Peach Galette

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Rustic, flaky, and juicy with warm cinnamon, sweet peaches, and a buttery crust. This peach galette is laid-back summer dessert perfection in every golden slice.

Course Dessert

Cuisine French

Keyword Peach gallete recipe, peach Gallette

Prep Time 20

Cook Time 34

Cooling 10

Total Time 1 4

Servings

Calories 398

Author Erren Hart

Ingredients

1 lb puff pastry or pie dough
1 lb peaches peeled or unpeeled (about 4 medium peaches or 3 cups sliced, ripe but not too soft) If using frozen thaw and drain well
2 tablespoons light brown sugar packed
2 tablespoons granulated sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
2 teaspoons fresh lemon juice
1 pinch salt
½ teaspoon vanilla bean paste
3 tablespoons all-purpose flour
2 tablespoons rolled oats to help absorb fruit juices
1 tablespoon butter cut into small pieces
1 egg
1 tablespoon water
turbinado sugar or raw sugar optional, for sprinkling crust

US Customary - Metric

Instructions

Puff Pastry Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
If your puff pastry is in a disk, roll it out into a 12-inch circle on a lightly floured surface if it’s prerolled in a circle, just roll it out into a 12 inch circle.
If it’s already rolled into a rectangle or in a square block, no problem—just leave it that way roll it out to be 10 x 14 inches or roughly ¼ inch thick
Transfer it to your prepared baking sheet.
In a large bowl, toss the sliced peaches with the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla bean paste, and flour. Stir gently until everything is evenly coated and juicy.
Sprinkle the rolled oats evenly in the center of the puff pastry—this creates a little barrier to help soak up extra juices. Spoon the peach filling over the oats, leaving about 2 inches of border around the edge.
Gently fold the edges of the dough over the fruit, pleating as needed. The center will remain exposed. Dot the peaches with small pieces of butter.
Whisk the egg and water together. Brush the edges of the pastry with the egg wash for that beautiful golden shine. Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.
Bake for 30–35 minutes, or until the crust is deeply golden and the fruit is bubbling.
Let the galette cool for 10–15 minutes. Slice and serve warm—bonus points for adding a scoop of vanilla ice cream or a dollop of whipped cream!

Pie Dough Instructions

Preheat & Prepare Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Roll the pie dough into a 12-inch circle, about ⅛ inch thick.
Transfer it to the lined baking sheet.
In a large bowl, toss the sliced peaches with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla, and flour. Stir gently to coat.
Sprinkle the oats in the center of the dough, leaving a 2-inch border.
Spoon the peach mixture over the oats.
Add the butter pieces evenly over the filling.
Fold the edges of the pie dough up and over the peaches, pleating to seal. The edge should be a little thicker—about 2 to 2.5 inches.
Brush the dough with the egg wash.
Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.
Bake for 40–45 minutes, or until the crust is deeply golden and the fruit juices are thick and bubbling.
Let cool for 10 minutes before serving.

Notes

Erren’s Top Tips

Chill the dough before baking.
After assembling the galette, pop the whole tray in the fridge for 10–15 minutes before baking. This helps the crust hold its shape and makes it extra flaky.

Don't skip the oats.
They might seem random, but those rolled oats under the filling are game changers. They soak up the peach juice so your bottom crust doesn't go soggy. You won’t even know they’re there.

Slice peaches evenly.
Try to keep the peach slices about the same thickness—roughly ½ inch. This helps them bake evenly so some aren’t mushy while others are still firm.

Use parchment paper—always.
Fruit galettes are juicy, and that juice loves to leak. Lining your baking sheet with parchment makes cleanup way easier and keeps the galette from sticking.

Bake until really golden.
Don’t be afraid of a deep golden crust! Pale means underbaked. Look for a rich, golden brown with bubbly peach filling to know it’s ready.

Let it rest before slicing.
The juices need time to thicken slightly as it cools. Give it 10–15 minutes so you don’t end up with a fruit puddle when slicing.

Storage & Freezing Instructions

To store:
Cover the galette loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. After that, move it to the fridge where it’ll keep for another 2–3 days. I like to reheat slices in the toaster oven for that fresh-from-the-oven vibe.

To freeze before baking:
Assemble the galette on a parchment-lined tray, then freeze it uncovered for about 1 hour. Once firm, wrap it in plastic and foil, and freeze for up to 1 month. When ready to bake, pop it straight into the oven from frozen and add 10–15 extra minutes to the bake time.

To freeze after baking:
Let the baked galette cool completely. Then wrap it tightly in plastic wrap and foil and freeze for up to 1 month. To serve, reheat in a 350°F oven for 10–15 minutes until warm and crisp again.

Nutrition