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Peach galette can fix literal dessert emergencies in my house. Outta time but craving something peachy? Or you’re staring at a couple of peaches on the counter and thinking, “Is this even enough?” Same here. I always tell friends, making a peach galette is so much easier than those intimidating pies (honestly, pies sometimes feel like a ceremony). And hey, if you’ve never made one—trust me, you’ll nail it. Oh, and if you get peach obsessed like me, check out these peach cobbler cookies for your next experiment.

Choosing the Right Level of Peach Ripeness

Peach galette lives or dies by its peaches. Obvious, but you’d be surprised how easy it is to mess up. Too firm, and you’ll feel like you’re eating crunchy fruit salad in dough pajamas. Too mushy, and it’s all soup by the time you’re done baking. So here’s my rule: those peaches should give just a little when squeezed—like the feeling of pressing your thumb into a stick of room-temp butter. Not hard as a baseball, but not leaking juice everywhere either.

If you’ve only got rock-hard peaches, stash them in a paper bag for a day. That trick actually works most of the time, grandma-approved. Oh, and don’t even stress about peeling if you hate it. I leave the skins on unless I’m feeling very “fancy brunch guest,” which is so rare it’s funny.

What Makes This the Best Galette?

Here’s the secret nobody really tells you—good galettes are all about casualness. They’re rustic, which is code for “If it looks a little messy, that just means it’s ‘artisanal.’” That floppy look is basically the fashion of desserts. Plus, there’s no pie dish drama, no rolling out perfect circles. (I mean, unless you really want to impress someone, then go wild.)

What I love most? Peach galette gets you that golden crunchy crust and jammy fruit filling every time. It honestly tastes like a five-star restaurant cheated and used your grandma’s recipe. My family literally argues over the last slice, and I usually just eat it cold for breakfast the next day—judge me all you want.

You can also play around. Sprinkle some cinnamon or cardamom, add a handful of blueberries, or toss in fresh ginger if you’re feeling brave. Bottom line: the best peach galette is the one you make your way.

“I’d always been scared of baking—your recipe made me realize galettes are basically foolproof!” — Ada P.

How to Make Galette Dough

Okay, this is where people get worried. Relax, it’s not as scary as pie dough. You’re just mixing flour, cold butter, a pinch of salt, and enough cold water to bring it together. No fancy machines—your hands do the job fine. If you work quick and keep your butter cold, you’ll get flaky layers. That’s the trick. Sometimes I throw the bowl in the freezer for 10 minutes just because. Paranoid? Maybe, but it makes me feel accomplished.

Once you’ve got your dough, squish it into a disc, wrap it in plastic, and chill it for at least half an hour. Basically enough time to scroll your phone and “accidentally” forget about it. Don’t overthink the rolling out part—the dough just needs to hold the fruit, not win a beauty pageant.

The Ingredients You’ll Need for a Peach Galette

Let’s keep this bare bones and unfussy:

Fresh peaches: 4-5 medium, ripe but not overripe
All-purpose flour: 1 and 1/4 cups
Cold, unsalted butter: Cut into cubes
Sugar: Both for the crust and the fruit
A little lemon juice: For some zing and to keep the color
A pinch of salt: Trust me, it’s important
Egg: For brushing the crust and that glossy, crispy finish

You can swap peaches with nectarines or toss in a cup of berries if ya like, but don’t overdo the filling or it’ll leak everywhere. Don’t ask me how I know.

Common Questions

Q: Do I need to peel the peaches?
A: Nope! If the fuzz bugs you, peel ’em. Otherwise, the skins soften right up.

Q: Can I use store-bought dough?
A: Absolutely. It’s not a crime. Sometimes, you just don’t wanna.

Q: How thick do I slice the peaches?
A: Not paper-thin, but not giant chunks either. About half an inch gives you soft fruit that isn’t mush.

Q: Is parchment paper necessary?
A: Yes, unless you enjoy chiseling crust off your baking sheet. I learned that the hard way.

Q: What do I do with leftovers?
A: Eat for breakfast or reheat in the oven. Cold peach galette isn’t sad at all.

Best Ways to Enjoy and Jazz Up Your Galette

Scoop vanilla ice cream on top—extra decadent, always the right move.
Make a double batch of dough and freeze one for surprise guests.
Pair with black coffee in the morning (people will call you a genius).
Drizzle some honey or a dash of cinnamon on a warm slice.

Honestly, you can riff on the whole concept like you do with these peach cobbler cookies if you’re feeling bold.

Ready to give this thing a whirl? Pull those peaches off the counter and just dive in.

You’re Set—Now Go Make a Peach Galette!

All in all, peach galette is as easy as it looks—and way more forgiving than any fancy tart around. With simple ingredients and my kitchen-chaos-proof shortcuts, anyone can bake one. If you want even more step-by-steps, check out this reliable peach galette recipe, or watch how Natasha makes her easy peach galette recipe. Get in there, mess up some flour, and trust me—you’ll be proud.

Peach Galette

Author: hamidkom
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

An easy and rustic peach galette that can be made with fresh peaches, perfect for a quick dessert fix.

Ingredients

4-5 medium ripe peaches
1 and 1/4 cups all-purpose flour
Cold, unsalted butter (cut into cubes)
Sugar (for the crust and fruit)
A little lemon juice
A pinch of salt
1 egg (for brushing the crust)

Cook Mode Prevent your screen from going dark

Instructions

Mix flour, cold butter, salt, and enough cold water to bring dough together.
Form the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
Preheat the oven.
Roll out dough and place sliced peaches in the center.
Fold the edges of the dough over the peaches.
Brush with egg and sprinkle sugar on top.
Bake until golden brown and the fruit is bubbly.

Notes

You can swap peaches for nectarines or berries. Serve with vanilla ice cream for extra indulgence.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American