Easy Peach Galette with Buttery Flaky Crust

A peach galette is summer baking at its best—fresh, ripe peaches nestled in a golden, flaky pastry with just the right touch of cinnamon, ginger, and sweetness. Think of it as a rustic, free-form pie that’s both impressive and delightfully simple to make. Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying a slice with your morning coffee, this peach galette is pure seasonal bliss.

Why You’ll Love Making This Peach Galette

• Simple yet elegant – The free-form crust gives it a beautiful rustic charm.
• No pie pan needed – Just roll, fill, fold, and bake.
• Perfect for peak-season peaches – A light glaze brings out their natural sweetness.
• Customizable – Swap peaches for nectarines, plums, or berries.

Equipment You’ll Need

• Food processor
• Paring knife
• Measuring cups and spoons
• Large bowl
• Medium bowl
• Cutting board
• Large knife
• Wooden spoon or rubber spatula
• Rolling pin
• Parchment-lined sheet pan

Ingredients

Galette Dough

• 10 tablespoons very cold (frozen) unsalted butter
• 1 ½ cups all-purpose flour, plus more for rolling
• ½ teaspoon kosher salt
• 4–6 tablespoons ice water

Peach Filling

• 3 cups (4–5 medium) ripe peaches, sliced
• ¼ cup packed light brown sugar
• Juice of ½ lemon
• 1 ½ teaspoons vanilla extract
• 1 tablespoon cornstarch
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• ⅛ teaspoon kosher salt

Right Before & After Baking

• 1 large egg yolk + 1 tablespoon milk (egg wash)
• 1–2 tablespoons organic cane sugar
• 1 tablespoon apricot or peach jelly

Step-by-Step Instructions

Make the Galette Dough

1. Cut cold butter into ¼-inch cubes and place in the freezer for at least 10 minutes.
2. In a food processor, pulse together the flour, salt, and cold butter until the mixture resembles coarse crumbs.
3. Add ice water, 1 tablespoon at a time, pulsing after each addition, until the dough holds together when pinched.
4. Turn the dough onto a lightly floured surface and quickly form it into a round, flat disk.
5. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before rolling.

Assemble the Peach Galette

1. Preheat oven to 375°F. Line a large sheet pan with parchment paper.
2. Remove dough from the fridge and let it rest for 5–7 minutes to soften slightly.
3. On a lightly floured surface, roll the dough into an 11–12-inch circle about ⅛-inch thick.
4. Transfer the dough to the prepared sheet pan and refrigerate while you prepare the filling.
5. In a large mixing bowl, toss the sliced peaches with brown sugar, lemon juice, vanilla, cornstarch, cinnamon, ginger, and salt until evenly coated.
6. Arrange the peaches in the center of the dough, leaving a 2-inch border. Fold the edges over the filling, overlapping slightly as needed.
7. Brush the crust with the egg wash and sprinkle generously with cane sugar.

Bake & Glaze

1. Bake for 40–50 minutes, or until the crust is golden and the peach juices are bubbling.
2. Cool on a wire rack until set.
3. While still warm, brush the peaches with apricot or peach jelly for a glossy finish.

Pro Tips for the Perfect Galette

• Cold butter is key – The colder your butter, the flakier your crust.
• Don’t overfill – Too much fruit can cause the galette to leak.
• Check halfway through – If the crust is browning too quickly, tent with foil.
• Make ahead – Dough can be refrigerated for 24 hours or frozen for up to 4 weeks.

Final Thoughts: Why This Peach Galette Deserves a Spot in Your Recipe Collection

This peach galette is the definition of effortless elegance. The buttery, tender crust paired with juicy, spiced peaches is the kind of dessert that makes people think you’ve spent hours in the kitchen—when in reality, it’s wonderfully simple. Keep it in your baking rotation for summer gatherings, last-minute desserts, or anytime you want to let seasonal fruit shine.

