The perfect way to use summer stone fruit, a peach galette is an easier version of pie. Made with a single pie crust and no crimping, sealing, or resting needed, galettes are the ideal summer dessert and just right for pastry beginners.
Ingredient Notes and Substitutions
- Peaches: other stone fruits like nectarines and apricots are also great in this recipe! Use a mix if you don't have enough peaches.
- Cinnamon: try ground ginger or cardamom instead, or use a spice blend you like.
- Make it vegan: use our vegan pie crust and omit the egg wash from the pastry. You can brush a little non-dairy milk on to get a similar effect.
How to Make a Peach Galette
Start by making the pie dough so that it has time to chill in advance. A store-bought crust that can be rolled out at home works just as well.
Step 1: add the peaches, flour, cinnamon, and plain sugar to a bowl and mix.
Step 2: roll the dough out into a rough circle, then add the filling to the middle.
Step 3: fold up the sides of the pastry. Brush with an egg wash and sprinkle with coarse sugar.
Step 4: bake until the crust is golden and cool before serving.
- Add vanilla: if you want to boost the flavour a little more, add some vanilla directly to the pie dough when making it. This not only adds a subtle vanilla taste, but it also helps to tenderize the pastry.
- Don't skip the sugar: it's optional, but sprinkling the coarse sugar on the pastry before baking adds a fantastic textural element to the galette.
- No need to peel: the skin of peaches is so soft that it's not noticeable after baking. Peeling takes a lot of time and it's just not worth it!
How to Store
Storage: keep the galette in a sealed container at room temperature for a day or two, but note that the bottom of the pastry will soften a little over time.
Freezing: transfer the fully cooled galette (or pieces) to an airtight container and freeze for up to two months. Thaw at room temperature and reheat in the oven before serving.
How do you keep galettes from getting soggy?
If you've added flour or cornstarch to the filling, this shouldn't be an issue (as long as the galette has baked long enough), but you can brush the pastry with egg white, sprinkle some almond flour, or add some extra sugar under the fruit filling.
Is galette dough same as pie?
The dough used for galettes and pies is the same. Galettes use a single crust, which is folded over itself, while pies use a double crust of the same pastry and seal together instead.
Can you make galette the night before?
Make the dough and the filling the night before and refrigerate them, but bake the galette the day you plan to serve it. The pastry softens over time as the fruit juice soaks into it, so a peach galette is best the day it's baked.
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- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Rubber spatula or wooden spoon
- Paring knife
- baking sheet
- Parchment paper
- pastry brush
- Rolling Pin
- 4 cups peaches pitted and thinly sliced
- 1 tablespoon flour
- ¼ cup sugar
- 1 teaspoon cinnamon finely grated
- ½ batch all-butter pie crust
- 1 large egg for egg wash
- Coarse sugar for sprinkling optional
- Make the dough in advance so that it has time to chill before rolling out.
- Preheat the oven to 350°F (180°C) and set a large baking sheet to the side.
- Add the peaches, flour, sugar, and cinnamon to a large mixing bowl and mix until the fruit is well coated.
- Lay out a large square of parchment paper and, using a rolling pin, roll the chilled dough into a round shape, about ¼-inch (5-mm) thick. Lift the rolled dough, using the parchment paper as handles, onto the baking sheet before adding the filling.
- Place the fruit filling in the middle of the pastry. Use your hands to arrange the fruit evenly, leaving a 1-inch to 1.5-inch (2.5-cm to 4-cm) exposed border of crust around the edges. Fold the edges of the dough up and over the edges of the fruit.
- Brush the exposed edges of pastry with beaten egg and sprinkle with coarse sugar if using.
- Bake the galette for about 45 minutes, or until the crust is golden and the fruit is bubbling. Cool the galette on the baking sheet for 30 minutes before slicing and serving drizzled with cream or topped with ice cream.