Rustic Peach Galette Recipe with Honey and Almonds

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Peach galette is an easy and delicious summer dessert

Nothing evokes summer quite like sinking your teeth into a ripe peach and letting the juices run down your chin. A perfectly ripe peach is a sensory memory — tender flesh, fragrant aroma and bright sweetness. While the best peaches are wonderful eaten plain or sliced into salads, slightly less perfect fruit finds new life in baked desserts. This peach galette recipe transforms fruit that’s almost perfect into an outstanding summer dessert with minimal fuss.

Galettes are rustic, free-form tarts that highlight seasonal fruit. They require less precision than a traditional pie but deliver big on flavor and texture: a flaky, buttery crust folded around juicy peaches spiced lightly with cinnamon and ginger. This recipe keeps the method straightforward—make a simple dough, toss the peaches in a little sugar and spice, assemble, chill briefly, and bake. The result is a golden, bubbling fruit tart that’s perfect for summer gatherings or a relaxed weekend treat.

What is a galette?

A galette is a French-style free-form tart made from a round of pastry dough folded over a fruit or savory filling. Unlike a pie, a galette’s edges are folded by hand, creating a rustic appearance that’s both charming and forgiving. Sweet galettes showcase fruit—peaches, berries, apples—while savory versions can include vegetables, cheese and herbs. The simplicity and relaxed presentation make galettes ideal when you want a beautiful dessert without complicated baking techniques.

Easiest way to cut butter into flour for the pastry

There are a few effective methods for cutting cold butter into flour. Traditional tools include a pastry cutter or two butter knives working in opposite directions. If you have a food processor, it makes the job quick and tidy—pulse the flour and chilled butter until the mixture resembles coarse crumbs, then finish by hand on a floured surface. The key is to keep the butter cold so the pastry bakes up flaky and tender.

Can peach galette be made with frozen peaches?

Yes. Fresh peaches give the best texture and flavor, but frozen peaches can work in a pinch. Fully defrost the peaches and drain or blot them well with paper towels to remove extra moisture. Excess liquid can make the crust soggy, so be conservative with any extra juices. Adjust the cornstarch slightly if fruit is very watery to ensure a nicely set filling.

How to serve peach galette

Serve the galette warm or at room temperature. A scoop of vanilla ice cream or a spoonful of whipped cream pairs beautifully with the warm peaches and flaky crust. A light dusting of icing sugar and a pinch of cinnamon on top adds a pretty finish and extra warmth. Enjoy with tea, coffee, or a cold glass of milk for a simple, satisfying dessert.

Love our peach galette? Try these peachy recipes

Grilled peaches with feta and honey

Peach, tomato and feta salad

Peaches and cream cake

Pancakes with peach sauce

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Peach galette

Peach galette is an easy and delicious summer dessert that highlights ripe fruit with a flaky homemade crust.

Rating: 5 from 1 vote

Course: Dessert | Cuisine: American

Prep Time: 20 minutes | Cook Time: 40 minutes | Resting time: 1 hour 20 minutes | Total: 2 hours 20 minutes

Servings: 8 people | Calories: 250 kcal

Author: Mia Kouppa

Equipment

Large bowls
Pastry cutter (or two knives)
Parchment paper
Baking sheet

Ingredients

For the dough

1 ¼ cup all purpose flour, plus more for the surface
2 tbsp sugar
1/2 tsp salt
1/2 cup cold, unsalted butter cut into cubes
3–4 tbsp ice cold water

For the egg wash

1 egg
1 tbsp milk

For the peach filling

3 cups sliced fresh peaches, about 1/2-inch wedges
3 tbsp packed brown sugar
1 tbsp fresh lime juice
1 tsp pure vanilla extract
1/4 tsp cinnamon
1/8 tsp ground ginger
2 tsp cornstarch
Pinch of salt

Instructions

Make the dough

Whisk together the flour, sugar and salt in a large mixing bowl.
Add the cold cubed butter and cut it into the flour until the mixture resembles coarse crumbs. Use a pastry cutter, two knives, or pulse briefly in a food processor.
Add 3 tablespoons of ice water and mix with a spoon or spatula. If too dry, add more water 1 tablespoon at a time. Shape into a ball with your hands.
Flatten the dough into a thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).

Prepare the peach filling

In a large bowl combine brown sugar, lime juice, vanilla, cinnamon, ginger, cornstarch and a pinch of salt. Add the sliced peaches and toss gently to coat. Chill if not using immediately.

To assemble the galette

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface roll the chilled dough into a roughly 12-inch circle. Transfer the dough to the prepared baking sheet.
Using a slotted spoon, place the peach filling onto the center of the dough, leaving the excess liquid in the bowl. Spread the peaches, leaving a 2-inch border.
Fold the dough edges over the filling, overlapping and gently pressing seams to seal. The center should remain exposed.
Whisk the egg and milk together and brush the pastry edges with the egg wash.
Chill the assembled galette in the refrigerator for 20 minutes to help it hold its shape, then bake on the middle rack for 35–40 minutes until the crust is golden and the filling is bubbling.
Remove from the oven and cool on the baking sheet for 10 minutes before slicing. Serve slightly warm with a scoop of vanilla ice cream or a dusting of icing sugar.

Notes

If you don’t have a pastry cutter, two forks, two butter knives, or a food processor will work.
You can make both the dough and peach filling ahead of time; store in the refrigerator for up to 3 days.
The dough freezes well for up to 3 months. Thaw in the refrigerator before using.
Keeping the peach skin adds texture and color, but you can peel the peaches if you prefer.
Store leftovers covered in the refrigerator for up to 4 days.

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