Name: Peach Galette Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: 1 ¼ cup all-purpose flour (157 grams); 2 tablespoon granulated sugar (30 grams); ½ teaspoon kosher or sea salt (15 grams); ½ cup cold unsalted butter (113 grams or 1 stick, cut into cubes); 3-4 tablespoons ice water; 1 egg (beaten) + 1 tablespoon water (for egg wash); 1-2 tablespoons Demerara sugar (for the crust, 15-30 grams); 4 fresh peaches (slightly underripe, thinly sliced, approximately 3 cups); 2 tablespoons granulated sugar (30 grams); 1 lemon (zest); 1 tablespoon lemon juice (15 grams); 1 tablespoon cornstarch (8 grams); 1 teaspoon vanilla extract (5 ml); ½ cup water (4 ounces); ½ cup granulated sugar (110 grams); 3 sprigs fresh basil; 3 sprigs fresh mint; 1 sprig tarragon; Vanilla ice cream; Basil, mint, and tarragon for garnish; Pine nuts or sliced almonds for topping

Jump to Recipe

If you’re looking for a rustic, show-stopping dessert that’s surprisingly fuss-free, this Peach Galette is destined to become your new favorite. Lush, sun-kissed peaches are nestled inside a flaky, golden pastry and finished with a drizzle of aromatic herb syrup. Every bite tastes like summer on a plate—juicy, tangy, sweet, and deeply comforting. Whether you’re baking for a holiday, a potluck, or just to use up those beautiful peaches from the farmers’ market, this Peach Galette absolutely dazzles.

Ingredients You’ll Need

What makes this Peach Galette so irresistible is its balance of simple ingredients that work magic together. Each component—from delicate peaches to flaky dough—plays its part in creating the perfect color, flavor, and bite.

All-purpose flour: The backbone of your buttery, flaky pastry dough.
Granulated sugar: Sweetens both the dough and the peach filling, ensuring every layer is gorgeously flavorful.
Kosher or sea salt: Enhances the taste of the crust and balances the sweetness.
Cold unsalted butter: Essential for a tender, flaky crust—keep it cold for best results.
Ice water: Brings your dough together without melting the butter, the secret to tons of flakiness.
Egg + water (for egg wash): Gives your galette that stunning golden sheen when baked.
Demerara sugar: Sprinkled on the crust for an irresistible crunch and a touch of sparkle.
Fresh peaches: The soul of the dish—choose slightly underripe ones for structure and vibrant flavor.
Lemon (zest and juice): Brightens up the peach filling and brings out all of those fruity notes.
Cornstarch: Thickens the juices, so your galette isn’t soggy and the fruit stays beautifully jammy.
Vanilla extract: Adds warmth and depth to the filling.
Water (for syrup): The base for your fragrant herb simple syrup.
Granulated sugar (for syrup): Sweetens the syrup just enough to round out the herbal notes.
Fresh basil: Imparts a slightly peppery, fresh aroma to the syrup and as a garnish.
Fresh mint: Brings a cooling, garden-fresh flavor to each bite.
Tarragon: Adds complexity and a whisper of anise; totally unique!
Vanilla ice cream: Melts into the warm galette for a dreamy finish.
Basil, mint, and tarragon (extra for garnish): Sprinkle on top for a burst of color and flavor.
Pine nuts or sliced almonds: For crunch and subtle nuttiness.

How to Make Peach Galette

Step 1: Mix the Dough

Begin by whisking together the flour, a touch of sugar, and salt in a large bowl. Add cold, cubed butter and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs. This is where the magic of flaky crust begins! Slowly drizzle in ice water, one tablespoon at a time, just until the dough comes together. Form it into a flat disc, wrap tightly, and chill it in the freezer for 30 minutes. Cold dough is your ticket to flaky, bakery-style pastry.

Step 2: Infuse the Herb Simple Syrup

While your dough chills out, get the herb syrup going. Heat water and sugar in a small saucepan, stirring until the sugar melts into the water. Remove from heat, toss in generous sprigs of basil, mint, and tarragon, then cover and let the whole mixture steep for 15 to 20 minutes. Afterward, strain out the herbs and let the syrup cool—your kitchen will smell absolutely heavenly.

Step 3: Prepare the Peach Galette Filling

In a roomy mixing bowl, combine sliced peaches with sugar, lemon zest, lemon juice, cornstarch, and vanilla extract. Toss them gently to coat—the cornstarch ensures the filling stays jammy and not runny!

Step 4: Roll and Assemble

Preheat your oven to 400 degrees and line a baking sheet with parchment for easy cleanup. On a lightly floured surface, roll the dough into a rustic 14-inch round (it doesn’t have to be perfect!). Gently transfer it to your prepared pan. Arrange the peaches in the center, leaving a 2-inch border so you can easily fold the edges over and create that signature freeform galette look.

Step 5: Finish and Bake

Fold the edges of the dough up over the peaches, pleating as needed. Brush the crust with a simple egg wash and shower it with Demerara sugar for extra crunch. Pop your Peach Galette into the oven for 40 to 50 minutes, until the crust is golden and the peaches are bubbly with syrup. Let it cool for about 10 to 15 minutes so the juices settle, then drizzle with your infused herb syrup, garnish with more fresh herbs and toasted nuts, and serve with vanilla ice cream. Your kitchen will smell like heaven, and you’ll be the star of the table!

