Liv for Cake

Classic Cake Recipes with a Modern Twist

Peach Galette

By Olivia, 53 Comments

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This pretty Peach Galette is the perfect and easy dessert for those warm end-of-summer months!

Close up of the galette

This was not a fun week for me. I’d like to blame the blue moon (among other things), but it was really all because of GoDaddy (my now previous webhost). I’d been having constant issues with them since I started my blog. Terrible loading problems, site being down, and tech support blaming everything on my plugins. Every single time they tell me it’s my fault and blame the plugins (I don’t have very many, btw). This despite the fact that nothing changes on my end and all of a sudden my site is super slow from one day to the next. On Wednesday my blog was virtually unusable. The load times were ridiculous, if it loaded at all.

I’d finally had enough and decided to bite the bullet and switch. I’m not a tech savvy kinda girl when it comes to stuff like this, and switching over to a new hosting company was stressful!! Thankfully, my new host was able to do the transfer for me and it went off (mostly) without a hitch. My site runs perfectly smoothly now (and faster!) despite the same amount of plugins. Their tech support probably thinks I’m a crazy person, but I won’t get into that… Ok, on to this beautiful peach galette!

Two galettes, one on a cake stand and one on a cooling rack.

The week was so hectic, I didn’t get my act together to actually bake something until Friday. I wanted to keep with a summer theme, and I’d been thinking of making a rustic galette for a while now, so I figured peaches would be the perfect choice.

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Overhead shot of the galette with peaches next to it.

One of my least favourite things to do as a baker is to make pie crust. It’s right up there (down there?) with making bread. I’m not sure why I dislike it so much… For some reason I find the process stressful and intimidating (don’t you DARE let that butter melt even a tiny bit) and I don’t particularly like dough all over my hands… or my counters.

So instead of making them, I BUY pre-made crusts (cue gasps). I find them perfectly delicious and can’t be bothered with the real thing when a perfectly easy substitute is staring me right in the face with a bright red sale sticker. I think the only time I’ve ever made crust from scratch was in school, unless you count cookie crusts, which I don’t. Truthfully, I will make one someday. Maybe I’ll make one from scratch in the fall, which is what I consider the ultimate pie season. Maybe. The store-bought crust makes this recipe extra easy, but you are more than welcome to make your own from scratch!

Angled shot of the galette with peaches next to it.

The store-bought crust I purchased came with two 11″ crusts. I didn’t intend to make 2 galettes, but I cut WAY too many peaches – the perfect amount for two actually – so I used up the other crust as well. I kept one in the fridge while the other was baking, but you can bake both at once (be sure to increase the baking time as needed and rotate the pans).

Overhead shot of the two galettes with peaches next to them.

You can see 2 different versions of this Peach Galette here. For the first one, I carefully laid out the peach slices in a circular pattern starting with the outer edge. There are 2 layers of peaches total. This looks SO pretty but is a bit more labour intensive, so alternatively you can totally just dump them right into the middle instead, like I did with the second galette. Both look pretty in their own way, and taste equally delicious.

Galette on a cake stand.

One of the brighter points of this stressful week was receiving a package from NordicWare® with some of their new goodies to try out — their BundtSquared® pan, a medium covered prep bowl, and this baking sheet from their new Prismâ„¢ Bakeware line. It’s no secret that I have a mild obsession with NordicWare® bakeware. Just take a look through my Bundt recipe archives and you will see. I am slowly collecting as many of their bundt pans as I can (much to my husband’s dismay), and I also use their baking sheets, so I was just a little bit excited to get this package!!

Galette on a baking sheet.

I was most excited about the new Prismâ„¢ baking sheet. I’ve been wanting to try it out but haven’t come across it in any stores here yet. The herringbone pattern on the sheets “adds strength, durability, scratch-resistance, easy release and improves air flow for crisping.” Sounds pretty awesome, right?? You can use it with or without parchment, but I was a little bit gun shy to try this galette without parchment, so I used it. Since this recipe makes 2 galettes, I baked one on my regular NordicWare® baking sheet and one on the new Prismâ„¢ baking sheet. Both turned out beautifully. I am curious about trying the sheet without parchment, so I’ll probably do a cookie test soon with my various sheets, silicone mats, and parchment.

Close up of the pattern of slices peaches in the middle of the galette.

I’m really happy with how this pretty peach galette turned out — a perfect blend of rustic and elegant. These galettes can be made with a variety of other fruit — apples, plums, berries, etc. So many delicious possibilities!

