Rustic Peach Galette

Rustic Peach Galette is a beautiful Summer dessert. The sweet peaches are flavored with vanilla and cinnamon, then baked in a flaky pastry crust with sugar.

This simple, sweet Dessert Recipe is similar to a classic Southern Peach Pie. The main difference is instead of baking it in a pie pan and forming the pie crust, it’s all made as a free form pastry and baked on a sheet pan. It’s a quick, hassle-free delicious Summer treat.

Rustic Peach Galette on baking sheet

RUSTIC PEACH GALETTE

Easy Peach Galette is a recipe that just begs to be enjoyed in the warm months. The large peaches are the perfect seasonal fruit, and ripe peaches have so much sweet, tangy flavors that deserve to be enjoyed while at their most delicious. Along with the Georgia peaches, you get a flaky pastry, warm ground cinnamon, and vanilla for the perfect taste all in one easy galette.

It’s the perfect, simple dessert, that you can dress up with delicious creamy toppings. There’s just nothing better than a nice scoop of Vanilla Ice Cream melting over a flaky pastry crust. Top that off with Whipped Cream for the ultimate peach recipe.

Try making this Galette recipe as an easy Summer dessert for your next cookout, potluck, or family reunion. It’s great to have an easy dessert recipe like this one up your sleeve when you have a crowd to feed. In fact, it’s such an easy assembly, you could always make a second galette. Simply, double the recipe and lay out two butter pie crusts. You can serve both Rustic Peach Galettes on the same day if you have a lot of hungry mouths, or store one in the freezer for a delicious treat in a few months.

HOW TO MAKE YOUR OWN PASTRY DOUGH

This recipe calls for a store-bought crust, but if you don’t want to run out to the grocery store, or just want to try your hand at making your own perfect crust, here’s how:

  1. You can make your dough using either a stand mixer, food processor, or just a mixing bowl and a pastry cutter. With any of them, the basic concept is the same.
  2. Put 2 cups all-purpose flour, ½ cup cold unsalted butter (in butter cubes), 1 tablespoon sugar, and 1 teaspoon salt in a food processor, mixing bowl or KitchenAid.
  3. Mix or pulse the dry ingredients with the cold butter, until it has a nice crumbly consistency.
  4. Add 6 tablespoons cold water to the mixture and continue mixing until well combined.
  5. Place the dough on a clean, lightly floured work surface. You want the dough to be in a ball at this point. Press down on the dough while on the floured surface to flatten it out a little.
  6. Then take it from the floured surface and wrap it in plastic wrap.
  7. Put the dough in the fridge for 1 hour.
  8. Take the dough out, put it on your prepared baking tray, and roll it out with a rolling pin. Continue using the rolling pin until you have a nice even layer of pastry dough.
  9. Add the fruit, fold, and bake for a flaky, buttery crust that’s perfect for your Rustic Peach Galette.

MORE PEACH RECIPES

TIPS FOR MAKING PEACH GALETTE

  • Prep time: Make sure you prep the sheet pan with parchment paper and preheat the oven. To prepare the peaches peel them, slice them in half, and remove the pit. Then cut them into small enough pieces for the Easy Galette.
  • Peach mixture: Add the sliced peaches, sugar, cornstarch, vanilla, and cinnamon to a large bowl. Toss the ingredients together until the peaches are well coated. Strain the peach juices from the mixture.
  • Pie crust: Roll out the pie crust in an even layer on the baking sheet. Melt some butter in a small bowl in the microwave and brush it over the pastry. Add the fruit mixture to the center, but be sure to leave a 2-inch border to fold. You don’t have to worry about being too neat when you fold the outer edge.
  • Egg wash: Separate the egg white from the egg yolk and whisk the egg white together. Brush that egg wash over the Peach Galette. The egg wash will make the coarse sugar topping stick to the pastry.
  • Baking time: Pop the Rustic Galette in the preheated oven and bake until golden brown. This should only take 25-30 minutes. When you take the Galette out of the oven you can leave it on the sheet to cool or transfer it to a wire rack.

Rustic Peach Galette on baking sheet before baking

VARIATIONS ON RUSTIC PEACH GALETTE

  • Flavorings: There are plenty of different flavorings you can mix into your Rustic Peach Galette. For some extra tart taste add in some lemon Juice. About 2 tablespoons of lemon juice should be plenty. You could also mix in some nutmeg, ginger, extra brown sugar, or even fresh mint.
  • Thickener: If you don’t have corn starch, you can always use all-purpose flour for the flour mixture. To keep it gluten-free try almond meal or arrowroot starch.
  • Sweetener: Instead of granulated sugar, you can use brown sugar, honey, or even confectioners sugar. For a healthy alternative to granulated sugar go with coconut sugar or honey.
  • Fruit: One of many great things about galettes is you can make the fresh fruit layer with most kinds of fruit. Try making a gorgeous and Rustic Blueberry Galette, or mixing blueberries with the peaches for a Blueberry Peach Galette. Some other options are using apricot preserves, fresh apricots, strawberries, raspberries, and cherries.

MORE DELICIOUS SUMMER DESSERTS

HOW TO STORE RUSTIC PEACH GALETTE

  • Serve: You can keep your easy Peach Galette at room temperature wrapped in plastic wrap for up to 2 days.
  • Store: You can also store the Rustic Galette in the fridge for 4-5 days.
  • Freeze: Or wrap and freeze this sweet dessert for up to 6 months.

Rustic Peach Galette on baking sheet

Pin this recipe now to remember it later

Pin Recipe

Rustic Peach Galette

Rustic Peach Galette is a beautiful Summer dessert. The sweet peaches are flavored with vanilla and cinnamon, then baked in a flaky pastry crust with sugar.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 peaches , pitted and sliced
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter , melted
  • 1/8 teaspoon salt
  • 1 refrigerated pie crust
  • 1 large egg white , lightly beaten
  • 1 tablespoon coarse sanding sugar

Instructions

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Add the peaches, sugar, cornstarch, vanilla, and cinnamon, tossing the mixture well.
  • Add the pie crust to your baking sheet and brush with melted butter.
  • Drain all liquid from the peach mixture.
  • Top with the peaches, spread to 2" from the edge of the pie dough, evenly.
  • Fold the crust over in 2" sections, making overlapping folds as you go.
  • Brush with egg white, then sprinkle with coarse sanding sugar.
  • Bake for 25-30 minutes until golden brown and bubbly.

Nutrition

Calories: 249kcal | Carbohydrates: 42g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 131mg | Potassium: 170mg | Fiber: 2g | Sugar: 27g | Vitamin A: 332IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg
Keyword: Rustic Peach Galette

Peach Galette collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Haven’t made it yet but I know it will be delicious. Since I don’t have fresh ripe peaches available yet, can canned peaches be used? Not my 1st choice, but….

    1. You can but I would recommend draining it from the syrup and rinsing it twice with water to avoid it becoming soggy from the extra moisture. Hope this helps.