How to Serve Peach Galette

Garnishes

After your Peach Galette has cooled a touch, drizzle over the aromatic herb syrup and scatter it with a handful of fresh basil, mint, and tarragon for a bright, fresh lift. A sprinkle of toasted pine nuts or sliced almonds gives just the right amount of nutty crunch. And, of course, a big scoop of vanilla ice cream melting beside each slice turns this simple galette into a real dessert celebration.

Side Dishes

Serve your Peach Galette alongside a fruit salad bursting with summer berries, or keep things classic with piping hot coffee or a cold glass of sweet iced tea. If you want to really play up the summery vibe, pair it with grilled peaches or even a light goat cheese salad—the sweet and savory combo is pure magic.

Creative Ways to Present

For casual gatherings, cut the galette into rustic wedges and offer them on a wood board, letting everyone help themselves. Hosting a fancier affair? Try slicing the Peach Galette into elegant slivers, drizzling with the syrup tableside, and topping each with microgreens or edible flowers. Petite mini galettes made with the same dough and filling give a delightful, hand-held treat for garden parties!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap them tightly and store the Peach Galette in the refrigerator. It stays delightful for up to two days—the crust might soften slightly but will still taste absolutely delicious.

Freezing

You can freeze Peach Galette either before or after baking. If freezing unbaked, assemble the galette, then wrap it well on a baking sheet and freeze. Once solid, transfer it to a freezer bag for up to three months. Bake from frozen, just add a little extra time. Baked galettes freeze beautifully, too—just cool completely, wrap, and freeze for a sweet treat any time.

Reheating

To warm up leftover Peach Galette, pop a slice into a 350 degree oven for about 10 minutes. This crisps the crust and revives the jammy filling, making those flavors pop like fresh from the oven. Microwaving works in a pinch, but you’ll miss that lovely crispness!

FAQs

Can I use frozen or canned peaches?

Fresh peaches are ideal for this Peach Galette, but if you’re baking out of season, frozen peaches (thawed and drained) or well-drained canned peaches work in a pinch. Just be sure to pat them dry so your galette doesn’t get soggy.

Do I have to peel the peaches?

Nope! Peach skins soften nicely during baking, plus they add gorgeous color and a little extra fiber. If you prefer a more delicate texture, you can peel them, but it’s optional.

Can I make the dough ahead?

Absolutely. The galette dough can be made ahead and chilled in the fridge for up to two days or frozen for a month. Just let it come to room temperature a bit before rolling out to prevent cracking.

How do I prevent a soggy bottom?

The combo of slightly underripe peaches, a layer of cornstarch, and high baking temperature keeps the crust crisp. Make sure not to overfill the galette and avoid adding extra liquid from overly juicy fruit.

What other fruits can I use for this galette?

You can swap out peaches for nectarines, plums, berries, or even apples in the fall. Adjust sugar and cornstarch to taste, based on your fruit’s juiciness.

Final Thoughts

This Peach Galette is the perfect sweet finish for any occasion, whether you’re entertaining or simply treating yourself. The aroma alone will bring everyone to the kitchen, and those glorious summer flavors speak for themselves. Grab some fresh peaches, let your creativity shine, and give this Peach Galette a try—you’ll fall in love with that first golden slice!

Peach Galette Recipe

★★★★★

5.1 from 30 reviews

Author: Sophie
Total Time: 1 hour 35 minutes
Yield: 1 galette (8-10 servings) 1x
Diet: Vegetarian

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Description

This Peach Galette is a rustic and elegant dessert that showcases the natural sweetness of ripe peaches wrapped in a flaky, buttery crust. Topped with a fragrant herb-infused simple syrup and served with a scoop of creamy vanilla ice cream, it’s a delightful treat for any occasion.

Instructions

Make the dough: In a large bowl, whisk the flour, sugar, and salt together. Using a pastry cutter or your fingers, mix in the cold butter until the dough resembles coarse crumbs. Drizzle in the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form into a flat disc, wrap in plastic, and chill in the freezer for at least 30 minutes.
Make the simple syrup: In a small saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from the heat and add the herbs. Cover and let steep for 15-20 minutes. Strain out the herbs and let the syrup cool.
Make the filling: In a large mixing bowl, gently toss the peaches with sugar, lemon juice, zest, cornstarch, and vanilla. Let it sit while you roll out the dough.
Assemble and bake: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. On a lightly floured surface, roll the dough to a 14-inch round and transfer to the parchment paper lined baking sheet. Arrange the peach slices in the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating gently as you fold. Brush the edges with egg wash and sprinkle with Demerara sugar. Bake for 40-50 minutes or until golden brown. Let cool before serving.

Notes

For a variation, try using nectarines or a combination of stone fruits in the galette.
Adjust the sweetness of the filling based on the ripeness of the peaches.
Feel free to experiment with different herb combinations for the simple syrup.

Prep Time: 45 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: French