There’s something effortlessly charming about a galette. Unlike a traditional pie, a galette is freeform, unfussy, and rustic in all the best ways. And when peaches are in season, this peach galette becomes an absolute must-bake.
Sweet, juicy peaches are the star of this dessert. They’re sliced and gently tossed with just enough sugar to enhance their natural sweetness, a touch of lemon juice for brightness, and a sprinkle of cinnamon to bring warmth. The filling is simple and lets the flavor of ripe peaches shine through.
The crust is equally important. A good galette crust should be buttery, flaky, and sturdy enough to hold the fruit without getting soggy. You can use your favorite homemade pie dough, or store-bought if you’re short on time. The dough is rolled out into a rough circle, the peach slices are arranged in the center, and the edges are folded over the fruit in a casual, no-pressure kind of way.
Before baking, a quick brush of egg wash on the crust helps achieve that golden, glossy finish. A dusting of coarse sugar adds an irresistible crunch and sparkle. As it bakes, the peaches bubble and caramelize, filling your kitchen with the sweet scent of summer.
One of the best things about this peach galette is how adaptable it is. Add a handful of raspberries, a spoonful of almond flour beneath the fruit to soak up juices, or serve it with a scoop of vanilla ice cream or dollop of whipped cream for an extra special touch.
Perfect for gatherings or a cozy night in, this galette is an ideal way to enjoy peak-season peaches. It looks beautiful, tastes even better, and proves that dessert doesn’t have to be complicated to be impressive. With minimal effort and maximum reward, this peach galette is sure to become a summer favorite.
Ingredients
- 1 1/2 cups all-purpose flour plus extra for dusting
- 1/2 cup unsalted butter cold, cut into cubes
- 2 tablespoons granulated sugar divided
- 1/4 teaspoon salt
- 4-5 peaches ripe, sliced
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon cornstarch
- 1 tablespoon milk for brushing
Instructions
- In a large bowl, combine flour, 1 tbsp sugar, and salt. Add cold butter and mix with your fingers until the mixture resembles coarse crumbs.
- Add 2-4 tablespoons of cold water, just enough to bring the dough together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Roll out the dough on a floured surface to a 12-inch circle. Transfer to a baking sheet.
- In a bowl, toss sliced peaches with remaining sugar, lemon juice, and cornstarch until well coated. Arrange the peaches in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the peaches, pleating as necessary. Brush the crust with milk.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the peaches are tender and bubbly.
- Allow the galette to cool slightly before slicing and serving.
Nutrition
I followed the recipe but it didn’t turn out right. My dough was too sticky… what did I do wrong?
Idk, my dough was always sticky too. I just dumped more flour, works fine!
Maybe you added too much water? Sometimes it’s better to start with less and add more if needed.
Peaches are good but I think apples are better in a pie or galette. Just sayin!
This galette is AMAZING! The peaches were so juicy and the crust was perfect. I’d give it 10 stars if I could!
Loved it!!! So yummy and pretty. Great for summer parties.
Quick and easy to make, I aced it in my oven! 🥧
Y’all need to try this! So easy and delish. My kids ate it all!
I substituted the peaches for apples and it was good. Not sure if that’s how it’s supposed to be though!
I think apples could work too! It’s just about what fruit you like. 😊
That’s a big change! Apples might make it taste really different. Are you sure it came out good? 🤨
Peach galette? Never heard of that before! Sounds fancy but too hard for me.
Too much sugar! Next time, I’ll use half of what it asks for.
Is ‘galette’ French for ‘pie’? Either way, it was okay. I like my pies more sweet.
Yes, galette is French for a type of pastry, but it’s not just pie! It can be savory too. I love the sweetness of peach galettes, they’re delicious!
Nah, I dunno about that. I thought galettes were just lazy pies. Sweet or not, doesn’t really matter to me. Watered-down dreams, lol.
I followed the recipe exactly but my dough was too crumbly. What did I do wrong?
Delicious! My kids loved it! Will make again for sure.
I’m so glad to hear that! It’s always a win when the kids enjoy the food. 🍑
Looks good but I dunno, aren’t galettes a bit tricky to make? Like, what if the dough doesn’t come out right?
So yummy! I swapped the peaches for plums and it turned out great! Gonna try with berries next time. 🍑👍
Swapping peaches for plums is so clever! 😍 I might try that next time too. Berries sound good, but they might be too juicy? 👀
I dunno, plums? sounds kind of tart. I like the recipe just like it is. But hey, if you liked it, more power to ya! 🍑
Too much work!!! I just buy pie from store, it’s easier.
