Peach Galette – The Best Rustic Peach Galette Recipe
This Peach Galette features a buttery, flaky homemade crust wrapped around juicy cinnamon-spiced peaches. It’s an easy rustic dessert that’s perfect for summer gatherings and delicious served warm with vanilla ice cream.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1⅓ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon fine sea salt
8 tablespoons unsalted butter, very cold and cubed
6 tablespoons ice water
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar
For the Filling:
1 pound fresh peaches (about 3–4 medium), sliced
¼ cup granulated sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
½ tablespoon unsalted butter, cut into small pieces
Instructions
1. In a food processor, combine the flour, sugar, and salt.
2. Add the cold butter and pulse until pea-sized crumbs form.
3. Add ice water one tablespoon at a time until the dough just comes together.
4. Shape the dough into a disk, wrap it, and refrigerate for at least 1 hour.
5. Preheat the oven to 425°F (220°C).
6. Roll the chilled dough into a 12-inch circle on parchment paper and place it on a baking sheet.
7. In a bowl, combine sugar, flour, and cinnamon. Toss with sliced peaches and vanilla extract.
8. Arrange the peaches over the dough, leaving a 2-inch border around the edges.
9. Dot the peaches with small pieces of butter, then fold the edges of the dough over the filling.
10. Brush the crust with beaten egg and sprinkle with coarse sugar.
11. Bake for 25–30 minutes until the crust is golden brown and the peaches are bubbly.
12. Cool for 15 minutes before slicing and serve with vanilla ice cream if desired.
Notes
Use ripe but slightly firm peaches for the best texture.
Keep the butter and dough cold to create a flaky crust.
Discard excess peach juices before assembling to prevent a soggy bottom.
The dough can be prepared up to 3 days ahead and refrigerated.
Leftovers keep well in the refrigerator for up to 4 days.
Serve warm with vanilla ice cream, whipped cream, or caramel sauce.