One of my favorite desserts to make with peaches is a classic homemade peach galette. They are so incredibly easy to make and you don’t need a special pan or anything. If you are a fan of peach desserts you have got to give this peach galette recipe a try.
And of course, if you love peach desserts you can’t go wrong with this homemade peach cobbler either.
Let’s get started!
What is a galette?
A galette is a French pastry that resembles an open-faced pie. It is thinner than a pie however and doesn’t have a crust completely on the top only folded over on the sides.
The crust can be a traditional pie crust (simple butter and flour-based pastry) or puff pastry.
Galettes can be either savory or sweet and the fillings will vary. You can use quite a different number of fruits for the filling, peaches, apples, berries, plums, etc.
There are many savory galettes as well with tomato, mushroom, kale, spinach, prosciutto, cheese, ham, etc. being common fillings.
Tips for making yummy galettes
- Don’t worry too much about the crust, if you are feeling lazy a storebought pie crust works great. Or definitely make a homemade pie crust. Don’t like pie crust that much? That is okay, use storebought or homemade puff pastry. Have fun experimenting with the different crusts.
- You have complete control over the sweetness. If you don’t like your galettes sweet, then use less sugar for the filling. If you like it more sweet add more sugar, honey, or use a sugar substitute. Savory galettes won’t include sugar.
- Have fun with the different fillings, try peaches, plums, nectarines, apples, apricots, mangoes, blackberries, blueberries, etc. Or if you go the savory route so many options to try.
- Don’t worry about the overall shape, if it doesn’t turn out perfect don’t worry, it will still taste awesome.
- Pay attention to the edges of the filling, you don’t want to go too close to the edge otherwise it won’t be able to fold over. Leave 1 1/2 to 2 inches of space on the edges.
Now let’s get to making this yummy homemade peach galette!
In order to make a peach galette you need just a handful of ingredients that are fairly easy to find:
- Pastry – For the pastry crust a pie crust works great or puff pastry. I will either use storebought pie crust when I am feeling lazy or this homemade pie crust. My homemade puff pastry is also pretty awesome with this peach galette.
- Peaches – The star of this recipe. If you have a peach tree and access to freshly grown peaches, all the better!
- Sugar – You can use white or brown sugar, or a sugar substitute if desired. This will bring a little sweetness to the dessert. If your fruit is super sweet already, you may not need much sugar.
- Salt – The salt will add balance to the flavors and enhance the flavor of the ingredients.
- Cornstarch – Or you can use arrowroot starch tapioca starch, or flour. It will help keep the juices from the fruit from getting super runny.
- Ground cinnamon – Such a yummy spice that greatly enhances this recipe. (optional)
- Vanilla extract – This will add lots of flavor. (optional)
- Nutmeg – This is an optional ingredient that I sometimes add. If you love nutmeg, definitely add a bit.
*Make sure to keep scrolling past the instructions to find the printable recipe card with the amounts of all the ingredients. Or click the “jump to recipe” link right under the first image near the beginning of this post.
- Sheet pan or cookie sheet
- Parchment paper or a silicone baking mat
- Basting brush
How to make a Peach Galette at home – Start with the Crust
Begin with the crust. If you are making a homemade crust do so now. You can follow my crust recipe above or use your own.
Again you can use either puff pastry or pie crust. Once you are done making your crust keep it covered and in the fridge until the filling is ready which only takes a few minutes. Or you can certainly use a pie dough that you have prepared in advance.
If you are feeling lazy like I often am, just buy a pie crust at the store. The boxes usually come with 2 crusts in them and cost $2 to $3. I like the Pillsbury brand.
Just make sure to keep the pie dough chilled until ready to use it.
Time to make the filling. In a small bowl mix together the sugar, salt, cornstarch, and ground cinnamon.
Rinse and dry the peaches. Then slice them in half and remove the pits. Next slice them fairly thin around a quarter of an inch thick or so, maybe slightly bigger, but it’s better if they are not too thick.
Place the peach slices in a large bowl.
Pour half of the dry filling mixture on top of the peaches and give them a toss or stir them with a spoon. If you have a lid for your bowl you can put that on and shake it.
Next, add the rest of the dry filling mixture and repeat. Now pour vanilla extract on top and give it a stir. Just like that the peach galette filling is ready.