Nice recipe but my oven temperature is different. Could you give other options?
This peach galette is to die for! So easy to make and tastes amazing. I used a little cinnamon too.
I always thought galettes were hard to make. This was surprisingly simple. Glad I tried it!
I found this recipe quite confusing. It didn’t say how long to bake for at first, and my galette came out soggy. Not sure if I’ll try again.
I totally get your frustration! The baking time should’ve been clearer in the recipe. Maybe next time try checking it after 30 minutes? That might help!
Best dessert ever! I added cinnamon for a kick. Love love love it!!
I don’t even know what a galette is, but I tried it. Taste good, I guess!
Glad you liked it! Galettes are basically like freeform pies, they’re super easy to make. Did you use fresh peaches?
I don’t even like peaches that much, but this recipe changed my mind. Wow!
This galette is absolutely delightful! The peaches were perfectly ripe, and the crust was flaky. Definitely a repeat!
YUMMY! 🍑
Amazing! I added cinnamon to the peaches for an extra kick. This is now my go-to dessert for gatherings!
My dough was super crumbly and wouldn’t come together until I added a little more water than the recipe said. Once I got it right, it tasted amazing though. Worth the extra trial.
Kinda confused, isn’t galette supposed to be French? Why not call it peach pie? 🤷♂️
It turned out okay, but the crust got a bit soggy. Next time I’ll bake it longer or maybe add more cornstarch? Ideas?
It’s a good recipe but my crust didn’t turn out right. Maybe I overworked the dough? Will try again with less mixing.
Do I have to use cornstarch? Is flour not an option? Help!
I followed the recipe but added a pinch of cinnamon and it was fabulous! Highly recommend.
Sounds good but cinnamon in a peach galette? Hmm… not sure if that’s a good idea. Peaches are sweet enough, aren’t they?
Cinnamon? Wow, never thought of that! I usually stick to the classic but now I’m curious to try it with a twist!
Nice but I think it’s too complicated for me. I just prefer simpler desserts.
Made this for dessert tonight—so buttery and the peaches taste super fresh. The crust got nice and golden at 42 minutes exactly.
My kids loved it! Perfect for summer dessert. I used more sugar, though. I like it sweet!
This seems way too complicated. Ain’t nobody got time for that! I’ll just buy a peach pie.
Meh. Was not what I expected. More like a messy fruit bar than a galette. 😒
I like the simplicity, but 1 tbsp cornstarch felt like a lot at first. Still, the filling thickened nicely. Next time I’ll slice peaches a bit thinner for more even bubbling.
I was skeptical about using lemon juice, but it really enhanced the flavor. Thanks for sharing!
I found the dough really hard to work with. It just crumbled apart. Maybe I did something wrong? Not sure if I will try again.
This galette is amazing! The flavors are just right and it was super easy to make. Will definitely make it again!
Not gonna lie, 1 tablespoon cornstarch felt like too much to me, but it actually helped a lot. The filling thickened nicely. Great balance of sweet/tart.
I had the same thought about the cornstarch, but you’re right—it really does make the filling set up without turning watery. Mine was *perfectly* thick.
Just a heads up, you really need ripe peaches for this! I used firm ones and it didn’t turn out so great.
I tried making this but ended up with a gooey mess! Not sure what I did wrong. 😢
Peach galette? More like peach disaster! I can’t make pastries to save my life. 😩
I love galettes, but mine leaked a lot of juice. I think my peaches were too watery or I should’ve used less water when mixing the dough. Flavor was amazing though.
I followed the recipe but it turned out soggy. What did I do wrong?
Maybe you added too much juice from the peaches? They get real watery during baking!
I think letting it cool longer could help. Soggy happens sometimes if you cut it too soon.
I followed it exactly (mostly) and it still came out pale. Could be my butter situation? I might need to bake a bit longer. Peaches were very tender!
Pale crust usually means it needed a little more time or a slightly hotter oven—also butter can affect browning. If yours was “mostly” exact, try 5–10 min longer until the edges really go golden.
Oof, I’ve had that happen when the dough wasn’t chilled long enough. Did you really let it firm up for at least 30 min? Warm butter can make it bake up lighter.
This is a really nice “rustic” dessert, but I’m skeptical of how thick the peaches need to be. Mine were super juicy and it almost looked like soup before it baked.
400°F for 40-45 minutes seemed long for my oven. I checked at 35 and it was already golden and the peaches were tender. Either way, tasty and not too sweet.
Wow, what a great dish! I love the idea of using lemon juice with peaches, it makes such a difference. Yum!
