Peach Galette
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Loaded with sweet summer peaches, this rustic peach galette is as pretty as it is delicious.
When peach season rolls around, this galette is one of my favorite desserts to make. It has all the things I love about a summer fruit pie—flaky pastry, juicy fruit, and a scoop of vanilla ice cream on the side—but with a more relaxed, rustic feel.
This version combines ripe peaches with lemon juice and sugar, plus a layer of almond flour that does a brilliant job of soaking up the juices and keeping the crust from getting soggy. As it bakes, the peaches become tender and juicy, the crust turns golden and crisp, and the whole kitchen smells like summer. A brush of warm apricot jam at the end is optional but gives the galette a glossy, bakery-style finish.
Serve it warm with vanilla ice cream, or enjoy it at room temperature with a cup of coffee. For more rustic fruit desserts, be sure to check out my French apple tart and plum galette, too.
What You’ll Need To Make A Peach Galette
You’ll need all-purpose flour, salt, granulated sugar, and butter for the crust. For the filling, you’ll need peaches, all-purpose and almond flour, granulated sugar, lemon juice, egg, and turbinado/coarse sugar. Apricot jam is optional—it gives the peaches a pretty, glossy finish.
Please note it’s important to use exactly 1 pound of peaches. Too much fruit can release excess liquid and weigh down the crust, while too little leaves the filling looking sparse. That sweet spot gives you a galette that bakes evenly, holds its shape, and slices cleanly.
Step-By-Step Instructions
Step 1: Make the dough. In a food processor, pulse the flour, salt, and sugar to combine. Add the cold butter and pulse until pea-sized, about 5 seconds. Sprinkle in the cold water and pulse again until the mixture is moistened and crumbly, about 5 seconds.
Pro Tip: If time allows, freeze the cubed butter for 5 to 10 minutes before pulsing — extra-cold butter creates those flaky pockets in the crust.
Step 2: Form and chill. Turn the dough onto a lightly floured surface and knead just until it comes together. Shape into a disk, dust with flour, and roll into an 8- to 10-inch circle, adding flour as needed to prevent sticking. Transfer to a parchment-lined baking sheet and refrigerate while you prepare the peaches.
Pro Tip: Don’t skip the chill — it relaxes the gluten so the crust won’t shrink in the oven and keeps the butter cold for maximum flake.
Step 3: Roll the dough. Move the parchment and dough to the counter. Dust with flour if needed, then roll into a 13-inch circle, about ⅛-inch thick. Transfer parchment and dough back to the baking sheet, brushing away any excess flour.
Step 4: Assemble. Sprinkle the all-purpose flour evenly over the dough, leaving a 1-inch border. Top with the almond flour, then ¼ cup of the granulated sugar. Starting in the center, fan the peach slices in slightly overlapping circles to within 2½ inches of the edge. Tuck in extra slices wherever they fit—no need for perfection. Drizzle the peaches with lemon juice and sprinkle with the remaining ¼ cup granulated sugar.
Pro Tip: The flour-almond mixture works like a moisture shield, keeping the crust crisp. For a flavor twist, feel free to swap almond flour for finely ground pistachios or hazelnuts.
Step 5: Finish and bake. Drizzle the peaches with lemon juice and sprinkle with the remaining ¼ cup granulated sugar. Dust your hands with flour and fold the dough edges over the fruit, pleating as you go. Brush the crust with beaten egg, sprinkle with turbinado sugar, and chill for at least 20 minutes. Bake in a 350° oven for 60 to 70 minutes, until the crust is golden brown. A little juice leakage is fine—scrape away any burnt bits after baking. Cool on a rack.
Step 6: Glaze and serve. Heat apricot jam in the microwave until bubbling, then brush over the peaches. Use two spatulas to transfer the galette to a serving plate or board. Slice and serve warm or at room temperature. It’s best the day it’s made, but will keep, loosely covered, for a few days.
More Summer Fruit Desserts You’ll Love
Peach Galette
Ingredients
For the Crust
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 12 tablespoons (1½ sticks) very cold unsalted butter, cut into ½-in (13-cm) pieces
- ¼ cup very cold water
For the Filling
- 1 lb just-ripe yellow peaches (3 to 4)
- 2 tablespoons all-purpose flour
- ½ cup almond flour
- ½ cup granulated sugar, divided
- 1 tablespoon fresh lemon juice, from 1 lemon
- 1 egg, beaten
- 1 tablespoon turbinado or coarse sugar
- 2 tablespoons apricot jam (optional)
Instructions
- Make the crust: Line a baking sheet with parchment paper and lightly flour it. To the bowl of a food processor fitted with the steel blade, add the flour, salt, and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds.Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 in (20 to 25 cm) in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the peaches (you’ll roll the dough out further on the parchment paper, so go ahead and clean your work surface).
- Assemble the galette: Cut the peaches into ¼-in (6-mm) thick slices (no need to peel them). Pull the dough from the fridge and slide the parchment and dough onto the countertop. Dust with a bit more flour if needed, and roll the dough out to a 13-in (33-cm) circle, about ⅛-in (3-mm) thick. It’s fine if the edges are a little ragged. Transfer the parchment and dough back to the baking sheet—the dough may run up the edge of the pan slightly. Brush away any excess flour left on the parchment that’s not covered by dough.Sprinkle the 2 tablespoons all-purpose flour evenly over the dough, leaving a 1-in (2.5-cm) border. Top with the almond flour, followed by ¼ cup (50 g) of the granulated sugar.Starting in the center, arrange the peach slices in slightly overlapping concentric circles, fanning them as you go and letting the slices gradually angle outward as you work your way to within 2½ in (6 cm) of the edge. If you have extra slices, just tuck them in wherever they fit. It doesn’t have to be perfect—just move quickly so the dough stays cool and easy to handle.Drizzle the peaches with the lemon juice and sprinkle with the remaining ¼ (50 g) cup of granulated sugar.Dust your hands with flour, then fold the edges of the dough up over the fruit, pleating as you go. If any cracks form, patch them by pinching bits from the edge.Brush the pleated dough with the beaten egg and sprinkle the crust with turbinado sugar. Chill the assembled galette for at least 20 minutes.
- Preheat the oven: While the galette chills, preheat the oven to 350°F (175°C) and set an oven rack in the center position.
- Bake: Bake for 60 to 70 minutes, or until the crust is golden brown. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the galette should be fine; just scrape any burnt bits away from the galette once it’s baked.) Transfer the pan to a rack and let cool.
- Warm the Glaze: While the galette cools, heat the glaze. Place the apricot jam in a small, microwave-safe bowl and microwave until bubbling, 10 to 20 seconds. Using a pastry brush, brush the peaches with the jam until glistening.
- Serve: Use two large spatulas to transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature. The galette is best served on the day it is made, but leftovers will keep nicely, loosely covered on the countertop, for a few days.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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