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Peaches Desserts Pies
4.5 from 15 votes

Peach Galette

Jump to RecipePrintRate
By: Joanna Cismaru •10/3/22 35 Comments

This post may contain affiliate links. Please read my disclosure policy.

Peach Galette – An extravagant looking, yet simple dessert made with a sour cream dough that makes the crust super flaky. Easy, impressive and delicious!

I promised everyone that I would make a peach galette and I always stick to my word! This past weekend I was in the mood for baking, and initially I was only going to make this galette with peaches but I knew it was the perfect opportunity to use up the blueberries in my fridge – hence the peach AND blueberry galette.

sideview shot of a beautiful peach galette fresh out of the oven with toasted almonds

I just love this galette, it’s so simple, yet so impressive looking and the flavor is amazing. The dough is gorgeously flaky thanks to the sour cream, it really amplified the dish! This recipe is extremely versatile, you can fill galettes with anything you want and they will certainly please whoever you choose to serve it to! Even if you’re just keeping it for yourself.

What is a galette?

“Galette” is a term used mainly in French cuisine to describe various types of flat, round or crusty cakes.

A galette is described as a flat, round cake made of pastry dough or bread that can range from having crepe-like properties to pastries that resemble a pie. Galettes are typically savory, but can come in a variety of different forms, such as the one we are making today!

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

For Pastry

  • Flour – All-purpose flour, chilled in the freezer for 30 minutes.
  • Salt
  • Butter – Cold, unsalted butter, cut into pieces and chilled again.
  • Sour Cream – The sour cream makes this crust super flaky!
  • Lemon Juice – I prefer fresh lemon juice, but feel free to use store bought.
  • Water – We want ICE water.

For filling

  • Peaches – Large sized, sliced about 1/4 of an inch in thickness.
  • Blueberries – Optional.
  • Sugar – Organic coconut palm sugar; Don’t be fooled and think it tastes like coconut! It has a caramel-like flavor and it’s great for coffee. You can also use brown sugar as a substitute.
  • Egg – For egg wash.
  • Almonds – Sliced almonds, optional – for garnish.
sideview shot of a beautiful peach galette ready for the oven for baking

How to make a peach galette

  1. Make Dough – Start by making the pastry dough. Add the flour and salt to a large bowl and slightly whisk. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
  2. Make Filling – In a bowl toss the peaches, blueberries and sugar together.
  3. Preheat Oven – Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
  4. Roll the Dough – On a floured work surface, roll the dough out into a 12-14 inch round. Transfer to the prepared baking sheet.
  5. Assemble – Arrange the peaches over the dough, leaving a 2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk. Sprinkle with more sugar if preferred and sprinkle some almonds over the crust.
  6. Bake – Bake for about 45 minutes or until golden brown.

How to prevent your galette from getting soggy

You can give yourself some extra reassurance against a soggy galette crust by dusting the dough with a little bit of semolina flour before adding your filling. This will keep it firm and crispy!

Can I make this in advance?

The answer is YES! Both the dough and filling for your galette can be made ahead of time! Once you’ve finished just cover tightly and refrigerated for up to 3 days – this will cut your prep time in half and allow for more time in your day!

sideview shot of a beautiful peach galette fresh out of the oven with toasted almonds

How to store leftover galette

Keep your galette at room temperature on the day you have baked it and wrap any leftovers in plastic or an airtight container and store at room temperature.

Freezing

Baked peach galette freezes well for up to 3 months. Make sure to store in an airtight container and when ready to eat, thaw the night before in the fridge.

Did you like this recipe? Try these!

  • Rustic Fig Galette
  • Peach Upside Down Cake
  • Mini Blueberry Galettes
  • Plum Galette
  • Blueberry Coffee Cake
  • Perfect Peach Pie
  • Zucchini and Ricotta Galette
  • Easy Strawberry Cake
  • Peaches and Cream Strudel
  • Strawberry Galette

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

sideview shot of a beautiful peach galette fresh out of the oven with toasted almonds
Print
4.54 from 15 votes

Peach Galette

Prep 15 minutes minutes
Cook 45 minutes minutes
Total 1 hour hour
Rate Recipe
Peach Galette – An extravagant looking, yet simple dessert made with a sour cream dough that makes the crust super flaky. Easy, impressive and delicious!
6

Ingredients

For Pastry

  • 1¼ cups all-purpose flour (chilled in the freezer for 30 minutes)
  • ¼ teaspoon salt
  • 8 tablespoon butter (unsalted, cut into pieces and chill again)
  • ¼ cup sour cream
  • 2 teaspoon fresh lemon juice
  • ¼ cup ice water

For filling

  • 2 large peaches (slices about 1/4 of an inch in thickness)
  • 1/4 cup blueberries
  • 1/4 cup organic coconut palm sugar (or brown sugar)
  • 1 egg (for egg wash)
  • 1/4 cup sliced almonds (optional)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Make Dough: Start by making the pastry dough. Add the flour and salt to a large bowl and slightly whisk. Using two knives or a pastry cutter, cut in the butter until it resembles course sand. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
  • Make Filling: In a bowl toss the peaches, blueberries and sugar together.
  • Preheat Oven: Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
  • Roll the Dough: On a floured work surface, roll the dough out into a 12-14 inch round. Transfer to the prepared baking sheet.
  • Assemble: Arrange the peaches over the dough, leaving a 2-inch border. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk. Sprinkle with more sugar if preferred and sprinkle some almonds over the crust.
  • Bake: Bake for about 45 minutes or until golden brown.

