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Peach Galette

Peach Galette

The rustic look of this dessert is the perfect thing to add to a summer menu, and I love that all the attention is on the fruit!



  • 1 1/4 c all purpose flour
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 c unsalted butter (very cold)
  • 4 to 6 tbsp ice water


  • 3/4 lb ripe peaches (pitted, sliced into 1/4-inch to 1/2-inch slices)
  • 3 tbsp granulated sugar
  • 1 tbsp all purpose flour
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 tbsp unsalted butter
  • A sprinkling of coarse sugar (optional)


  1. Preheat the oven to 425°F.

For the Crust:

  1. Grate the cold butter on a cheese grater and set aside.  
  2. To the bowl of a stand up mixer, add the flour, sugar and salt. Add grated butter and mix until roughly incorporated in the flour.
  3. Slowly add the ice water; a tablespoon or two at a time, mixing after each addition, until the dough just begins to form. Stop mixing once the dough is formed. 
  4. Turn out the dough onto a clean surface. Use your hands to form into a disc. Work the dough only enough to bring it barely together into a disk.
  5. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.
  6. Place the peach slices in a bowl and sprinkle with the flour and sugar, then add vanilla. Toss gently to get everything coated.
  7. In a small bowl, whisk the egg and set aside.
  8. On a lightly floured 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 lined with parchment. 
  9. 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. 
  10. Break apart the 1 tbsp of butter and scatter across the peaches. 
  11. Fold the outer edges of the dough round over the filling.
  12. Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar if desired.
  13. Bake for about 15-20 minutes, until lightly browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes. Serve with vanilla ice cream or fresh whipped cream. 


Recipe from:​