Peach Galette

This delicious peach galette is loaded with fresh peaches tossed in cinnamon and vanilla, all nestled in a flaky, buttery pie crust. It is just as tasty as homemade peach pie with considerably less work.

You will love this easy and incredibly tasty peach galette. Summer never tasted so good. If you love fresh peaches as much as we do, try peach muffins, peach crisp, and peach cobbler.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: Unsalted or salted. If using salted, cut the amount of added salt down to ¼ teaspoon.
• Coarse sugar: for sprinkling. I like this sparkling sugar, but you can use any brand. This ingredient is optional.
• Peaches: Fresh peaches are best. If using frozen peaches, do not thaw and increase the cornstarch to 2 tablespoons.
• Vanilla extract: Please use the pure stuff. It is worth every penny!

How to Make A Peach Galette

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Whisk the flour, sugar, and salt together. Cut in the butter. Stir in 4-6 tablespoons of water. Start with 4 tablespoons and add ½-1 tablespoon of water at a time until the dough pulls together.
2. Shape the dough into a disk and cover with plastic wrap. Chill in the refrigerator for at least 1 hour up to overnight.
3. Gently roll the dough into a 12-13-inch circle on a lightly floured surface. Carefully move the rolled pie crust to a large baking sheet covered with parchment paper.
4. Mix the peaches, granulated sugar, cornstarch, ground cinnamon, and vanilla extract.
5. Using a slotted spoon, scoop the peach mixture into the middle of the pie crust.
6. Pull up 2-3 inches of the dough over the fruit, overlapping the dough with each fold. Gently pinch overlaps in the dough. Drizzle any juice left in the bowl over the peaches. Beat the egg and brush it over the edges. If using, sprinkle with coarse sugar.
7. Bake until the fruit is bubbly and the crust is golden brown.

Preparation Tips

• The butter and water should be well chilled.
• Mix the dough with a light hand and roll it gently without overworking it.
• If possible, keep the piecrust chilled in the fridge while you make the peach mixture.
• Don’t get hung up on the pie crust having perfect edges. I love the look of a rustic galette. It is part of its charm.

Make Ahead Hints

• Make the pie dough up to 3 days in advance. Store the dough disk wrapped in plastic in the refrigerator until ready to roll and complete the galette.
• Store the galette covered in the refrigerator for up to 4 days. If possible, store it in an airtight container.
• Reheat in the oven on a baking sheet at 375 degrees for 10 minutes.

More Sweet Treats

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