Peach Galette

Square overhead shot of a sliced peach galette.

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5 from 1 vote

This easy peach galette combines fresh peaches, warm spices, and a flaky pie crust for a simple, rustic summer dessert.

Course Dessert

Cuisine American

Keyword easy peach galette, peach galette, rustic peach galette

Prep Time 20

Cook Time 35

Cooling Time 1

Total Time 1 55

Servings people

Calories 277kcal

Author Blair Lonergan

Ingredients

1 premade refrigerated pie crust (from a 14.1 ounce package)
3 cups sliced fresh peaches (about ¼-inch thick slices)
½ cup granulated sugar
Juice and grated zest of ½ lemon
¼ cup cornstarch (or decrease to 3 tablespoons if your peaches aren’t very juicy)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of salt
¼ cup apricot jam, peach jam, or peach jelly
Optional, for serving: vanilla ice cream or whipped cream

Instructions

Roll Out the Crust: If the pie dough is cold and firm, let it rest on the counter for about 10-15 minutes before rolling. On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle that measures 12 inches in diameter.
Carefully transfer the dough to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap and place the crust back in the refrigerator to chill while you preheat the oven and make the filling.
Make the Filling: Preheat the oven to 400°F. In a large bowl, toss together the peaches, sugar, lemon juice, lemon zest, cornstarch, cinnamon, ginger, and salt.
Assemble the Galette: Arrange the filling in the center of the dough, leaving a 1 ½-inch border.
Gently fold the pastry over the fruit, pleating to hold it in.
Brush the crust with egg wash; sprinkle the crust with coarse sugar.
Bake the Galette: Bake in the 400°F oven for 30-35 minutes, or until the filling bubbles and the crust is golden brown.
Warm the jam in a small saucepan over low heat until it’s a nice, thin consistency. Brush the peaches with the jam.
Serve: Cut the galette into 4-6 slices. Top each slice with vanilla ice cream or whipped cream, if desired.

Notes

Leave the peach skins on for the best texture and easiest prep.
Frozen and canned peaches are not recommended.
Add blueberries, blackberries, or raspberries for a mixed-fruit galette.
A pinch of nutmeg, cardamom, or cloves adds extra warmth.
Stir a splash of vanilla extract into the filling if desired.
Turbinado sugar creates a crisp, bakery-style crust.
Apricot jam or peach jam both work for the glaze.
The galette slices best after cooling for about 1 hour.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months.

Homemade Pie Crust Instructions:

1 ¼ cups all-purpose flour (150 grams)

½ cup (1 stick) cold salted butter, cut into ½-inch cubes

¼ cup ice water, plus more as needed

Place the flour in a large bowl. Add the cold, cubed butter, tossing the cubes through the flour until each piece is well coated. Use your fingers or a pastry cutter to cut the butter into the flour just until the pieces of butter are about the size of peas.

Make a well in the center of the flour mixture. Add the ice water; use your hands or a fork to toss the flour mixture with the water until the dough comes together. Do not knead. Add more water, 1 tablespoon at a time, until the dough is properly hydrated (it shouldn’t be sticky, but it should hold together and you shouldn’t see any dry pockets of flour).

Press the dough into a 1-inch thick disc. Wrap tightly in plastic wrap and refrigerate for about 1 hour, or up to 2 days. You can also freeze the disc of pie dough for up to 3 months.

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