This post contains affiliate links. Please see our disclosure policy.
Fresh peach and cherry galette with a homemade flaky pie crust is just as delicious, but a bit easier than a whole pie. A rustic tart that doesn’t need a pie dish or a top crust. It’s almost like a dessert pizza and every bite is bursting with summer fruit.
This hand shaped French dessert that is assembled by rolling out pastry dough into a large circle, covering the center with your favorite fruit, and then folding the edges of the dough inward overlapping the fruit. The galette is then baked on a flat baking sheet instead of inside a pie pan.
Key Ingredients & Test Notes
- Homemade Pie Crust: Make a double 9-inch pie crust, for a thick galette crust to support the weight of the fresh fruit. Add a little egg wash and sprinkle the crust with turbinado and/or sparkling sugar for a little sweet crunch.
- Fresh Cherries: Ripe fresh sweet or sour cherries will pair well with the ripe yellow peaches.
- Test Note: To save time removing the pits, I suggest purchasing a cherry pitter.
- Fresh Yellow Peaches: I choose not to peel the skin from my peaches, but that’s totally optional.
- Test Note: Choose peaches that give slightly when gently pressed with your fingertips. If they are too firm, let them ripe some before slicing for the best flavor.
- Granulated Sugar & Brown Sugar: A mixture of both sugars, thickens the syrup released from the fruit and helps balance any tartness.
Helpful Tips
- Make your galette dough first, then flatten into a disc, wrap in plastic wrap and refrigerate.
- Have your cherries and peaches pitted. Then slice the cherries in half and the peaches into 1/4 inch slices.
- Place the dough on a lightly floured surface and roll out to 13-15 inch circle. This should make the thickness fall around ⅛-1/4 inch. Too thin and the crust will tear, too thick and there won’t be room for all the fruit!
- Sprinkle a thin layer of almond flour in the center of your rolled out dough leaving 1 1/2 inch border bare. This technique will help absorb some of the fruit juices and keeps your crust from getting soggy as the galette bakes.
- Use a pastry brush coated with cold water wherever you have a seem to help the dough stick to itself.
- After you paint the folded crust with a thin layer egg wash, sprinkle with turbinado and sparkling sugar crystals.
- Refrigerate the galette for about 20 minutes to firm the dough again before baking. Cold pastry dough will hold its shape in the hot oven. If it’s too soft the butter will leak out quickly.
- Allow to cool on the pan for 5-10 minutes. Slice and serve warm salted honey ice cream or homemade peach ice cream.
Leftovers & Storage
Refrigerate: Once the galette has completely cooled, cut into slices. Place the slices in an airtight container and refrigerate for up to 5 days of freshness.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Peach and Cherry Galette
Summer fruit galette made with fresh peaches and cherries wrapped in a homemade flaky all butter pie crust.
Click Here for Help with Ingredients in this Recipe
Ingredients
Fruit Filling
- 2 1/2 cups fresh cherries , stem and pit removed, halved
- 2 cups 2 medium-large yellow peaches , pits removed and sliced
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 2 tablespoons all purpose flour
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon almond extract
- 1 tablespoon coconut flour
Egg Wash
- 1 large egg , lightly beaten
- 1 teaspoon water
Topping
- turbinado and sparkling sugar, to sprinkle on top
Instructions
Homemade Pie Crust
- Make dough for galette crust following recipe instructions. Shape into a disc, wrap in plastic wrap and refrigerate for 30-45 minutes.
Fruit Filling
- Combine all purpose flour, brown sugar, granulated sugar, vanilla and almond extract in a large bowl. Whisk to mix and then add in the halved cherries and sliced peaches. Toss the fruit to evenly coat with the sugar mixture and set the bowl aside.
Assemble Galette
- Roll out the galette dough onto a lightly floured surface to a 13-15 inch circle. Place the dough onto a silicone baking mat or two pieces of parchment paper.
- Sprinkle center of the dough with the coconut flour.
- Arrange the cherries and peaches onto the dough in an even layer, leaving a 2 inch border of dough bare.
- Next, fold the edges of the dough inward slightly overlapping the fruit. Create folds or pleats as you work your way around the galette. This will create an open center with a “pizza crust” look. Use cold water in the creases to seal the dough seams with your fingertips.
- Stir the egg and water in a small bowl with a fork to create an egg wash. Use a soft pastry brush to lightly coat the folds of the dough. You can also use milk or cream if you prefer. then sprinkle with coarse sugar.
- Transfer the galette to the fridge to allow the dough to chill for 20 minutes before baking.
- Preheat the oven to 375 F (190 C), then transfer the galette still on the baking mat or parchment paper onto a large baking sheet.
- Bake on the center rack for 30-35 minutes until the crust is golden brown and the fruit juices are bubbling.
- Remove galette from the oven and place pan on wire rack for 5 minutes.
- Transfer galette by sliding parchment paper off the cookie sheet and directly onto the wire cooling rack to prevent further cooking the bottom crust.
- Slice and serve galette warm with ice cream.
- Cool completely before storing.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
