Rustic Peach Galette With Flaky Freeform Crust

Why You’ll Love This Recipe

• Rustic and forgiving: no pie pan, no perfect crimping, just freeform charm.
• Flaky, buttery crust wrapped around juicy, cinnamon-kissed peaches.
• Simple, everyday ingredients that come together like a bakery-quality dessert.
• Equally good warm with ice cream or room temperature for an easy make-ahead treat.

Grocery List

• Produce: 4–5 medium peaches, 1 lemon (for juice)
• Dairy: Unsalted butter, 1 egg, optional vanilla ice cream for serving
• Pantry: All-purpose flour, granulated sugar, coarse sugar (or raw/turbinado sugar), salt, cornstarch, ground cinnamon, ground nutmeg, vanilla extract

Full Ingredients

Flaky Galette Dough

• 1 1/4 cups (150 g) all-purpose flour
• 1 Tbsp granulated sugar
• 1/2 tsp fine sea salt (or table salt)
• 8 Tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3–4 Tbsp ice water

Peach Filling

• 4–5 medium ripe but firm peaches (about 1 3/4 lb / 800 g total)
• 1/3–1/2 cup (65–100 g) granulated sugar, to taste (use more for very tart peaches)
• 2 Tbsp cornstarch
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg (optional, but lovely)
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• Pinch of fine salt

To Finish

• 1 large egg
• 1 tsp water or milk (for egg wash)
• 1–2 Tbsp coarse sugar (raw, turbinado, or demerara), for sprinkling on crust
• Optional for serving: vanilla ice cream or lightly sweetened whipped cream

Step-by-Step Instructions

Step 1: Make the flaky dough

In a medium bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks mostly like coarse crumbs with some pea-sized bits of butter remaining. Those visible butter pieces are what make the crust flaky.

Sprinkle 3 tablespoons of ice water over the mixture. Toss gently with a fork until the dough just starts to clump together when squeezed in your hand. If it is still very dry and crumbly, add up to 1 more tablespoon of ice water, a teaspoon at a time, just until it holds together. Do not overwork; you want to keep the butter cold and the dough tender.

Step 2: Chill the dough

Turn the dough out onto a lightly floured surface. Gently press it together and form it into a flat disk about 1 inch (2.5 cm) thick. Wrap the disk tightly in plastic wrap or place in a covered container. Refrigerate for at least 1 hour and up to 2 days. This resting time allows the flour to hydrate and the gluten to relax, which makes the dough easier to roll and helps it bake up extra flaky.

Step 3: Prepare the peaches and filling

When the dough has about 20 minutes of chilling time left, prepare the peaches. Heat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

Slice the peaches: you can peel them if you prefer a softer filling, but it is not necessary. Cut each peach in half, remove the pit, then slice into 1/4–1/2 inch (0.5–1.25 cm) wedges. Place the slices in a large bowl.

Add the granulated sugar, cornstarch, cinnamon, nutmeg (if using), lemon juice, vanilla extract, and a pinch of salt. Gently toss until the peaches are evenly coated and the cornstarch has disappeared into the juices. Set aside; the peaches will start to release a bit of syrup, which will thicken in the oven.

Step 4: Roll out the dough

Unwrap the chilled dough and place it on a lightly floured surface. Lightly flour your rolling pin and the top of the dough. Roll it out into a rough 12-inch (30 cm) circle, turning and adding a dusting of flour as needed to prevent sticking. Perfection is not the goal here; an irregular, freeform circle gives the galette its rustic charm.

Carefully transfer the rolled dough to the parchment-lined baking sheet. An easy way to do this is to loosely roll the dough around the rolling pin, then unroll it onto the baking sheet.

Step 5: Add the peach filling and fold the edges

Give the peaches a final gentle toss, then spoon them into the center of the dough, leaving a 2-inch (5 cm) border all the way around. Arrange the slices slightly overlapping in concentric circles if you want a neater look, or pile them rustically; both work.

Fold the exposed border of dough up and over the peaches, working your way around and pleating as you go. The center should remain open, with the peaches visible. If any cornstarch-sugar mixture remains in the bowl, you can sprinkle a little over the peaches, but avoid dumping a thick layer of dry starch on top.

Step 6: Brush, sprinkle, and get ready to bake

In a small bowl, beat the egg with the water or milk to make an egg wash. Use a pastry brush to lightly coat the exposed crust with the egg wash. This helps it brown and shine.

Sprinkle the egg-washed crust generously with coarse sugar. The sugar adds sparkle and a delicate crunch that contrasts beautifully with the soft peaches. If any peach slices are sticking up a lot higher than the rest, nudge them down slightly so the galette bakes more evenly.

Step 7: Bake until golden and bubbling, then cool

Bake the galette at 400°F (200°C) for 35–40 minutes, or until the crust is deeply golden brown and the peach juices are bubbling thickly in the center and around the edges. If the crust is browning too quickly before the filling bubbles, loosely tent just the crust with a ring of foil and continue baking.

Remove the galette from the oven and let it cool on the baking sheet for at least 20–30 minutes. This cooling time allows the juices to thicken, so the slices hold together better when cut. Serve warm or at room temperature, on its own or with a scoop of vanilla ice cream or a spoonful of whipped cream.

Pro Tips

• Keep everything cold. Cold butter and a chilled dough disk are key to achieving a flaky, layered crust. If your kitchen is warm, chill the dough briefly again after rolling and shaping, before baking.
• Choose the right peaches. Use ripe but still fairly firm peaches; overly soft fruit will turn mushy and release too much liquid. If your peaches are very juicy, use the full 2 tablespoons of cornstarch.
• Do not skip the parchment. The galette juices can bubble over. Parchment paper makes cleanup easy and prevents sticking or burnt sugar on your pan.
• Adjust sweetness to taste. Taste a slice of peach. If it is very sweet, 1/3 cup sugar may be enough; if it is more tart, bump it up toward 1/2 cup.
• Let it cool slightly before slicing. Cutting too soon can make the filling run out. A short rest rewards you with nicely held-together slices.

Variations

• Peach-berry galette: Replace 1–2 peaches with 1 cup (140 g) fresh blueberries or raspberries. Keep the rest of the filling the same, adding an extra teaspoon of cornstarch if the berries are especially juicy.
• Almond-scented peach galette: Add 1/2 tsp almond extract to the filling and sprinkle 2–3 Tbsp finely ground almonds or almond flour over the center of the rolled dough before adding the peaches. This adds flavor and helps absorb juices.
• Brown sugar and spice: Swap half of the granulated sugar in the filling for light brown sugar, and add a pinch of ground ginger or cardamom for a deeper, warmer flavor.

Storage & Make-Ahead

The baked peach galette keeps well, loosely covered, at room temperature for up to 1 day. For longer storage, cover and refrigerate for up to 3 days. Rewarm slices in a 350°F (175°C) oven for about 10 minutes to refresh the crust before serving.

You can make the dough up to 2 days in advance and keep it refrigerated, tightly wrapped. For longer storage, freeze the wrapped dough disk for up to 2 months; thaw overnight in the refrigerator before rolling. You can also assemble the galette, freeze it unbaked on the baking sheet until firm, then wrap well. Bake from frozen at 400°F (200°C), adding 5–10 extra minutes as needed.

Nutrition (per serving)

Approximate values per serving (1/6 of galette, without ice cream): 320 calories; 17 g fat; 10 g saturated fat; 40 g carbohydrates; 3 g fiber; 18 g sugar; 4 g protein; 230 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.