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
