Peach Galette

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!

No special equipment is needed to make this Homemade Peach galette recipe, shaping it with your hands is actually part of the fun! Galettes are made using a few basic ingredients you probably already have at home like butter, flour, fruits, etc., super simple! Let´s get started!

Jump to:

• What is a Galette?
• Ingredients notes
• 6 Expert Baking tips
• More galette recipes
• RECIPE CARD
• Easy Peach galette

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

1. 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 article here
2. 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
3. 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 article here
4. Butter: Use always unsalted 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
5. 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
6. 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
7. 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

For the filling

1. 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
2. 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
3. Corn starch: Corn starch is normally 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
4. Almond flour:  If you are like me and prefer your galette neat looking and not soggy, you will have to use some sort of 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

Exact Ingredient quantities can be found in the RECIPE CARD, at the bottom of this page.

6 Expert Baking tips

This is a super easy Peach Galette recipe and you don’t have to overthink however there are some important notes worth considering so your galette will be flaky, not soggy, and super delicious like mine!

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. If you don´t chill the pie dough, very likely you won´t be able to properly roll it out without breaking the dough

2. Why chill pie dough

Chilling the pie dough makes the dough easier to work with since butter will harden and gluten will develop. Also, 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. If you don’t chill the dough, the baked galette will be heavier, less flaky, and more doughy. Very likely also that during rolling the pie dough would shrink every time you try to roll. So please, chill the dough for a minimum of an hour, overnight even better. I know some recipes out there state “no chill pie dough”, but believe me, it is a quick and dirty solution and will provide a rather unprofessional, unpleasant result.

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.

Tip1: Roll out the dough straight on the baking paper 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

Tip2: The galette of course can be made in a more traditional round shape too, choose your preference

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. It is, in fact, super easy to avoid these amateur baking mistakes.

Two key tips to avoid a soggy pie

1. Use thickener (corn starch) in the filling: 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

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 into the tray! It is a big NO, very unprofessional, don´t do it! Apart from the tips above (Use starch and almond flour) temperature and timing are also key to preventing leaks in pie crust.

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 filling is 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.

And then comes the 2nd chilling time. While preheating your oven pop your Peach Galette into the freezer for 10 minutes, this will ensure that the galette won’t lose its shape while baking – which again risk of having sad-looking baked pie and/or leakage.

6. How to bake this Peach galette

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.

Once you are happy with your Peach galette, take it out of the oven and let it rest at room temp. The filling will further set as it cools. Only cut the Peach galette after it comes to room temp.

In regards to decoration, feel free to use some edible flours, herbs like thyme or ice cream as many people prefer (I am not a fan of it, I think this galette is so delicious with such a wonderful texture that I personally would not ruin it with ice cream, but that is just me!)

More galette recipes

Blueberry galette - Blueberries are my fav fruit used in Pies and this easy Blueberry galette recipe is the perfect quick and easy dessert when you fancy a Pie without all the fuss! Recipe in here

Pear and walnut galette - This Pear and walnut galette is the perfect easy Fall dessert that combines sweet, crunchy, nutty, fruity in a lovely butter Pie crust. Recipe in here

Strawberry galette - Buttery pie crust loaded with strawberries. My trusted galette recipe with wonderful strawberry filling, a must-try! Recipe in here

RECIPE CARD