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A rustic peach galette with a golden crust and juicy filling on a baking sheet.

Proven way to grow a 5-Star Peach Galette (Rustic)

This rustic peach galette is surprisingly easy to make and boasts a beautiful, free-form crust filled with juicy, sweet peaches. It's a perfect dessert for any occasion, showcasing the natural deliciousness of fresh peaches.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, very cold and cut into 1/2-inch cubes
  • 3-4 tablespoons ice water
For the Filling
  • 4-5 medium ripe peaches, peeled, pitted, and sliced 1/4-inch thick
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (for sprinkling)

Equipment

  • Large bowl
  • Pastry blender
  • Plastic wrap
  • Baking sheet
  • Parchment paper
  • Rolling pin

Method
 

Make the Crust
  1. In a large bowl, combine the flour, sugar, and salt; then, using your fingers or a pastry blender, cut in the cold butter until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together, being careful not to overmix.
  3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
  1. In a separate large bowl, gently toss the sliced peaches with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
Assemble and Bake
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled dough into a 12-inch circle, then transfer it to the prepared baking sheet.
  3. Arrange the peach mixture in the center of the dough, leaving a 2-inch border, then fold the edges of the dough over the peaches, pleating as you go.
  4. Brush the crust with the beaten egg and sprinkle with turbinado sugar.
  5. Bake for 40-45 minutes, or until the crust is golden brown and the peaches are tender and bubbling.
Cool and Serve
  1. Let the galette cool on the baking sheet for at least 15 minutes before serving.
  2. Serve warm with a scoop of vanilla ice cream if desired.

Notes

For best results, use very ripe, fragrant peaches. If your peaches aren't very sweet, you can add an extra tablespoon of sugar to the filling. You can also add a pinch of cinnamon or nutmeg to the peach filling for extra flavor.