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!

Course Dessert

Cuisine American, French

Keyword peach galette

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 400kcal

Author Julia

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

US Customary - Metric

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