This Peach Galette is a warm, rustic dessert that is so simple to make. You will love the flaky crust and the sweet filling.
Peaches are in season right now and I am looking for every way to use them. This Peach Galette is one of my favorites. It is really easy to make, and it tastes delicious. I also just love the rustic look of it! It looks like something I would eat at a cafe in France. For the crust, you can make your own, or use a store-bought crust. I’ve done both and it works every time. If you do buy your crust, make sure you get the crust that is rolled and not already pressed into a pan. If you want to make your own, try our Perfect Pie Crust recipe.
What is a Galette?
The word “galette” comes from a French word for flat cake. It is basically a freeform, flat pie with the crust folded up over the filling. The crust can be a puff pastry dough, a brioche, or a pie crust dough. It is typically filled with fruits and spices, but there are some savory galettes. They are famously very rustic and imperfect. It almost seems like the less you pay attention to the looks, the better it turns out.
Other Peach Recipes You Will Love
Peaches are probably one of my favorite fruits. They go perfectly in so many recipes! If you love peaches, try some of our other peach recipes.
- Peach Pie
- Raspberry Peach Cobbler
- Peach Caprese Salad Skewers
- Peach Cinnamon Rolls
- Summer Peach Crisp
How to Make a Peach Galette
- Preheat oven to 375.
- Pit and slice peaches. Optional: Remove the skins.
- Add peach slices to a large bowl. Add flour, sugar, almond extract, lemon juice, and cinnamon. Stir until evenly coated.
- On a floured sheet of parchment paper, roll out your pie crust until it is about 1/8 inch thick. Top with peaches. Leave a wide border around the edges for folding the crust. Do not add the juice from the bowl. The galette will be very juicy without the extra juices.
- Cut butter into small pieces and place around the top of the peaches.
- Fold the edges of the dough up over the filling. Galettes are meant to look rustic, so it doesn't have to be perfect.
- In a small bowl, beat the egg with a few tablespoons of water. Brush over the crust. Sprinkle coarse sugar over the crust.
- Bake for 35-40 minutes, or until filling is bubbly and crust is golden brown. Serve alone or with ice cream or whipped cream.