Easy Peach Galette Recipe (2024)

This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Just add a scoop of vanilla ice cream for the best summer dessert.

We love simple summer desserts, from Classic Cherry Pie Recipe to Strawberry Shortcake. If you do too, then you’re going to love this Peach Galette recipe.

Easy Peach Galette Recipe (1)

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Peach Galette Recipe

My parents are lucky enough to have peach trees in their yard, so every summer, my family and I head over to gather up some fuzzy, sun-ripened beauties to enjoy for snacking, baking, and making Peach Preserves. This Peach Galette is one of our favorite ways to put those fresh summer peaches to use.

Let me tell you: this is the best Galette Recipe. It’s THE ONE. The crust is flaky, crisp, and perfect topped with a beautiful spread of juicy peaches. If you’ve had galettes in the past that were soggy, or had a rock-hard crust, this Peach Galette recipe won’t let you down.

Peach Galette Video Tutorial

Watch Natasha make this easy Peach Galette, then grab the ingredients below and go forth and bake. P.S. Don’t forget the vanilla ice cream. It’s so good when it melts a little over a warm slice of the galette.

What Makes This the Best Galette?

Making a galette is easier than making a Peach Pie – literally! Here’s why you’ll love this Peach Galette:

  • Perfect crust – We’re talking about a flaky and buttery pastry dough that is still substantive enough to stand up to all those juicy peaches.
  • Simple dessert – It’s the perfect showcase for fresh, ripe peaches. You don’t need to add dozens of ingredients and spices when you’re starting with the most delicious summer fruit.
  • Customizable – Swap the peaches for nectarines (did you know they’re simply fuzz-less peaches?), plums, berries, or a combination of your favorite in-season fruits. Don’t miss our Apricot Cherry Galette.
Easy Peach Galette Recipe (2)


Scroll down to the recipe card below this post for ingredient quantities and print-friendly instructions.

  • Peaches – White or yellow peaches both work for this recipe, although yellow peaches do look prettier in a galette. There’s no need to peel them.
  • Sugar – If your peaches are especially sweet you can get away with using a bit less.
  • All-purpose flour – This helps thicken the peach juices.
  • Cinnamon – Cinnamon and peaches go together beautifully, but if you want to try something different, use cardamom.
  • Pure vanilla extract – Always use pure vanilla extract, never imitation!
  • Unsalted butter – As with most baking recipes, you’ll want to use unsalted butter here.
  • Pastry Dough – a simple combination of flour, sugar, salt, cold butter, and ice water makes a flaky buttery crust (full instructions below).
Easy Peach Galette Recipe (3)

Pro Tip: You want the peaches to be ripe, but not mushy. They should have a peachy aroma when you give them a sniff (make sure you do that discreetly if you’re at the grocery store!), and a yellow or orange background color rather than green. When you squeeze them, they should have a bit of give, but your fingers shouldn’t leave indentations.

How to Make Galette Dough

This process is identical to making a pie crust, so if you’re new to crusts, check out our tutorial on how to make a Pie Crust. If you’d like to get a headstart on this recipe, you can make the crust up to 3 days in advance. We always start with the crust to give it time to chill.

  1. Combine the dry ingredients – Pulse the flour, sugar, and salt in a food processor fitted with the blade attachment.
  2. Add the butter and water – Cut the cold butter into small cubes and add them to the food processor. Pulse 8 to 10 times, until the butter is about pea-sized. Add the ice water a tablespoon at a time and pulse between each addition; I needed 6 tablespoons. The dough is ready when it holds together when pinched.
  3. Chill – Pat the ball of dough into a disk, then dust it with flour and wrap it in plastic wrap. Chill in the refrigerator for at least an hour, or up to 3 days.
Easy Peach Galette Recipe (4)

Pro Tip: If you don’t have a food processor, you can use a large mixing bowl and cut the butter into the flour mixture using a pastry cutter then add ice water, mixing it in with a firm spatula.