Looks delicious! Can I use canned peaches instead? Not sure if that would mess it up.
1 tbsp cornstarch seems like not enough… or maybe my peaches were too juicy. I swear the inside stayed watery for me. Any advice? I do love the idea though.
Totally could be the peaches—some are just *way* juicier. I usually increase cornstarch a bit (like 2 tbsp for 4–5 peaches) and make sure the filling is really “bubbly” before serving.
Didn’t go well for me, ended up tasting weird. Too much lemon? I dunno.
Made this yesterday—so good. The crust came out super golden and flaky, and the peaches tasted like summer. I didn’t even need to add anything else!
Yes!! “Golden and flaky” is exactly what I aim for with these. Glad the peaches really came through too 😄
I thought it would be more complicated. Turned out great. Simple n tasty!
It’s so easy, right? I was surprised too! Glad you liked it!
This is such a nice summer recipe. The lemon + cornstarch combo really helps with the “bubbly” peach filling without running everywhere. Texture was perfect after cooling a bit.
I tried it and the crust browned beautifully. I did let it cool longer than the recipe says and the filling set better.
Totally agree—my peach filling always turns into a mess until I add the cornstarch. This combo is magic. 🍑
Pretty good, but 4-5 peaches might be too vague. I used more like 6 and it was fine. Still, would’ve helped to list weight.
Good point! I also thought “4–5 peaches” was a bit hand-wavy. Weighed mine and it came out way more consistent.
Yummy! The peaches were so sweet and juicy. I didn’t even use the cornstarch!
Glad you liked it! Peaches really do add so much flavor, and skipping the cornstarch is brave. Did you notice a difference in texture?
Not sure about the cornstarch—tasted kind of gluey for me? Or maybe I didn’t toss the peaches long enough. Otherwise the crust was tasty.
My dough never really came together. I added water and it turned sticky, so I had to start over. Maybe I’m measuring flour wrong? Kinda bummed.
Yummy 😋
Right?? That buttery crust + juicy peaches is dangerous 😋
easy to make n tastes good, but I wish it had more sweet in it. Next time I’ll add more sugar!
Made this for a late-summer brunch and it was gone FAST. The cornstarch trick really keeps the filling from turning into soup. Crust was buttery and flaky even with my uneven pleating 😄
I found the crust hard to work with. Maybe my butter was too warm? It tasted okay but not perfect.
I don’t think it’s the butter. You need to add more water if it’s hard to work with. I always have to use like 5-6 tablespoons for mine!
I had the same issue with the crust! I think the butter really should be chilled. Next time, I’ll make sure it’s super cold. Good luck!
Not gonna lie, mine leaked a lot of peach juice and the bottom got a little soggy. Flavor was great though. I think I overdid the cornstarch? or maybe I didn’t drain the peaches enough.
I think I put too much butter… My galette was a greasy mess. Next time less butter!
Yeah, I totally agree! Butter can really make or break a galette. Less is better next time!
How do you get the dough to be crispy? Mine was kinda soggy.
I dunno… I kinda burnt mine. Follow the instructions better than I did, haha. Not what I expected.
Not gonna lie, my crust got browner than I expected around minute 25. I probably rolled too thin. Still edible, but watch it.
The dough was super crumbly at first—thought I messed up. Then it came together once I added water slowly. Love when recipes actually work.
Yes!! That “crumbly at first” moment always freaks me out too. Slow water + patience is the secret.
Yum! I added a pinch of cinnamon and it brought out the flavors! Will make again!
400°F seems high? Mine got golden super fast, but the peaches were still tender. I lowered it to 375°F for the last 10 minutes.
400°F is definitely pretty hot, but peaches can take it—especially if they’re ripe and sliced thin. Your move to 375°F at the end makes total sense!
400°F for 40-45 min was spot on for me. The crust held up and didn’t burn. Also, brushing with milk really helped browning—good call.
Peach galette? Like a fancy pizza? I like it! 😄
I used frozen peaches since that was all I had. It still turned out alright!
Peach galette sounds fancy but this recipe is actually simple. If you don’t have milk, I brushed with egg wash and it worked ok.
I was wondering about the milk part. Egg wash instead is a good fix—nice. Do you think it’ll change the sweetness or just the browning?
Seriously—this doesn’t sound “fancy” at all once you lay it out. I like that the peaches + cornstarch do most of the work. Going to try it this weekend!
I followed it pretty closely, but my dough felt a bit dry after the first water. Added another splash and it came together fine. The filling was spot on—tangy and not too sweet.
