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This homemade peach galette is a perfect ode to summer. Sweet, juicy peaches and frangipane filling on a crispy, buttery crust. Easy, uncomplicated bake, perfect with any seasonal fruit!

overhead shot of peach galette with a scoop of ice cream on top

Galette- great way to enjoy seasonal fruit or veg

The main reason why I love galettes so much, is because they are really easy and fuss-free to make. You don't need any equipment or special skills to produce one, other than a rolling pin and a baking tray.

That makes them great for less experienced bakers or those who are just starting to find their feet in the kitchen.

They are perfect, uncomplicated and delicious way to enjoy any seasonal fruits or veg. You can turn them into sweet (like this strawberry galette) or savoury versions (like this tomato galette).

top view of wire basket filled with fresh peaches

Making pastry

Making pastry for the galette is super easy, as long as you follow the steps in the recipe. Most important thing to remember, is to keep your butter and water super cold.

I always place cubed butter in the freezer for about 10 minutes, before using it. Pour the water into measuring jug and add few cubes of ice to it. Keeping the dough as cold as possible will prevent the fat (butter) from melting too soon.

overhead shot of person rubbing butter cubes into flour

top view of person hands filled with flour and butter mixture

Because if butter is too warm and melts too soon, your dough will loose its structure. That flaky, crispy texture will disappear, and nobody wants that.

So work that super cold butter with the tips of your fingers quickly into the dough. Pastry cutter/ blender will also work well here, if you have one.

Chill your dough!

This is super important! Because again, you want to keep the fat in your dough as cold as possible to prevent your galette from shrinking during baking.

Chilled dough is always much easier to work with, and will guarantee that flaky, crispy texture. I highly recommend chilling it for at least an hour. You can also chill it overnight.

top view of peach galette crust rolled into a large circle

frangipane filling being spread onto galette dough

It's easier to roll the galette crust into a baking paper, as it can be flimsy and crumbly when moving it into a baking tray. I normally chill my galette after each step, so once I've rolled it into a large circle, then once I've added the filling. I chill it for about 20 minutes at each point (you don't have to do it, but it will produce even better results!).

Also, try not to roll the dough too thin. Aim for about 5 mm thickness. If it's too thick, it may taste too stodgy and gooey. If you roll it too thin, it may break and not hold the filling properly.

Don't go overboard with the filling

When adding the filling, make sure to have an even layer of peaches on top. Arrange them in a pattern of your choice, but try not to pile the filling up too high, as it can produce a soggy bottom.

top view of sliced peaches being arranged onto galette dough

top view of large circle of dough topped with sliced peaches

Fold the edges of the galette gently to slightly overlap the fruit filling. If you fold it too little, it may unfold during the baking. Folding too much of it will hide all that beautiful fruity filling, so getting that balance just right is important.

overhead shot of brown sugar peach galette being brushed with egg wash

Final touches

Just before your galette goes into the oven, sprinkle it with some demerara sugar. It's totally optional, but it adds lovely, sweet crunch to the crust.

top view super close up of unbaked peach galette

Once baked and cooled slightly, brush the filling with some peach or apricot jam, to create that shiny glaze. Drizzle of honey and some fresh thyme will also work beautifully with peaches, but are totally optional.

side view of person brushing some jam on top of peach galette

side angle showing a person drizzling honey on peach galette

Serve this brown sugar peach galette with a scoop of vanilla ice cream or a dollop of cream.

Can this recipe be made ahead?

You can prepare the crust ahead of time and store it in the fridge for up to 3 days. Crust can also be frozen for up to 3 months. Thaw it in the fridge overnight.

Frangipane filling can also be made ahead and stored in the fridge, for up to 2 days. Make sure to store it in the airtight container or in a bowl with lid on top. Peach filling is best to be prepared on the day.

overhead shot of brown sugar peach galette with some thyme on top

Galette tastes best on the day it is baked. However, you can cover any leftovers loosely with some aluminium foil and keep it at room temperature for couple of days.

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top view of a slice of peach galette on a white plate

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