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Peach Galette

Peach galette: a free-form rustic peach tart with a shatteringly flaky folded crust and caramelized peaches in the center. Made on parchment, fanned peach slices bake until deeply golden and glisten with a quick honey-apricot glaze.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 1.25 cup All-purpose flour plus extra for dusting the dough if needed
Sugar
  • 1 tbsp Sugar for the dough
Salt
  • 0.25 tsp Salt for the dough
Unsalted butter
  • 0.5 cup Unsalted butter cold, cubed
Ice water
  • 4 tbsp Ice water use just enough so the dough comes together
Fresh peaches
  • 4 cup Fresh peaches peeled and sliced
Granulated sugar
  • 3 tbsp Granulated sugar for caramelizing the peaches
Cornstarch
  • 1 tbsp Cornstarch to thicken the peach syrup
Cinnamon
  • 0.5 tsp Cinnamon adds warm spice to the filling
Lemon juice
  • 1 tbsp Lemon juice for brightness
Egg
  • 1 Egg beaten, for egg wash
Turbinado sugar
  • 1 tbsp Turbinado sugar for sparkling crust edges
Apricot jam or honey
  • 2 tbsp Apricot jam or honey warm to glaze the hot peaches

Equipment

  • 1 sheet pan
  • 1 parchment paper

Method
 

Make crust
  1. Combine all-purpose flour, sugar, and salt, then cut in cold unsalted butter until pea-sized crumbs form with a sandy texture.
  2. Add ice water 1 tablespoon at a time and mix just until the dough comes together, avoiding overworking.
  3. Wrap the dough and refrigerate for 30 minutes so it firms up for a flaky foldable crust.
Prepare filling
  1. Toss sliced fresh peaches with granulated sugar, cornstarch, cinnamon, and lemon juice until the peaches look coated and glossy.
Assemble galette
  1. On parchment paper, roll the dough into a rough 12-inch circle and transfer it to a baking sheet.
  2. Fan the peaches in the center, leaving about a 2-inch border so the filling stays contained.
  3. Fold the dough edges up and over the peaches, pleating as you go for a rustic shape.
  4. Brush the folded crust with beaten egg and sprinkle turbinado sugar over the edges for crunch and color.
Bake and glaze
  1. Bake at 400°F for 35-40 minutes until the crust is deeply golden and the peaches are 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.

Notes

For the crispiest crust, keep the butter cold—if the dough softens while rolling, chill it 5-10 minutes. Store covered in the fridge for up to 3 days; rewarm at 350°F for 8-10 minutes. Freezing is not recommended because the folded crust can soften after thawing. If you want a lighter option, use part whole-wheat flour (up to half) in the dough for a slightly nuttier flavor while keeping the same bake time.