Peach season is in full swing, my friends! This easy-to-make peach galette is my favorite way to showcase this succulent summer fruit. A galette is a rustic, free-form pie baked on a sheet pan, not in a pie pan. You can use store-bought pie dough, puff pastry, or use my simple two-ingredient pie dough recipe to get this luscious dessert on the table in under an hour.  The most important step is to make sure you taste your peaches before you add them to the dough. Not all peaches are overflowing with flavor. If they’re lacking in the taste department, add a touch of honey, a few drops of vanilla, or even a little fresh ginger to your sugar mixture.

Ingredients

  • 1 batch of two-ingredient pie dough or 1 package of store-bought pie dough (with 2 crusts)

  • 6 cups of yellow peaches, skin on, sliced in ½ inch wedges (about 6 to 8 peaches)

  • ½ cup of sugar plus 1 tablespoon of sugar, divided

  • 2 pinches kosher salt

  • 6 tablespoons cornstarch

  • Juice and zest of one lemon

  • 1 egg

  • 1 tablespoon cream

Directions For The Crust

Step 1

Heat the oven to 400 degrees.  Roll the pie dough out to a 14-inch round about a ¼ inch thick — no need for the edges to be perfect.  Transfer to a sheet pan lined with parchment paper and chill it in the fridge while you prepare the peaches. If you are using store-bought dough, you will make two smaller galettes and use half the filling in each crust. 

Directions For The Filling

Step 1

In a small bowl mix together the salt, ½ cup sugar, and cornstarch. In a large bowl, mix the peaches, lemon juice, and zest. Sprinkle the sugar mixture over the peaches and toss them gently.

Step 2

Layer the peach slices on the dough working from the center outward. Leave a two-inch border. Fold the dough over the peaches, pleating it where necessary. It’s ok to be messy with your folds. That is the beauty of a galette.

Step 3

Beat the egg and cream together to create an egg wash. Brush the dough with the egg wash. Sprinkle the remaining tablespoon of sugar on the crust. Bake for 35 to 45 minutes, until the crust is crispy and golden and the juices released by the peaches are thick and bubbling.

Step 4

Using a pizza peel or a cake lifter, remove the galette from the sheet pan and let it cool on a wire rack for about 15 minutes. If you don’t own these tools, let the galette cool on the sheet pan for 10 minutes, then carefully lift it out of the pan using the edges of the parchment paper and place it on a serving dish. Allow the galette to cool for an additional ten minutes.

Slice and serve it as is. You can also top it with fresh berries, mint, or a scoop of vanilla ice cream. Enjoy!