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Rustic Fresh Peach Galette

Rustic fresh peach galette with flaky, buttery crust wrapped around juicy cinnamon-spiced peaches. Free-form baking makes it easier than pie while still delivering a deep-golden crust and bubbling fruit filling.
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Prep Time 25 minutes
Cook Time 40 minutes
chilling 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.25 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold and cubed
  • 3.5 tbsp ice water use 3–4 tbsp as needed
Peach Filling
  • 4 fresh peaches large, thinly sliced
  • 0.33 cup light brown sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp lemon juice
Egg Wash
  • 1 egg large
  • 1 tbsp milk
Topping
  • 1 tbsp coarse sugar
  • 1 vanilla ice cream optional
  • 1 fresh mint leaves

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the crust
  1. In a food processor, combine all-purpose flour, granulated sugar, and salt until evenly mixed.
  2. Add the cold butter and pulse until the mixture resembles coarse crumbs.
  3. Gradually add ice water and pulse just until the dough comes together.
  4. Form the dough into a disc, wrap it, and refrigerate for at least 30 minutes.
Prepare the filling
  1. Toss fresh peaches with light brown sugar, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, and lemon juice until coated.
Assemble and bake
  1. Preheat the oven to 400°F (200°C).
  2. Roll the dough into a 12-inch circle on parchment paper.
  3. Arrange the peaches in the center, leaving a 2-inch border.
  4. Fold the edges of the dough over the filling to form a rustic border.
  5. Brush the crust with egg wash made from egg and milk, then sprinkle coarse sugar over the top.
  6. Bake at 400°F (200°C) for 35–40 minutes, until the crust is deep golden and the peaches are bubbling.
Cool and serve
  1. Cool the galette for 15 minutes before serving.
  2. Serve with vanilla ice cream (optional) and fresh mint leaves.

Notes

Pro tip: slice peaches thin so they soften evenly and bubble without turning watery. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 350°F oven for 5–8 minutes. Freezing is not recommended because the crust texture softens after thawing. For a lighter option, use whole-wheat pastry flour for part of the crust and reduce coarse sugar slightly in the topping.