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Home / Recipes
1 hour
4.54 from 15 votes
35 Comments

Peach Galette

Jump to RecipePrint Recipe
  • 502
by: Joanna Cismaru
10.01.20

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

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

Peach Galette

4.54 from 15 votes
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Peach Galette – An extravagant looking, yet simple dessert made with a sour cream dough that makes the crust super flaky. Easy, impressive and delicious!

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
US Customary – Metric

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.

Recipe 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%)
Course:Dessert
Cuisine:French
Keyword:Peach and Blueberry Galette
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 502

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. GERRI says

    July 18, 2020 at 4:13 pm

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

    Reply
  2. Cheri Ocander says

    July 18, 2020 at 3:48 pm

    Can this recipe be frozen prior to baking?

    Reply
    • Jo Cooks Team says

      July 19, 2020 at 12:07 pm

      For sure!

      Reply
  3. G says

    July 18, 2020 at 10:46 am

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

    Ps. Love your recipes!!!

    Reply
    • Jo Cooks Team says

      July 18, 2020 at 1:59 pm

      For sure! That will be great.

      Reply
  4. Judy says

    July 18, 2020 at 8:05 am

    Could you use a good processor for thedough?

    Reply
    • Jo Cooks Team says

      July 18, 2020 at 9:19 am

      For sure!

      Reply
  5. Barb Liccardo says

    July 1, 2020 at 8:30 am

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

    Reply
    • Jo Cooks Team says

      July 2, 2020 at 9:58 am

      Give it a try! Should work just fine.

      Reply
  6. LENORA says

    October 19, 2019 at 11:16 am

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

    Reply
  7. Diane says

    July 3, 2019 at 1:47 pm

    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.

    Reply
    • Diane says

      August 22, 2019 at 3:47 pm

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

      Reply
  8. Betty says

    July 22, 2017 at 10:21 am

    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!

    Reply
    • Joanna Cismaru says

      July 22, 2017 at 5:51 pm

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

      Reply
  9. CIndy Z says

    July 17, 2017 at 10:09 am

    5 stars
    THE BEST!! Seriously, great. Made it to take to a dinner with a little vanilla ice cream on the side, and it got gobbled up. Rave reviews all around. This will be my new go to crust, for sure. Crisp on the outside, flakey on the inside. Be sure to make this one.

    Reply
    • Fenne Kieken says

      July 17, 2017 at 12:56 pm

      Thanks so much for your comment and so glad to hear you liked it and it earned rave reviews. Its so much fun and so elegant to take to a dinner. Thanks for the THE BEST…..

      Reply
  10. dina says

    July 4, 2014 at 7:09 pm

    beautiful galette!

    Reply
  11. Denise says

    July 3, 2014 at 5:31 pm

    Do you think a good all-purpose Gluten Free flour would work in this recipe?

    Reply
    • jo says

      July 3, 2014 at 5:44 pm

      I think it would be ok, though I haven’t tried it. It might have a bit different consistency, maybe a bit flakier or crumblier, which wouldn’t be a bad thing since it’s a crust.

      Reply
  12. Julie @ Lovely Little Kitchen says

    July 3, 2014 at 2:47 pm

    Wow, this is a beautiful dessert! Pinning to try soon!

    Reply
  13. Laura Dembowski says

    July 1, 2014 at 5:58 pm

    What a beautiful galette! I want to eat a big slice!

    Reply
  14. Luci {Luci's Morsels} says

    July 1, 2014 at 1:57 pm

    I absolutely love galettes and peach + blueberry ones at that. The idea of a sour cream dough i smaking my mouth water and I love the slivered almonds around the folded over pastry!

    Luci’s Morsels – fashion. food. frivolity.

    Reply
  15. Scarlett says

    July 1, 2014 at 9:08 am

    Could i also use frozen bluberries, strawberries and raspberries?

    Reply
    • jo says

      July 1, 2014 at 10:21 am

      Sure you can.

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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