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Crisp, rustic Peach Galette with blueberries and almond!
A beautiful fresh tart made with ripe peaches layered over almond paste wrapped in a buttery crust.
Make the most of summer stone fruits in this simple and delicious Peach Galette. Even if you’re not an experienced pastry maker, or dough roller-outer, you can do this! With minimal effort you can serve this impressive dessert filled with your favorite summer fruits and berries.
What is a galette?
A galette is a rustic free-form pie made with flaky pastry or pie crust filled with sweet or savory ingredients.
The word galette was derived from the French word ‘galet’ meaning a smooth, flat pebble. Galette can be used to describe any dessert that resembles a large flat cookie, crispy thin cake, or free-form pie. Galettes can be made with sweet or savory fillings.
The terms galette and tart seem to be somewhat interchangeable these days. Tarts are usually made with a sweet pastry dough pressed into a straight sided ‘tart pan.‘ Tart fillings are often thicker than those found in a galette.
Our favorite galettes are the simple ones made with a few fresh ingredients wrapped in a buttery, flaky crust. Served slightly warm and topped with a scoop of vanilla ice cream, it’s hard to beat a fresh fruit galette!
What’s the difference between a galette and a crostata?
Galettes and crostatas are both rustic free-form tarts made with sweet or savory fillings. ‘Crostata‘ is an Italian term and ‘galette‘ is French. That’s it!
How to make a Peach Galette
1. First make the pastry dough. If using store-bought crust, skip this step.
- Combine the flour, powdered sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture resembles wet sand.
- Add the egg yolk and cold water and pulse until the dough comes together. Divide into two equal pieces and press each into a disk. Seal in plastic wrap and refrigerate!
2. Prepare the filling:
- Slice the peaches and place in a large bowl. Don’t worry about peeling peaches for this recipe.
- Drizzle lemon juice over the fruit and toss gently to combine. In a small cup whisk together sugar and cornstarch and pour over the peaches. Set aside.
3. To assemble the galette:
- Roll out one dough round and sprinkle with half the frozen, grated almond paste. Layer half the peaches over the paste and drizzle with some of the peach juices. Sprinkle blueberries over the top. Fold the edges of the dough up and over part of the filling.
- Repeat with the second disk of pastry and refrigerate for at least 1 hour before baking.
- Brush the edges of the dough with a beaten egg white (left over from the dough) mixed with a little milk. Sprinkle with coarse sugar and almonds, if using.
- Bake until the crust is golden brown and the filling is bubbling. Brush the hot fruit with jam to add a nice shine, if desired. Cool on a wire rack and serve slightly warm, room temperature or cold.
Top with vanilla ice cream or sweet whipped cream and enjoy!
Ingredients needed for this Peach Galette:
For the pastry dough you’ll need:
- all-purpose flour
- powdered sugar
- unsalted butter
- 1 egg yolk (reserve egg white for brushing on dough)
- ice water
For the filling you’ll need:
- 4 large fresh peaches (frozen is okay – thaw slightly)
- granulated sugar
- juice of 1 lemon
- frozen store-bought almond paste, or homemade
- 1 egg white whisked with a little milk, for brushing on dough
- coarse sugar
- sliced almonds, optional
- peach or apricot jam for brushing on hot fruit filling for glaze
Do you have to use almond paste in this galette?
You don’t have to add the almond paste to this galette, but I highly recommend it. Almond paste has a wonderful depth of flavor and pairs beautifully with peaches. As you may know, almonds and peaches are made for each other!
If omitting the almond paste, you may want to increase the sugar in the peach mixture.
What is almond paste?
Almond paste is a mixture made of ground almonds, sugar, almond extract and a small amount of oil or eggs. If you don’t want to use store-bought, you can make your own homemade almond paste in a few easy steps.
Almond paste is easy to find in most well stocked grocery stores. Just pop the whole box in the freezer and grate on a large box grater just when you need it.
If you’ve never tried almond paste before, let this recipe be the first. If you love almond and peach flavors, you’ll love this Peach Galette!
TIPS for making the best Peach Galette
Avoid these few common mistakes and you’ll end up with a perfectly delicious, beautiful galette:
1. Keep the pastry cold.
This recipe includes an all-butter crust enough for two 7-inch galettes. Make sure the dough is well chilled before filling. Work with only one disk of pastry at a time and refrigerate the assembled galettes before baking.
If left at room temperature for a long period of time, the pastry dough will start to melt and spread. As it warms, the dough may split and not hold its shape in the oven. Make sure the dough is well chilled before rolling out, and refrigerated until very cold after the galette is assembled.
2. Prepare the filling ingredients before rolling out the pastry.
To ensure the pastry doesn’t get too warm, have your filling ingredients prepped and ready to go before rolling out the dough. Fill quickly and refrigerate the assembled galette until ready to bake.
