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.

Ingredients

Scale

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)

Instructions

Step 1: Make the Crust

In a bowl, mix flour, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until pea-sized crumbs form.
Add ice water 1 tablespoon at a time, mixing until dough just comes together.
Shape into a disc, wrap in plastic, and chill for 30–60 minutes.

(Skip if using store-bought crust.)

Step 2: Prepare the Filling

In a bowl, toss sliced peaches with brown sugar, white sugar, cornstarch, cinnamon, lemon juice, vanilla, and a pinch of salt.
Let sit for 10–15 minutes to allow juices to release.

Step 3: Assemble the Galette

Preheat oven to 400°F (200°C).
Roll out dough on a lightly floured surface into a 12-inch circle.
Transfer dough to a parchment-lined baking sheet.
Spoon peach filling into the center, leaving a 2-inch border.
Fold the edges over the peaches, pleating as needed to seal.
Brush crust with egg wash and sprinkle with coarse sugar.

Step 4: Bake

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