If you love the idea of a homemade fruit dessert but don’t want the fuss of a traditional pie, a peach galette is your answer. This free form tart comes together in less than half the time of a regular pie. No pie dish, no precise crimping, and no stress. The rustic look is part of its charm. Plus, you can swap in whatever fruit is in season. It is the kind of dessert that feels special without keeping you in the kitchen all afternoon.
Ingredients
Here is what you need for this easy peach galette. Most of these are pantry staples, especially during summer when peaches are at their peak.
4 to 5 fresh yellow peaches, sliced (about 1/4 inch thick)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup granulated sugar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 tablespoons cold butter, cut into small dots
1 prepared pie crust (homemade or store bought)
1 tablespoon milk, for brushing
1 tablespoon coarse sugar, for sprinkling
For the best flavor, use ripe yellow peaches that come off the pit easily. If your peaches are very firm, let them sit on the counter for a day or two. The filling gets its sweetness from both granulated and brown sugar, and the cornstarch helps thicken the juices so the galette isn’t soggy.
Start by preheating your oven to 400°F. Roll out your pie crust on a lightly floured sheet of parchment paper until you have a rough 12 inch circle. Don’t worry if the edges aren’t perfect. Slide the parchment paper onto a rimmed baking sheet. This makes it easy to transfer the galette later and catches any drips while baking.
Filling
In a large bowl, whisk together the lemon juice, vanilla extract, cornstarch, granulated sugar, brown sugar, and cinnamon until smooth.
Add the sliced peaches and toss gently until every piece is coated. Let the mixture sit for a minute or two so the sugar starts pulling out the peach juices.
Arranging Peaches
Spoon the peach filling onto the center of the crust, spreading it into an even circle. Leave a 2 inch border all around. Gently fold the outer edge of the crust up and over the peaches, pleating or crimping as you go. The center of the galette stays open. Dot the peaches with the small pieces of cold butter, then brush the folded crust with milk and sprinkle coarse sugar over the entire top. Bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbling. Let the galette rest on the baking sheet for 5 minutes before transferring to a cooling rack or serving plate.
Peach Galette Serving Suggestings
The best way to enjoy this galette is warm, straight from the oven. A scoop of vanilla ice cream or a dollop of whipped cream turns it into a classic summer dessert. You can also drizzle a little honey on top or add a sprinkle of flaky sea salt to balance the sweetness. If you have leftovers, the galette is just as good at room temperature the next day.
How to Store
Store leftover galette lightly covered at room temperature for up to 2 days. For longer storage, place it in the refrigerator for up to 4 days. You can also freeze the baked galette for up to 2 months. To reheat, pop a slice in the microwave for 15 to 20 seconds, or let it come to room temperature on the counter. If you want to make individual galettes, simply divide the dough into four portions and roll each into a 6 inch circle, then fill and bake.
Tip: This recipe is flexible. Try swapping peaches with sliced strawberries, apples, blackberries, or a mix of summer stone fruits. Adjust the sugar depending on the sweetness of the fruit.
A peach galette is a free form rustic tart made with fresh peaches, sugar, and butter, baked on a rolled out pie crust that is folded over the edges. It is simpler than a traditional pie because no pie dish or crimping is required.
How do you make a peach galette from scratch?
Combine sliced fresh peaches with sugar, cinnamon, lemon juice, and a little cornstarch. Roll out pie dough into a circle, pile the peaches in the center leaving a border, fold the edges over the fruit, brush with egg wash, and bake at 375°F until golden and bubbly, about 35 40 minutes.
Do I need to peel peaches for peach galette?
Peeling is optional. The skin becomes tender during baking. If you prefer a smoother texture, peel the peaches with a knife or by blanching them in boiling water for 30 seconds.
Can I use frozen peaches for a galette?
Yes, but thaw and drain them first, then pat dry to remove excess moisture. Toss with an extra teaspoon of cornstarch to prevent a soggy bottom.
How do I prevent a soggy bottom in my peach galette?
Use a thickener like cornstarch or flour in the peach filling, avoid overfilling, bake on a preheated baking sheet, and let the galette cool on a wire rack to let steam escape.
What goes well with peach galette?
Vanilla ice cream, whipped cream, or a drizzle of honey. A sprinkle of flaky sea salt on top balances the sweetness.
🍑 A rustic free-form peach tart that’s simpler and faster than traditional pie, with no pie dish or crimping required.
🍨 The perfect summer dessert served warm with vanilla ice cream, whipped cream, or a drizzle of honey.
Total Time:45 minutes
Yield:6 to 8 servings 1x
Ingredients
Scale
4 to 5 fresh yellow peaches, sliced (about 1/4 inch thick)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 cup granulated sugar
2 tablespoons brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 tablespoons cold butter, cut into small dots
1 prepared pie crust (homemade or store bought)
1 tablespoon milk, for brushing
1 tablespoon coarse sugar, for sprinkling
Instructions
1-Preheat the oven: Preheat your oven to 400°F.
2-Roll out the crust: On a lightly floured sheet of parchment paper, roll out the pie crust into a rough 12-inch circle.
3-Transfer to baking sheet: Slide the parchment paper with the crust onto a rimmed baking sheet.
4-Mix the filling: In a large bowl, whisk together lemon juice, vanilla, cornstarch, granulated sugar, brown sugar, and cinnamon until smooth.
5-Toss peaches with filling: Add sliced peaches and toss gently until coated; let sit for a minute or two to release juices.
6-Arrange peaches on crust: Spoon the peach filling onto the center of the crust and spread into an even circle, leaving a 2-inch border.
7-Fold the crust: Gently fold the outer edge of the crust up and over the peaches, pleating or crimping as you go, leaving the center open.
8-Add butter and toppings: Dot the peaches with cold butter pieces, brush the folded crust with milk, and sprinkle coarse sugar over the entire top.
9-Bake the galette: Bake for 25 to 30 minutes until the crust is deep golden brown and the filling is bubbling.
10-Rest and serve: Let the galette rest on the baking sheet for 5 minutes before transferring to a cooling rack or serving plate.
Last Step:
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Notes
🍓 Swap peaches with strawberries, apples, blackberries, or any mix of summer stone fruit for variety.
🍑 Use ripe yellow peaches for the best flavor; let firm peaches ripen on the counter for a day or two before using.
🧈 For a crisp bottom, avoid overfilling and let the galette cool on a wire rack so steam can escape.
