Rustic Peach Galette
Aug 22, 2025
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This Rustic Peach Galette is a summer tradition around here, based on me procuring a half a case of perfectly ripe peaches at their peak of sweetness. I like to make sweet and savory galettes, though this cheater peach pie version is a favorite. It’s a fool-proof dessert that gives off blue ribbon county fair vibes in the best way.
Why Make a Peach Galette
You definitely want to keep this peach galette recipe in your back pocket. It is a nice way to get comfortable with making pie dough from scratch in a food processor. No matter your baking level, this is a recipe you certainly can master.
- Easy and approachable – Great for beginner bakers, there’s no wrangling dough into a pie pan or perfectly crimping edges. Just roll out the dough and fold it over the filling.
- A versatile recipe – You can make the pie dough a day in advance to quickly put together this impressive dessert. You also can mix up the fruit. A handful of blueberries makes a perfect pairing with the peaches.
- Show-stopping presentation – The layered peaches and flaky, golden crust make this dessert look like it’s from a pastry case.
Recipe Tips & Suggestions
- Finishing touches: Before baking, brush the dough with egg wash and sprinkle raw sugar for a bakery-style shine and crunch. If you’re feeling extra fancy, brush the baked galette with a jam glaze. Mix apricot or peach jam with water, and brush the fruit after it’s baked.
- Pie dough: Homemade crust is preferred, but you can save time by using a store-bought dough from the refrigerated section.
- Peaches: Slice each peach into 12 even slices for a neat, layered look.
- Baking tools: I bake galettes on a perforated pizza pan, since it already has a circular shape. You easily can transfer the dough right onto the parchment-lined pan.
How to Make & Assemble a Galette
Fresh peaches are the star of this dessert, so be sure to pick the best available to you.
Prepare the filling: Wash and slice peaches into 12 slices each, and gently toss with brown sugar, arrowroot flour, cinnamon, ginger and a pinch of salt.
Layer the fruit: Starting from the center, arrange peach slices in a circular motion, slightly overlapping each slice for a beautiful spiral effect.
Fold the dough: Bring the edges of the dough up over the fruit and pleat every 3 inches or so. Remember, this is meant to look a little rustic. No bonus points for perfection.
Brush for a golden crust: Mix 1 egg and 1 tablespoon of milk to make an egg wash. A pastry brush helps get all of the exposed crust perfectly coated.
Finish with sugar: Sprinkle some raw sugar – look for turbinado sugar in the store – on the edges to add texture and flair to the finished product.
Now you’re ready to bake the galette and impress your guests and yourself.
Serving & Storage Suggestions
This galette is best enjoyed slightly warm with a scoop of vanilla ice cream for the ultimate à la mode experience.
Store any leftovers loosely covered at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat slices in the oven for a few minutes to bring back that fresh-baked crispness or enjoy at room temperature.
Rustic Peach Galette
Ingredients
For the crust
- 1¼ all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cut into cubes
- 3 tablespoons ice cold water
For the filling
- 3 peaches, pitted and sliced
- ¼ cup brown sugar
- 2 tablespoons arrowroot flour, or cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon kosher salt
For finishing
- 1 egg, room temperature
- 1 tablespoon milk
- 2 tablespoons raw sugar, optional
Instructions
Make the crust
- In the bowl of a food processor, combine 1¼ cup all-purpose flour, 1 tablespoon sugar and ½ teaspoon salt. Add ½ cup cubed butter.
- Pulse 10 to 12 times, until the mixture resembles coarse sand with pea-sized pieces of butter.
- Add 1 tablespoon ice cold water and pulse a few times. Repeat with 1 tablespoon water at a time until the dough holds together when pressed between your fingers. It should be tacky, not wet.
- Transfer dough to a sheet of plastic wrap. Shape into a flat disk, wrap tightly and refrigerate for an hour, up to overnight.
Make the filling
- Preheat oven to 375 degrees F.
- In a medium bowl, combine sliced peaches, ¼ cup brown sugar, 2 tablespoons arrowroot flour (or cornstarch), ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and 1/8 teaspoon salt. Stir gently until peaches are evenly coated. Set aside while you roll out the dough.
Assemble the galette
- Remove pie dough from refrigerator and unwrap. On a lightly floured surface, roll into a rough 14-inch circle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet.*
- Layer peaches in a circular pattern, leaving a 2-inch border around the edges of the crust.
- Going in a circle, fold the edges of the dough up and over the peaches, creating a pleat about every 3 inches.
Finish and bake
- In a small bowl, make egg wash by whisking together 1 egg and 1 tablespoon milk.
- Brush the egg wash over the crust edges. Sprinkle raw sugar over the crust for texture and a rustic finish (optional).
- Bake on middle shelf for 32 to 35 minutes, or until the crust is golden and peaches are bubbly.
- Allow to cool for at least 10 minutes before serving.
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