Fresh, juicy peaches are wrapped in flaky pastry in this easy Peach Galette recipe. It’s simple and easier than pie for a summer dessert!

There is nothing better than biting into a fresh, summer peach. This peach galette is a celebration of those beautiful fruits and I just can’t get enough of it.

I just adore pie. You guys TOTALLY know this by now. It’s my favorite dessert to make, but I know that everyone doesn’t feel the same way. But, making a galette (especially this peach galette) is a great way to get all of the flavors of a galette without the hassle of a pie plate.

What is a galette?

A galette basically is a pie without the pie plate. To make one, you roll pie dough out into a circle. Then, you place filling in the middle – galettes typically work best with fruit or something with substance because there are not edges to catch filling.

Then, when the filling is spooned in the middle of the dough, you fold the edges around the filling and it makes a large, danish-looking thing that you bake and serve in wedges.

It’s great because you don’t have to worry about transferring pie dough to a plate once it’s rolled and you don’t have to crimp the edges or do a fancy topper!

I 100% recommend this peach galette for beginners!

What’s in peach galette filling?

The filling for a fantastic peach galette couldn’t be more simple. It’s really the same as peach pie, you’ll just need a little less filling because you don’t have a big dish to fill. Here’s what you need:

• Pie crust – here’s my recipe!
• Fresh, ripe peaches
• Sugar
• Tapioca starch or arrowroot powder (or cornstarch)
• Lemon juice
• Heavy cream & coarse sugar for the crust are optional

How do you fold a galette?

The one thing I always tell people to keep in mind with galettes is that rustic is best. Don’t worry if you have a crack here and there and if the crust isn’t perfectly even. Oh and if you’ve never made pie dough before, here’s a video tutorial. This recipe uses the same curst, except we’re not using the sugar and we’re adding Italian seasoning.

To fold it in, push up on a small piece of pastry dough, and then fold another piece over it, kind of diagonally. Repeat until all of the crust is folded in around the tomatoes.

Digging galettes? Try my Savory Tomato Galette next, it’s to die for!

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