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!
Rustic Peach Galette
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 will make an even 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.
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.
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!
How Do You Pronounce Galette?
It’s pronounced Guh-LET, with the accent on the second syllable.
How to Make a Galette Recipe:
- Do not use really 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 or thinner won’t give you the best results.
- 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.
- One layer of peaches is plenty. If you pile on any more, the peaches will not cook properly.
EASY Peach Galette Recipe
I 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.
We both loved this easy peach dessert (though, daughter Katie opted for ice cream with caramel sauce). This rustic peach galette is truly a winner when you consider the ease of preparation and the final, delectable outcome! Try this Peach Raspberry Galette, for another simple, scrumptious dessert!
This recipe was first shared in September 2013. Photos and text were updated in 2020.
- 1¼ cup flour
- 1½ teaspoons sugar
- ¼ teaspoon salt
- 1 stick frozen butter, cut into small cubs
- 4-6 tablespoons ice water
- 2 large peaches (not overly ripe), peeled, pits removed and sliced thin (about ¼ inch slices)
- ½ teaspoon vanilla
- 3 tablespoons sugar
- 1 tablespoon flour
- ⅛ teaspoon cinnamon
- 1 egg, beaten to brush over dough
- Coarse sugar, to sprinkle over tart
Combine flour, sugar, and salt in a food processor. Pulse to combine. Add frozen butter cubes and pulse till resembles cornmeal. Add a tablespoon of water at a time, pulsing to mix. After 4 tablespoons are added, squeeze dough between your fingers. If it stays together, pour the dough out onto a piece of plastic wrap, form a disk, wrap well and refrigerate for an hour. If the dough crumbles a lot, add up to 2 more tablespoons of water. Chill dough as directed.
Preheat oven to 425º. Place a pizza stone (if you own one) on the middle rack of the oven.
Combine peach slices with vanilla, sugar, flour, and cinnamon. Toss gently.
When the dough is chilled, roll out to a 12-inch circle on a sheet of parchment paper. 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 for 15-20 minutes, until the crust is brown and the peach juices start to bubble.
Cool and serve with vanilla ice cream, if desired.
Adapted from Simply Recipes.
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Serving Size:1 slice
Amount Per Serving: Calories: 540Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 79mgSodium: 402mgCarbohydrates: 64gFiber: 3gSugar: 19gProtein: 6g