Overhead shot of the galette with peaches next to it.
Print Rate
4.72 from 14 votes

Peach Galette

This pretty Peach Galette is the perfect and easy dessert for those warm end-of-summer months!
Course Dessert
Cuisine Galette, Pie, Tart
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 185kcal
Author Olivia

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 375F and line 2 baking sheets with parchment.
  • Thinly slice peaches and place in a large bowl. Add sugar, cornstarch, cinnamon, lemon juice, and vanilla. Mix well until combined.
  • Roll out pie dough to two 11" discs. Place disks on parchment lined baking sheets.
  • Divide peaches evenly between the two pie crusts leaving a 2" border.
  • Fold dough over and pinch to enclose peaches, leaving the center open.
  • Brush crust with egg wash and sprinkle with coarse sugar.
  • Bake for 35-40mins, until crust is golden and juices are bubbling.*
  • Cool on sheet for 10mins. Slide off with parchment onto wire rack to cool completely.
  • Store in fridge. Serve cold or reheated, on it's own or with ice cream or whipped cream.

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Notes

* I baked one at a time and placed the other in the fridge until the oven was ready. If you bake both at once, baking time will need to increase. Also, be sure to rotate them while baking.
This recipe makes enough for TWO 8" galettes.
Calories: 185kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 15mgSodium: 121mgPotassium: 155mgFiber: 1gSugar: 10gVitamin A: 230IUVitamin C: 4.4mgCalcium: 13mgIron: 1mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

photo collage.

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    Recipe Rating




  1. Deborah says

    4 stars
    My bottom pie crust was soggy. What’s can I do next time to prevent this? However it tasted great! Thanks

    Reply

  3. Christina says

    5 stars
    Recipe was great! I used Demerara sugar instead of granulated sugar and used a splash of balsamic vinegar since I didn’t have lemon juice. I also threw in some leftover blueberries. It baked perfectly! I served with vanilla ice cream. My family loved it! I will definitely do this recipe again! Thank you!

    Reply

  4. Agatha says

    5 stars
    This looks stunning and I cannot wait to make this for the 4th! I was wondering….how do you recommend reheating this? In the oven again? What temp and how long? Or can the microwave be used?
    Thank you for all your amazing recipes! P.S and thank you for the metric measurements!!! 🙂

    Reply

    • Olivia says

      Hi Agatha! You can do it in the microwave, but the crust will get soggy. I would pop it back in the oven at 350 for 10-15 mins or so. It’s equally delicious cold though!

      Reply

  12. Renee says

    I see absolutely nothing wrong with taking shortcuts in the kitchen! I mean really, who does everything from scratch. I love cooking, but who’s got the time for that? Your galettes look beautiful! I have no doubt that I’d dump the peaches in the middle, after all it’s supposed to be rustic, right? With all the fruits in season now, I’ll be making this soon. Pinning 🙂

    Reply

  19. Lauren says

    5 stars
    Ohhhh Myyyyy,

    Every time I visit your site, I get soooo inspired!! Thank goodness it’s starting to cool off here in Michigan a bit.
    My freezer is still full of blueberries and that is the way to make pies! I just got some pie crusts and I’m
    going to make some soon. They look so easy and good. I’ll look for some of that sugar tomorrow.
    I may need a couple peaches, too. ; )

    Keep inspiring, Lauren

    Reply

    • Olivia says

      Lauren, thank you SO MUCH for your sweet comments. Seriously, it made my day! I hope you try this recipe, it’s so simple and delicious! xo

      Reply

  21. Thamica says

    4 stars
    The color of the peaches makes me so happy! I am imagining myself in the kitchen waiting for this Galette to come out the oven. The smells! Oh my!

    Reply

  22. Nancy @ gottagetbaked says

    Damn, girl, your peach slicing and arranging game is TIGHT! Those are some gorgeous galettes! And amen to store bought pastry. It always turns out beautiful and delicious. I’m seriously jealous of your Nordicware collection. Invite me over one day and a few items MIGHT go missing…

    Reply

    • Olivia says

      Lol, you’re comments always make me laugh. I love it. You have your own NordicWare collection started, you just need some new additions! Just not mine :D.

      Reply

  27. Kim - Liv Life says

    My dad used to have the most wonderful peach tree!! We’d be smothered with peaches for weeks and weeks, but last year? That darn tree just up and died. And I have yet to see a good peach at any of my markets. I’m so, so craving peaches!! And… I’d love this galette.
    I’m totally impressed you changed webhost! I haven’t even had the nerve to redirect to a “proper” name. That’s a project for this fall after the kids are both back in school and my husband goes back to work.
    Way to go Olivia!! I may have to call if I need help… 😉

    Reply

    • Olivia says

      Call away! I’m sure I’ll be a seasoned pro by the fall, hah! So sad about your dad’s tree, I hope you find some decent peaches soon :).

      Reply
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Welcome to liv for cake!

I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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