Easy Peach Galette (video)
The perfect summer dessert must include peaches and this easy, breezy peach galette recipe is the ultimate summer treat! This rustic-style French peach pie is so easy to make and packed full of flavor with a touch of cinnamon and nutmeg. It tastes amazing when served a la mode with a scoop of vanilla bean ice cream! I used my ‘All-Butter Pie Crust’ recipe for this peach tart – just 4 ingredients and takes a few minutes.
Watch My Galette Video Tutorial!
Watch my YouTube galette video recipe for my step-by-step instructions to see how I make this delicious peach pie! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
What’s a Galette?
A galette is a fancy French term for a flat pastry or pancake, or in this case, a tart. I love making galettes because they’re so easy to make – they’re a mix between a pie and tart, a perfectly imperfect, free-form pie! This peach galette is especially easy because the fruit doesn’t need to be poached or cooked prior to baking!
Ingredients for a Peach Galette
Here are the main ingredients you’ll need to make this incredible peach pie! Find the full list of ingredients with measurements in the recipe card below.
- Peaches – fresh peaches work best for this recipe. You can also use other stone fruit, such as nectarines or even apricots, or a combination of fruit.
- Cinnamon – I love adding a touch of this warming spice for incredible flavor! A touch of nutmeg and all-spice also add tons of aroma!
- Sugar, Vanilla, Salt
- All-Purpose Flour – for the filling and for the pie crust. Adding flour to the filling helps thicken the peach juices as the pie bakes.
- Unsalted Butter – for making homemade pie crust!
- Vanilla Ice Cream – for serving with the peach galette.
Supplies & Tools for the Recipe
Need some supplies to make this recipe? Shop my Amazon Affiliate links for the items I use in my kitchen! Using these links won’t cost you extra and I’ll earn a small commission.
Homemade Pie Crust Recipe
I used my ‘All-Butter Pie Crust’ recipe for this peach galette recipe – it’s a no-fail, super easy, 4-ingredient crust recipe that works for everything! This crust can be prepared ahead of time and stored in the refrigerator for a few days until you’re ready to bake.
If you’re in a real pinch for time, pre-made, store-bought pie crust will work just as well!
- Cube the butter into small pieces and place it in the freezer for 15 minutes.
- Drop the cold butter into a food processor, along with the flour and salt. Pulse the flour and butter together until fine crumbles form.
- Add the cold water, 1 tablespoon at a time, pulsing after each addition until a dough ball forms.
- Transfer the dough onto a sheet of plastic wrap. Gently shape into a disk, wrap very well, and refrigerate for 1 hour.
- The pie crust can be prepared ahead of time, too.
How to Make a Peach Galette
Making the Peach Filling:
- Preheat the oven to 375F.
- Slice the peaches thinly, then place into a large mixing bowl. If desired, peel the peaches first, then slice. Add the lemon juice, vanilla, sugar, flour, cornstarch and spices. Gently toss the peaches in the mixture until they’re well coated.
Shaping the Galette:
- Once the crust dough is chilled, transfer it onto a lightly floured surface or directly onto a silicon baking mat. Flour a rolling pin, then roll the dough out into a large circle, about 12-inch in diameter. If not using a silicon mat, transfer the dough onto a sheet of parchment paper and onto a baking sheet.
- Transfer the peach filling into the center of the dough, spreading the peaches in even layer, leaving about 3 inches of dough along the edges. Gently fold the dough up and over the fruit.
- Whisk the egg in a small ramekin with a fork, then use a pastry brush to brush the egg wash onto the edges of the pie crust. Sprinkle large sugar granules along the sides, if desired.
- Bake the galette in the preheated oven at 375F for 45 to 50 minutes, until the edges of the pie are golden brown.
Serving Suggestions for Galette
For serving this peach galette, I recommend waiting at least 30 minutes after removing it from the oven.
Serve the pie warm with a scoop of creamy vanilla bean ice cream! Garnish the top with a few mint leaves for a beautiful presentation!
More Recipes!
Enjoyed this easy and delicious pie recipe? Check out some of my other recipes you’re sure to enjoy!
- Easy Lemon Blueberry Galette – a rustic-style blueberry pie with buttery crust and tons of lemon zest! A summertime favorite!
- Easy Classic Peach Cobbler – the ultimate summer dessert! Juicy peaches with cinnamon topped with biscuits, served with vanilla ice cream!
- I love this easy ‘Berry Peach Crumble’ – super easy to make and oh-so-delicious!
- Classic Peach Pie – with cinnamon crumble and ice cream is always a good idea!
- Glazed Peach Fritters – great for summer! Easy fried donuts dotted with peaches!
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Easy Peach Galette Recipe (video)
Ingredients
- 6 to 8 medium peaches, about 5 cups sliced fruit
- 1/2 cup white granulated sugar, can be reduced to 1/4 cup
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp EACH: all-spice, ground nutmeg, optional
- 2 tbsp lemon juice
- 1 tsp vanilla
- 1 egg, for egg wash
For Pie Crust:
- 1 3/4 cup all-purpose flour
- 3/4 cup unsalted butter, ice cold
- 1/4 tsp salt
- 1/4 cup cold water
For Serving:
- 1 pint vanilla ice cream, for serving
Instructions
Making the Pie Crust:
- First, prepare the pie crust. Place the cold butter and flour into a food processor, along with the salt.
- Pulse the ingredients together for about 2 minutes, until a grainy mixture forms. Add the water and continue to pulse until a dough ball forms, about 30 seconds. Wrap the dough tightly in plastic wrap, then refrigerator for at least 1 hour, or overnight.
Making the Filling:
- Preheat the oven to 375F.
- Slice the peaches thinly, then place into a large mixing bowl. If desired, peel the peaches first, then slice. Add the lemon juice, vanilla, sugar, flour, cornstarch and spices. Gently toss the peaches in the mixture until they're well coated.
Making the Galette:
- Once the crust dough is chilled, transfer it onto a lightly floured surface or directly onto a silicon baking mat. Flour a rolling pin, then roll the dough out into a large circle, about 12-inch in diameter. If not using a silicon mat, transfer the dough onto a sheet of parchment paper and onto a baking sheet.
- Transfer the peach filling into the center of the dough, spreading the peaches in even layer, leaving about 3 inches of dough along the edges. Gently fold the dough up and over the fruit.
- Whisk the egg in a small ramekin with a fork, then use a pastry brush to brush the egg wash onto the edges of the pie crust. Sprinkle large sugar granules along the sides, if desired.
Baking & Serving:
- Bake the galette in the preheated oven at 375F for 45 to 50 minutes, until the edges of the pie are golden brown.
- Allow the tart to cool for at least 30 minutes, then serve warm with vanilla ice cream.
Hi Tatyana,
This looks so good! If I want to use store-bought pastry, should I get the shortcrust or puff pastry? thank you!
Hi! Thank you – it’s so good! 🙂 You will need shortcrust for this recipe.