lightly floured surface, roll the dough into a rough 13-inch round, about 1/8 inch thick. Transfer to the prepared sheet and mound the peaches in the center, leaving a 2-inch border.
- 6Fold the edges — Fold the border up over the fruit, pleating as you go and pressing gently to seal. Brush the crust with egg wash and sprinkle with coarse sugar.
- 7Bake until golden — Bake 35 to 40 minutes, until the crust is deep golden brown and the filling bubbles at the edges. If the crust browns too fast, tent it loosely with foil after 25 minutes.
- 8Cool and serve — Let the galette rest on the pan 15 minutes so the juices set. Slide onto a board, cut into wedges, and serve warm with whipped cream or vanilla ice cream.
Ingrid explores mindful technology use and digital minimalism, helping readers reclaim focus. She writes about practical habits to reduce screen time and improve digital well-being.
