Peach Galette Recipe

Overhead view of baked galette by knife and cloth napkin.

5 from 2 votes

Make this easy peach galette with fresh peaches and store-bought pie crust. A rustic, golden-brown tart that’s quick to prepare and perfect for summer!

Prep Time15

Cook Time30

Resting Time10

Total Time55

Course: Dessert

Cuisine: American

Keyword: peach galette

Servings:

Calories: 161kcal

Author: LaKita Anderson

Equipment

2 baking sheets
Parchment paper
1 pastry brush

Ingredients

2 ready-made pie crusts
4 medium to large-sized peaches, thinly sliced
½ cup granulated sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon lemon juice
½ teaspoon vanilla extract
1 tablespoon melted butter or coconut oil
1 ½ tablespoons turbinado sugar (optional)

Instructions

Preheat oven to 375°F. Line two baking sheets with parchment paper.
Roll out the 2 pie crusts onto the parchment-lined sheets.
In a large bowl, combine 4 peach slices, ½ cup granulated sugar, 1 tablespoon cornstarch, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon lemon juice, and ½ teaspoon vanilla extract. Toss until evenly coated.
Divide the peach filling between the two crusts, spooning into the center and leaving a 2-inch border.
Fold the edges of the dough over the filling, overlapping slightly.
Brush the crust with 1 tablespoon melted butter or coconut oil and sprinkle with 1 ½ tablespoons turbinado sugar if using.
Bake for 25 to 30 minutes or until the crust is golden brown and the filling is bubbly.
Allow to cool on the baking sheet for 10 minutes before transferring to a rack.

Notes

Recipe makes 2 peach galettes.
After baking it is perfectly fine to store a galette at room temperature for 2 to 3 hours.
After that, store any leftovers in an airtight container in the refrigerator up to 2 days.
An uncooked galette may be stored in the freezer in a freezer-safe container or freezer bag up to 1 month.
Be sure to use fresh peaches for this recipe and not canned or frozen.

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