This peach galette is a beautiful dessert that looks fancy but still feels simple and homemade. No need to make it perfect because the rustic shape is part of what makes it so pretty. This recipe has a flaky golden crust, sweet peaches, warm cinnamon, and a glossy finish that makes it feel special.

I used ripe peaches, homemade pastry dough, lemon zest, vanilla, cinnamon, and a little almond flour to help keep the crust crisp. I use cold butter in the dough because it makes the crust light, flaky, and buttery after baking. The peach filling stays soft and juicy, while the edges bake up golden and crisp.

When I want to serve this dessert, I love adding vanilla ice cream, some whipped cream, or a drizzle of honey on the side. It is perfect for summer dinners, holidays, or a cozy weekend treat. This is the kind of dessert that feels elegant without being too hard to make.

Why You Will Love This

• It looks elegant, but it is still simple and rustic.
• The flaky crust tastes buttery, golden, and homemade.
• The peaches bake up soft, sweet, and juicy.
• The almond flour helps keep the bottom crust crisp.
• The apricot glaze gives it a pretty bakery-style shine.
• It is lovely with vanilla ice cream, whipped cream, or crème fraîche.

What Are the Best Peaches for This Recipe?

For this peach galette, I like using ripe but firm peaches because they hold their shape while baking and still taste sweet and juicy. Very soft peaches can release too much liquid, which may make the crust soggy.

I also love peaches that smell fresh and feel slightly soft when gently pressed. You do not need to peel them unless you want a smoother filling, because the skins soften nicely in the oven.

Kitchen Equipment You’ll Need

What You’ll Need

• 1⅓ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3 tablespoons ice water, plus more as needed
• 5 large ripe peaches, pitted and sliced ¼ inch thick
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom, optional
• 2 tablespoons almond flour or finely ground almonds
• 1 large egg, beaten
• 1 tablespoon turbinado or coarse sugar
• 2 tablespoons apricot jam or honey, optional

Step-by-Step Peach Galette

1. Make the pastry dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and work it into the flour with your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces. Add ice water one tablespoon at a time and toss with a fork until the dough just comes together.
2. Chill the dough: Turn the dough onto a lightly floured surface and press it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
3. Prepare the peach filling: In a bowl, gently toss the sliced peaches with sugar, cornstarch, vanilla extract, lemon juice, lemon zest, cinnamon, and cardamom if using. Let the mixture sit for 10 minutes so the peaches release a little juice.
4. Roll out the dough: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Roll the chilled dough into a rough 12-inch circle about ⅛ inch thick, then transfer it to the prepared baking sheet.
5. Add the almond flour base: Sprinkle the almond flour over the center of the dough, leaving a 2-inch border around the edges. This helps absorb extra peach juice and keeps the crust from getting soggy.
6. Arrange the peaches: Place the peach slices over the almond flour in overlapping circles or a simple fanned pattern. Stay inside the border and pour any extra peach juices over the fruit.
7. Fold and finish the crust: Fold the edges of the dough up over the peaches, pleating as you go. Brush the folded crust with beaten egg and sprinkle it with turbinado or coarse sugar.
8. Bake: Bake for 35–40 minutes, until the crust is deep golden brown and the peach juices are bubbling in the center. If the edges brown too quickly, loosely cover them with foil during the last 10 minutes.
9. Glaze and rest: While the galette is still warm, brush the peaches with warmed apricot jam or honey for a glossy finish. Let it cool for at least 15 minutes before slicing.

Notes

• Keep the butter very cold because cold butter helps the galette crust bake up flaky, tender, and golden.
• Chill the dough for at least 1 hour so it becomes easier to roll and holds its shape while baking.
• Use ripe but firm peaches because they stay pretty in the galette and do not release too much juice.
• Sprinkle almond flour under the peaches because it helps absorb extra liquid and keeps the bottom crust crisp.
• Roll the dough into a rustic circle and do not worry if the edges are uneven because that is part of the charm.
• Leave a border around the peaches so you have enough dough to fold over and hold the filling in place.
• Brush the crust with egg wash and sprinkle with coarse sugar so the edges bake shiny, crisp, and beautiful.

Optional Ingredients to Try

• Sliced almonds add a pretty crunch on top and make the galette feel a little more bakery-style.
• Brown sugar can replace granulated sugar if you want a deeper, warmer sweetness in the peach filling.
• Fresh blueberries mix beautifully with peaches and add a juicy pop of color.
• Ground ginger gives the filling a soft spice that works well with cinnamon and lemon.
• Apricot jam adds a glossy finish and makes the peaches look shiny and beautiful after baking.
• Vanilla ice cream is perfect for serving because it melts into the warm peaches and flaky crust.

What to Serve with This Dessert

I like serving peach galette warm with vanilla ice cream because it melts over the peaches and flaky crust. The ice cream makes the warm fruit taste even sweeter and more comforting.