PIN for Later

Peach Galette Recipe – Rustic Summer Dessert with Flaky Crust

Make a buttery, flaky peach galette with fresh peaches, warm spices, and a golden crust. An easy, rustic summer dessert that looks as good as it tastes.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs

Servings: 6

Course: Dessert

Cuisine: French

Ingredients Equipment Method Video Notes

Ingredients

  

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Galette Dough Recipe

• 10 tablespoons very cold frozen unsalted butter
• 1-1/2 cups all-purpose flour plus more for rolling
• 1/2 tsp kosher salt
• 4-6 Tbsp ice water

For the peach filling:

• 3 cups about 4-5 medium peaches, sliced
• 1/4 cup packed light brown sugar
• 1 tbsp lemon juice
• 1 1/2 tsp vanilla extract
• 1 Tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp kosher salt

Right before & after baking

• 1 large egg yolk + 1 tbsp milk egg wash
• 1-2 Tbsp organic cane sugar
• 1 Tbsp apricot or peach jelly

Equipment

• Food Processor
• Pairing Knife
• Measuring cups and spoons
• Large bowl
• Medium bowl
• Cutting Board
• Large Knife
• Wooden Spoon or rubber spatula

Method

 

Galette Dough Instructions

1. Cut cold butter into quarter-inch cubes.
2. Place the butter in the freezer for at least ten minutes or until ready to use.
3. Pulse together the flour, butter, and salt in a food processor.
4. Add a tablespoon of ice water (without the ice) to the processor and pulse twice or run on low.
5. Add 4-5 tablespoons of water, the dough is ready when it appears crumbly. It should hold together between two fingers.
6. Turn the dough out onto a clean and lightly flour-dusted work area.
7. Form a round, flat disk, work quickly and be careful not to overwork the dough.
8. Wrap the disk tightly in plastic wrap.
9. Refrigerate the dough for at least an hour prior to rolling it out.

Peach Galette:

1. Remove the dough from the fridge and allow it to rest at room temperature for 5-7 minutes to warm slightly and become pliable.
2. Preheat the oven to 375℉ and line a large sheet pan with parchment, then set aside.
3. Place the dough in the center of a clean, lightly floured work surface.
4. Using a rolling pin, start in the center of the disk and roll outwards, with firm but gentle pressure.
5. Turn the dough and continue rolling towards the edges.
6. If it sticks, sprinkle a little flour on top or bottom as you work. Do not let it stick to the counter.
7. Continue rolling and turning until the dough is about 11-12 inches in diameter and about 1/8-inch thick.
8. It will be thin. But it should not be paper-thin. Make sure to feel the top of the dough to ensure it’s the same thickness across the entire thing.
9. Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. (I folded the dough over the rolling pin and moved it easily).
10. Place in the fridge while you prepare the filling.
11. In a large mixing bowl, stir together the peaches, brown sugar, lemon, vanilla, cornstarch, cinnamon, and ginger until fully coated.
12. Remove the dough from the fridge.
13. Spoon the peach filling onto the center of the pie pastry, in a decorative spiral pattern (flat layer), leaving about two inches around the edge.
14. Fold the pastry over the peaches, overlapping the dough as needed.
15. Brush the pastry with the egg wash and generously sprinkle with the cane sugar. (You should use all of it)
16. Bake for 40-50 minutes, until the pastry is golden and the peach juices begin to bubble.
17. Remove from the oven and allow to cool to room temperature on a baking rack until set.
18. While still warm, carefully brush the top of the peaches with the apricot or peach jelly to lightly glaze.

Video

Notes

The pastry dough can be made a day in advance and wrapped tightly in plastic wrap, allow to thaw at room temperature for about 10 mins prior to using.
The dough could be made up to a month in advance, wrapped in plastic wrap tightly, and then put into a freezer bag to rest for 3-4 weeks.
If the crust begins to brown too quickly, cover loosely with aluminum foil.

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