In honor of warmer weather, I’m sharing my all-time favorite Peach Galette recipe! This fruit galette is great right out of the oven steaming and bubbly. But it’s also great served cold with a scoop of ice cream.
Fresh, juicy and flavorful peaches are finally here and they are perfect in this simple fruit galette. Essentially a rustic, no-fuss pie, a fruit galette is a great way to enjoy everything you love about a pie without all of the work.
What is a fruit galette?
Hailing from France, a galette can be different depending on the region and/or cook. It can be made with a yeasted dough, flaky pastry dough, or an unleavened dough and is most often flat and round in shape. Galettes can be sweet or savory and can also be in reference to a variety of different tarts.
You’ll see galettes filled and topped with fruit and jams as well as meats, cheeses, and nuts.
This recipe is of the sweeter variety and features a flaky pastry dough. Filled with juicy ripe peaches and flavored with just a splash of almond extract, this peach galette is simple but spectacular.
How to make a peach galette?
You’re going to be surprised at how easy this is!
Step 1: prep and chill your pie dough
Step 2: toss peaches, sugar, corn starch, lemon juice, extract, and salt together.
Step 3: roll dough out to a 13-inch round.
Step 4: spread apricot jam over dough, leaving a 2-inch border around the edges. (my fav apricot preserves)
Step 5: arrange peaches in a single layer on the dough.
Step 6: fold dough edges in about two inches over peaches, leaving center open.
Step 7: bake until filling is bubbly and crust is golden brown.
Step 8: serve with ice cream and enjoy!
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Peach Almond Fruit Galette!.
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Peach Almond Galette
- Yield: 1 galette 1x
- Category: Dessert
- Method: Oven
- Cuisine: American/French
A perfectly sweetened peach filling set inside the most flaky crust, this Peach Almond Galette is summer on a plate.
- 1 Flaky Pie Crust recipe
- 1 ½ pounds peaches, halved, pitted and thinly sliced
- ½ cup sugar
- 3 tablespoons corn starch
- 1 tablespoon fresh lemon juice
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ⅓ cup apricot jam or preserves
- 1 egg, beaten
- 2 tablespoons sliced almonds
Heat to 375° F with rack set in lower third of the oven. Line a baking sheet with parchment paper, set aside.
In a large bowl combine peaches, sugar, corn starch, lemon juice, extract, and salt; toss to coat.
Remove dough from refrigerator and let stand at room temperature for 10 minutes.
On a lightly floured surface, roll out dough into a 13-inch round, about ⅛ inch thick. Roll dough onto rolling pin and transfer to prepared baking sheet.
Spread jam onto dough, leaving a two inch border. Place peaches in an even layer on top of jam.
Fold dough edges over peaches, about two inches in. Loosely pleat dough over itself, leaving the center of the galette open.
Brush dough with egg and sprinkle with sliced almonds.
Bake until center of galette is bubbly and edges are golden brown, 45—55 minutes.
Remove from oven and allow galette to cool on pan for 5–10 minutes before cutting.