Let the filling sit for a few minutes while you wait for the oven to finish preheating.
Assemble and Bake the Homemade Peach Galette
Now remove your pie crust from the fridge, roll it out, and place it on a sheet pan lined with parchment paper or a silicone baking mat.
If you are using homemade pie crust remove it from the plastic wrap and roll it out on a floured surface at least 12 inches in diameter, or larger if you want to make 1 large galette instead of 2 small galettes.
Now arrange the peach slices in the middle of the pie dough. Overlap them slightly so they make kind of like flowers.
Leave about 2 inches or so on the edges so it can fold over.
Now grab one end of the pie crust or puff pastry and fold it on top of the peaches. Then do another side and overlap it.
Continue all around until you are left with an octagon or hexagon shape, depending on how wide of folds you make will determine the shape. This is a classic shape for galettes and a peach galette. But as I mentioned earlier, don’t worry if the shape isn’t perfect.
You can also make square galettes with square or rectangle-shaped pastry.
How to Bake the Peach Galette
Add an egg to a bowl and whisk it to make a simple egg wash. Sometimes I will add a tsp or so of water or milk too.
Brush the sides of the galette and the folds with the egg wash. Then shake on some cinnamon and sugar on top of the exposed pastry.
*I always have a cinnamon and sugar shaker on hand which is made up of 1/4 cup of sugar per 1 tsp of cinnamon.
The galette is ready to be baked.
Bake the peach galette in the oven, middle rack position, for 20 to 25 minutes until the exposed pastry is golden brown and the peaches are soft.
NOTE: If you have two medium ones you can try and fit them both on the same pan or bake them separately. If you bake them together it will take a few minutes longer.
Allow the peach galette to cool for 10 to 15 minutes and then you can serve them plain or with a scoop of vanilla ice cream.
I usually just use my pizza roller to cut galettes into wedges, but you can use a knife as well. The folds act as nice little guides on where to cut it.
How long does a homemade peach galette last?
You can store any leftovers in an airtight container at room temperature for a day. After that, it should go in the fridge where it will keep for 3 to 4 days. They also freeze really well and will last 3 to 4 months in the freezer.
Can I make this gluten-free?
Sure! All you need to do is use a gluten-free pastry for the crust. This gluten-free pie crust recipe will work great.
Here are other pie and pastry recipes that you may like:
- Sheet pan or cookie sheet
- Parchment paper or a silicone baking mat
- Basting brush
- 2 9-inch pie crusts or 1 large crust Use store-bought or homemade
- 3 large peaches
- 3 Tbsp of sugar 42g
- 1/8 tsp of salt 1g
- 1 Tbsp of cornstarch arrowroot starch, tapioca starch, or flour (14g)
- 1/2 tsp of ground cinnamon 1g
- 1/2 tsp of vanilla extract 2g
- 1 Egg For the egg wash
- 1 to 2 tsp of Cinnamon and sugar
- Make a homemade pie crust, wrap it in plastic wrap, and place it in the fridge. If you are using storebought, just keep it in the fridge for now.
- Preheat the oven to 400F/205C
- Mix together the sugar, salt, cornstarch, and cinnamon in a small bowl.
- Rinse and dry the peaches then cut them into thin slices and place them into a large bowl.
- Pour half of the dry mixture over the beaches and toss them or stir with a spoon or place a lid on the bowl and shake them. Then pour the rest of the dry mixture in with the peaches and mix again.
- Add the vanilla extract to the peaches and mix with a spoon. The filling is ready. Let sit until the oven is preheated.
- Roll the pie crusts out and place them on sheet pans lined with parchment paper or silicone baking mats. If using homemade dough, make sure to roll it out on a floured surface first then transfer to the pan.
- Arrange the peach slices in the middle and overlap them so they create a spiral or flower shape. Make sure to keep 1 1/2 to 2 inches of space from the edge of the crust.
- Fold over the edges of the pie crust onto the peaches usually 6 to 7 folds work making a hexagon or octagon shape.
- Whisk an egg in a small bowl then brush the edges and any exposed pastry dough with the egg. Sprinkle cinnamon and sugar on top of the crust if desired.
- Bake the peach galette for 20 to 25 minutes on the middle rack until golden brown and the peaches are soft.
- Allow the peach galette/s to cool for about 10 to 15 minutes then slice and serve. Enjoy!
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