Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Peach Galette 5.0 (1) It's easier than a summer fruit pie but just as delicious. Prep Time: 20 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 40 mins Servings: 8 Yield: 1 9-inch tart Jump to recipe This easy peach galette is the perfect way to showcase peak-season stone fruit. With its rustic shape and no-fuss filling, it’s simpler to pull together than pie but hits all the same flaky, buttery, juicy, sweet notes. We use our favorite pâte brisée recipe for the crust; it's so simple and fast to make in a food processor, and nearly as easy to make by hand. Use ripe peaches or whatever stone fruit looks best to you at the market; this recipe works with apricots, plums, nectarines, or plucots. Just don’t forget a scoop of vanilla ice cream or freshly made whipped cream for serving. Nectarines vs. Peaches: What's the Difference? Credit: Carson Downing What Is a Galette? A galette is a flat pastry of French origin with a rustic crust and a sweet or savory filling. While similar to a pie in texture and flavor, a galette is much easier to make because it's formed and baked directly on a baking sheet, giving it an irregular, freeform shape. Because there is no fitting the pie crust into a pie plate or crimping the edges, and because the galette has a more casual look, it's particularly well suited for beginner bakers. As with pie recipes, the crust used for a galette can vary, from ultra-buttery and flaky to hearty and sturdy. For this peach galette, we use our go-to pate brisée—which is buttery and tender, it's a delicious match for the juicy fruit it encases. How to Pit and Slice Stone Fruit Pitting stone fruit like peaches is far easier than cherries or olives, and you won't need any special equipment. Use a paring knife to cut along the seam of the fruit, beginning and ending at the stem. Twist the halves to open it up.Using your finger or the tip of a paring knife, pop out the pit. This will be easier to do with ripe fruit and may take a bit of prying with firmer, less ripe stone fruit. Slicing Stone Fruit for This Galette Once the fruit is free of stones, place each half, cut-side down, on a cutting board and slice it into half-inch-thick wedges. While they don't need to be exact (rustic is the name of the game here, after all), you'll want them to be roughly the same size to ensure they cook evenly. Taste your fruit before making the filling and add less sugar if your fruit is especially ripe or more if it's not terribly sweet. How to Make This Recipe Ahead We don't recommend making the entire galette ahead as it's a dessert that is best served the day it's been made. To get ahead, you can make the pâte brisée up to 2 days before and store it, well wrapped, in the fridge. Directions Credit: Carson Downing Preheat oven; line baking sheet: Preheat oven to 375°F. Line a rimmed baking sheet with foil, then parchment. Mix fruit, sugar, lemon, salt, and cornstarch: Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch. Credit: Carson Downing Roll out dough: Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Credit: Carson Downing Place fruit in center and fold over border: Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar. Credit: Carson Downing Credit: Carson Downing Credit: Carson Downing Sanding sugar adds a glistening look and delightful crunch, but you can use turbinado or granulated sugar instead. Bake: Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream. Credit: Carson Downing How to Serve a Peach Galette Your galette will be easiest to slice if you let it cool completely, but you can serve it warm if you'd prefer. Just be sure to let it cool for at least 20 minutes before slicing to allow the filling to set up. Serve with vanilla ice cream, whipped cream, or even a dollop of crème fraîche for a tangy touch. How to Store Leftover Fruit Galette Store the galette at room temperature for up to 2 days or in the refrigerator for up to 4 days. To rewarm before serving, pop the galette in a 350-degree Fahrenheit oven for 5 to 10 minutes. 5 More Peach Dessert Recipes to Try Peach Crumble Pie Peach Lattice Pie Peach-Pie Crumble Bars Martha's Peach Buckle Peach Crumble Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.