It was okay, but I found the crust to be too thick. Maybe I’m just used to pie.
I get that! The crust can be a bit much if you’re used to thinner pies. Maybe try a different recipe next time?
Tasted fantastic, but folding the dough was tricky! I need to practice my pleating skills.
I used frozen peaches (thawed) and it still worked, but I pressed them a bit after thawing to remove excess liquid. The lemon + cornstarch combo saved it.
This peach galette was a hit at my family reunion! Everyone loved it. Thanks for sharing!
This is just peachy! Get it? 😂
Honestly, does it really taste that good? I’m skeptical.
Haha, very punny! Can’t wait to try this recipe! 🍑
I was skeptical about the 12-inch circle + border thing, but it worked. I used slightly firmer peaches and baked closer to 48 min. Tastes like “farm stand” vibes.
This galette was amazing! The peaches were so sweet and perfect with the buttery crust. Will definitely make again!
Made this for dessert tonight and it turned out soooo good. The crust was buttery and flaky even though I didn’t chill quite long (oops). Peaches were juicy and bubbly—will definitely make again!
400°F seems too hot for 40-45 min maybe? Mine browned fast and the peaches weren’t as tender as I wanted. Could be my oven though.
I was nervous about the dough, but the crumbly butter step came out perfect. I used 3 tbsp cold water and it held together great.
Yes!! I’m always scared the dough won’t come together, but your “crumbly butter” comment makes me feel better. I love when it actually holds together after chilling.
3 tbsp water seems right—mine always ends up a little dry too. Did you chill the dough the full 30 minutes or longer? Wondering if that helps the texture.
Good flavor, but mine was a bit soupy in the middle. Next time I think I’ll slice the peaches slightly thicker and maybe use the full cornstarch.
Mine did the same once. I didn’t use quite enough cornstarch and I think I underbaked by like 5 minutes. Next time I’d bake until the center is really bubbly.
That “soupy in the middle” usually means the peaches were a little juicy. Slicing thicker sounds smart—also try letting them drain for 5-10 min after tossing with the cornstarch.
I’m not sure about 4-5 peaches—depends how big they are. I used fewer because mine were small and it was still fine, but the filling ratio felt different. Would be nice if it gave a weight estimate.
Totally agree—peach size makes a huge difference. I usually do “enough to mound nicely in the center,” because 4 vs 5 small ones won’t behave the same.
Why milk on the crust? I brushed with egg wash instead and it came out darker than expected. Maybe next time I’ll follow the recipe exactly, but flavor was great.
I followed it but my dough was super crumbly, like it wouldn’t come together at all, so I just added more water than the recipe said. It still tasted good, just messier than expected.
This recipe is a game-changer! So easy and delicious! My family loved it!
I gotta try this! Sounds so yummy! But what if I don’t have peaches? Can I use apples instead?
Just a quick note: don’t skip the milk brushing, it makes the crust shine!
My peaches were super ripe and the filling bubbled over a lot. I think I used too many slices or the cornstarch amount needed tweaking. Still delicious—just messy lol.
I tried making this and my dough turned out too crumbly. I must’ve added too much water. Any tips?
I had the same issue before! Make sure to add water a little at a time, it helps a lot. Good luck!
Maybe try using less flour next time? Or just wing it, it might turn out fine anyway! 😂
This galette is amazing! The peaches were so juicy and the crust was flaky. Definitely making this again!
This is good. Simple. I messed up folding tho lol but it still taste like bakery
Looks pretty, but I don’t like peaches. Can I use apples instead? 🤔
You could totally use apples! Just cut them thin, maybe sprinkle a little cinnamon for flavor. 🍏
I’m skeptical about only 1 tbsp lemon juice. It was a little sweet for my taste, but the texture was great. Would add zest next time.
Totally get that—peaches can be sweet enough that 1 tbsp lemon juice feels “too timid.” Zest would definitely punch it up without adding much liquid.
Interesting! I usually do closer to 2 tbsp lemon juice because my peaches are super ripe. Your texture note is making me want to try it your way but tweak the lemon.
Pretty straightforward. I was worried the dough wouldn’t come together, but adding the water a tablespoon at a time worked. Next time I’ll slice the peaches a bit thinner so they bake faster.
400°F seems too hot? Mine browned fast and the middle felt underbaked even after 45 min. Maybe my oven runs wild.
Great recipe but my galette burned on the edges. Maybe my oven’s too hot? I don’t know much about baking.
Pretty straightforward, but 40-45 minutes felt a little long for my oven. I checked at 35 and it was perfect. Still, great balance of sweet/tart.
