There’s something so delightfully rustic and comforting about a Peach Galette Recipe, isn’t there? It’s this free-form tart that feels a little casual but tastes like pure sunshine—a perfect way to celebrate juicy peaches in a way that’s simple yet impressive. Whenever summer rolls around and peaches are at their peak, I find myself reaching for this recipe to enjoy a dessert that feels homemade but elegant.

This Peach Galette Recipe works beautifully whether you’re entertaining friends or just craving a sweet treat after dinner. What I love most is how forgiving it is—the flaky, buttery crust wrapped around tender, cinnamon-spiced peaches makes it so worth the effort, and trust me, you’ll want to make it again and again.

Ingredients You’ll Need

Each ingredient here plays an important role in building that flaky crust and juicy filling. When shopping, look for ripe peaches that are fragrant but not too soft, and keep your butter chilled for the best crust texture.

All-purpose flour: Measured carefully by spooning and leveling for consistent texture in your crust.
Granulated sugar: A little sweetness in the crust and filling balances the natural tartness of peaches.
Fine sea salt: Enhances flavor without overpowering the delicate sweetness.
Unsalted butter: Very cold butter creates those flaky layers we all crave. Don’t soften it!
Ice water: Added gradually so the dough just comes together; this keeps it tender.
Egg: For egg wash that gives the crust a lovely golden shine.
Coarse sugar: Sprinkled on top for a satisfying crunch and sparkle after baking.
Peaches: Fresh, firm peaches sliced evenly for a juicy filling that holds up well.
All-purpose flour (for filling): Helps thicken the peach juices during baking.
Ground cinnamon: Adds warm spiced notes that complement the peaches perfectly.
Pure vanilla extract: A little extra flavor magic in the filling.
Unsalted butter (for filling): Small pats dot the top of the filling for richness as it melts.

Variations

While I adore the classic Peach Galette Recipe, I love tweaking it depending on the season or mood. Feel free to get creative and make this recipe your own—it’s all about enjoying the process and the result.

Berry Peach Galette: Try mixing in fresh blueberries or raspberries with the peaches for a vibrant twist. I did this once for a summer brunch, and the burst of tart berries was a lovely contrast.
Gluten-Free Crust: Swap the all-purpose flour for a trusted gluten-free blend to accommodate dietary needs without sacrificing that buttery crisp.
Spiced Up: Add a pinch of nutmeg or cardamom for extra warmth, especially nice in cooler months.
Honey Sweetened: Replace granulated sugar with honey or maple syrup for a natural sweetness that pairs beautifully with peaches.

How to Make Peach Galette Recipe

Step 1: Prepare the Flaky Crust

Start by whisking the flour, sugar, and salt in a large bowl. Cut your cold butter into small cubes and work it into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter. This little trick ensures those flaky layers. Then, slowly add ice water—a tablespoon at a time—just until the dough holds together when you press it. Don’t overwork the dough—once it comes together, form it into a disk, wrap it, and chill it for at least 30 minutes.

Step 2: Make the Peach Filling

While the dough chills, slice your peaches evenly—not too thin or they’ll get mushy, and not too thick to cook through. Toss you peaches with sugar, flour, cinnamon, and vanilla extract. This mix helps thicken the juices during baking and layers in flavor. I like to taste a little spoonful here to get my sweetness just right.

Step 3: Assemble Your Galette

Roll out the chilled dough on a floured surface to about a 12-inch circle—you want it thin but sturdy enough to hold your fruits. Transfer it to a baking sheet lined with parchment. Pile the peach filling in the center, leaving about a 2-inch border. Fold the dough edges up around the peaches, pleating as needed, and dot the filling with small pieces of butter. Brush the crust with beaten egg and sprinkle coarse sugar all around for that beautiful caramelized crunch.

Step 4: Bake to Golden Perfection

Bake in a preheated 400°F (200°C) oven for about 35-40 minutes. Keep an eye out for the crust to turn golden and the peaches to bubble irresistibly. If you find the edges browning too quickly, cover them loosely with foil. Once baked, let it cool for 10-15 minutes before serving to allow the filling to set just right.

How to Serve Peach Galette Recipe

Garnishes

I love to top my Peach Galette with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Sometimes, I sprinkle a few fresh mint leaves on top for a pop of color and a hint of freshness. It’s those little finishing touches that make it feel special.

Side Dishes

This galette pairs beautifully with a simple cup of coffee or a light green tea. For a brunch spread, I often serve it alongside savory quiche or fresh fruit salad to balance the flavors and keep things light and inviting.

Creative Ways to Present

For a festive touch, I sometimes garnish the galette with edible flowers or a drizzle of honey just before serving. If you’re bringing this as a gift or to a potluck, wrap it in a pretty cloth or place it on a rustic wooden board for that charming, laid-back vibe everyone loves.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers loosely with foil or plastic wrap and keep them in the fridge for up to 3 days. The crust does soften a little, but reheating helps bring back some crispness.

Freezing

If you want to freeze the Peach Galette Recipe, wrap it tightly in plastic wrap and then foil to prevent freezer burn. I find it holds up well for up to a month. Just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a 350°F oven for about 10-15 minutes to crisp the crust back up without drying out the peaches. Avoid the microwave as it tends to make the crust too soggy.

FAQs

Can I use frozen peaches for this Peach Galette Recipe?

You can, but fresh peaches work best for texture and flavor. If you use frozen, make sure to thaw them completely and drain excess liquid to avoid a soggy crust.
How do I prevent the crust from getting soggy?

Using cold butter and chilling the dough are key. Also, tossing the peach slices with a bit of flour helps absorb extra juices. Baking on a parchment-lined baking sheet allows excess moisture to evaporate as well.
Can I make the crust in advance?

Absolutely! The dough can be made up to 2 days ahead and kept chilled or frozen for up to a month. Just let it thaw in the fridge before rolling out.
What can I substitute for unsalted butter?

While unsalted butter is preferred to control saltiness, you can use salted butter—just reduce or omit the added salt in the dough recipe.
Is Peach Galette Recipe suitable for beginners?

Yes! It’s quite forgiving and doesn’t require fancy equipment. Just take your time chilling the dough and assembling, and you’ll have a beautiful, delicious galette with ease.

Final Thoughts

This Peach Galette Recipe has become one of those go-to desserts that I’m always excited to share with friends and family. It’s approachable, comforting, and showcases peaches in a way that feels special without being complicated. I really hope you give this a try—you’ll enjoy the process and the delicious results just as much as I do. Trust me, once you master this, you’ll have a seasonal favorite for years to come!