Lemon Peach Galette is made with fresh yellow peaches coated with honey, seasoned with thyme, and baked in a buttery flaky homemade pie crust. Peach pie flavors in an open face galette also referred to as a rustic fruit tart, that tastes just like summer!
With no pie dish required and a simple fold-over crust, this freeform tart lets the peaches shine. A sprinkle of almond flour keeps the crust crisp, while sparkling sugar adds just the right bit of crunch.
Ingredients Needed & Why
- Homemade Pie Crust – Flaky and buttery with just the right snap. Use my favorite all butter pie crust for best results.
- Fresh Peaches – Choose ripe but firm peaches for best texture and flavor. No need to peel them, the skin softens in the oven and adds a lovely color and slight chew.
- Honey – Naturally sweetens the filling and enhances the floral notes of the peaches.
- Fresh Thyme – Adds an herbal brightness that pairs beautifully with stone fruit. It's subtle and lovely, you can even swap it for fresh rosemary or basil.
- All Purpose Flour + Cornstarch – Together, these thicken the peach juices to prevent a soggy crust.
- Vanilla – Adds depth and warmth to balance the tart lemon and sweet honey.
- Lemon Juice – Brightens the flavor and balances the sweetness with just enough acidity.
How to Assemble Peach Galette
Roll dough into a large circle about 10 tp 12-inches wide and ¼-inch thick. Coat the center with a thin layer of almond meal.
Start two inches from the edge of the dough and begin laying the peach slices in a circle, slightly overlapping each other in a spiral until you reach the center.
Fold the dough inwards towards the peaches, slightly overlapping the outer circle, crimping as you go.
Brush the crust with a light coating of egg wash and sprinkle with coarse sugar. Chill the galette for 30 minutes before baking.
Recipe Tips
- Use ripe but firm peaches – Too soft and they’ll turn mushy; too firm and they won’t release their juices properly.
- Don’t skip the lemon juice – It keeps the peaches from browning and balances the natural sweetness.
- Taste your fruit before assembling. If your peaches are extra sweet or tart, adjust the honey slightly.
- Keep your pie dough cold – Pop the whole assembled galette into the fridge for 30 minutes before baking. Cold dough equals flakier crust!
- Seal the dough crimps with a little cold water using a pastry.
Serving
Serve slices warm or at room temperature. This peach galette pairs beautifully with a scoop of salted honey ice cream, extra peaches with homemade peach ice cream, or a dollop of lightly sweetened crème fraîche.
Storage & Leftovers
Freezing: Best enjoyed fresh, but you can freeze leftover slices for up to 1 month. Reheat from frozen in a 350°F (180°C) oven until warmed through.
Room Temperature: Store loosely covered for up to 1 day.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat at 325°F (160°C) for about 10 minutes to revive the crust.
recipe faqs
Yes, canned peaches will work for this recipe. I would drain all the juice from the can and then rinse the peaches to remove any excess syrup. Place the slices on a paper towel to sit for about 5 minutes to soak up any excess juice before making your filling.
Nope! Leaving the skin on saves time and adds beautiful color and texture. The skin softens as it bakes, so it’s hardly noticeable in the final tart.
Absolutely! Try nectarines, plums, or even berries. Just keep the fruit amount to around 4 cups and adjust sweetness depending on how tart your fruit is.
Yes, you can completely assemble the fruit galette and place on baking dish before transferring to the fridge. The galette can chill in the fridge an hour or two before baking. Make sure all excess liquid from the filling has been drained to prevent a soggy galette crust.
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Lemon Peach Galette
Ingredients
Equipment
Method
- Make a double homemade pie crust, wrap in plastic wrap and let rest in the fridge for at least 1 hour before rolling out. If dough is firm, allow to warm at room temperature until pliable.1 double Homemade Pie Crust Recipe
- In a large bowl whisk together all ingredients except peaches.¼ Cup Honey1 tablespoon Fresh Lemon Thyme2 Tbsp All Purpose Flour1 tablespoon Corn Starch1 teaspoon Vanilla6 tablespoon Fresh Lemon Juice
- Next gently add the sliced peaches and stir with a wooden spoon to coat them.4 Cups (4-5 peaches) Fresh Slice Peaches
- Preheat oven to 375℉ (190℃) and line a rimmed baking sheet with parchment paper.
- Roll out pie crust dough onto floured surface to a 10-12" circle. Place dough onto cookie sheet.
- Sprinkle center of dough with Almond Flour or Almond Meal.3 tablespoon Almond Flour
- Assemble peaches onto the crust leaving a 2 inch border. This galette used a spiral of overlapping peaches, but you can arrange them any way you choose.
- Fold dough over and crimp to enclose the peaches. This will create an open center with a “pizza crust” look. Use water to seal the dough seams.
- Brush the folded crust with egg wash and sprinkle with sugar.1 Egg and 1 tablespoon water stirred together with a fork3 tablespoon Sparkling Sugar
- Bake for 30-35 minutes until crust is golden brown and peach juices are bubbling.
- Remove from oven and allow to cool on pan for 10 minutes.
- Juices will look runny, but they will solidify as the galette cools.
- Transfer galette by sliding parchment paper off the cookie sheet and onto a wire cooling rack.
- Let galette cool completely before slicing.
Jan
Wow, this peach galette looks scrumptious! Can’t wait to try!!
Jenn
Thank you!! So simple, but so tasty!!
Laura
So perfect for the summer months!
Jenn
My favorite summer dessert!!
Rebecca
I'm making this for a birthday I have to travel for - could I make the peach filling in advance, and put in the pie crust the next day? Do you think it would keep well? Thanks - can't wait to try it!!