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This Peach Galette is a rustic summer tart that pairs juicy peaches with a flaky, crunchy, buttery sugar-edge crust-no pie dish needed. I drizzle it with a homemade 5-minute basil-mint simple syrup, sprinkle with pine nuts, and serve it alongside vanilla ice cream!
Rustic Peach Galette: Easier Than Pie!
I bake this rustic galette right on a sheet pan-no pie dish, pie weights, or special equipment required. It's much faster than a traditional pie, as the dough chills and bakes quicker, so you're eating flaky, buttery pastry in less time than a classic pie. All you need are pantry staples-flour, butter, sugar, fresh summer peaches, and a few fresh herbs. You don't need to fuss with a pie top (but if you want to, do make my cherry peach pie!)-just fold, pleat, and go for that effortlessly beautiful rustic pie vibe.
This galette works with all kinds of summer stone fruit (nectarines, plums, apricots) or berries and adapts easily for whatever's in season-think rustic tart year-round. Also, be sure to try my mini fruit galettes! And, if you're looking for more colorful and easy summer desserts, I recommend my raspberry lemon cake, reader-favorite pear almond cake, and strawberry shortcake cake.
Three Reasons You'll Love It
- Demerara Sugar for Crunch and Bakery-Style Finish: I sprinkle Demerara (large-grained cane sugar with a light brown color) or turbinado sugar on the crust to create caramelized, crunchy textures along the edges that set this peach galette apart from versions using just egg wash or regular sugar. It's the trick for that bakery "crunch" you notice in good pastry shops.
- Fresh Herb Simple Syrup (Unique Flavor): Instead of plain sugar, I drizzle on a homemade 5-minute basil-mint-tarragon simple syrup. It gives this classic summer dessert a totally unique summer flavor.
- No Pie Pan, Just Baking Sheet: This is the definition of unfussy baking. You just roll, fold, and bake-no fancy pie pans, no crimping. It's my go-to for easy, rustic, and impressive.
The Ingredient Notes & Substitutions
- Slightly Underripe Peaches: I use peaches that are just underripe-firm but fragrant. This is key: super ripe peaches often turn mushy and release too much juice, making the crust soggy. With firmer peaches, you get distinct slices and less risk of a soggy bottom.
- Other Fruit: You can use apricots, nectarines, plums, pluots, or any stone fruit of your choice! You can also do a combination of all of these, too!
- Sugar: I sprinkle Demerara sugar on the crust to create an extra crunchy, caramelized edge. You can also use turbinado or very coarse raw sugar instead.
- Egg Wash: This gives the crust shine and helps the sugar stick. If egg-free, use milk or cream instead.
- Butter: I use cold unsalted butter for that tender, flaky texture. Swap out the butter in the dough for vegan butter for a vegan galette!
- Herbs: I use 3 fresh herbs: mint, basil, and tarragon. Rosemary, thyme, lemon verbena, and lavender are all great alternatives!
- All-Purpose Flour: Standard for pastry. You can swap half with whole wheat flour for a nuttier crust, but keep most all-purpose for flakiness.
- Cornstarch: Thickens up the peach juices. Arrowroot is a fine substitute.
- Vanilla Extract & Lemon: These make the peach flavor pop.
- Nuts (Optional): Pine nuts or sliced almonds give crunch and extra flavor. Pecans or pistachios are great too.
Variations
- Herb-Infused Dough: Fold in finely minced herbs for a more colorful look and flavor that echoes the simple syrup.
- Mini Galettes: Divide the dough up to 8 small portions to make mini galettes out of this summer dessert.
- Toppings: Drizzling balsamic syrup or reduction or adding dollops of mascarpone, ricotta, or goat cheese during or after baking adds a touch of creaminess to the peach galette.
Storage Instructions
- Fridge: The cooled galette can be wrapped in foil, plastic wrap, or an airtight container. It will keep in the fridge for up to 3 days.
- Reheat: You can microwave the galette but I prefer to reheat it in a 325 degree F oven for 10-15 minutes, or in a toaster oven for 4-5 minutes at your lowest heat setting.
- Freezer (unbaked galette): Freeze the assembled unbaked galette on a parchment paper lined baking sheet. Wrap in plastic wrap then foil. It will keep for up to 1 month.
- Freezer (baked galette): Wrap the cooled peach galette in plastic wrap then foil and place in a freezer-safe bag or airtight container. It will keep for up to 1 month.
- Simple syrup: It will last up to 1 week in the fridge. You can also freeze it into ice cubes and use for cocktails, iced teas, or other desserts.
Peach Galette
This Peach Galette is a rustic summer tart that pairs juicy peaches with a flaky, crunchy, buttery sugar-edge crust-no pie dish needed. I drizzle it with a homemade 5-minute basil-mint simple syrup, sprinkle with pine nuts, and serve it alongside vanilla ice cream!
Ingredients
For the Galette Dough:
- 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)
For the Filling:
- 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
For the Herb Simple Syrup:
- ½ cup water 4 ounces
- ½ cup granulated sugar 110 grams
- 3 sprigs fresh basil
- 3 sprigs fresh mint
- 1 sprig tarragon
OPTIONAL For Serving:
- vanilla ice cream
- basil mint, and tarragon
- pine nuts or sliced almonds
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 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 to your liking 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 of the galette with egg wash and sprinkle generously with the Demerara sugar.
- Bake for 40-50 minutes or until the crust is golden brown.
- Let cool for 10-15 minutes prior to serving.
