Peach Galette


Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.

Photography Credit: Elise Bauer

Have you seen the peaches in the market? They’re beautiful this season. As we skid into the official end of summer I’m happy we can still find them. One of my favorite summer desserts is a rustic tart, or galette, because it’s just so easy to put together.

As I have an almost unreasonable love of homemade crusts, I make several batches of dough in advance, and just wrap them in plastic wrap and keep them in the freezer until needed.

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This is a simple peach galette, with fresh yellow peaches tossed with a little sugar, flour, and vanilla. You can play around with it a bit. Before laying down the peaches I dotted the bottom of the crust with a little almond paste.

You could add blueberries, or toss in a pinch of cinnamon or nutmeg. Sprinkle with lemon juice if the peaches are too sweet.

Speaking of sweetness, it’s best to use yellow peaches for this baked dessert. The flavor of sweet white peaches is delicate and doesn’t hold up well to cooking.

Peach Galette Recipe

  • Prep time: 1 hour, 20 minutes
  • Cook time: 20 minutes
  • Yield: Makes 8 servings



  • 1 1/4 cup flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour
  • 4 to 6 Tbsp ice water


  • 2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
  • 3 Tbsp sugar
  • 1 Tbsp flour
  • 1/2 teaspoon vanilla extract
  • 1 Tbsp almond paste (optional)
  • 1 teaspoon butter
  • 1 egg
  • A sprinkling of coarse sugar (optional)


1 Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.

Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.

Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour. (See our pate brisee recipe for more detailed instruction if you are new to making crusts.)

2 Toss peaches with flour, sugar, vanilla: Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

3 Whisk egg: In a small bowl, whisk the egg until smooth and set aside.

4 Roll out dough: On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

roll out the dough for peach galette

5 Dot with almond paste if using, arrange peach slices on dough round: If you are using almond paste (not necessary, but a nice addition if you have it), dot the middle 6-inch circle of the dough with the almond paste. (If you can spread it, great. Otherwise, just dot with little bits.)

Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

arrange peaches and dot with butter for the galette

6 Fold dough edges over, brush with beaten egg: Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.

fold edges over peaches for galette

Use a pastry brush to coat the exposed dough with an egg wash (you can cook up the leftover egg as a little scrambled egg, by the way), and sprinkle with coarse sugar if using.

brush uncooked peach galette crust with egg wash

7 Bake: Place in the oven and bake at 425°F (220°C) for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

how to make a peach galette

Great served with a little vanilla ice cream.

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Peach Galette

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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76 Comments / Reviews

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Did you make it? Rate it!

  1. Arch

    My pastry turned out so wet, that i couldnt roll it and put it on the baking sheet. I ended up pressing the dough around on the baking sheet to create a rectangle shape and placing the peaches on the top. Also, the dough was raw in the middle even though i cooked it for additional 10 mins, which ended up dehydrating my peaches. :( What did i do wrong?

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  2. Kaitlyn

    Turned out delicious!!! Is this pie crust enough to make a 9″ pie?


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  3. Kiersten

    Can this freeze well? And if so pre or post bake?

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  4. Loretta

    Elise, can you tell me why the crust for the peach galette has much more water than the crust for the apple crostata. Both have 1 1/4 cups of flour. I have made 100s of crusts for Apple pies, using crisco. I know how to work a crust. I sensed 3 Tbls of ice water was too little, but followed the recipe. Then I looked at the peach galette recipe and it calls for 4-6 Tbls.of ice water. Why the difference?

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  5. Koziolstevens

    While I love the simplicity of this recipe , I erred by not using ‘dead’ ripe peaches – major error.

    And I did make the pastry the night before so that it was refrigerated overnight.

    All in all will try again, the errors were on my part.

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