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Rustic Peach Galette

Rustic peach galette with a flaky, buttery crust and a jammy peach filling. Juicy thin-sliced peaches are tossed with brown sugar, cornstarch, vanilla, and warm spices, then baked until deeply golden.
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Prep Time 25 minutes
Cook Time 40 minutes
chill 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.25 cup all-purpose flour
  • 0.5 tsp salt
  • 1 tbsp granulated sugar
  • 0.5 cup unsalted butter cold, cubed
  • 3.5 tbsp ice water use 3–4 tbsp as needed
For the Filling
  • 4 peaches ripe, thinly sliced
  • 0.33 cup light brown sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
For Finishing
  • 1 egg beaten
  • 1 tbsp coarse sanding sugar
  • 1 vanilla ice cream optional

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Combine all-purpose flour, salt, and granulated sugar in a large bowl.
  2. Cut in cold unsalted butter until coarse crumbs form.
  3. Add ice water gradually until the dough comes together.
  4. Wrap the dough and refrigerate for 30 minutes.
Prepare the filling
  1. Toss peaches with light brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and lemon juice.
Assemble and bake
  1. Roll the dough into a 12-inch circle.
  2. Transfer the dough to a parchment-lined sheet pan.
  3. Spoon the peach filling into the center, leaving a 2-inch border.
  4. Fold the edges over the peaches.
  5. Brush the crust with egg wash and sprinkle with coarse sanding sugar.
  6. Bake at 400°F (200°C) for 35–40 minutes, until golden brown.
Serve
  1. Cool slightly before serving with vanilla ice cream if desired.

Notes

For the flakiest crust, keep the butter cold and chill the dough the full 30 minutes before rolling. Store baked galette covered in the refrigerator for up to 3 days; rewarm in a 300°F oven for 8–10 minutes to refresh the crust. Freezing works for the baked galette (up to 2 months), thaw overnight in the fridge and rewarm before serving. If you want a lighter dessert, use reduced-sugar vanilla ice cream or serve without ice cream.