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.

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.
How to make a peach galette
- 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.
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!
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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Peach Galette
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
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
- Nutritional information is for 1/6 of 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.
I USED RASPBERRIES IN PLACE OF BLUEBERRIES FOR A PEACH MELBA TASTE
Can this recipe be frozen prior to baking?
For sure!
About to make this recipe but was wondering if I could use my home canned peaches (drained) instead of fresh?
Ps. Love your recipes!!!
For sure! That will be great.
Could you use a good processor for thedough?
For sure!
Can you double this recipe and use for regular pie, I.e., Cherry?
Give it a try! Should work just fine.
I thought this was a very good recipe made it with blue berries just made them with apple pie filling they were great.
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.
I made it with sugar added to the pastry. I thought it was much better!
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!
Yay, so glad you liked it! I love it when my readers try my baking recipes! 🙂
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.
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…..
beautiful galette!
Do you think a good all-purpose Gluten Free flour would work in this recipe?
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.
Wow, this is a beautiful dessert! Pinning to try soon!
What a beautiful galette! I want to eat a big slice!
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.
Could i also use frozen bluberries, strawberries and raspberries?
Sure you can.