Making this easy Peach Galette recipe takes literally zero effort with incredible delicious results! Looking for a super quick and pretty summer pie without all the fuss? This Homemade Peach Galette recipe is for you! Flaky and buttery pie crust – that comes together in 3 minutes – loaded with fragrant peaches and baked to perfection!
🌟 Why this is the best Peach galette recipe
- Perfect texture – This galette has the most perfect texture that is crispy yet juicy without being soggy. Have you seen galette recipes on the Internet that is super soggy, watery and require a spoon? That is a big no!
- Most amazing buttery crust – I have tons of Pro tips for you in this recipe about how to achieve the best ever crispy yet soft Pie crust texture. No more soggy Pie!
- Crazy delicious – Sweet peaches with a handful of blueberries, some thyme and edible flowers make this Peach Galette totally irresistible!
- Quick & easy to make – This is a real simple Peach galette, literally most part of the recipe is just waiting for eg. resting the dough. Even if you are a beginner in the kitchen, you can comfortably try this recipe
- Honest detailed tutorial - This recipe might look long, and in fact, it is, simply because you, my dear readers, are coming to this site with different levels of baking experiences. Baking is science and the details do matter, and my ultimate aim is your baking success, so please do not skip my instructions and tips!
📖 What is a Galette
Galette is a term used in French cuisine referring to various types of flat round or free-form crusty desserts and it is probably my favorite type of pie! They can be made in any shape, definitely don´t need to stick to a round shape! These free-form pies are quick to make without any special equipment, easy to assemble, and can be filled with a variety of delicious fruits.
Galette is the perfect lazy dessert that is super fun to make and shape using your hands only! You can either make a full-size version like this one or 2 smaller ones simply by dividing the recipe. Feel free to fill it with your choice of fruit, which can be any kind of berries, apple, pear, etc.! I also love combining fruits with herbs, perhaps nuts, and even certain types of cheese can be a great addition!
📝 Ingredients notes
For the pie crust
- Flour: I use AP flour in this Peach galette recipe. If you want to be a pro when it comes to deciding what type of flour to use in your baking, please read my flour guide
- Salt: An essential ingredient in most dessert recipes. Balances flavor and enhances other ingredients. This is a sweet-tart dough and I just love that extra very mild salty kick at the end
- Sugar: I am using a tiny bit of granulated sugar in the pie crust of this Peach Galette but it is not necessary. In general, pie crust should not be sweet, it is the filling that brings the sweetness. If you want to learn about the different types of sugar and how to use them in baking, please read my sugar guide
- Butter: Use always unsalted butter as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. While in most of the recipes butter needs to be at room temperature, this is an exception and you have to take it very seriously. For making Pie, the butter needs to be chilled, which means take the butter out of the fridge, cut it into cubes then place it into the freezer for 10-15 minutes before using it. Working with cold butter is absolutely key to reaching the right consistency of your pie dough
- Egg: This pie crust does not contain egg however it is egg washed before baking. You can totally leave out the egg wash and turn it into a delicious eggless pie recipe
- Cream: Usually pie dough contains 1-2 tablespoons of ice-cold water, however, I really prefer to use heavy cream instead. If you run out of cream or don´t want to use it, feel free to replace it with an equal amount of water
- Cream cheese: Cream cheese will provide an even more flaky, tender, melt-in-your-mouth crust. You absolutely can´t leave this out. I always use Philadelphia when I state cream cheese in my recipes. If you don´t have cream cheese perhaps it is worth trying with other high-fat dairy creams eg. mascarpone
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
For the filling
- Fruit: The beauty of making Galettes is that you can literally use almost any fruit even mix it with herbs and experiment according to your preference or season. This is a Peach Galette recipe so I am using fresh peaches (no need to peel the fruit) here plus some blueberries, but the recipe works with any sort of berries, pear, apple, plum, etc. You could also use some herbs with the peach I suggest thyme
- Sugar: Galette should not be overly sweet, let the sweetness of the fruit come through instead. I don´t use too much sugar in this Peach Galette recipe, feel free to adjust this quantity according to the sweetness of your fruit and your taste
- Corn starch: Corn starch, in most galette recipes, is an important ingredient that helps to thicken the fruit filling so it won´t get overly runny which would result in soggy pie. In my case, since peaches were rather firm, I did not use it however if you have peaches that are more on the soft side, use corn starch
- Almond flour: If you are like me and prefer your galette neat looking and not soggy, you will have to use some sort of nut flour under the fruit. I recommend almond flour which has no taste and perfectly “absorbs” the liquid of the fruit so the filling stays juice without making the galette soggy
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. How to prepare homemade flaky pie crust
Similar to my Pâte Sablée recipe, crumbling method is used to prepare a flaky pie crust for this Peach Galette recipe. What the crumbling method means is that first, you need to rub the mixture (flour, salt, sugar, ice-cold butter) between your hands until it becomes a sand-like = crumbly consistency. Feel free to leave in bigger butter chunks that encourage flaky pie texture.
