Easy Peach Galette Recipe: The Ultimate Summer Dessert
Embrace rustic baking without special tools for a buttery, fruit-filled pastry.
A galette may sound fancy—but it’s actually one of the easiest, most forgiving desserts you can make. Perfect for summer gatherings or a casual weeknight treat, this peach galette recipe from Ree Drummond (The Pioneer Woman) is a delicious way to showcase ripe peaches in a buttery, flaky crust. Unlike a traditional pie, a galette is free-form and rustic—no special equipment needed, and it’s baked right on a sheet pan.
What Is a Galette?
At its core, a galette is a flat, open-faced pastry that’s baked directly on a baking sheet rather than in a pie pan. Think of it as a pie’s laid-back cousin: the dough is rolled out, filled, and the edges are folded up around the filling for a charming, “rustic” look. Because it’s not as deep as a pie, it bakes faster and offers a higher fruit-to-crust ratio—perfect for peach lovers.
Peach Galette vs. Pie: What’s the Difference?
| Feature | Galette | Pie |
|---|---|---|
| Form | Free-form, flat, rustic | Precise, baked in a pie pan |
| Equipment | Sheet pan, parchment paper | Pie dish |
| Prep Time | Quick, no crimping needed | May require crimping, lattice |
| Baking Time | Shorter (fruit is visible) | Longer (double crust, deeper filling) |
| Appearance | Rustic, casual | Polished, traditional |
Ingredients for Peach Galette
- All-purpose flour (for dusting)
- 2 refrigerated pie doughs (from one 14-oz box)
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon plus 1 teaspoon cornstarch
- 6 medium peaches, pitted and sliced (about 6 cups)
- 1 tablespoon lemon juice
- 2 tablespoons heavy cream
- 1 tablespoon coarse sugar (like turbinado)
- Vanilla ice cream and caramel sauce, for serving (optional)
How to Make a Peach Galette: Step-by-Step Instructions
This peach galette is designed for convenience, using store-bought pie dough for a quick assembly. Here’s how to make it:
Step 1: Prepare the Dough
- On a lightly floured surface, unroll the two pie doughs. Overlap them by about 3 inches to form a long rectangle.
- Use a rolling pin to roll gently over the center, just enough to bind the two doughs together and even out the thickness. You don’t need perfection—embrace the rustic look!
- Carefully transfer the dough to a large parchment-lined baking sheet.
Step 2: Preheat the Oven
Heat your oven to 425°F (220°C) so it’s hot and ready when you finish assembling.
Step 3: Prepare the Peach Filling
- In a large bowl, combine the granulated sugar, cinnamon, and cornstarch.
- Add the sliced peaches and lemon juice, gently tossing to coat them evenly. The lemon juice enhances flavor and helps prevent browning.
- Let the mixture sit briefly—just before arranging on the crust—to prevent premature juicing.
Step 4: Assemble the Galette
- Arrange the peach slices in a single layer on the dough, slightly overlapping, leaving a 1½-inch border all around.
- Fold the edges of the dough up and over the outer edge of the peaches, crimping every 3–4 inches to keep the crust snug against the fruit.
- Brush the dough edges with heavy cream for a golden finish, then sprinkle with coarse sugar.
- If there’s juice left in the bowl, drizzle just a bit over the peaches—leave most behind to keep the crust crisp.
Step 5: Bake the Galette
- Bake at 425°F for 10 minutes. Then, reduce the heat to 375°F (190°C) and bake for another 30–35 minutes.
- The galette is done when the crust is golden brown, the filling is bubbly, and the peaches are soft (test by inserting a paring knife into a peach slice—it should slide in easily).
- Cool the galette on the baking sheet for 5 minutes, then slide it (still on parchment) to a wire rack.
- Let it cool for at least 30 minutes before slicing—this helps the filling set.
What others are reading
Step 6: Serve and Enjoy
Serve warm, preferably with a scoop of vanilla ice cream and a drizzle of caramel sauce. This dessert is the epitome of summer: juicy, aromatic, and utterly comforting.
Expert Tips for a Perfect Peach Galette
- Avoid a Soggy Crust: Don’t toss the filling too far in advance—just before assembling to prevent excess juice. If juice pools at the bottom of the bowl, limit how much you pour over the peaches before baking.
- Fold with Confidence: Folding the dough is easier than crimping a pie crust. Any tears are fine—galettes are meant to look rustic!
- Flexible Filling: Feel free to swap peaches for other stone fruits (nectarines, plums) or berries, or even try an apple galette come fall.
- Storage Advice: While best served fresh, leftovers can be stored at room temperature for up to a day or refrigerated, gently reheated in the oven for best texture.
Variations on the Classic Peach Galette
Galettes are endlessly adaptable. Here are a few delicious twists:
- Peach & Nectarine Galette: Combine ripe peaches and nectarines for a deeper fruit flavor.
- Peach-Pistachio Galette: Add chopped pistachios to the filling or sprinkle over the peaches before baking for a nutty crunch and visual appeal.
- Berry Galette: Substitute peaches with mixed berries for a vibrant, tart-sweet dessert.
Why a Galette Beats Pie for Summer Entertaining
Galettes are less fussy, faster to prepare, and just as crowd-pleasing as pie. They’re ideal for those who love the flavor of a homemade pie but appreciate a simple, stress-free dessert. Their open-faced design means you can see the beautiful fruit, and their rustic charm makes them appear homemade and inviting—no need for perfection.
Frequently Asked Questions (FAQs)
Q: Can I use homemade pie dough instead of store-bought?
A: Absolutely! While this recipe uses refrigerated pie dough for convenience, you’re welcome to make your own favorite pie crust from scratch.
Q: How do I store leftover galette?
A: Leftover galette can be kept at room temperature, loosely covered, for up to a day. For longer storage, refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10 minutes to restore crispness.
Q: Can I freeze a peach galette?
A: Freezing is possible but not ideal for maintaining texture. If you must, freeze before baking (unbaked galettes freeze well), then bake directly from frozen, adding a few extra minutes to the baking time.
Q: My peaches are not ripe—what can I do?
A: Underripe peaches won’t be as juicy or flavorful. If possible, let them ripen at room temperature for a day or two. In a pinch, you can toss them with a little extra sugar to coax out their natural sweetness.
Q: Why does my galette get soggy?
A: Sogginess is usually from too much fruit juice. Toss the fruit with dry ingredients just before filling, and don’t pour all the juices from the bowl onto the galette. Cornstarch helps thicken the juices as it bakes.
Q: What can I serve with peach galette?
A: Vanilla ice cream is classic, but whipped cream, crème fraîche, or a drizzle of caramel or honey also pair beautifully. For a nutty twist, sprinkle chopped pistachios over the finished galette.
In Summary
This easy peach galette recipe is proof that summer desserts don’t have to be complicated to be memorable. With a few ripe peaches, a couple of store-bought pie crusts, and a touch of rustic charm, you can have a warm, golden dessert ready in under an hour. Whether you’re entertaining guests or simply treating yourself, this galette is a surefire hit that celebrates the simplest, sweetest joys of the season.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36387157/peach-gallette-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a56988/peach-pistachio-galette/
- https://angelainthekitchen.com/2023/09/12/peach-nectarine-galette/
- https://www.thepioneerwoman.com/food-cooking/recipes/g65626054/best-peach-desserts/
Similar Articles
Read full bio of Sneha Tete
