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Rustic Peach Galette

posted by Liz Berg on July 10, 2024

When you find yourself with some glorious, ripe peaches, a Rustic Peach Galette is a terrific dessert to showcase their deliciousness!

If you’re like me and find a double crust pie daunting, then making a galette may be perfect for you! Only needing one sheet of pastry, which you fold up around your filling, this galette is a simple Peach Tart that offers all the delightful flavors and textures of a homemade pie!

Overhead view of a Rustic Peach Galette on a ruffled white serving plate.

Table of Contents hide

1 Why You Must Make

2 How to Make a Galette Recipe:

3 Tips for Making a Peach Galette

4 EASY Peach Tart Recipe

5 Frequently Asked Questions

6 You May Also Like

7 Rustic Peach Galette

Why You Must Make

A galette is meant to look rustic, meaning if yours doesn’t look perfect it’s A-okay!
This tart is so much easier than making a peach pie and has the same flavor profile.
It’s the perfect way to showcase juicy, ripe summer peaches!

As summer waned, I knew I had to pull one more peach dessert out of my hat. Galettes are incredibly easy to create… they have all the flavors and textures of a pie but without the hassle of working with a double crust. The last of two of my Michigan Red Haven peaches were peeled and sliced for this luscious Rustic Peach Galette, and soon it will be time to make an apple version.

I peeled my peaches, but leaving the skin on would make a more beautiful presentation. It’s all personal preference. You know you’ve had an idyllic childhood when the worst nightmare of your young life was when your mom left the peels on the apples for one of her pies.

Slice of peach galette on a white plate with a red handle fork.

How to Make a Galette Recipe:

Make and chill the dough.
Preheat oven to 425º.
Peel and Slice the peaches.
Combine peach slices with flour, sugar, and flavorings. Toss gently.
Roll the dough into a 12-inch circle on a piece of parchment paper, then Arrange peach slices in the middle of the dough, leaving a 2-inch perimeter of just dough.
Fold up the sides of the dough without peaches towards the middle, pleating as needed.
Brush dough with beaten egg and sprinkle with sugar.
Move parchment and tart onto a baking sheet.
Bake as directed until the crust is brown and the peach juices start to bubble.
Cool and Serve with vanilla ice cream, if desired.

Tips for Making a Peach Galette

I used a lovely buttery crust recipe, rolled it out into a round, arranged fruit in the middle, and pleated the sides so the juices were contained in the middle. Voila, a beautiful presentation without the hassle of a double-crust peach pie!

Do not use overly ripe peaches. The extra juices will make for a soggy crust.
If you own a pizza stone, place it in the oven, and then place the baking pan with the galette onto the stone to bake. This will ensure a well-cooked bottom crust.
PRO-Tip: I don’t like my galettes too rustic, so I will often use a 12-inch mixing bowl as a template, to cut the excess dough off after rolling.
Roll the chilled dough about 1/8-inch thick. Any thicker and it will be hard to fold and any thinner, it may tear.
By rolling out the dough on a piece of parchment, you eliminate the step of removing it from the rolling surface to the baking pan. I just slide the galette topped parchment onto the pan.
PRO-Tip: If your peaches are super juicy, you can sprinkle the dough with bread crumbs before arranging the peaches. They will absorb the extra moisture.
One layer of peaches is plenty. If you pile on any more, the peaches will not cook properly.

Partial closeup view of a peach galette on a white serving plate.

EASY Peach Tart Recipe

I first made this easy peach dessert the morning I was moving Nick back to college for his sophomore year. There were sad faces from the rest of the family when I packed up the ginormous chocolate chip cookies I had baked the day before for him and his roomies. I knew the hubby would be hitting the pantry for Oreos after dinner if I didn’t have something special waiting on the counter for him when he arrived home from work.

Frequently Asked Questions

What is a Galette?

The word galette is a French term that translates to wafer, which is a very thin pastry or cookie. According to Fine Cooking, “The term galette is used primarily to refer to rather rustic, free-form tarts made with a single crust of pastry or bread dough, like a pizza.” If the filling ingredients are moist, like with peaches, the sides may be folded up to catch any juices.

How Do You Pronounce Galette?

It’s pronounced Guh-LET, with the accent on the second syllable.

How Do You Choose the Best Peaches?

Use your senses. They should smell sweet and fruity, like peaches. They should be peach and/or golden in color. If there are green spots, they were picked too early and may never ripen properly. They should not be rock hard, but instead, give a bit with a gentle squeeze.

What’s the Difference Between a Galette and a Crostata?

They are the same thing. A galette is French and a Crostata is Italian.

How Do You Peel Peaches?

Put a large pot filled with water on the cooktop and bring to a boil. Cut an X through the peel on each peach on the non-stem side.
Drop the peaches into the boiling water and cook for 30-60 seconds or until the peel pulls away from the peach easily. Place in a bowl of ice water to help cool them down.

How Do You Store a Galette?

It can be kept at room temperature for a day or two then should be stored in the refrigerator for another 2 days. The crust may get a little soggy by the 4th day.

Can You Freeze a Galette?

A galette can also be frozen before it’s baked. First freeze on a baking sheet uncovered for about an hour. Then wrap in foil and place in an extra-large Ziploc freezer bag. Freeze for up to a month. Defrost for about 15 minutes before baking. The time will need to be extended 5-10 minutes until the crust is browned and the middle just starts to bubble.