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Peach Galette

Peach galette with a deeply golden, shatteringly flaky folded crust and a fan of caramelized peaches in the center. Made as an easy free-form rustic peach tart, with a glossy honey/apricot glaze and a crisp, caramelized fruit filling.
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Prep Time 20 minutes
Cook Time 40 minutes
dough chilling 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.25 cup all-purpose flour
  • 1 tbsp sugar
  • 0.25 tsp salt
  • 0.5 lb unsalted butter cold, cubed
  • 3.5 tbsp ice water use 3–4 tbsp as needed
Peach filling
  • 4 cup fresh peaches peeled and sliced
  • 3 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 0.5 tsp cinnamon
  • 1 tbsp lemon juice
Topping and glaze
  • 1 egg beaten egg wash
  • 1 tbsp turbinado sugar
  • 2 tbsp apricot jam or honey warm to glaze

Equipment

  • 1 sheet pan
  • 1 parchment paper

Method
 

Make the dough
  1. In a mixing bowl, combine all-purpose flour, sugar, and salt, then cut in cold unsalted butter until the mixture looks like pea-sized crumbs with small buttery bits. Drizzle in ice water and mix just until the dough comes together, with no dry flour left behind.
  2. Shape the dough into a disk, wrap, and refrigerate for 30 minutes to firm up for easier folding.
Prepare the peaches
  1. In a bowl, toss the fresh peaches with granulated sugar, cornstarch, cinnamon, and lemon juice until the slices look evenly coated and glossy.
Assemble the galette
  1. On parchment paper, roll the chilled dough into a rough 12-inch circle and transfer it to a baking sheet so it’s ready to fold without stretching.
  2. Fan the peach slices in the center, leaving about a 2-inch border, so the edges can brown while the fruit stays piled in the middle.
  3. Fold the 2-inch border up and over the peaches, pleating as you go, to form a rustic crust rim around the filling.
  4. Brush the crust with beaten egg and sprinkle turbinado sugar over it so the edges bake into a deeply golden finish.
Bake and glaze
  1. Bake at 400°F for 35–40 minutes until the crust is deeply golden and the peaches look caramelized with syrup pooling beneath.
  2. Warm apricot jam or honey and brush it over the hot peaches for a glaze, then cool for 15 minutes before serving so the juices thicken slightly.

Notes

For clean pleats and the flakiest crust, keep the dough cold until it’s on the parchment and use ice water sparingly—stop mixing as soon as it just comes together. Store covered in the refrigerator up to 3 days; rewarm in a 325°F oven for 8–12 minutes to re-crisp. Freeze assembled (before baking) wrapped tightly for up to 1 month, then bake from frozen with a few extra minutes. For a lighter option, use part-skim butter sticks (or a 1:1 butter substitute) to reduce fat while keeping the rustic fold.