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Flaky pastry wraps sweet, juicy peaches in this easy peach galette. The filling combines fresh sliced peaches with a touch of peach preserves to intensify flavor and juiciness, while the crust comes together quickly—especially if you use a food processor. This rustic, free-form tart requires no fancy crust work or decorative edges, making it an ideal summer dessert when peaches are at their best.
Galette or Crostata?
Both terms are accurate: galette is the French name and crostata is the Italian equivalent. Both describe a free-form, rustic tart. In this post we’ll call it a galette. It’s simpler than a traditional pie because you don’t need a perfectly shaped top crust or fluted edges. Aside from chilling the dough, you can assemble this peach galette in about 20 minutes.
To make it, roll the dough into a rough circle, pile the fruit in the center, and fold the edges up around the filling. No trimming, no fuss—just a pretty, rustic finish.
How to make the pie dough
You can certainly use store-bought pie dough to save time. If using store-bought, roll it larger than the package so you have enough to fold up around the filling—aim for roughly a 14-inch diameter.
For homemade dough, a food processor speeds things up, but you can also use a pastry cutter, forks, or your hands. Start by pulsing the flour, sugar, and salt to combine. Add very cold, cubed butter and pulse until the mixture resembles coarse crumbs about the size of peas.
With the processor running, add 3 tablespoons of ice-cold water and pulse until the dough begins to come together. If it remains too dry, add additional tablespoons of cold water, one at a time, just until the dough starts to form a loose ball. Avoid over-processing to keep the butter pockets intact for a flaky crust.
Turn the dough onto a lightly floured surface and gently press into a ball, then flatten into a disc. Wrap in plastic and refrigerate for 30 minutes. If chilled longer, let it sit for about 10 minutes before rolling so it’s easier to work with.
Making the peach filling
The filling is straightforward: sliced peaches, cornstarch to thicken, a bit of sugar, peach preserves for extra depth, and a splash of vanilla. Mix gently so the slices keep their shape. Peeling the peaches is optional—leave the skins on to save time and add texture, or peel them if you prefer a smoother bite.
How to assemble the galette
After chilling, roll the dough on a lightly floured surface into a rough 14-inch circle about 1/4 inch thick. Imperfect edges are fine. Transfer the dough to a parchment-lined rimmed baking sheet—the parchment catches any juices that bubble over and makes cleanup easy.
Mound the peach filling in the center of the dough, leaving a 2-inch border. Fold the dough up over the fruit, pleating every few inches as needed to form a neat circle. The pleats create that classic rustic look.
What is the purpose of an egg wash?
An egg wash gives the crust a glossy, golden finish and helps coarse or sanding sugar stick to the surface for a crunchy edge. Whisk one egg with a teaspoon of water and lightly brush the folded dough. Sprinkle with coarse sugar for extra texture.
Bake at 375°F (190°C) for about 35–40 minutes, until the filling bubbles and the crust is deep golden. Expect some juices to seep onto the parchment—this is normal. Let the galette cool slightly before slicing so the filling sets.
How to store leftovers
Store any leftovers tightly covered with foil in the refrigerator for 2–3 days to prevent sogginess. Reheat briefly—about 20–30 seconds in the microwave—if you prefer it warm. The galette is delightful served slightly warm with a scoop of vanilla ice cream.
Tag me on Instagram @themarblekitchenblog if you make this, and please leave a star rating and comment below — enjoy!
For more fruit-based desserts, check out:
- Strawberry Mousse Pie
- Lemon Blueberry Cheesecake
- Blueberry Cream Cheese Babka
- Meyer Lemon Tarts with White Chocolate
Peach Galette
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Ingredients
Crust
- 1 ½ cups all-purpose flour
- 2 tablespoon sugar
- ½ teaspoon kosher salt
- 8 tablespoon unsalted butter cold and cut into small pieces
- 3-5 tablespoon ice cold water
Filling
- 4 cups peaches sliced, about 8 peaches
- 3 tablespoon cornstarch
- ⅓ cup sugar
- 2 tablespoon peach preserves
- 2 teaspoon vanilla
- 1 egg and Coarse sugar (sugar in the raw, sanding sugar) for brushing dough, optional
- Ice cream for serving optional
Instructions
Crust
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In a food processor, combine flour, sugar and salt and pulse a few times to mix. Add the butter and pulse until the crumbs are about the size of a pea.
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With the processor running, add 3 tablespoon ice cold water and process until the dough starts to come together into a ball. Add an additional tablespoon of water if dough isn’t coming together.
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Dump the dough onto a floured surface and using your hands, bring together into a disc. Wrap the disc in plastic wrap and place in the fridge for 30 minutes to chill.
Galette
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Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil and then place a piece of parchment on top of foil.
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Combine the peaches, sugar, vanilla, peach preserves and cornstarch in a medium bowl. Mix gently to combine.
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Roll out the dough onto a floured surface to a circle about ¼ inch thick and 14 inches in diameter. Place the crust onto the baking sheet.
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Pour the filling onto the crust, leaving about 2 inches at the edge. Fold the edge of the crust up over the peaches all the way around the galette, pleating the dough as necessary to form a circle.
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Whisk the egg in a small bowl and add a teaspoon of water. Brush the edges of the galette with the egg wash and then sprinkle with coarse sugar.
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Place in the preheated oven and bake until the filling is bubbly and crust is golden brown, about 35-40 minutes. The galette will leak some during cooking. Allow to cool before slicing.
Notes
- See the photos above for guidance on folding and pleating the dough edges.
- Store refrigerated, tightly covered, for 2–3 days. Reheat briefly in the microwave if chilled.
- Serve slightly warm with a scoop of vanilla ice cream for best results.