Peach Galette Recipe

This Peach Galette is a rustic and flaky recipe, which is made with fresh peaches and refrigerated pie dough. It’s the perfect summer dessert, ready in about 1 hour and 20 minutes.

Jump to Recipe

Peach Galette Recipe Ingredients

• All-purpose flour, for dusting
• 2 refrigerated pie doughs (from one 14-oz box)
• 1/2 cup granulated sugar
• 2 tsp. ground cinnamon
• 1 Tbsp. plus 1 tsp. cornstarch
• 6 medium peaches, pitted and sliced (about 6 cups)
• 1 Tbsp. lemon juice
• 2 Tbsp. heavy cream
• 1 Tbsp. coarse sugar (like turbinado)
• Vanilla ice cream and caramel sauce, for serving (optional)

How To Make Peach Galette

1. Prepare the Crust: On a lightly floured surface, unroll the two pie doughs, overlapping them by about 3 inches. Use a rolling pin to roll over the center seam to bind them together into one large, even rectangle. Transfer the dough to a large, parchment-lined baking sheet.
2. Preheat the Oven: Preheat the oven to 425˚F.
3. Mix the Filling: In a large bowl, combine the granulated sugar, cinnamon, and cornstarch. Add the sliced peaches and lemon juice and toss gently to coat them completely.
4. Assemble the Galette: Arrange the peach slices in a single, slightly overlapping layer on the pie dough, leaving a 1 ½-inch border all around. Fold the edges of the dough up and over the outer edge of the peaches, crimping as you go to create a rustic border.
5. Finish and Bake: Brush the folded edges of the dough all over with the heavy cream and sprinkle with the coarse sugar. Drizzle about ¼ cup of the liquid left in the mixing bowl over the peaches.
6. Bake the Galette: Bake for 10 minutes at 425˚F. Then, reduce the oven temperature to 375˚F and continue to bake for another 30 to 35 minutes, until the filling is bubbly and the crust is golden brown.
7. Cool and Serve: Let the galette cool for 5 minutes on the baking sheet, then use the parchment paper to slide it onto a cooling rack. Let it cool for at least 30 minutes before slicing. Serve warm, topped with vanilla ice cream and a drizzle of caramel sauce, if desired.

Recipe Tips

• What is a galette? A galette is a French term for a free-form, rustic pie or tart. It’s made on a baking sheet without a pie pan, and the edges of the dough are simply folded up and over the filling, making it much easier and more forgiving than a traditional pie.
• How do I keep the bottom from getting soggy? The cornstarch in the filling is the key. It helps to thicken the juices released by the peaches as they bake, turning them into a delicious sauce instead of a watery mess. Baking on a preheated baking sheet can also help crisp up the bottom.
• Can I use a different fruit? Absolutely! This galette recipe is very versatile. It would be delicious with nectarines, plums, apricots, or even apples in the fall.
• Why use refrigerated pie dough? It’s a fantastic shortcut that makes this impressive-looking dessert incredibly quick and easy to assemble, perfect for a weeknight treat or last-minute company.

What To Serve With Peach Galette

This rustic tart is a perfect dessert on its own, but it’s even more special with a simple topping.

• A scoop of vanilla bean ice cream (as suggested)
• A dollop of fresh, unsweetened whipped cream or crème fraîche
• A drizzle of caramel sauce (as suggested)
• A sprinkle of toasted sliced almonds for crunch

How To Store Peach Galette

• Room Temperature: The galette is best enjoyed on the day it is made. Store any leftovers loosely covered at room temperature for up to 2 days.
• Reheating: To re-crisp the crust, you can gently reheat slices in a 350°F oven for about 5-10 minutes.

Peach Galette Nutrition Facts

• Calories: 380 kcal
• Carbohydrates: 55g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 7g
• Sodium: 250mg
• Sugar: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• German Chocolate Pie Recipe
• Mississippi Mud Pie Recipe
• Coconut Cream Pie Recipe