3. Don’t overfill the galette.
Keep the filling simple and don’t go overboard with too many layers. Too much filling will make it hard for the galette to bake properly. It might also make the dough wet and soggy.
Roll out the dough on parchment paper to make it easy to transfer to a baking sheet. Using parchment paper as a sling, transfer the dough to the baking sheet before filling. Fill the galette on the baking sheet then transfer to the refrigerator to chill.
If you don’t have a baking pan that will fit in your refrigerator, transfer the unfilled pastry onto a flat dinner plate, fill, assemble and refrigerate. The well chilled galette will slide off easily to a baking pan.
4. Don’t make the dough round larger than 10-inches in diameter.
You’re going to need a ruler or pastry mat to ensure you don’t roll this dough out too large. If more than 10-inches in diameter, the dough will be too thin and split. Trust me on this. I know from experience that guessing at the size doesn’t work.
If you’re not good with a rolling pin, just press the dough into a 10-inch circle before chilling. The dough is a dream to work with and shouldn’t be sticky if well chilled.
If you don’t want to make this homemade all-butter pastry, use a box of store-bought refrigerator pie crust. It’s all good!
5. As mentioned many times above, CHILL the assembled galette before baking.
Warm kitchens are where great pastries go to die. Pie crusts and pastries won’t be flaky if the butter is allowed to melt into the dough before baking. The little chunks of butter need to melt in the hot oven so they’ll create pockets of steam. Those buttery pockets are what make the dough flaky.
Finally, the galette must be very cold to hold its shape in the oven. This simple trick makes all the difference in the finished dessert.
Can this Peach Galette be made ahead of time?
Yes! Assemble the galette and refrigerate until ready to bake. If waiting longer than an hour before baking, cover the galette lightly with plastic wrap. The galette can be made and refrigerated for up to 8 hours before baking.
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PRINT THE RECIPE!
For the pastry dough:
- 2 cups all-purpose flour (252g)
- ½ teaspoon salt
- ½ cup powdered sugar (57g)
- 12 tablespoons unsalted butter, cold and cut into cubes (6oz)
- 1 large egg yolk, reserve egg white for brushing on before baking
- 2 tablespoons ice water
For the peach filling:
- 4 peaches, large
- 2 tablespoons granulated sugar
- ½ tablespoon cornstarch
- juice of ½ lemon
- 4 ounces almond paste, frozen then grated (homemade or store-bought)
- ½ cup blueberries, fresh or frozen
- 1 egg white, whisked with 1 tablespoon milk
- coarse sugar for topping
- ¼ cup sliced almonds, optional for topping
- 2 tablespoons peach or apricot jam, for brushing on the fruit after baking (optional)
To prepare the pastry dough:
- Combine the flour, salt and powdered sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
- Gather the dough and divide into two equal size pieces. Form each ball of dough into a 7 or 8-inch round disk on a piece of plastic wrap. Cover the dough tightly and refrigerate for 1 hour or overnight. If chilled overnight allow the dough to rest at room temperature for 15-20 minutes before rolling out.
To prepare the peach filling:
- Place the sliced peaches in a large bowl. In a small cup, whisk together 2 tablespoons granulated sugar and the cornstarch and pour over the peaches. Drizzle the mixture with the juice of ½ a lemon. Toss gently to combine.
To assemble the galettes:
- Lightly flour a 12-inch piece of parchment paper. Working with one dough round at a time, gently roll into a 10-inch round on the floured parchment paper.
- Sprinkle 2 ounces of frozen grated almond paste into the middle of the dough round, leaving a 2-inch border. Arrange half the peaches over the almond paste, with each slice overlapping slightly. Sprinkle half the blueberries on top of the peaches.
- Gently fold the edges of the dough up, (use a large spatula to assist if needed) overlapping as needed and covering part of the fruit. Refrigerate the unbaked peach galette while working with the second disk. Repeat with the remaining dough, almond paste, peaches and blueberries. Refrigerate both galettes for at least 1 hour before baking.
To bake the galettes:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Slide the chilled galettes onto the prepared baking sheet. Brush the edges of the dough with the egg white whisked with a little milk. Sprinkle with coarse sugar, and sliced almonds, if using.
- Bake until the galette is a deep golden brown and the fruit is bubbling, about 35 - 45 minutes. Warm the jam slightly and brush over the baked fruit, if using. Cool on a rack and serve slightly warm or at room temperature.
- To serve, top with vanilla ice cream or lightly sweetened whipped cream if desired.
- Don’t make the dough rounds larger than 10-inches in diameter. This all-butter crust may not hold together and will split if rolled too thin.
- If the pastry splits while rolling out, it may be a little too cold. Allow the dough to rest for another minute or two and try again.
- If chilling the assembled galettes for more than one hour, cover each in plastic wrap.
- This recipe makes 2 small galettes. If you only need one, freeze half the dough for later. Cut the filling recipe in half if making just one galette.
- Pastry dough recipe adapted from Nigel Slater
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