Peach Galette

This rustic Peach Galette is one of the easiest summer desserts you can make. Sweet, juicy peaches are tossed with warm spices and wrapped in a flaky, buttery crust for a beautiful free-form pie that's as impressive as it is simple. Perfect served warm with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword easy peach galette, free-form pie, fresh peach dessert, peach galette, rustic peach tart, summer peach recipe

Prep Time 1

Cook Time 38

Total Time 1 38

Servings

Calories 208kcal

Equipment

Large baking sheet
Parchment paper
Rolling Pin
Medium mixing bowl
Small mixing bowl
Measuring cups and spoons
Pastry brush
Sharp knife
Cutting board

Ingredients

1 9-inch pie crust, store-bought or homemade
2 medium fresh peaches about 2½ cups sliced
¼ cup light brown sugar
¼ teaspoon ground cinnamon
½ tablespoon cornstarch
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
½ teaspoon vanilla extract
¼ teaspoon fresh lemon juice
½ tablespoon honey
⅛ teaspoon almond extract optional
1 large egg beaten
1 teaspoon cane sugar for sprinkling

Instructions

Slice the peaches into ¼-inch wedges, discarding the pits. Place the sliced peaches in a medium bowl.
In a small bowl, whisk together the brown sugar, cinnamon, cornstarch, allspice, and nutmeg.
Sprinkle the spice mixture over the peaches and gently toss to coat. Add the vanilla extract, lemon juice, honey, and almond extract (if using). Fold gently until evenly combined, being careful not to break up the peach slices.
Line a large baking sheet with parchment paper.
On a lightly floured surface, roll the pie crust into approximately a 12-inch circle. Transfer it to the prepared baking sheet.
Arrange the peaches in the center of the crust, leaving about a 2-inch border around the edges. Discard any excess liquid remaining in the bowl.
Fold the edges of the crust up and over the peaches, overlapping sections as needed and gently pressing them together to seal.
Spoon about ½ tablespoon of the reserved peach juices over the fruit.
Refrigerate the assembled galette for 30 minutes.
Meanwhile, preheat the oven to 400°F (200°C).
Brush the crust with the beaten egg and sprinkle evenly with the cane sugar.
Bake for 36–38 minutes, rotating the baking sheet halfway through baking, until the crust is golden brown and the peach filling is bubbling.
Allow the galette to cool on the baking sheet for at least 15 minutes before slicing and serving.

Notes

Firm-ripe peaches work best since they hold their shape while baking.
If your peaches are especially juicy, pat them dry lightly with a paper towel before mixing with the filling ingredients.
Almond extract is optional but adds a lovely bakery-style flavor.
Refrigerating the assembled galette before baking helps prevent the crust from shrinking.
Delicious served warm with vanilla ice cream, whipped cream, or freshly whipped mascarpone.

Recipe Tips

Arrange the peach slices in concentric circles for a bakery-style presentation.
Don't overfill the crust or excess juices may leak during baking.
For extra crunch, sprinkle sliced almonds over the peaches before baking.
Best enjoyed the day it's baked, but leftovers can be refrigerated for up to 3 days.

I think this would also be delicious with coarse turbinado sugar instead of cane sugar on the crust. It gives the galette a beautiful sparkle and adds a delicate crunch that pairs wonderfully with the tender peaches.

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