
This rustic summer peach galette is my answer for peak-season fruit with minimal fuss. The crust is perfectly flaky and buttery, the peaches are gently spiced and aromatic, and the whole dessert feels impressive but is so much easier than a traditional pie. Best of all, you can swap in any ripe stone fruit or berries you have on hand. A scoop of ice cream on top turns it into a showstopper at any summer get-together.
I first made this on a whim when peaches were bursting at the farmers market and the kitchen was too hot for pie baking. Every summer now it is the dessert everyone begs me to bring to the barbecue table.
Ingredients
- Very cold unsalted butter: ensures the flakiest crust so look for butter with a high fat content for best results
- All-purpose flour: gives structure to the pastry use a quality flour for great texture
- Organic cane sugar: for a touch of sweetness in the dough and deep flavor in the filling choose fine crystals if possible for easy mixing
- Fine grain sea salt: balances the sweetness and punches up the flavor
- Apple cider vinegar: added to the dough helps keep the pastry tender and breaks up gluten
- Ice water: brings the dough together without melting the butter keep your water and equipment cold
- Ripe peaches sliced thinly: provide juicy sweetness and beautiful color pick fruit that smells fragrant and give slightly when pressed
- Light brown sugar: creates a caramel note in the filling choose a soft packed sugar
- Fresh lemon juice: brightens the fruit and prevents browning look for juicy lemons with a thin skin
- Pure vanilla extract: layers in warmth and floral notes
- Arrowroot starch: thickens the juices for a glossy slice substitute with instant tapioca if needed for a smooth texture
- Ground cinnamon: gives gentle spice to the peaches try fresh ground for a stronger scent
- Ground ginger: adds depth and a little zip
- Apricot or peach jelly (optional): for a shiny glaze on top seek out fruit-forward jams for best flavor
- Egg yolk and milk (optional): to brush the crust for golden color and crunch use fresh eggs ideally
Step-by-Step Instructions
- Make the Butter Pastry:
- Cut the butter into tiny cubes and place it into the freezer for at least ten minutes to ensure it is icy cold
- Process the Dry Mixture:
- Pulse flour sugar and salt once or twice in a food processor until just combined then add the cold butter cubes and pulse a few times more The mixture should look like coarse crumbs with sizes ranging from fine meal to large peas
- Hydrate the Dough:
- Add apple cider vinegar followed by ice water one tablespoon at a time pulsing after each addition When the dough feels crumbly but holds together when pinched it is ready
- Shape and Chill:
- Turn the mixture onto a lightly floured surface Gently gather it into a round flat disk by pressing not kneading Handle it as little as possible to keep it tender Wrap tightly in plastic and refrigerate one hour or more for ease in rolling
- Roll the Dough:
- Place on a lightly floured surface and let the dough sit five to ten minutes to become just pliable Use a rolling pin to roll from the center outward turning the dough as you go and dusting with more flour as needed until it is about twelve inches across and one eighth inch thick
- Transfer and Prep:
- Move the dough carefully onto a parchment lined sheet pan Chill again while making the peach filling
- Mix the Peach Filling:
- Combine brown sugar lemon juice vanilla arrowroot cinnamon ginger and salt thoroughly in a large bowl Add the peaches and toss gently until evenly coated
- Assemble the Galette:
- Arrange the peaches in the center of the rolled dough keeping a two inch border free Fold the edge of the dough inward overlapping slightly to enclose the fruit
- Finish and Bake:
- Brush the pastry edges with egg wash or milk for shine and extra crunch Sprinkle generously with coarse sugar for sparkle Bake at three hundred seventy five degrees Fahrenheit for forty to fifty minutes until the crust turns golden and the filling bubbles gently Tent loosely with foil if the edge browns too much
- Cool and Glaze:
- Cool on a rack to set for easy slicing Brush the peaches with warmed jelly for a glossy finish if you like Serve in wedges possibly still warm with ice cream or whipped cream

I always look forward to using fragrant ginger in the filling which elevates the whole galette I remember one evening sitting on the porch with my family sharing warm peach galette topped with melting vanilla ice cream and it tasted just like summer
Storage Tips
Store any leftover galette loosely covered at room temperature for up to a day When the weather is humid I slip it into the fridge after the first day to keep the crust from getting soggy Reheat wedges briefly in the oven to revive crispness
Ingredient Substitutions
Try swapping in nectarines plums cherries or blueberries for the peaches If you do not have arrowroot starch instant tapioca pearls blended to a powder work nicely or you can use cornstarch if that is what you have on hand Dairy free friends can use plant based butter with good results
Serving Suggestions
Serve the galette just barely warm with a scoop of vanilla or honey ice cream For brunch or snacking I dust lightly with confectioners sugar and enjoy a slice as is It also looks beautiful with a sprig of mint or a few extra peach slices fanned on top

A Little Galette History
Galette comes from French rustic country baking where simplicity wins over fussiness The open face freeform style makes the most of summer’s fruit and is so approachable it quickly became a favorite in my kitchen
Recipe FAQs
- → How do I keep my galette crust flaky?
Use very cold butter and handle the dough as little as possible. Chill the formed pastry before baking to ensure the butter stays solid and creates flakiness during baking.
- → Can other fruits be substituted for peaches?
Absolutely! Nectarines, plums, cherries, or blueberries work beautifully. Adjust sugar and thickeners as needed for different fruits' juiciness.
- → What is the best thickener for juicy fruit galettes?
Arrowroot starch creates a smooth, glossy sauce that doesn’t affect flavor. Instant tapioca pearls are another option. Cornstarch can be used, but may produce a cloudier filling.
- → Why is vinegar added to the pastry dough?
Vinegar helps tenderize the dough by inhibiting gluten development, resulting in a more delicate, flaky pastry.
- → Should the galette be served warm or at room temperature?
It’s delicious both ways, but serving warm, perhaps with a scoop of vanilla ice cream, enhances its rustic appeal.