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

This rustic peach galette is a simple yet elegant dessert, featuring a flaky crust and juicy, sweet peaches. It's an ideal treat to showcase the best of summer fruit with minimal effort.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 300 kcal

Equipment

  • large bowl
  • pastry blender or fork
  • rolling pin
  • baking sheet
  • parchment paper
  • wire rack

Ingredients
  

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, very cold and cubed
  • 4-6 tablespoons ice water

For the Filling

  • 4-5 medium firm but ripe peaches, peeled, pitted, and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

For Assembly and Glaze

  • 1 egg, beaten
  • 1 tablespoon turbinado sugar (or granulated sugar)

Optional

  • vanilla ice cream or whipped cream for serving

Instructions
 

Make the Pie Crust

  • In a large bowl, combine the flour, sugar, and salt, then cut in the cold butter until the mixture resembles coarse crumbs.
  • Gradually add ice water, mixing until the dough just comes together, form a disk, wrap it, and refrigerate for at least 30 minutes.

Prepare the Filling

  • In a separate bowl, gently toss sliced peaches with granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon.
  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Assemble and Bake

  • On a lightly floured surface, roll out the chilled dough into a 12-inch circle and transfer it to the prepared baking sheet.
  • 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.
  • Brush the crust with beaten egg and sprinkle with turbinado sugar.
  • Bake for 35-45 minutes, or until the crust is golden brown and the peaches are tender and bubbly.
  • Let the galette cool on a wire rack before slicing and serving, optionally with vanilla ice cream or whipped cream.

Notes

For best results, use peaches that are ripe but still firm to prevent the galette from becoming too watery. If your dough is too sticky, add a little more flour; if it's too dry, add a few more drops of ice water. You can also experiment with other fruits like apples or berries for a different variation of this rustic dessert.