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Peach Galette Recipe

My Peach Galette Recipe is a wonderfully simple pastry that has the sweetness of peaches with a light flaky crust that rivals your favorite bakery. 
Course Dessert
Cuisine French
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 382kcal
Author Dina


For the pie dough

For the peach filling


  • In a bowl, sift the flour, salt, baking powder, and 2 tbsp of sugar
  • Then add in the cold cubed butter and mix it in using a pastry cutter or fork.
  • Add in the cold cubed cream cheese and form the dough into a flat disk shape. If the dough is too crumbly to form, add 1 tbsp of ice-cold water. Careful not to overwork the dough.
  • Wrap the dough with plastic wrap and chill in the refrigerator for about 30 minutes.
  • Slice the peaches about 1/4" thick and add them into a bowl. Add the cornstarch and 4 tbsp of sugar and gently mix just to combine.
  • On a floured surface, roll the dough out to a circle about 12-13" in diameter. Using a rolling pin, transfer the dough onto a baking sheet lined with parchment paper. If some of the dough crumbles, just patch up cracks using your clean hands.
  • Begin arranging the sliced peaches into a fanned-out style starting from the outside in. To make it faster you can just dump out all the peaches and leave it that way. Be sure to leave about 2 inches of space as the border.
  • Fold the edges of the dough over onto the peaches. With each fold slightly pinch the dough to keep it all together.
  • Brush the dough with egg wash (1 egg + 1 tsp water, whisked) and sprinkle with some raw coarse sugar on top of the dough. (Sprinkling raw sugar is optional).
  • Preheat your oven to 400 degrees Fahrenheit and bake for 20-25 minutes. Baking time may vary depending on the oven. Serve warm with vanilla ice cream.


  • Use cold butter- Cold butter holds air better than softened butter, which gives the crust a flaky texture. It also keeps it from getting greasy, as melted butter would.
  • Patch any cracks in the dough- If cracks appear once you've transferred the dough to the baking pan, use clean hands to repair and smooth them out.


Calories: 382kcal | Carbohydrates: 53.1g | Protein: 5.2g | Fat: 17.7g | Saturated Fat: 10.8g | Cholesterol: 46mg | Sodium: 221mg | Fiber: 3.1g | Sugar: 26.1g