I’m surprised you needed to shorten it! Mine took the full 45 and the peaches were still firm-ish. Maybe your oven runs hot? Either way, this recipe is solid.
Totally agree—40–45 felt like a lot in my oven too. I usually pull it at ~35 and it comes out bubbly and golden. Nice call on the sweet/tart balance!
I followed the recipe pretty closely. I used 4 peaches and it was the perfect amount for a 12-inch circle. Next time I’ll slice thinner so they cook a touch faster.
Mine leaked a bit, but it still tasted amazing. Next time I’ll slice peaches a little thicker and chill the dough longer.
That sounds delicious! I’ve had the same “leaky” issue—thicker peach slices + chilling the dough longer is a great fix.
The dough was kinda dry at first—adding 2-4 tbsp water is true but I needed closer to 4. After that it came together fine. Flavor is great though!
Just made this—so cozy. The crust came out flaky and the peach filling was perfectly bubbly. I did 45 minutes and it was spot on.
Made this last weekend and it turned out sooo good. The crust is flaky even without fancy tools. I used extra ripe peaches and it smelled amazing while baking.
Yes! I love when the crust comes out flaky without any fancy stuff. Extra ripe peaches are the way to go—makes the whole house smell unreal.
I think I messed up the peaches—mine were super ripe and it got watery even with cornstarch. Flavor was great, but next time I’ll pat slices dry first or use slightly less juicy fruit.
I’ve had watery galettes before. Next time I sprinkle a little extra cornstarch (or even let the peaches macerate briefly, then drain off some juice). Also thicker slices help.
Ahhh that makes sense—super ripe peaches can turn pretty juicy fast. Patting them dry or letting them sit a few minutes after slicing could help a lot. Your flavor note is a win!
Wait… 400°F for 40–45 min, but my crust was browned at like 25. I had to tent it with foil and bake longer for the peaches. Still delicious, just watch it.
Yum!
Yum is right 😍 Peach galette is such a good move—love that buttery, flaky crust with the sweet, juicy peaches.
1 tbsp milk?? Kinda pointless IMO lol. I brushed with egg instead and it was fine. I think the real magic is cold butter + chilling.
I’ll defend the milk a little 😅 It gives a nice light sheen and helps the crust brown evenly. But if you want more color, egg wash makes sense.
Totally agree—cold butter + chilling is where the flakiness comes from. I used milk once and honestly couldn’t tell much difference. Egg wash just helps color, I guess.
Wait—400°F for 40-45 min on a 12-inch dough circle? Seems like it might burn. I’m scared but gonna try anyway…
Not gonna lie, I’m skeptical about baking time. 40-45 minutes feels short for a 12-inch crust at 400°F—mine wasn’t fully golden until closer to 50. Otherwise, pretty good and not too sweet.
Totally get that skepticism. I’ve baked mine at 400°F and 40-45 min was okay for me, but only when the peaches were really ripe and juicy. If they’re on the firmer side, yeah—50 minutes makes more sense.
Idk… mine turned out kinda bland and the bottom was soft. I think my butter wasn’t cold enough. Also I forgot cornstarch once (oops).
Forgot cornstarch once and it went bland?? I feel that. Cornstarch helps thicken the peach juices so you don’t get watery filling. Might’ve diluted the flavor a bit too.
Ahh that makes sense—if the butter wasn’t cold, the crust can go soft instead of crisp. Next time try keeping everything (even the bowl) cold and don’t skip the 30 min chill.
Not gonna lie, 400°F for 45 minutes feels like a lot. My crust browned fast, so I tented it with foil and it saved it.
I skipped refrigerating the dough because I was impatient (bad idea). The butter melted too fast and the crust was tougher. Learn from me, chill it at least 30 mins!
Not gonna lie, I’m skeptical about the 12-inch circle. Mine tore when I transferred it—probably because I rolled it too thin. Flavor was good, but presentation was messy.
So delicious! Made it for a picnic and it disappeared fast!
The instructions are clear, but I struggle with dough. Mine was crumbly at first like it said, then I added water a little too fast and it got sticky. Still baked up fine, just less “flaky.”
“Less flaky” actually sounds pretty normal if it got a bit more hydrated. Next time try adding water 1 tsp at a time and mixing gently just until it comes together.
Oof, I feel that—dough is so sensitive to water timing. Your save makes sense though: crumbly → sticky if too much water. Glad it still baked up fine!
Not gonna lie, 400°F for 40-45 minutes feels long for such a thin crust—mine browned before the peaches were fully tender. I’d lower temp to 375 and bake longer.