- Drizzle with the herb simple syrup, garnish with fresh herbs, top with almonds or pine nuts, and serve with vanilla ice cream. Enjoy!
Notes
- Freezing: You can freeze the unbaked galette for up to 1 month and bake from frozen, making sure to add 5-10 minutes to your bake time. The peaches will be a lot softer if you decide to go this route.
- Syrup: You can make the herb simple syrup and store in the fridge up to 4 days prior to using.
- Adding water to the dough: When adding the water 1 tablespoon at a time to your dough, have patience while mixing. If you add too much water, the dough will become sticky and difficult to handle. If this happens, just add a little more flour to balance it out.
- How to serve it: Eating it hot, warm, room temperature, or cold are all great ways to enjoy the galette! Serving it hot with cold ice cream is the best way!
Frequently Asked Questions
- Can I use frozen or canned peaches? Yes! If using frozen, thaw and drain them well first. Canned peaches work too-just pat them dry and skip any extra sugar since they're usually packed in syrup.
- Do I have to peel the peaches? Nope! I leave the skins on for color and texture. If you prefer them peeled, a quick blanch in boiling water will make peeling easier.
- Can I make the dough ahead of time? Yes. The dough can chill in the fridge for up to 3 days or be frozen for up to a month. Let it soften slightly before rolling.
- How do I keep the bottom from getting soggy? Use slightly underripe peaches and toss them with cornstarch. You can also sprinkle a thin layer of ground almonds or flour on the dough before adding the fruit.
- What is Demerara sugar and what are good substitutes? Demerara sugar is a type of minimally processed, light brown cane sugar with large, crunchy crystals and a subtle molasses flavor. It's often used for topping baked goods to add texture. You can substitute with turbinado sugar, very coarse raw sugar, or even light brown sugar.
- Can I make this gluten-free or vegan? Yes! Use your favorite gluten-free flour blend: I recommend Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour. Use a vegan butter substitute. For the egg wash, use oat milk or coconut milk instead.
Supplies:
- Cutting board
- Knife
- Mixing bowls
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Nutrition
Nutrition Information
Peach Galette
Amount per Serving
Calories
400
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
68
mg
23
%
Sodium
222
mg
10
%
Potassium
210
mg
6
%
Carbohydrates
60
g
20
%
Fiber
3
g
13
%
Sugar
36
g
40
%
Protein
5
g
10
%
Vitamin A
930
IU
19
%
Vitamin C
15
mg
18
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Galette Dough (Step-by-Step)
This easy, vegetarian Peach Galette serves six and comes together in about 1 hour 30 minutes, including chilling, baking, and a quick cool-down.
- For the dough, mix all-purpose flour, sugar, and salt, then cut in cold butter until crumbly.
- Freeze: Add just enough ice water to bring the dough together, shape into a disc, wrap, and freeze for 30 minutes.
How to Make Simple Syrup
- While the dough chills, make a herb simple syrup by simmering water and sugar, then steeping with basil, mint, and tarragon before straining and cooling.
How to Assemble Peach Galette (Step-by-Step)
- For the filling, toss thinly sliced, slightly underripe peaches with sugar, lemon zest and juice, cornstarch, and vanilla.
- Preheat your oven to 400°F and roll out the dough on a floured surface into a 14-inch round.
- Place the peaches in the center, leaving a 2-inch border, then fold the edges over the fruit, pleating as you go.
- Brush the crust with egg wash and sprinkle generously with Demerara sugar.
- Bake for 45-50 minutes until golden and bubbling, then cool for at least 10 minutes.
- To serve, drizzle with the herb simple syrup, garnish with extra herbs, and top with nuts or a big scoop of vanilla ice cream.
I used firm plums, it turned out so pretty. Thank you, Julia, for yet another beautiful recipe!
Plum galettes are really pretty! Thanks, Mary, for your review! 🙂
I didn't bother to make the simple syrup, I just glazed mine with apricot jam which I first heated in a microwave, then I added a little bit of Grand Marnier to thin it out. Perfecto!
Hi Louis! That Grand Marnier twist sounds sooo fancy and delish! 🙂 Love that shortcut with the jam too — perfecto indeed!! 🙂
We have so many peaches in the stores now, I've been baking with peaches non-stop. First I made your blueberry peach cake, then I made the peach crisp, and now this galette. WE always serve your desserts with a scoop of vanilla ice cream, and sometimes I sprinkle chopped nuts on top.
So happy to hear you've been having fun with peaches! I use them a lot too this time of year. 🙂
This is such a beautiful dessert! I made it a couple of days ago and it was devoured by a hungry family. I love the idea of simple syrup because it glazes the peaches and gives them that gorgeous shine, I added a touch of honey to mine to thicken it up, and the "glaze" was stunning! The only downside is that this galette literally disappeared within 40 minutes out of the oven, and there were no leftovers for next day.
Hi Rachel! I am so glad you enjoyed both the galette and the glaze! 🙂
I made it in a tart pan. The recipe was great and easy to make. Really liked the added flavors from the mint and basil
Thank you so much, Judy, for your 5-star review, I so appreciate it! ❤️❤️
Hi Julia, I'm excited to make this delectable-sounding Peach Galette. Could you please provide an approximate diameter for the pastry when it's rolled out? Thanks so much!
Mary Jane
Hi Mary Jane, it's 14-inch round, and then arrange the peach slices to your liking in the center of the dough, leaving a 2 inch border. All the details are in the recipe above. Let me know if you make this! 🙂