Rustic Peach Galette Recipe

Golden, juicy, and wrapped in a flaky, buttery crust — this Peach Galette is the ultimate dessert for summer fruit lovers. It’s everything you love about peach pie but easier, more rustic, and incredibly beautiful.

Bonus: No pie pan needed! Just fold, bake, and enjoy.

 Why This Recipe Works

• Easier than traditional pie — no crimping or perfection required

• Free-form beauty that always looks elegant

• A celebration of fresh peaches

• Perfect for summer gatherings or cozy nights in

 Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour

• 1 tbsp granulated sugar

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, cold and cubed

• 3–4 tbsp ice water

For the Peach Filling:

• 4–5 fresh ripe peaches, sliced (about 3 cups)

• ¼ cup granulated sugar

• 1 tbsp cornstarch

• 1 tsp lemon juice

• ½ tsp vanilla extract

• ¼ tsp ground cinnamon (optional)

For Finishing:

• 1 egg (for egg wash)

• 1 tbsp milk or water

• 1 tbsp coarse sugar (for sprinkling)

 Instructions

1. Make the Dough:

In a large bowl, mix flour, sugar, and salt. Add cold cubed butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.

Add ice water 1 tbsp at a time, mixing just until the dough begins to come together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Peach Filling:

In a mixing bowl, toss peach slices with sugar, cornstarch, lemon juice, vanilla, and cinnamon (if using). Let sit while the dough chills.

3. Assemble the Galette:

Preheat oven to 400°F (200°C). On a lightly floured surface, roll out chilled dough into a 12-inch circle.

Transfer dough to a parchment-lined baking sheet. Spoon peaches into the center, leaving a 2-inch border.

Fold edges of the dough over the filling, pleating as you go. It’s okay if it looks rustic — that’s the charm!

4. Brush and Bake:

Whisk egg with 1 tbsp milk or water. Brush edges of crust with egg wash. Sprinkle crust with coarse sugar.

Bake for 35–40 minutes, or until crust is golden and filling is bubbling.

 Cool & Serve:

Let the galette cool for at least 10 minutes before slicing. Serve warm or room temperature, ideally with:

• A scoop of vanilla ice cream

• A drizzle of honey

• Or a dollop of whipped cream

 Variations

• Add berries: A handful of blueberries or raspberries add a tangy twist.

• Try puff pastry: For a quicker crust, use store-bought puff pastry.

• Make it mini: Create 4–5 small galettes for individual servings.

 Storage

• Store leftovers covered at room temperature for 1 day, or in the fridge for up to 3 days.

• Reheat in the oven for best texture (avoid the microwave if you want crisp crust!).

Related Recipes on RangerMT.com

• Peach Pie Cruffins

• Lemon Yogurt Pancakes

• Cinnamon Swirl Pound Cake Loaves

External Inspirations

• AllRecipes Peach Galette Ideas

• Bon Appétit’s Best Galette Tips

Pro Tips

• Use ripe but firm peaches to avoid excess juice.

• Chill dough well for flakier crust.

• Line baking sheet with parchment to prevent soggy bottoms.

Rustic Peach Galette Recipe

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• Author: kecha

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Description

This Rustic Peach Galette is a beautiful, free-form tart that showcases fresh peaches in the most delicious way. With a flaky, buttery crust and sweet peach filling, it’s the perfect blend of elegant and effortless. No tart pan needed — just fold, bake, and enjoy. Ideal for summer gatherings or cozy afternoons with coffee.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 1/2 tsp sugar

• 1/2 cup (1 stick) cold unsalted butter, cubed

• 3–4 tbsp ice water

(OR use 1 store-bought pie crust for convenience)

For the Filling:

• 3–4 ripe peaches, sliced (about 3 cups)

• 2 tbsp brown sugar

• 1 tbsp granulated sugar

• 1 tbsp cornstarch

• 1/2 tsp ground cinnamon

• 1 tsp lemon juice

• 1/2 tsp vanilla extract

• Pinch of salt

For Assembly:

• 1 egg + 1 tbsp water (egg wash)

• Coarse sugar for sprinkling (optional)

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Instructions

Step 1: Make the Crust

1. In a bowl, mix flour, salt, and sugar.

2. Cut in the cold butter using a pastry cutter or your fingers until pea-sized crumbs form.

3. Add ice water 1 tablespoon at a time, mixing until dough just comes together.

4. Shape into a disc, wrap in plastic, and chill for 30–60 minutes.

(Skip if using store-bought crust.)

Step 2: Prepare the Filling

1. In a bowl, toss sliced peaches with brown sugar, white sugar, cornstarch, cinnamon, lemon juice, vanilla, and a pinch of salt.

2. Let sit for 10–15 minutes to allow juices to release.

Step 3: Assemble the Galette

1. Preheat oven to 400°F (200°C).

2. Roll out dough on a lightly floured surface into a 12-inch circle.

3. Transfer dough to a parchment-lined baking sheet.

4. Spoon peach filling into the center, leaving a 2-inch border.

5. Fold the edges over the peaches, pleating as needed to seal.

6. Brush crust with egg wash and sprinkle with coarse sugar.

Step 4: Bake

1. Bake for 35–40 minutes or until the crust is golden brown and filling is bubbly.

2. Cool for 10–15 minutes before slicing.

Notes

• Fruit Options: Add berries, plums, or nectarines for variety.

• Juicy Tip: If peaches are extra juicy, drain some liquid to prevent soggy crust.

• Serving Suggestion: Best served warm with vanilla ice cream or whipped cream.

• Make Ahead: Dough can be made up to 2 days in advance and frozen for up to 1 month.

• Rustic Look: Don’t worry about perfection — the charm is in the imperfection!