A golden brown peach galette is the ideal summer dessert—fresh in-season fruit meets buttery, flaky goodness. And we can’t neglect the fact that galettes are incredibly easy to make. Plus, when it comes to appearance, it’s all about making it rustic, no fussing required. I finish this stunning peach galette with a drizzle of honey, flaky sea salt, and fresh thyme from the garden, but ice cream or whipped cream is also a stellar move. 

peach galette set on a piece or parchment paper with a slice being taken out

This galette is…

  • Buttery
  • Perfectly sweet—aka not cloyingly sweet  
  • Slightly savory 
  • Stunning! 
  • Easier to make than pie

This fresh peach galette, aka free-form tart, features an all-butter pie crust. All-butter is important here as it creates a sturdier pie dough than one made with both butter and shortening. Not to mention it makes a more flavorful dough as well.

close up picture of the juicy peach filling of a peach galette

The filling is simple. First off, it utilizes coconut sugar instead of brown sugar. For a bit of zing, I add some lime zest and juice—it pairs well with both the peaches and the coconut sugar.

For a little something extra, I sprinkle Aged Gouda over the crust before adding the fruit. But don’t worry—the Gouda doesn’t over power the galette or steal the show, it simply adds a nice savory nuttiness that’s unbeatable. 

Finally, I like my crust to have a little crunch, so I finish the edges with both sliced almonds and turbinado sugar (sugar in the raw). Both are completely optional, but highly recommended. 

image of ingredients prepped and ready for making a peach galette—peaches, cheese, sugar, lime, thyme

How to make a peach galette (step-by-step images)

Make the crust: pulse the flours and salt together in a food processor. Scatter the butter over the flour and pulse until the mixture resembles coarse sand. Add the water tablespoon at a time, while pulsing, until a very rough dough comes together.

Turn the mixture out onto a surface and smear it against the counter until a dough comes together; form into a disk, wrap with plastic, and chill for 1 hour (or up to 2 days ahead of time). 

grid of images showing the process for making all-butter pie dough

Roll the dough out: place the dough between two sheets of parchment paper lightly dusted with flour. Using a rolling pin, roll the dough out into a 12-inch circle. Transfer dough, still between the paper, onto a baking sheet and chill for 15 minutes. 

Preheat your oven to 375ºF with rack set in middle position. 

Make the filling: toss the peaches with coconut sugar, lime juice, lime zest, and cornstarch

grid of images showing how to make a peach galette

Assemble: remove the top sheet of parchment paper. Sprinkle the cheese evenly over the dough, leaving a 2-inch border around the edge. Arrange the peaches in a spiral over the cheese. Drizzle any accumulated juices over the peaches. Fold the outer 2 inches of dough over the filling, pleating dough every 2–3 inches as needed. 

Finish the crust: brush the edges of the dough with an egg wash, sprinkle with turbinado sugar and almonds (if using). 

grid of images showing how to make a peach galette

Bake: bake the galette until golden brown and peaches are tender, 50–60 minutes. 

Finish: let the tart cool on the pan for 10 minutes, then transfer to a wire rack and cool 20 minutes until the juices have thickened. Drizzle the glaette with honey and sprinkle with flaky sea salt and fresh thyme. 

Go the extra mile: love ice cream like I do? Serve a slice of this galette topped with a scoop of vanilla ice cream. 

peach galette set on a piece or parchment paper with a slice being taken out

Can I make a peach galette ahead of time?

Galettes are best enjoyed on the same day they’re made. However, since this galette is made with a sturdy all-butter crust, it does hold up well for a day or so. I recommend making and serving this on the same day, just know that the leftovers keep well! 

If you’d like to jumpstart the process, prep the pie dough, form into a 6-inch disk, wrap in plastic and store in the refrigerator for up to 2 days ahead of time.

How to store a peach galette 

If you’re planning to bake and serve the galette on the same day, keep the galette at room temperature until serving. Store leftovers in the refrigerator either in a container, on the sheet pan, or on a plate covered with foil. Reheat individual pieces in the microwave in 30 seconds increments or reheat the entire galette at 300ºF for about 10 minutes.

How long does a peach galette last? 

At most, a homemade fruit galette will last up to 5 days in the refrigerator. However, I do not recommend storing and enjoying it for that long. Store the baked galette, or any leftovers, in the refrigerator for up to two days.

peach galette set on a piece or parchment paper with a slice being taken out

Variations on this galette recipe 

  • Swap the peaches with other stone fruit such as plums, apricots, or a combination of the two.
  • Add almond—skip the gouda and top the dough with almond paste instead. 
  • Swap the thyme for fresh rosemary. 
  • Use brown sugar instead of coconut sugar
  • Swap the lime juice and zest with lemon juice and zest. 
  • Play around with puff pastry in place of pie crust—this has not been tested, but might be a fun thing to experiment with! 

Desserts you may also like…

More peach recipes…

peach galette set on a piece or parchment paper with a slice being taken out

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Don’t forget, if you make this Peach Galette recipe, leave a comment and rating below!

