This stunning peach galette is stupid-easy to make and incredibly delicious. It’s my favorite way to showcase succulent summer peaches. You can use my simple three-ingredient pie dough recipe for the crust or opt for store-bought pie dough to get this luscious dessert on the table in under an hour.
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What is a galette?
Galette is French for a free-form pastry with a sweet or savory filling. It’s baked on a sheet pan, not a pie pan. It’s the perfect way to use a bounty of juicy, ripe peaches. It’s an absolute cinch to put together and looks gorgeous on your table for the three seconds it takes before it gets gobbled up.
How to pick a ripe peach
Skip pale yellow peaches and opt for fruit that has a deep golden color. It should feel heavy for its size, and the flesh should be firm but still have a bit of a give. The skin around the stem should be slightly wrinkled, and the fruit should have a robust honey-like aroma.
Can I use frozen, canned, or jarred peaches?
If prepping fresh peaches seems like too much work, or if you simply don’t have access to them, opt for two pounds of frozen. You can use canned or jarred but opt for ones without added sugar. Drain them and pat them dry. If all you have are peaches packed in syrup, rinse them off, pat them dry, and lower the sugar in the recipe to ¼ cup.
How do I serve a peach galette?
With pride! You can serve it warm or cold, though warm is so much better. I love finishing a peach galette with a pinch of flaky salt. Then I serve the slices with a dollop of homemade whipped cream and a drizzle of honey. It also goes well with a scoop of no-churn strawberry ice cream and chopped pistachios. If you want to get real fancy with it, serve it with a chilled glass of rosé. OH, YOU’RE WELCOME.
How to store leftovers
A galette is best enjoyed the day it’s made, but if you manage some sort of self-control, first email me your secret. Then wrap any leftovers in parchment or wax paper and store them in an air-tight container at room temperature for up to two days. There is NO WAY they will last any longer than that, so stop showing off your superior craving control and don’t even bother asking me about freezing.
Peach Galette
Servings 8 slicesIngredients
- 1 double pie crust* ($1.34)
- 8 peaches ($6.24)
- 1/2 tsp vanilla extract ($0.26)
- 1/2 cup granulated sugar ($0.19)
- 2 tbsp corn starch ($0.02)
- 1 tbsp heavy cream ($0.09)
Instructions
- Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop and place a 15×15-inch sheet of parchment paper on it. Dust the parchment paper lightly with flour.
- Place the pie dough on the parchment paper and roll it out to 14 inches in diameter. Use a fork to poke a few holes in the center of the dough.
- Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer while you prepare the peaches.
- Slice the peaches, skin on, into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar and cornstarch, then sprinkle over the peaches.
- Toss the peaches gently to cover them in the sugar mixture, then place them in a mesh sieve set over the large bowl. Macerate the peaches until they release their juices, about fifteen minutes.
- Add the juices to a small pot set over medium heat and bring to a simmer. Do not stir. Swirl the juices. Once the juices thicken, remove them from the heat.
- Remove the chilled pie dough from the freezer and layer it with the peach slices, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
- Fold the outer lip of the dough over the peaches, pleating it where necessary. Lightly brush a thin layer of heavy cream onto the top of the galette.
- Bake for 40 minutes, or until the crust is crispy and golden.
- Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.
See how we calculate recipe costs here.
Equipment
- Rolling Pin
- Parchment Paper
- Mesh Sieve
- Enamelware Sheet Pan
Notes
- Roll out two smaller rounds on separate pieces of parchment, each about 9 inches in diameter.
- Use a fork to poke holes in the center of each crust, leaving a three-inch border.
- Divide the peaches between the two chilled crusts. Leave a three-inch border.
Nutrition
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How to Make Peach Galette – Step by Step Photos
Place a rack in the middle of your oven and preheat to 400°F. Moisten your countertop with a sprinkle of water, place a 15×15-inch sheet of parchment paper on it, dust it with flour, and place the pie dough on top. Roll the dough into a 14-inch circle, about 1/4 inch thick, and use a fork to poke a few holes in the center. Transfer the pie dough on the parchment paper to a sheet pan and chill it in the freezer.
Cut the peaches with their skin on into 1/2 inch thick slices. Place the slices in a large bowl and drizzle with vanilla. Mix the sugar with the cornstarch, then sprinkle the sugar mixture over the peaches.
Toss the peaches gently to cover them in the sugar mixture. Place the peaches in a mesh sieve and place it over the large bowl. Macerate the peaches for about fifteen minutes until they release their juices.
Take the juices (not the peaches) and simmer them in a small pot. Do not stir, as this will crystallize the caramel. Occasionally pick up the pan to swirl the juices. Once the juices thicken and turn a golden brown, remove them from the heat.
Remove the chilled pie dough from the freezer. Layer the peach slices on the dough, working from the center out. Leave a four-inch border. Top the peaches with the cooled caramel.
