There’s something about fresh peaches wrapped in golden, flaky pastry that feels like pure summer. This Peach Galette is as easy to make as it is beautiful to serve—rustic, juicy, and super satisfying.
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What is a peach galette?
A peach galette is a free-form pastry that wraps around a juicy, lightly sweetened fruit filling—no pie pan, no fuss. Unlike traditional pies, galettes are meant to be rustic and imperfect, which makes them perfect for beginner bakers or anyone short on time. The fruit filling bakes up bubbly and fragrant, while the crust turns golden and crisp on the edges, adding that perfect contrast of textures.
This peach version is a summer staple, especially when peaches are at their peak—sweet, tender, and so juicy they practically melt into the pastry. A touch of cinnamon and brown sugar brings out the natural flavor of the fruit, while a sprinkle of coarse sugar on top adds the dreamiest crunch. Whether served on its own or with a scoop of vanilla ice cream, it’s a dessert that’s hard to resist.
Ingredients You Need
- Puff Pastry Sheet – We love using puff pastry for this free-form dessert because it’s flaky, buttery, and makes dessert feel fancy with almost no effort. Be sure to thaw it before using so it’s easy to roll out and shape.
- Fresh Peaches – Ripe peaches are sweet, juicy, and full of summery flavor. Slicing them evenly helps everything bake at the same pace and creates a beautiful presentation.
- Brown Sugar – This adds deep, molasses-like sweetness that pairs perfectly with warm spices and stone fruit. It also helps the peaches caramelize as they bake.
- Ground Cinnamon – We add this to enhance the cozy flavor of the galette—it brings warmth and a hint of spice that complements the fruit so beautifully.
- Cornstarch – This is the key to thickening the peach juices as they bake, so your galette doesn’t end up soggy. It helps the filling set up just enough to slice cleanly.
- Melted Butter – This adds richness and keeps the filling moist. Use plant-based butter, if needed.
- Coarse Granulated Sugar – A sprinkle of sugar on the crust gives it a sweet crunch and helps it bake up beautifully golden.
- Egg – Brushing the pastry with an egg wash adds shine and helps the sugar stick. It’s the secret to that golden, crisp finish.
How to Make a Peach Galette
- Roll out the pastry. Lightly flatten the puff pastry to fit the base of your skillet or baking pan, gently pressing it along the bottom and slightly up the sides.
- Mix the dry filling. In a separate bowl, stir together the cinnamon, brown sugar, and cornstarch until combined.
- Layer the base. Sprinkle about half of the cinnamon-sugar mixture evenly over the bottom of the pastry—this helps create a flavorful foundation and keeps the bottom from getting soggy.
- Add the peaches. Arrange the peach slices in a spiral or rows over the spiced base, slightly overlapping them for that gorgeous, layered look.
- Top with more sugar and spice. Dust the remaining cinnamon mixture over the peaches to sweeten and season the fruit as it bakes.
- Fold the edges. Carefully fold the outer edges of the puff pastry up and over the peaches, working your way around to create a rustic crust.
- Brush and sprinkle. Brush the exposed pastry with whisked egg, then sprinkle coarse sugar on top for that perfect golden crunch. Drizzle melted butter over the peach filling.
- Bake until bubbly. Place in the oven and bake until the crust is golden brown and the filling is bubbling. Let it cool slightly before serving—it’s especially good warm with ice cream or whipped cream.
Variations
- Berries – Blackberries, raspberries, or blueberries pair beautifully with peaches and add a burst of color and tartness.
- Crust – If you prefer a more traditional, sturdy crust, homemade or store-bought pie dough works well, too.
- Spices – A pinch of either cardamom or nutmeg adds extra warmth and complexity.
- Nectarines or Plums – These stone fruits bake up similarly and give a fun twist on the classic peach galette if you want to add them or make a swap.
- Extract – A splash of vanilla or almond extract mixed into the sugar and spice adds even more depth of flavor.
- Make it Savory – Skip the sugar and spice, and use goat cheese and thyme with the peaches for a unique appetizer version.
- Nuts – Sliced almonds or crushed pistachios add crunch and a slightly nutty finish.
Can I Store Leftovers?
Leftover galette is still tasty the next day, though the crust may soften slightly as it sits.
Refrigerate any leftovers in an airtight container for up to 3 days.
You can freeze individual slices by wrapping them tightly in plastic wrap, then storing them in a freezer-safe bag or container for up to 3 months.
Common Questions about Peach Galette
A galette is a free-form pastry, so you don’t need a pie pan or lattice top—it’s much easier and more rustic in appearance. Pies tend to be more structured and often include a top crust.
You can, but fresh peaches are ideal for the best texture and flavor. If using canned, make sure to drain them very well and pat them dry to avoid excess moisture.
Too much juice from the fruit can make the crust soggy. Make sure to use cornstarch in the filling, and avoid overloading the pastry with fruit.
No worries—regular granulated sugar works in a pinch. You’ll still get some nice sparkle and sweetness on the crust.
More Peachy Recipes
Do you love peaches as much as we do? Then you’ll fall head over heels for these dreamy peach recipes!
Peach Salad with Mozzarella Pearls
Peach Galette Recipe
Ingredients
- 1 sheet puff pastry thawed
- 2 teaspoons cinnamon
- ⅓ cup brown sugar
- 1 Tablespoon cornstarch
- 4 –5 medium peaches sliced ⅓ inch thick
- 1 large egg whisked
- 2 Tablespoons coarse granulated sugar
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry just enough to fit the bottom of a 10-inch oven-safe skillet. Press it gently into the base and slightly up the sides. Refrigerate while you prepare the filling.1 sheet puff pastry
- In a small bowl, mix together the cinnamon, brown sugar, and cornstarch.⅓ cup brown sugar, 2 teaspoons cinnamon, 1 Tablespoon cornstarch
- Sprinkle half of the cinnamon-sugar mixture evenly on the bottom of the puff pastry.
- Arrange the peach slices over the spiced base in overlapping circles or rows.4 –5 medium peaches
- Sprinkle the remaining cinnamon mixture evenly over the peaches.
- Fold the edges of the puff pastry slightly over the filling to create a rustic border.
- Brush the crust with egg wash and sprinkle with coarse sugar.1 large egg, 2 Tablespoons coarse granulated sugar
- Drizzle the melted butter over the peach filling.1/4 cup unsalted butter, melted
- Bake in the oven for 30-35 minutes, or until the crust is golden and the peaches are bubbling.
- Let cool for 10–15 minutes before slicing. Serve warm with ice cream or whipped cream.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sooooo good!
Can you use frozen peaches?
Yes, just make sure to thaw and drain them first!
Xo,
Alia & Radwa