Summer Peach Galette

I made a Summer Peach Galette, it was one of those sweltering August afternoons when the kitchen felt too hot for anything complicated. But when my neighbor dropped off a bag of tree-ripened peaches, I couldn’t resist.

You know that moment when you slice into a perfect peach and the juice runs down your arm? That’s exactly what inspired this simple, rustic dessert that’s become my summer obsession.

What makes this Summer Peach Galette perfect for any occasion

The beauty of this Summer Peach Galette lies in its gorgeous imperfection.

You don’t need perfect crimping skills or fancy lattice work, just roll out the dough, pile on those sweet, juicy peaches, and fold the edges around like you’re tucking in a cozy blanket.

It’s incredibly forgiving, and honestly, the more rustic it looks, the more charming it becomes.

You get that perfect balance of buttery, flaky crust and caramelized peach filling that makes everyone ask for seconds.

If you’re looking for more ways to showcase beautiful stone fruits, you’ll absolutely love these Roasted Peaches with Honey and Pecans, they make an elegant side dish or dessert topping.

And when peach season winds down, my Ultimate Lemon Blueberry Pound Cake captures that same summery sweetness in every slice.

What goes into my Summer Peach Galette

For the buttery pastry:

• 1 1/3 cups all-purpose flour, plus extra for rolling
• 1/2 cup cold unsalted butter, cubed
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 tablespoon white wine vinegar
• 3-5 tablespoons ice-cold water

For the peach filling:

• 3 1/2 cups fresh peaches, sliced (about 5 medium peaches)
• 1/3 cup packed brown sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For finishing:

• 1 egg beaten with 1 tablespoon milk (for brushing)
• 2 tablespoons coarse sugar for sprinkling
• 2 tablespoons apricot jam, warmed (optional)

I always use the ripest peaches I can find, they should give slightly when you press them gently. If your peaches are a bit firm, let them sit on the counter for a day or two.

The brown sugar adds that lovely caramel note that pairs perfectly with the fruit, and don’t skip the lemon juice, it brightens everything up beautifully.

How I Make This Summer Peach Galette

Start with the pastry:

1. Combine flour, sugar, and salt in a food processor. Add cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces.
2. Sprinkle vinegar and 3 tablespoons ice water over the mixture. Pulse briefly until the dough just begins to come together – it should hold when squeezed but still look a bit shaggy.
3. Turn onto a lightly floured surface and gently shape into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour.

Prepare the filling and assemble: 4. Preheat your oven to 400°F and line a large baking sheet with parchment paper.

5. In a large bowl, toss sliced peaches with brown sugar, lemon juice, vanilla, cornstarch, cinnamon, nutmeg, and salt until evenly coated.
6. Roll the chilled dough on a floured surface into a 13-inch circle – don’t worry about perfect edges! Transfer to your prepared baking sheet.
7. Mound the peach mixture in the center, leaving a 2-inch border. Fold the pastry edges up and over the fruit, pleating as you go.
8. Brush the pastry with egg wash and sprinkle with coarse sugar.
9. Bake for 45-50 minutes until the crust is golden brown and the peach juices are bubbling. If the edges brown too quickly, cover with foil.
10. Cool on the pan for 15 minutes, then brush the warm peaches with apricot jam if using.

The smartest tips I use for this Summer Peach Galette

The key to a perfect Summer Peach Galette is keeping everything cold until it hits the oven. I chill my mixing bowl and even pop the flour in the freezer for 10 minutes before starting.

Don’t overwork the dough – those butter chunks create the flaky layers we’re after.

When arranging the peaches, I like to create a slight mound in the center rather than spreading them flat – this gives you more fruit in every bite and creates beautiful caramelization.

If your peaches are particularly juicy, add an extra teaspoon of cornstarch to prevent a soggy bottom.

Can I make the dough ahead of time?

I make the pastry dough up to 2 days in advance and keep it wrapped in the refrigerator. You can also freeze it for up to a month, just thaw overnight in the fridge before using.

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What if I don’t have cornstarch?

You can substitute with the same amount of flour or arrowroot powder. Both work well for thickening the fruit juices, though cornstarch gives the clearest, most glossy finish.

How should I store leftover galette?

Keep it covered at room temperature for the first day, then refrigerate for up to 3 days.

The crust stays crispest when stored uncovered, but cover it if you’re more concerned about the fruit staying fresh.

Can I use frozen peaches?

Fresh peaches really are best for this Summer Peach Galette, but if you must use frozen, thaw them completely and drain off excess liquid before mixing with the other filling ingredients.

I’d love for you to join me at Pinterest where I share all my favorite recipes, kitchen tips, and seasonal inspiration.

You’ll find tons more ideas for making the most of summer’s beautiful produce.

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My favorite occasions to make Summer Peach Galette

This Summer Peach Galette has become my signature dessert for backyard barbecues and casual dinner parties.

I’ve served it at everything from Sunday family dinners to potluck gatherings, and it always disappears completely.

It’s equally at home with a scoop of vanilla ice cream for dessert or alongside morning coffee as a not-too-sweet breakfast treat.