Notes

  1. Nutritional information is for 1/6 of galette.
  2. Keep your galette at room temperature on the day you have baked it and wrap any leftovers in plastic or an airtight container and store at room temperature.

Nutrition Information

Calories: 347kcal (17%)Carbohydrates: 37g (12%)Protein: 6g (12%)Fat: 21g (32%)Saturated Fat: 11g (69%)Cholesterol: 73mg (24%)Sodium: 121mg (5%)Potassium: 206mg (6%)Fiber: 2g (8%)Sugar: 15g (17%)Vitamin A: 763IU (15%)Vitamin C: 5mg (6%)Calcium: 46mg (5%)Iron: 2mg (11%)
© Author Jo Cooks

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

sideview shot of a beautiful peach galette fresh out of the oven with toasted almonds

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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35 Comments
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Helen
Helen
Posted: 1 year ago

5 stars
Loved this recipe deeeeeelicious😋

0
Reply
Linda Boylan
Linda Boylan
Posted: 2 years ago

5 stars
This is a perfect recipe! It’s delicious, a showstopper and all my guests enjoy this whenever I make it!! Nothing to alter…just perfect. In fact, my galette turned out just like the photograph!!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Linda Boylan
Posted: 2 years ago

So happy to hear this!

0
Reply
Deborah M. Franzetta
Deborah M. Franzetta
Posted: 2 years ago

5 stars
Jo, I loved this recipe. I decided to peel the peaches though, rather than to leave the peels on. Also, the peach mixture was so juicy, I stirred in about 2 tablespoons of flour to thickened it up a bit. Next, I am going to try your recipe for Strawberry Galette.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deborah M. Franzetta
Posted: 2 years ago

Or if you have any peaches left, try the peach cobbler I just posted. 🙂

0
Reply
Hajrah
Hajrah
Posted: 2 years ago

Hi,can I assemble the galette a day before and refrigerate over night and bake next day?
Or if I bake a day in advance will it still be fresh the next day?wats a better option?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Hajrah
Posted: 2 years ago

For sure! You can assemble a day ahead. It’ll be best freshly baked.

0
Reply
Hajrah Khan
Hajrah Khan
Posted: 2 years ago

Hi I wanted to try this recipe and was wondering how many it will feed?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Hajrah Khan
Posted: 2 years ago

It serves 6! You can see in our recipe card right under the star rating and time.

0
Reply
Deborah M. Franzetta
Deborah M. Franzetta
Posted: 2 years ago

5 stars
I made this today, using nectarines instead of peaches. I can’t imagine it tasting any better, as it sure was yummy. I may try serving it with with a scoop of vanilla ice cream or a squirt of whipped cream, but it really needs nothing..I will definately be making this again.

0
Reply
Bev Carr
Bev Carr
Posted: 2 years ago

This makes a tender crust that is just like a professional bake shop pastry. Really a surprise and really delicious…and super easy to work with!

0
Reply
GERRI
GERRI
Posted: 2 years ago

I USED RASPBERRIES IN PLACE OF BLUEBERRIES FOR A PEACH MELBA TASTE

0
Reply
Cheri Ocander
Cheri Ocander
Posted: 2 years ago

Can this recipe be frozen prior to baking?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Cheri Ocander
Posted: 2 years ago

For sure!

0
Reply
G
G
Posted: 2 years ago

About to make this recipe but was wondering if I could use my home canned peaches (drained) instead of fresh?

Ps. Love your recipes!!!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  G
Posted: 2 years ago

For sure! That will be great.

0
Reply
Judy
Judy
Posted: 2 years ago

Could you use a good processor for thedough?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Judy
Posted: 2 years ago

For sure!

0
Reply
Barb Liccardo
Barb Liccardo
Posted: 2 years ago

Can you double this recipe and use for regular pie, I.e., Cherry?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Barb Liccardo
Posted: 2 years ago

Give it a try! Should work just fine.

0
Reply
LENORA
LENORA
Posted: 3 years ago

I thought this was a very good recipe made it with blue berries just made them with apple pie filling they were great.

0
Reply
Diane
Diane
Posted: 3 years ago

4 stars
I made this yesterday. I was very thrilled with the way it looked, but thought that the crust needed some sugar in it.

The next time I make it (and there definitely WILL be a next time!), I will add 1/4 cup of sugar to the crust.

0
Reply
Diane
Diane
Reply to  Diane
Posted: 3 years ago

I made it with sugar added to the pastry. I thought it was much better!

0
Reply
Betty
Betty
Posted: 5 years ago

5 stars
I made this and it was amazing. I also made it with apples and some cookie crumbs to soak up the juice and it came out delicious also. I love the crust with the sour cream. It is a Keeper for sure!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Betty
Posted: 5 years ago

Yay, so glad you liked it! I love it when my readers try my baking recipes! 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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