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peach galette with fresh peaches on rustic board

Easy Peach Galette Recipe (video)

30 minutes prep + 45 minutes cook + 1 hour Chill time for dough:
8 servings
Learn how to make an easy and delicious peach galette - a rustic style, French peach pie served a la mode with vanilla ice cream!

Ingredients 
US Customary - Metric

  • 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.

Nutrition

Serving: 1(1/8th) slice | Calories: 501kcal | Carbohydrates: 62g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 141mg | Potassium: 423mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1277IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 2mg