Frequently asked questions
A galette is a rustic tart: the perfect easy alternative to a pie. This one was a huge hit in our house and with our readers. We had dozens of recipe testers try this one out before sharing it with you. The overall opinion? Fantastic.
“This peach galette is very good, simple to make, and looks impressive!” -Natalia “This galette was delicious. The recipe was very simple to follow. Hubby thought it was perfect!” -Mary “I don’t typically like to bake, but this recipe was very easy to follow and the dough came together beautifully!” -Vonda “Overall, really easy: a simple recipe that wasn’t too sugary and really focused on the crust and the peach flavor!” -Bart
Ripe fresh peaches: don’t compromise on ripeness! See the notes below. We don’t recommend using frozen here, though unsweetened canned peaches could work as a substitute. You can make this dessert with unpeeled peaches as we did, or peel the peaches using the boiling water method. Brown sugar, granulated sugar, and turbinado sugar Vanilla extract Cornstarch Cinnamon Butter Flour Salt Baking powder Egg
Here’s how to ripen peaches: If the peaches are almost ripe, simply place them on the counter for 1 day. If they are hard, place the peaches in a paper bag. Add a banana or apple inside, which emits ethylene gas and helps the peaches ripen faster. Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Taste test the peaches: Taste test a peach when you’re ready to make the recipe. If it doesn’t taste tender and sweet, it’s not ready.
This peach galette is perfect with ripe peaches and 6 tablespoons sugar. But if your peaches might be on the edge, use ½ cup sugar.
Spoon and level the flour (or weigh it in grams). This provides the most accurate measurement: or you can weigh it! Scooping flour right out of the container packs it in, which can result in more flour in a cup. Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is more accurate). Chill 1 hour. This is important for the dough to set. Roll into a 12-inch circle on a floured surface. You can pick up the dough and add more flour to the surface as necessary if it’s sticking. Brush with an egg wash and sprinkle with sugar. This is important to get a nice golden sheen on the crust! We like using chunky turbinado sugar on the crust, but granulated sugar works too.
Want to store leftovers of this galette? Place it in a storage container and refrigerate for up to 4 days. If you’re making it the day before, leave it out on the counter for an hour or so before serving to let it come to room temperature.
Grab our favorite Peach Crisp, Peach Blueberry Cobbler, Peach Crumble or Peach Galette. Go for Peach Cobbler Muffins, Peach Sorbet or Peach Ice Cream. Try our family favorite Fresh Peach Pie or try a Peach Cobbler. Make Peach Burrata Salad or Chicken Thighs with Peaches.
5 from 1 review
1 ½ cups [210 grams] all-purpose flour, spooned and leveled 1 tablespoon granulated sugar ¾ teaspoon kosher salt ¼ teaspoon baking powder 10 tablespoons cold unsalted butter (or vegan butter) 5 to 6 tablespoons cold water 1 egg, for the egg wash Turbinado sugar, for sprinkling
For the filling:
3 cups (about 1 pound; 3 to 4 medium) ripe yellow peaches, cut into 1/4-inch slices, skin on* 6 tablespoons light brown sugar, packed** 2 teaspoons vanilla extract 1 tablespoon cornstarch ½ teaspoon cinnamon ⅛ teaspoon salt 2 tablespoons unsalted butter (or vegan butter)
**If you like a sweeter dessert or your peaches aren’t fully sweet, use ½ cup brown sugar. Avoid using dark brown sugar as it makes the filling very dark.