How to Make a Peach Galette

  1. Form the crust – Preheat your oven to 425°F and set the dough onto a floured sheet of parchment paper. Use a rolling pin to roll the dough into a 12-inch circle. Slide the parchment paper and dough onto a rimmed baking sheet and refrigerate.
  2. Make the peach filling – Stir together flour, sugar, and cinnamon in a small bowl. Slice the peaches and place them in a medium bowl. Sprinkle the peaches with the flour mixture, then stir in the vanilla.
  3. Add the peaches to the crust – Arrange the peaches in a circular pattern over the dough, starting from the outside and working towards the center. Leave a 2-inch border. Dot the tops of the peaches with butter.
  4. Finish – Fold the border up over the peaches, pinching together the overlapping edges and patching any cracks or holes in the dough. Brush the crust with the egg wash, then sprinkle the coarse sugar over the top.
  5. Bake – Place the baking sheet in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and the peach juices are syrupy. Let the peach galette rest for 15 minutes, then serve.
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Pro Tip: Discard any excess juices from the peaches, or your galette may overflow. If there’s a lot of liquid at the bottom of the bowl and you don’t want to waste it, you can pour it into a saucepan and boil it until it thickens. Spoon this syrup onto ice cream or yogurt.

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Common Questions

What is a Galette?

A Galette is a rustic dessert tart made with fruit and pastry crust. Instead of being baked in a pie plate or tart pan, a galette has a free-form crust that’s folded up over the filling.

Is Peach Galette served hot or cold?

The galette needs to cool a bit so the juices thicken, but it’s best either warm or room temperature.

Can I substitute store-bought pie crust?

A store-bought crust is not ideal because it can be a little thin and flat. You can substitute a store-bought refrigerated pie crust if you’d like, but it won’t be quite as flaky or buttery.

Is galette dough the same as pie dough?

Yes, a galette dough is essentially the same thing as our all-butter pie dough.

How do I keep my galette from getting soggy?

The flour in this recipe will thicken the juices from the peaches; as long as you drain off any excess liquid before adding the peaches to the crust, it shouldn’t get soggy. Also, make sure your oven is fully preheated.

Can I double the recipe?

If you’d like to double this recipe, I recommend making two Peach Galettes instead of one giant galette.

How to Serve Peach Galette

  • Transfer – slide a spatula under the galette to separate it from the parchment paper then slide it onto a serving platter.
  • Slice into wedges as you would a pie, cutting it into 6 slices. A serrated knife makes slicing easier.
  • Plate a slice with a scoop of vanilla ice cream. You can even add chopped Candied Pecans scattered over the top or Easy Cherry Sauce for double the summer fruit.
Easy Peach Galette Recipe (7)


This Peach Galette is best enjoyed the day it’s made, but if you have leftovers, here’s how to store them:

  • To Store: Wrap the galette and store it at room temperature for up to 2 days.
  • Freezing: Store the galette in a freezer bag or wrap it in plastic wrap and freeze for up to 2 months.
  • To Serve: Let the galette come to room temperature before serving. You can also warm your slice slightly in the microwave.
Easy Peach Galette Recipe (8)

This easy Peach Galette is the best kind of summer recipe—loaded with fresh fruit, easy to make, and absolutely delicious.

More Peach Recipes

If you love this Peach Galette, then you won’t want to miss these summery peach recipes.

  • Peach Crisp Recipe
  • Peach Salsa
  • Peach Mousse Recipe
  • Perfect Peach Pie Recipe
  • Peach Cake Recipe (VIDEO)
  • Easy Peach Tartlets Recipe

Peach Galette Recipe

4.96 from 89 votes

Author: Natasha Kravchuk

Easy Peach Galette Recipe (10)

This Peach Galette recipe is perfect in every way, with a buttery, flaky crust and juicy cinnamon-dusted peaches. Serve with scoops of vanilla ice cream.


Prep Time: 1 hour hr 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 2 hours hrs 5 minutes mins


Servings: 6 servings

For the Galette Crust:

  • 1 1/3 cup all-purpose flour, measured correctly by spooning and leveling
  • 1 Tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 8 Tbsp unsalted butter, very cold
  • 6 Tbsp ice water, or add to desired consistency
  • 1 egg, beaten for egg wash
  • 1 Tbsp coarse sugar

Peach Filling:

  • 1 lb peaches, about 3-4 medium peaches or 3 cups sliced, not overly ripe
  • 1/4 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/2 Tbsp unsalted butter, cut into small pieces


How to Make the Crust:

  • In a food processor with the blade attachment, pulse together the flour, sugar, and salt until combined.

  • Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump.

  • Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.

How to Assemble the Peach Galette:

  • Preheat the oven to 425°F. On a floured sheet of parchment paper, roll the dough into a 12″ circle with a rolling pin. It doesn't have to be a perfect circle. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while you make the peach filling.

  • In a small bowl, stir together granulated sugar, flour and cinnamon. Slice peaches into 1/2″ thick slices, place peaches in a medium bowl and sprinkle with flour mixture. Add vanilla and stir gently with a spatula until the flour is fully incorporated.

  • Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1/2 tbsp butter.

  • Fold the edges of the galette up and over the peaches, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. Brush the crust with beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy. It's ok if it juices start oozing from the bottom. Let sit 15 minutes before serving.

Nutrition Per Serving

339kcal Calories42g Carbs5g Protein17g Fat10g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat1g Trans Fat70mg Cholesterol218mg Sodium140mg Potassium2g Fiber19g Sugar782IU Vitamin A3mg Vitamin C19mg Calcium2mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Peach Galette Recipe

Amount per Serving



% Daily Value*






Saturated Fat





Trans Fat



Polyunsaturated Fat



Monounsaturated Fat




































Vitamin A





Vitamin C















* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: American, French

Keyword: easy summer desserts, fruit galette, peach dessert

Skill Level: Medium

Cost to Make: $

Calories: 339

Easy Peach Galette Recipe (11)

Natasha Kravchuk

Easy Peach Galette Recipe (12)

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Easy Peach Galette Recipe (2024)


How do you keep the bottom of galette from getting soggy? ›

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

Is galette crust same as pie dough? ›

A galette is a free-form pie that is made, not in a pie dish, but on a sheet tray. One single layer of pie dough is rolled out into a large circle and generally topped with a fruit filling, like apples or blueberries.

What are the three different types of galette? ›

For this recipe, we use puff pastry to keep things super easy! What are the three different types of galette? The three most common types of galette are galette Breton, galette de rois, and fruit galette.

Is galette made from puff pastry? ›

I chose to use a puff pastry because I happen to love how the dough puffs up and there are layers and layers of buttery goodness. A traditional galette uses pie crust (homemade or store-bought). To use a homemade pie crust just simply swap it out for the puff pastry in this recipe.

How do you keep the bottom crust of a peach pie from getting soggy? ›

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

How do I make sure my bottom pie crust is cooked? ›

If you have plenty of time, blind bake the bottom crust for 10–15 mins and then brush with egg white while still hot. Allow to cool 5 mins before filling and adding top crust. Put pie dish on a pre-heated baking sheet as above.

Why is my galette soggy? ›

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

How wet should galette dough be? ›

Moisture can be somewhat problematic when making pie or galette dough. Most recipes suggest adding a little water up to (but maybe less or more than) a specified amount until the dough "forms a cohesive mass".

How do you know when a galette is done? ›

Step 5. After about 15 minutes, check the galette, rotating the pan if the crust is not browning evenly. The galette is done when the crust is deep golden brown and the fruit is bubbling.

What is the charm in the galette? ›

Somewhere within the glorified galette hides a charm known as a “féve” – traditionally this was a bean but it's now more commonly a plastic trinket which many people collect to mark their years of good fortune.

What is a fève in a galette? ›

In addition, the galettes always contain a single little charm, or fève, that hidden inside. Historically, there really would be a fève ('broad bean') inside, but in the 19th century this was replaced by small ornaments or figurines.

Why is the galette eaten on January 6th? ›

Traditionally, Epiphany is celebrated on January 6th, 12 days after Christmas. Beginning around the 13th or 14th century, sharing a Galette des Rois became a popular way to celebrate this occasion, with the cake signifying the arrival of the Three Wise Men in Bethlehem.

How do you roll galette dough? ›

Make sure not to overload your galette, otherwise the crust will break under the weight of the filling. Leave about a 1 1/2-inch border of dough around the outside. Work your way around the circle, folding sections of dough inward. Overlap the sections as you go so filling won't leak out during cooking.

Why do the French eat galette? ›

The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem. Composed of a puff pastry cake, with a small charm, the fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar.

Why is there a crown in a galette? ›

The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.

What causes soggy bottom pastry? ›

Soggy bottoms

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Should you brush bottom of pie crust with egg? ›

An Egg or Cream Wash

An egg wash will give your pie crust a glossy finish. A cream wash will give your pie crust more of a semi-golden, matte-like finish. Skipping a wash altogether can leave your crust looking stark.

How to prevent wetting of the bottom crust of the bake products? ›

* Suggestions to prevent soaked lower crust
  1. Brush crust with slightly beaten egg white and bake at high temperature for a few minutes to coagulate egg white.
  2. Use a filling with a high egg-to-milk ratio.
  3. Preheat milk for filling.
  4. Chill pie crust for 1 hour before filling.

What is the base of the galette? ›

The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."

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