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peach galette set on a piece or parchment paper with a slice being taken out

Peach & Gouda Galette with Thyme

  • Author: Lauren Grant
  • Prep Time: 35 minutes + 1 hour chilling time
  • Cook Time: 1 hour + 30 minutes cooking time
  • Total Time: 3 hours
  • Yield: 1 galette (8 servings) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

Stunning peach galette recipe featuring a buttery spelt crust, fresh peaches, lime, and Aged Gouda. Sweet and just ever so slightly savory, this tart is the ultimate summer dessert.


Ingredients

Scale
  • 1 cup all-purpose flour (4.2oz.; 120g
  • ½ cup spelt flour (2.4oz; 70g)*
  • ½ teaspoon table salt
  • 10 tablespoons unsalted butter, cut in ¼ inch pieces, chilled
  • 35 tablespoons ice water
  • 1 pound ripe but firm peaches, halved, pitted and cut into ½-inch wedges
  • 3 tablespoons coconut sugar (or granulated sugar)
  • 1 lime, zested and juiced
  • 2 teaspoons cornstarch
  • 2 ounces Aged Gouda, shredded (½ cup), such as Old Amsterdam
  • 1 egg, beaten
  • 2 tablespoons sliced almonds
  • Turbinado sugar, optional
  • Honey, flaky sea salt, and fresh thyme for serving

Instructions

In the bowl of a food processor, combine flours and salt. Scatter chilled butter over top and pulse until mixture resembles coarse sand and butter pieces are the size of small lentils, about 10 pulses. Continue pulsing, adding water 1 tablespoon at a time until dough begins to form small curds that hold together when pinched, about 10 pulses.

Turn mixture onto a lightly floured surface and gather into a rectangular pile. Use the heel of your hand to smear a small amount of the dough against the counter. Continue this process until all of the dough has been processed. Collect dough into a rectangular pile and repeat smearing process once more. Form dough into a 6-inch disk, wrap with plastic wrap and refrigerate 1 hour (or up to 2 days).

Roll dough into a 12-inch circle between two sheets of parchment paper lightly dusted with flour. Slide dough, still between parchment paper, onto a rimmed baking sheet and refrigerate 15 minutes.

Meanwhile, heat oven to 375ºF with rack set in lower-third.

Toss peach wedges with coconut sugar, 1 tablespoon lime juice, 2 teaspoons lime zest, and cornstarch. Remove the top sheet of parchment from dough. Sprinkle Gouda over dough, leaving a 2-inch border around edge of dough. Layer peach wedges over cheese in a spiral working from the outside towards the center, leaving the 2-inch border around edge of dough. Drizzle any accumulated juices from the bowl over the peaches.

Fold outer 2 inches of dough over filling, pleating dough every 2–3 inches as needed. Gently pinch pleated dough to secure, making sure not to pinch dough into fruit. Brush tart dough with beaten egg then sprinkle dough with almonds and turbinado sugar, if using.

Bake tart until golden brown and peaches are tender, 50–60 minutes. Rotating sheet halfway through baking.

Let tart cool on sheet for 10 minutes. Slide onto a wire rack and cool until juices have thickened, about 20 minutes. Drizzle galette with honey and sprinkle with flaky sea salt and fresh thyme.



Notes

*you can substitute all-purpose flour or whole-wheat pastry flour for the spelt flour.

LOW SUGAR: skip the turbinado sugar on the crust for a lower-sugar option.


Nutrition

  • Serving Size: 1 slice (⅛ of tart)
  • Calories: 274
  • Sugar: 6g
  • Sodium: 218mg
  • Fat: 17g
  • Saturated Fat: 12g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 45mg

Keywords: peach galette, galette, peach tart, fruit galette, fruit tart

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. Lauren – I do make a rhubarb galette, but I’m really looking forward to trying out your recipe, now that I can get fresh local peaches!
    One comment though – and for other readers – I was a little puzzled about coconut sugar. Aha – palm sugar – which is carried by most Asian and oriental groceries. In N.America, it usually comes in a solid cylinder about 3-4 inches tall and 1-2 inches diameter, the result of the sap being reduced inside a bamboo rod as it’s processed. It’s called gula jawa or gula merah in Indonesia, and gula melaka in Singapore and Malaysia, and it has a wonderful smokey taste. I do a fair bit of Indonesia cooking, so I’m familiar with it – and other items unfamiliar on our side of the planet! Although palm sugar is produced in other areas (Africa, SE Asia) it comes from palms that are different from the trees of Indonesia and Malaysia, so the flavour isn’t the same. The recipe link to coconut sugar on Amazon says that it’s produced in Indonesia, but they’re out of stock with no idea when they’ll get more. However, your readers need not despair – look for the nearest Asian, Chinese, or Oriental market (and write down those names!), because I’m sure that they’ll find it there! If all else fails, really dark brown sugar will work in a pinch!
    Happy baking – El

    1. Hi El, thank you SO much for the wonderful information regarding coconut sugar. This will be so helpful for fellow readers, especially if they’re having a hard time finding coconut sugar. I learned a lot from your information, thank you!