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Peach Galette

Peach galette with a flaky free-form crust, made by cutting cold butter into the dough and roasting until the filling bubbles. Juicy peach slices are piled in a rustic circle and finished with a deep golden crust and optional apricot glaze.
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Prep Time 25 minutes
Cook Time 40 minutes
chill 1 hour 15 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Galette Dough
  • 1.25 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 0.25 tsp fine salt
  • 0.5 lb unsalted butter cold, cut into 1/2-inch cubes
  • 3.5 tbsp ice-cold water start with 3 tbsp, add more as needed
Peach Filling
  • 4 peaches medium, pitted and sliced 1/4-inch thick (about 600 g)
  • 3 tbsp granulated sugar
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 0.5 tsp pure vanilla extract
  • 0.25 tsp cinnamon
  • 0.125 tsp salt pinch
Finishing
  • 1 tbsp unsalted butter cut into small pieces
  • 1 egg beaten for egg wash
  • 1 tbsp coarse sugar for crust edge
  • 2 tbsp apricot jam optional glaze
  • 1 tsp water for glaze

Equipment

  • 1 sheet pan
  • 1 mixing bowl

Method
 

Make the galette dough
  1. Whisk all-purpose flour, granulated sugar, and fine salt in a large bowl until evenly combined.
  2. Add cold unsalted butter cubes and use your fingertips to press and smear the butter into the flour until the mixture looks shaggy with pea-sized butter pieces remaining.
  3. Add ice-cold water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pinched but does not feel wet.
  4. Do not overwork the dough, then turn it onto a lightly floured surface and pat into a disk.
  5. Wrap the disk in plastic wrap and refrigerate at least 1 hour (up to 2 days) to firm the butter.
Prep the filling and assemble
  1. Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
  2. Toss peach slices with granulated sugar, brown sugar, cornstarch, fresh lemon juice, pure vanilla extract, cinnamon, and salt, then let sit for 10 minutes.
  3. Remove the dough from the fridge and roll it out on a lightly floured surface into a rough 12-inch circle about 1/8-inch thick.
  4. Transfer the rolled dough to the prepared baking sheet.
  5. Arrange the peach slices in the center of the dough in overlapping concentric circles or a casual fanned pattern, leaving a 2-inch border.
  6. Dot the peach filling with the small pieces of unsalted butter.
  7. Fold the edges up and over the outer ring of peaches, pleating as you go, then press gently to seal the folds.
  8. Brush the folded crust edge with egg wash and sprinkle generously with coarse sugar.
Bake and finish
  1. Bake at 400°F (205°C) for 38–42 minutes, until the crust is deep golden brown and the peach juices are bubbling and slightly thickened.
  2. Remove from the oven and cool on the pan for at least 20 minutes before slicing.
  3. Optional: warm apricot jam with water, then brush lightly over the warm peaches for a glossy finish.

Notes

Pro tip: keep the butter cold—if the dough feels soft while rolling, chill it 10–15 minutes so the crust bakes flaky. Store baked peach galette covered in the refrigerator up to 3 days; rewarm in a 350°F oven for 8–10 minutes. Freezing: wrap slices and freeze up to 2 months, then reheat from thawed. For a dairy-free swap, use a 1:1 cold vegan butter alternative in the dough and dot-butter.