I also enjoy it with whipped cream, crème fraîche, or a drizzle of honey. These simple toppings make the galette feel elegant without taking away from the fresh peach flavor.

You can try serving it with coffee, iced tea, or a small bowl of fresh berries on the side. It is perfect for summer dinners, weekend desserts, or any time you want something rustic and pretty.

Different Ways to Make It

Blueberry Peach Galette – add fresh blueberries to the peach filling for extra color and juicy sweetness. The berries bake beautifully with the peaches and make the galette feel more summery. This version is lovely when you want a bright fruit dessert.

Apple Peach Galette – mix thin apple slices with the peaches for a cozy twist. The apples add a firmer texture, while the peaches keep the filling soft and sweet. This version works well for late summer or early fall.

Gluten-Free Peach Galette – use a gluten-free pie dough or your favorite gluten-free flour blend for the crust. The peach filling can stay the same, so the flavor is still fresh and simple. This version is great when you want a gluten-free dessert.

Almond Peach Galette – add sliced almonds on top before baking for extra crunch. The almonds taste lovely with the peaches, cinnamon, and buttery crust. This version gives the galette a pretty bakery-style finish.

Brown Sugar Peach Galette – use brown sugar instead of granulated sugar in the peach filling. It gives the dessert a deeper, warmer sweetness. This version is perfect when you want a richer homemade flavor.

Honey Peach Galette – drizzle a little honey over the peaches before baking or after it comes out of the oven. The honey adds a soft floral sweetness and a glossy look. This version feels simple, elegant, and very pretty.

Best Ways to Store It

Store leftover peach galette in an airtight container in the refrigerator for up to 3 days. Let it cool completely before covering, so the crust does not become too soft from steam.

To reheat, warm slices in the oven at 350°F for about 8–10 minutes until the crust feels crisp again. You can also enjoy it cold, but warming it brings back the buttery crust and soft peach filling.

FAQ

Do I need to peel the peaches?
No, you do not have to peel the peaches. The skins soften while baking and add a pretty rustic look.

Why is my galette crust soggy?
The peaches may have released too much juice, or the dough may have been too warm. Almond flour helps absorb extra liquid and keeps the crust crisp.

Can I use store-bought pie crust?
Yes, store-bought pie crust is a good shortcut. It makes the recipe faster and still gives you a pretty homemade-style dessert.

How do I keep the crust flaky?
Keep the butter cold and chill the dough before rolling. Cold butter helps create a flaky, tender crust in the oven.

Peach Galette Recipe

Recipe by Wasian Cookery

0.0 from 0 votes

Course: DessertCuisine: FrenchDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Chill Time

1

hour 

Bake Time

40

minutes

Peach galette is a rustic French-style dessert made with a flaky, buttery crust and sweet, juicy peaches. It looks beautiful but does not need to be perfect, which makes it easy and charming.

Ingredients

• 1⅓ cups all-purpose flour

• 1 tablespoon granulated sugar

• ½ teaspoon salt

• ½ cup cold unsalted butter, cubed

• 3 tablespoons ice water, plus more as needed

• 5 large ripe peaches, pitted and sliced ¼ inch thick

• 3 tablespoons granulated sugar

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

• 1 teaspoon lemon zest

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground cardamom, optional

• 2 tablespoons almond flour or finely ground almonds

• 1 large egg, beaten

• 1 tablespoon turbinado or coarse sugar

• 2 tablespoons apricot jam or honey, optional

Directions

• Make the pastry dough: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and work it into the flour with your fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces. Add ice water one tablespoon at a time and toss with a fork until the dough just comes together.
• Chill the dough: Turn the dough onto a lightly floured surface and press it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
• Prepare the peach filling: In a bowl, gently toss the sliced peaches with sugar, cornstarch, vanilla extract, lemon juice, lemon zest, cinnamon, and cardamom if using. Let the mixture sit for 10 minutes so the peaches release a little juice.
• Roll out the dough: Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Roll the chilled dough into a rough 12-inch circle about ⅛ inch thick, then transfer it to the prepared baking sheet.
• Add the almond flour base: Sprinkle the almond flour over the center of the dough, leaving a 2-inch border around the edges. This helps absorb extra peach juice and keeps the crust from getting soggy.
• Arrange the peaches: Place the peach slices over the almond flour in overlapping circles or a simple fanned pattern. Stay inside the border and pour any extra peach juices over the fruit.
• Fold and finish the crust: Fold the edges of the dough up over the peaches, pleating as you go. Brush the folded crust with beaten egg and sprinkle it with turbinado or coarse sugar.
• Bake: Bake for 35–40 minutes, until the crust is deep golden brown and the peach juices are bubbling in the center. If the edges brown too quickly, loosely cover them with foil during the last 10 minutes.
• Glaze and rest: While the galette is still warm, brush the peaches with warmed apricot jam or honey for a glossy finish. Let it cool for at least 15 minutes before slicing.