Rustic peach galette with a tender buttery crust, juicy peaches and fresh currants. Made with few ingredients and no refined sugars, this galette is delightfully sweet with deep flavor — the perfect summer dessert.
Peach season has arrived, and I couldn’t be more excited. As a gardener and seasonal cook, I love creating recipes that showcase produce at its peak. Fruit picked at the right time tastes better, packs more nutrients and usually costs less when it’s in season. Choosing local seasonal produce also cuts down on environmental impact — a win for flavor and the planet.
This peach galette is an updated version of a recipe I first posted in 2016. I refreshed the photos and gave the recipe a light update while keeping the same simple, satisfying approach. It’s rustic, easy to make and highlights ripe peaches with a buttery crust and bright currants.
I hope you enjoy it!
What is a galette
A galette is a French term for a flat, round pastry that can be sweet or savory. It’s a free-form pastry: some versions use puff pastry, others a sweet crust, and some resemble a thick pancake or flatbread. Because it’s open and rustic, a galette invites creative fillings and easy assembly.
What is the difference between a pie and a galette
A pie is typically assembled and baked in a pie pan with a defined shape and often a top crust. A galette is a free-form pie that is rolled out flat and folded up around its filling, baked directly on a baking sheet. No special pan is required, which makes galettes quick and forgiving to prepare.
Can you use store-bought pastry or puff pastry
Yes — store-bought pastry or puff pastry is a convenient shortcut if you’re short on time. You can also make the dough ahead: the homemade dough freezes for up to 3 months or keeps in the refrigerator for up to 3 days.
If you make this peach galette, please leave a comment or a rating — I love hearing from readers and always try to respond. Tag me on Instagram if you’d like a chance to be featured.
Other delicious summer desserts to try next:
Brownie S’mores Dip
Tropical Summer Fruit Salad
Strawberry Yogurt Popsicles
Peach Galette
Equipment
- Baking sheet
Ingredients
Homemade Dough / Crust
- 1 1/3 cups all-purpose flour
- 10 tbsp unsalted butter (cold, highest quality)
- 1 tbsp coconut sugar (or regular sugar)
- 1 pinch salt
- 3 tbsp iced water (add gradually)
Peach Filling
- 3 whole peaches, sliced
- 3 tbsp coconut sugar (or regular sugar)
- 1/2 tbsp agar powder (or cornstarch)
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 pinch sea salt
- 2 tbsp honey
- 1 egg (for egg wash)
- 1 tbsp sparkling sugar or regular sugar (for sprinkling)
Toppings
- Fresh currants
- Fresh thyme sprigs
- Vanilla ice cream (optional, for serving)
Instructions
- In a bowl whisk together flour, sugar and salt. Add cold butter cut into small pieces. Using your hands or a food processor, work the butter into the flour until the mixture resembles coarse crumbs. Add iced water 1 tbsp at a time and continue working the dough until it comes together. Form into a ball, flatten into a disk, wrap and refrigerate for at least 1 hour (up to 3 days).
- Prepare the filling: combine sliced peaches with sugar, agar powder (or cornstarch), salt, honey, lemon zest and lemon juice. Toss gently and set aside.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Lightly flour your work surface and roll the chilled dough into a rough circle — it doesn’t need to be perfect. Transfer the dough to the prepared baking sheet.
- Arrange the peach slices in a spiral in the center of the dough, leaving a few inches of dough around the edge. Add a scattering of currants if using. Fold the dough edge up over the fruit, pleating as needed.
- Whisk the egg and brush the dough edges with the egg wash. Sprinkle with sparkling sugar or regular sugar.
- Bake for 45–50 minutes, until the crust is golden and the filling is bubbly. If you want extra browning, broil for 1–2 minutes while watching closely.
- Transfer the galette to a rack and cool about 30 minutes. Serve with a drizzle of honey, extra currants, a scoop of vanilla ice cream and a sprig of thyme.
Notes
* Coconut sugar can be swapped for regular table sugar.
Nutrition information is automatically calculated and should be used only as an approximation.
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