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This Homemade Peach Galette is made with a warm, golden crust that's both buttery and flaky and filled with juicy, sweetened, sun-ripened peaches and baked until perfection. This is the perfect summer dessert recipe!
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5 from 2 votes

Peach Galette

This Homemade Peach Galette is made with a warm, golden crust that's both buttery and flaky and filled with juicy, sweetened, sun-ripened peaches and baked until perfection. This is the perfect summer dessert recipe!
Prep Time20 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: French
Keyword: peach crostada, peach galette, peach tart
Servings: 8
Author: Modern Honey® - www.modernhoney.com

Ingredients

Butter Pie Crust:

  • 3/4 cup (12 Tablespoons) Cold Butter (cut into cubes)
  • 1 3/4 cup + 1 Tablespoon Flour
  • 1/2 teaspoon Salt (if using salted butter, reduce salt to 1/4 tsp)
  • 1/4 cup Cold Water or Buttermilk

Peach Filling:

  • 1 1/4 lbs. Peaches
  • 1/3 cup Sugar (or more to taste)
  • 1 Tablespoon Cornstarch
  • 1/2 teaspoon Vanilla Extract

For Topping:

  • 1 large Egg (to brush on top)
  • 2 Tablespoons Apricot Jam (or favorite flavor)

Instructions

PIE DOUGH:

  • In a large bowl or food processor, mix the flour, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. If you are using a food processor, pulse until you see coarse crumbs.
  • Add Ice Water or Buttermilk: Gradually add ice water or cold buttermilk, 1 tablespoon at a time, until the dough comes together. It should be moist but not sticky.
  • Chill the Dough (OPTIONAL): Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

PEACH FILLING:

  • Slice the Peaches: Peel (if desired) and slice the peaches. In a large bowl, combine the sliced peaches, sugar, cornstarch, and vanilla extract. Toss gently to coat.

ASSEMBLING THE GALETTE:

  • Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer the dough to a parchment-lined baking sheet. Optional: Brush with 1 egg white to help the crust from becoming soggy. Set aside the egg yolk for brushing onto the crust later. Add any extra egg white not used to the bowl with the egg yolk.
  • Add the Filling: Arrange the peach slices (leave the liquid behind) in the center of the dough, leaving a 2-inch border around the edges. Fold the Edges: Fold the edges of the dough over the peaches, overlapping as needed and pressing gently to seal.
  • Brush and Sprinkle: Brush the dough edges with the beaten egg yolk and sprinkle with coarse sugar.
  • Preheat your oven to 375°. Bake the galette for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Let the galette cool on the baking sheet for about 10 minutes.
  • Brush with Jam: For a glossy finish, warm the apricot or peach jam in the microwave until it’s smooth and brush it over the peaches while the galette is still warm.
  • Serve with vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven for a few minutes to crisp up the crust.

Notes

Read the FAQ's in the recipe post for answers to the most frequently asked questions.
Should I peel the peaches?
Peeling is optional. The skins soften during baking, but if you prefer a smoother texture, you can peel them.

Nutrition

Calories: 429kcal | Carbohydrates: 57g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 308mg | Potassium: 158mg | Fiber: 3g | Sugar: 14g | Vitamin A: 819IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 3mg