Then, as a second step, mix in the rest of the ingredients (cream cheese, cream) and gently knead with your hand just for a minute until the dough comes together and does not crumby any longer. Please do not use a mixer, this flaky pie dough will literally come together in one minute at this point.
Form a ball, slightly flatten it into a disk (this step makes the galette dough much easier to roll out quickly and evenly), wrap tightly in plastic wrap, and refrigerate for min an hour.
💡 Top Tip: Focus on working quickly with this pie dough without making it too warm with your hands. No need for food processor or mixer, it will come together in a few minutes
2. Why chill pie dough
Chilling the pie dough makes the dough easier to work with since butter will harden and gluten will develop. Chilling supports that lovely pie texture you love. The non-chilled crust is very difficult, in fact, almost impossible to roll out and has a fairly crumbly and less smooth texture.
So please, chill the dough for a minimum of an hour, overnight even better.
💡 Top Tip: Recipes that state “no chill pie dough” will be heavier, less flaky, and more doughy if at all you will be able to roll them out
3. How to roll out pie dough
Temperature and technique are everything while rolling pie dough out.
Temperature-wise, you won´t be able to roll out the dough if it is too cold (straight out of the fridge) so wait 5-10 minutes and let it rest at room temp first. Equally, don´t wait too long as when it gets too warm, it is again impossible to roll it out as it will be too sticky. Aim for the sweet spot in terms of temp, cold enough but not too cold.
Technique-wise, while rolling, start from the center of the disc and work your way out in all directions. Aim for rolling the dough somewhat in a rectangle but don´t worry too much about it as while folding you will be able to adjust the shape a bit. If you chilled your dough as stated in the recipe, it will be super easily rolling it without the dough trying to shrink. No need to use extra flour on the surface, the dough should not stick as gluten nicely developed in the dough during the chilling time.
💡 Top Tip: Roll out the dough straight on the baking sheet you will bake the galette on so you won’t have to move it later. Even better, if you roll the pie dough in between two Silicone baking mat, please see the picture below
4. How to avoid soggy pie (or galette)
There is nothing worse than soggy pie bottom and disappointingly eating a slice of Galette with a spoon because it is so wet from the filling.
Two key tips to avoid a soggy pie
1. Use thickener (corn starch) in the filling (if your fruit is more on the juicy side): Starch will help the filling to thicken during baking while keeping it moist and juicy. Mix fruit, sugar, and corn starch a few minutes before filling your pie crust. Your Peach galette will turn out juicy without being overly wet from the filling
2. Use almond flour between the pie crust and fruit filling: Almond flour (hazelnut or other nut flour can work too) will absorb any unnecessary liquid of the fruit, again making sure that your lovely Peach Galette will be just enough juicy and moist without being overly soggy. Almond also brings some nutty taste that goes really well with peaches.
💡 Top Tip: If not is a concern, feel free to substitute the almond flour with semolina, it can also absorb the juicy in pretty well
5. How to prevent leakage in the Pie crust
You must have seen Galette pictures on the Internet where the filling is all around the place leaking onto the parchment paper! It is a big NO, very unprofessional, don´t do it!
How to prevent leakage?
Regarding temperature, it is important to keep the pie dough cold enough to work with, so it won´t be sticky and won´t tear (risk for leakage). Equally, the pie dough should not be too cold either which would result in breaking the raw dough (that is where it will leak later). Remember, you might need to make the dough in and out of the fridge the few times making sure that it is always at the right temp, never force pie dough if the temp does not feel right
Regarding technique: Once the peach slices are on top of the galette crust, make sure that you gently but tightly fold the edges over the filling. Be careful, not to break the dough at this point, see points above in regards to the temp. The whole process should not take more than 1-2 minutes so your dough should stay nicely cold to work with. Next comes the egg wash, which again should be applied carefully making sure that you don’t accidentally damage the dough with the brush.
