peach galette recipe ~ slice of galette with fork and fresh whole peaches in the background
Print Recipe
5 from 1 vote

Peach Galette Recipe

Peach Galette Recipe ~ this rustic, free-form flaky crust takes a helping hand from store-bought dough, baked with fresh summer peaches and topped with turbinado sugar. 
Prep Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: French
Keyword: easy peach galette
Servings: 4


  • Store made refrigerated pie crust
  • flour for dusting rolling surface
  • 4 medium size peaches pitted and sliced into 1/4 - 1/2" slices
  • 1 tablespoon cornstarch
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 egg
  • 2 tablespoons water
  • 2-3 tablespoons turbinado or other coarse sugar
  • Parchment paper


  • Preheat the oven to 425 degrees.
  • Lightly sprinkle some flour onto a flat surface, unroll the dough from the package and roll away any curled edges. Transfer the dough to a parchment paper lined baking sheet.
  • Wash and slice the peaches (leave the skin on) then add them to a bowl. Gently toss the peaches with the cornstarch, granulated sugar, vanilla and lemon juice.
  • Arrange the peaches in the center of the dough in a circle leaving about 2” of dough around the edges.
  • Fold the dough slightly over the edge of the peaches overlapping each fold.
  • Whisk the egg and water together in a small bowl then brush on the top of the dough.
  • Sprinkle the turbinado sugar over the crust and exposed peaches then bake 15-20 minutes or until the crust is golden brown and the peach juice is thick and bubbly.
  • Serve warm or room temperature plain or topped with ice cream.