A homemade Peach Galette is one of summers simplest dessert recipes, and it happens to pair perfectly with cold ice cream or whipped cream. Made with fresh, sweet peaches and flaky pie crust, this free-form tart is incredibly flavorful and juicy. Sometimes called a peach crostata, this quick and rustic Peach Galette presents beautifully, so you are sure to impress a crowd with this tart!
This post contains affiliate links. See our Disclosure Statement for more information.
This recipe for a stunning homemade Peach Galette is made with sweet, fresh peaches, flaky pie crust, warm brown sugar, and cinnamon. It is an easy dessert to prepare, but tastes indulgent because of its aromatic fruit filling, which may be made using peaches, stone fruits or berries.
Peach Galettes may also be called a peach crostata, which is the Italian name for this summer dessert.
Essentially a galette is a free-form tart, which you can even make using refrigerated pie crust, filled with fresh, juicy fruits. Another fun-fruity, simple-summer dessert recipe to try is Keto Lemon Bars.
Try pairing this rustic Peach Galette with vanilla ice cream or fresh whipped cream for the ultimate flavorful summer dessert.
If you want to try making a similar dish with fresh apples, try this recipe for a delicious Apple Crostata with Crisp Topping.
Why This Recipe Works
A simple fruit filling paired with a premade pie crust means this Peach Galette is a quick and easy dessert to pull off if you happen to be short on time.
This galette uses fresh, juicy summer peaches to create a super flavorful dessert. However, since this dish is so versatile, feel free to use any stone fruit, like plums or nectarines, or berries, or a combination of both.
This summer dessert looks impressive because of its beautiful presentation. Galettes are great for serving to company since the final dish looks fancy.
How To Make A Peach Galette
Ingredients
- Peaches: use fresh, ripe peaches. You want peaches that give slightly when squeezed.
- Pie Crust: you can use a pre-made, refrigerated pie crust. These can usually be found in the dairy section of the grocery store. You can also use a single homemade crust, if preferred.
- Brown Sugar
- Cinnamon
- Cornstarch: thickens any juices the peaches release while cooking, and helps to keep the bottom crust from getting too soggy.
- Optional: egg wash (made with a single, whole egg) and sanding sugar.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If you are making a homemade pie crust, you will want to do that first.
Slice the peaches about 1/4-inch thin. There is no need to peel the peaches.
Preheat oven to 375°F.
Create!
Add the peach slices, brown sugar, cinnamon, and cornstarch to a medium bowl. Very gently toss to combine.
Roll the dough out onto a parchment paper lined baking sheet.
Layer the peaches into the center, leaving a 1 1/2-inch border. Reserve any extra peach juice from the bottom of the bowl.
Fold the edges of the pie crust over the peaches by about 1 to 1 1/2-inches. Overlap and crimp the dough as you go.
Optional: brush with egg wash (1 egg, whisked) and sprinkle with sanding sugar.
Bake the galette for 40-45 minutes, or until the crust is golden brown and the peaches are bubbling hot.
Present!
If the peaches look a bit dry when they come out of the oven, brush the top of the galette with the reserved juice while it’s still hot. This isn’t necessary but does give the top of the galette a shiny, glazed appearance without having to add any additional ingredients.
Serve warm or at room temperature with vanilla ice cream or fresh whipped cream, if desired.
Tips and Techniques
- You can use a homemade pie crust if you prefer the flavor and a more rustic look. Using a store bought crust does make the recipe quicker and easier if time and ease is a concern.
- Ensure that your peaches are sliced thin. This will make make layering them easier.
- Brushing an egg wash over the pie crust will give a deeper golden color and shine. You can make an egg wash by whisking a whole egg. You can also add a tablespoon of water or heavy cream, if preferred.
- Galettes are best eaten the day they are prepared. Store at room temperature. If keeping past 1 day, tightly cover and store in the refrigerator.
FAQ’s
Can You Freeze A Baked Galette?
Yes, wrap tightly and freeze up to one month. Reheat in the oven at 375°F for about 10 minutes, or until hot and bubbly.
Can You Make A Galette Ahead Of Time?
Because galettes are best eaten the day they are prepared, you are best off making one the day it’s to be served. You could make a galette ahead of time and freeze it for up to one month though.
What Is The Difference Between A Galette And A Crostata?
They are basically the same thing, but crostata is an Italian term while galette is a French term.
What Is The Difference Between A Galette And A Tart?
A galette is typically free formed on a flat surface, such as a baking sheet, while a tart is made in a tart pan. Tart crusts also tend to be more cookie-like in that they can crumble more easily.
More Peach Recipes
Love this Peach Galette recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, please leave a comment and star rating. I would really appreciate it!
Peach Galette
Ingredients
- 1 pie crust (store bought or homemade)
- 3-4 peaches (sliced thin)
- 1/4 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 egg (optional, for egg wash)
- sanding sugar (optional)
Instructions
- Prepare your pie crust if making it homemade. If using a store bought pie crust, allow it to sit at room temperature for about 20 minutes before you begin.
- Preheat oven to 375°F.
- Gently toss peaches, brown sugar, cinnamon, and cornstarch together in a medium bowl.
- Roll out the crust on a parchment paper lined baking sheet.
- Layer the peach slices into the center of the crust leaving a 1 1/2-inch border around the edge.
- Fold the edges of the dough over, overlapping and crimping as you go.
- Brush with egg wash, if desired. Sprinkle with sanding sugar, if desired.
- Baked for 40-45 minutes, or until the crust is golden brown and the peaches are bubbling hot.
- Serve warm, topped with vanilla ice cream or fresh whipped cream, if desired
Notes
Tips and Techniques
- You can use a homemade pie crust if you prefer the flavor and a more rustic look. Using a store bought crust does make the recipe quicker and easier if time and ease is a concern.
- Ensure that your peaches are sliced thin. This will make make layering them easier.
- Brushing an egg wash over the pie crust will give a deeper golden color and shine. You can make an egg wash by whisking a whole egg. You can also add a tablespoon of water or heavy cream, if preferred.
- Galettes are best eaten the day they are prepared. Store at room temperature. If keeping past 1 day, tightly cover and store in the refrigerator.
Heather Johnson says
so delicious – i’m making this with every fruit i can think of now – rhubarb gallette here i come!
Anjali says
This galette is so pretty!! It’s the perfect summertime dessert and tastes absolutely delicious too – a total crowd pleaser!
Claudia Lamascolo says
That is so pretty and looks delicious I just want to dive right into that photo!
Amanda Dixon says
I made this over the weekend, and it was a huge hit! The crust was perfectly flaky, and the peaches were so juicy. Plus, it’s super simple, which is definitely a bonus when having people over!
maryanne says
This was the perfect summer dessert! I doubled the amount of cinnamon and added a dash of cardamom as well (I like lots of warm spices with my baked fruit desserts), and everyone raved about it! Definitely a repeat recipe!