Have you noticed the peaches at the market? They’re absolutely gorgeous this season. As we approach the official end of summer, I’m thrilled we can still enjoy them. One of my favorite summer desserts is a rustic tart, or galette, because it’s so effortless to make.
Since I am a bit obsessed with homemade crusts, I like to prepare several batches of dough ahead of time. I wrap each one in plastic wrap and store them in the freezer until I’m ready to use them.
This peach galette is simple to make, using fresh yellow peaches tossed with a bit of sugar, flour, and vanilla. There’s room for creativity too—you can experiment with different variations. For instance, I added a layer of almond paste at the bottom of the crust before arranging the peaches on top.
Feel free to add blueberries or sprinkle in a pinch of cinnamon or nutmeg. If the peaches are too sweet, a squeeze of lemon juice can balance things out.
When it comes to sweetness, yellow peaches are your best bet for this dessert. Sweet white peaches have a delicate flavor that doesn’t stand up well to baking.
Choosing the Right Peach Ripeness
For the best outcome, select fresh yellow peaches that are ripe but not overly soft. If they’re too firm, they’ll be tough and lack sweetness; if they’re too squishy, they’ll release too much liquid during baking.
Using Store-Bought Pie Dough
This recipe provides instructions for an easy homemade crust, but if you prefer using store-bought pie dough, that works just as well. Just ensure the dough is 12 inches in diameter. Alternatively, you can use thawed puff pastry—roll it out lightly and cut it into a 12-inch circle.
Make it Ahead
To make this galette ahead of time, freeze the unbaked tart until it’s firm, then wrap it well in plastic wrap followed by foil. It can be stored in the freezer for up to 3 months. When you’re ready to bake, you can do so directly from frozen, just add a bit more baking time as needed.
Peach Galette
Equipment
- food precessor
Ingredients
- Ingredients
- For the Crust:
- - 1 1/4 cups flour
- - 1 1/2 teaspoons sugar
- - 1/2 teaspoon salt
- - 4 ounces 8 tablespoons butter, cut into small 1/2-inch cubes and chilled in the freezer for at least 15 minutes, ideally an hour
- - 4 to 6 tablespoons ice water
- For the Filling:
- - 2 large yellow peaches slightly firm (about 3/4 pound total), pitted and sliced into 1/4-inch to 1/2-inch thick slices
- - 3 tablespoons sugar
- - 1 tablespoon flour
- - 1/2 teaspoon vanilla extract
- - 1 tablespoon almond paste optional
- - 1 teaspoon butter
- - 1 egg
- - Coarse sugar for sprinkling optional
Notes
1. Preheat your oven to 425°F (220°C) and position the rack in the middle. Prepare the Filling: 1. In a bowl, toss the peach slices with the flour and sugar until evenly coated. Drizzle the vanilla extract over the peaches and gently toss to combine. 2. In a small bowl, whisk the egg until smooth and set aside. Roll Out the Dough: 1. On a lightly floured, clean surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the rolled dough onto a rimmed baking sheet. Assemble the Galette: 1. If using almond paste, dot the center 6-inch area of the dough with small pieces. If the almond paste is spreadable, you can spread it instead. 2. Arrange the peach slices in a single layer, slightly overlapping, in the center of the dough, forming a 7 to 8-inch circle. Dot the peaches with small bits of butter. Fold and Brush the Dough: 1. Fold the outer edges of the dough over the peaches, about 2 inches all around, pleating the dough as you go to create a rustic edge. 2. Use a pastry brush to apply the beaten egg to the exposed dough. If desired, sprinkle coarse sugar over the egg-washed dough for added texture and sweetness. Bake: 1. Bake the galette in the oven at 425°F (220°C) for 15 to 20 minutes, or until the crust is golden brown. 2. Remove from the oven and let the galette cool on the baking sheet for about 15 minutes before serving.