Go Back
Rustic peach galette with flaky golden crust and fresh peach filling

Rustic Peach Galette

This easy peach galette recipe features juicy summer peaches, almond flour, and a flaky all-butter crust. A rustic French dessert perfect for peach season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, French
Servings 8

Equipment

  • 1 large mixing bowl
  • 1 baking sheet
  • rubber spatula
  • measuring cups and spoons
  • Rollin pin
  • Parchment paper or silicon baking mat

Ingredients
  

  • 1 Disc Pie dough homemade or store bought
  • 6 Peaches give or take 2 pounds
  • 1/3 cup Granulated sugar
  • 2 tbsp Brown sugar
  • 1 tbsp Cornstarch 1.5 if peaches are really juicy
  • pinch Kosher salt
  • 1/2 tsp Almond extract or 1 tsp vanilla
  • 1 tbsp Lime or lemon juice
  • 1/4-1/2 tsp Cinnamon optional
  • 1 tbsp Butter cold, cubed
  • 2-3 tbsp Almond flout optional
  • 1 Beaten egg
  • 1-2 tbsp Coarse sugar optional

Instructions
 

  • Preheat the oven to 400 F and line a baking sheet with parchment or a silicone mat.
  • Remove the pits and slice the peaches into 8ths and place in a large bowl.
  • Add all the other ingredients except for the butter and almond flout. Mix well and set aside.
  • Roll your dough out to about a 12-13 inch circle and transfer it to the baking sheet.
  • If using sprinkle the almond flour on the crust leaving a 2 inch border.
  • Pile the peaches on top of the almond flour again leaving the border. If there is a lot of juice in the bowl reserve it don't put it on the crust.
  • Fold the border of the dough up around the peaches creating a crust.
  • Brush the crust with the beaten egg and if using it sprinkle with the coarse sugar. You can use regular sugar here too.
  • Bake for 15 minutes at 400 then reduce the oven to 375 and bake for a further 25-35 minutes or until the crust is golden and crisp. Gently lift with a spatula to check that the bottom is browned.
  • Allow the galette to cool for at least 15 minutes before slicing and serving.

Notes

Reserve the excess juices to make a glaze for the top of the galette. Add 2 tbsp of the juices along with 2 tbsp water and 1 tbsp sugar to a small saucepan. Bring to a simmer and cook just to dissolve all the sugar. Brush over the peaches in the cooled galette.
Serve warm with vanilla ice cream, mascarpone, creme fraiche, or whipped cream.
Keyword crostata, dessert, galette, peach crostata, peach galette, peach pie, rustic dessert