Fold the outer lip of the dough over the peaches, pleating it where necessary. You’re not looking for perfection here; that’s the beauty of a galette. Lightly brush a thin layer of heavy cream onto the top of the galette.
Bake for 40 minutes, or until the crust is crispy and golden. Cool the galette on the sheet pan for fifteen minutes before serving. Use the edges of the parchment paper to help you lift it off the sheet pan.
I mean, is this the prettiest thing you’ve seen all day or what?!?!?!? Eight servings for under $10 and JUST SIX INGREDIENTS. This one’s gonna be on repeat for a while.
Easy and delicious. I had fairly green peaches, so although the maceration helped tremendously, not a lot of juice was produced. But even the little drizzle sufficed for the syrup. Great recipe.
So delicious! I used store bought pie crust dough to keep this quick. This was the perfect recipe to use up fresh peaches that were getting too ripe. I topped it with vanilla ice cream and it was a hit!
When using frozen peaches, do they need to be thawed before making this? Or will they turn too mushy?
No need to thaw. XOXO -Monti
This turned out delicious! Very easy to make without a pie tin and the perfect summer dessert. Gave pieces to my friends and they loved it too.
Woot!! Thanks for making it! XOXO -Monti
Fabulous! I made these for my son – who requested an ALL peach birthday. I only added a flaky salt to the crust after it was covered with whipping cream. Delicious! Beth and Monti – thank you for the inspiration, the recipes, and this blog. It’s been a game changer for my family. I’m no longer cooking the SAME THING over and over.
I used almond extract instead of vanilla. The Pillsbury pie crust that I used cracked in the oven. Lots of the delicious Carmel leaked out. Worth a second try with half the sugar needed for the Palisades Colorado peaches!
Ohhh you got great peaches!! So jealous! XOXO -Monti
Followed this recipe to the letter, also using the Budgetbytes double pie crust recipe. The crust turned out fine, but something about the peach filling was off.
The peaches were perfectly ripe and taste amazing uncooked, but baked, the filling tasted tart. Maybe it would have been better without the peach skins? I’m not sure. It looked beautiful, but my family won’t eat anymore of it.
That is really strange. I’ve been making this recipe with the skin on for well over a decade. Though peach skins can emit a slight bitterness, it is counteracted by the syrup. It has to be a problem with the fruit. Sometimes peaches are grown in highly alkaline soil and that van cause the fruit to be bitter. Truly flummoxed with this one. XOXO -Monti
This was incredibly easy and tasted amazing at the height of peach season! I thought it may be too sweet, but it wasn’t, was perfect. Thank you!
So glad you enjoyed it! XOXO -Monti
Can I use Nectarines in place of the peaches? The nectarines were less expensive than the peaches. Also, what do you mean by macerate them? Does that mean you let the juices drain from them? Thank you. I want to bake this for my husbands birthday!
Joyce! What a fabulous dish for your hubby’s birthday. Macerate means you allow the sugar to penetrate the fruit and draw out its juices. It creates a natural syrup, that you then reduce into a caramel. This pumps up the flavor of the fruit and also prevents the bottom crust from getting soggy, as the juices that would cook out of the fruit as heat is applied have been removed and thickened. And of course you can do this with nectarines. Hope you share a pic when it’s all said and done! XOXO -Monti
I will Monti! Thank you so much!
I’m gonna make it tonight!!! WooHoo! I hope I can figure out how to send a pic to you from my iphone!
Can you freeze the peach galette and if so, do you freeze unbaked?
Unless you have a freezer that’s large enough to hold a galette so it won’t get crushed by other things, I would just freeze the components separately. Then thaw them out in the refrigerator overnight and roll out the dough and assemble. If you have a freezer and an airtight container large enough to hold a galette, you can assemble, freeze on a sheet pan, then wrap tightly in a double layer of plastic or beeswax and store in an air-tight container for up to three months. XOXO -Monti
Delicious looking pie–but don’t ever count on finding a ripe peach at the supermarket. I spend lots of money every summer trying to locate peaches exactly as described. I live in a peach producing area, so sometimes luck out. The big factor is aroma, but peaches are picked before they peak and often either turn grainy or spoil while still immature. The best I can say is get them as close to ripe as you can–they will hold up to baking perfectly. I did a peach pie yesterday with the recommended 3 ingredient pastry and it was sublime!
Couldn’t agree more! It can be difficult to score ripe peaches at the store, but it is easy to ripen at home. Put a large paper bag on a large plate. Place peaches in the paper bag in one layer, shoulders down (where the stem is). Add a banana to the bag. The banana naturally releases a gas that will help ripen the fruit. Seal the bag and place in a warm or sunny spot to speed up the ripening process. As mentioned in the recipe, you can also use frozen peaches, which are picked when ripe, instead of green. XOXO -Monti