💡 Top Tip: While preheating your oven pop your Peach Pie into the freezer for 10 minutes, this will ensure that the galette won’t lose its shape while baking – which again risk of having leakage.
6. How to bake
As usual, never bake your desserts without pre-heating your oven for 10-15 minutes. The oven temperature hugely drops when opening the oven door therefore it is recommended to always preheat the oven above the required baking temperature.
Also, make sure you invest in an inexpensive Digital oven thermometer to avoid underbaked or burnt, sad-looking desserts.
The galette needs to be baked on a relatively high temp 200 C / 392 F (no fan) for about 30 minutes but each oven is different so please focus on how your particular galette looks as opposed to time. It is ready when the crust becomes an even golden color, the filling bubble, and the bottom of the crust is nicely baked.
In regards to decoration, feel free to use some edible flours, herbs like thyme, whipped cream, clotted cream, or a scoop of ice cream.
💡 Top Tip: The filling will further set as it cools. Only cut the Peach and blueberry galette after it comes to room temp.
🎓 Expert tips
- Use high-quality 82% fat content European style very cold unsalted butter to make pie dough
- Roll the pie dough (or any other sticky dough) in between two Silicone baking mat
- While assembling and kneading the dough, work as quickly as possible without 1. overworking the dough 2. making the dough too warm. Kneading literally should not take more than a minute or two. Do not use a food processor
- Use almond flour underneath the fruit filling to avoid soggy pie bottom
- The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between stage, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough if it gets too warm
- I strongly advise using a Digital scale to be able to measure your ingredients correctly, and a Digital oven thermometer to be able to measure your exact oven temperature
- Feel free to experiment with different fruits and herbs
❓ Recipe FAQs
Yes of course you can, this recipe works no matter what size or shape of galettes you want to bake, however, you will need to adjust the ingredients and baking time accordingly
Yes, most probably you can, however, you can´t just replace flour with gluten-free flour 1:1 without reformulating the recipe. When one ingredient changes, some other ingredients need to be changed too in order to keep the balance in the texture and flavor
This is one of the few recipes on my blog that can be made without egg by simply skipping the egg wash
Leftover Peach galette – if there is any – should be stored in the fridge for 1-2 days in an airtight container.
I do not recommend freezing this Pie as it might impact the texture of the pie crust as well as the filling.
🥧 More Pie recipes
Easy Peach galette
- 380 g (2½ cups) Peach cut into slices
- 30 g (⅕ cups) Blueberry
- 30 g (2 tablespoon) Granulated sugar
- 10 g (1 tablespoon) Corn starch
- 2 tablespoon Almond flour under the fruit filling
- ½ Egg with a drop of water to egg wash
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Sift together dry ingredients; flour, sugar, baking powder, salt
- Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency. It is fine to leave in bigger butter chunks
- Add cream and cream cheese and mix with your hands just until the dough comes together
- Knead with the palm of your hand for a minute (do not over knead and do not use mixer) just until the dough becomes smooth
- Place the dough (form a disk and wrap it) into the fridge for minimum one hour or even overnight
- Prepare the filling by simply mixing all the ingredients (peach, sugar, starch)
- Once dough chilled, roll it out on the baking paper you will be baking on, then hint with almond flour
- Place peach filling on top then place some blueberries all around. Gently and tightly fold the edges over the filling
- Pop the unbaked galette into the freezer for 10-15 minutes while pre-heating oven to 200 C / 392 F
- Bake for 30 minutes. It is ready when the crust becomes even golden colour and the filling bubble
- Measure your ingredients with a Digital scale for accuracy
- Use high-quality 82% fat content European style very cold unsalted butter
- Use almond flour underneath the fruit filling to avoid soggy bottom
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking
- While assembling and kneading the dough, work as quickly as possible without 1. overworking the dough 2. making the dough too warm. Kneading literally should not take more than a minute or two
- The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough if it gets too warm
- I strongly advise using a Digital oven thermometer to be able to measure your exact oven temperature