Summer Peach Galette

Think of a peach galette as the easier, no pie pan needed, summer fruit pie you can make on a sheet pan. Made with a flaky pie crust, lots of fresh juicy peaches coated with honey, seasoned with thyme and lemon juice, and baked until golden. A fancy looking, but simple to make, rustic fruit tart, that tastes just like summer!

Key Ingredients & Test Notes

• Homemade Pie Crust: My go-to all butter pie crust comes together easily by hand for a flaky golden galette.
• 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.
  • Test Note: Swap the peaches for your favorite stone fruit. Try an equal amount of cherries, plums, or apricots.
• 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 and Cornstarch: Together, these thicken the peach juices to prevent a soggy crust.
• Lemon Juice: Brightens the flavor and balances the sweetness with just enough acidity.
• Almond Flour or Cornmeal: To help absorb the fruit juices while the galette bakes. I like to add a layer of almond flour under the fruit to prevent a soggy bottom.

Assemble a Peach Galette

1. Roll dough into a large circle about 10 to 12-inches wide and 1/4-inch thick. Coat the center with a thin layer of almond meal.
2. 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

3. Fold the dough inwards towards the peaches, slightly overlapping the outer circle, crimping as you go.
4. Brush the crust with a light coating of egg wash and sprinkle with coarse sugar. Chill the galette for 30 minutes before baking.

Galette Tips

1. Use ripe but firm peaches: Too soft and they’ll turn mushy; too firm and they won’t release their juices properly. Try nectarines, plums, or even berries. Just keep the fruit amount the same and adjust sweetness depending on how tart your fruit is.
2. Don’t skip the lemon juice: It keeps the peaches from browning and balances the natural sweetness.
3. Keep your pie dough cold: Pop the whole assembled galette into the fridge for 30 minutes before baking. Cold dough equals a flakier crust that holds it shape in the oven!
4. Seal the dough crimps with a little cold water using a pastry brush.

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.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!

5 from 1 vote

Summer Peach Galette

By Jenn Davis

Prep: 20 minutes mins

Cook: 20 minutes mins

dough cooling time: 30 minutes mins

Total: 40 minutes mins

Yield: 8 slices

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This rustic peach galette recipe features fresh peaches, honey, and thyme baked in a flaky homemade crust for an easy summer dessert.

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Equipment

• rimmed baking sheet

Ingredients

Galette Crust

• ▢ 1 double Homemade Pie Crust Recipe

Peach Filling

• ▢ 4-5 large (4 cups) ripe yellow peaches, peel on, pit removed, sliced
• ▢ 42 grams (2 tbsp) honey
• ▢ 1 tbsp fresh lemon thyme leaves, optional
• ▢ 16 grams (2 tbsp) all purpose flour
• ▢ 8 grams (1 tbsp) corn starch
• ▢ 1 tsp vanilla extract
• ▢ 30 grams (2 tbsp) fresh lemon juice

Egg Wash

• ▢ 1 egg
• ▢ 1 tsp cream

Topping

• ▢ 3 tbsp almond flour
• ▢ 3 tbsp sparkling or coarse sugar
• ▢ apricot or peach jam, warmed

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Instructions 

Galette Crust

• 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

Peach Filling

• In a large bowl whisk together all the ingredients except the peaches.
  42 grams honey, 1 tbsp fresh lemon thyme leaves, 16 grams all purpose flour, 8 grams corn starch, 1 tsp vanilla extract, 30 grams fresh lemon juice
• Add the sliced peaches to the mixture and gently toss with your hands or a silicone spatula for an even coating.
  4-5 large ripe yellow peaches

Galette

• Preheat oven to 375℉ (190℃) and line a rimmed baking sheet with parchment paper. Place your oven rack in the lower-middle section of the oven so the bottom of the crust gets nice and golden.
• 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 tbsp 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 , 3 tbsp sparkling or coarse sugar
• Bake for 45-50 minutes until crust is golden brown and peach juices are bubbling. If the crust starts to get a little to dark, loosely cover with a bit of aluminum foil.
• Remove the pan from the oven and place on a wire rack to cool 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. While it's still warm gently paint a thin coating of warm apricot or peach jam onto the peaches for a nice glaze.
• Let the galette cool completely before slicing.

Notes

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.

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