A golden-brown peach galette with juicy peach slices, made with flaky puff pastry, shown whole and cut into slices on a wooden surface. Text overlay reads “Super Simple Peach Galette” and “Erren’s Kitchen.”. - 1

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/07/Peach-Gallette-4-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Collage of a homemade peach galette: close-up shots of golden, flaky pie crust and juicy peach slices, a slice being served, fresh peaches, and a piece topped with vanilla ice cream. Text reads “Erren’s Kitchen Peach Galette. - 2”>

A rectangular Peach Galette with a golden Pie Crust is shown on parchment paper. One square slice is topped with vanilla ice cream. Text reads “Erren’s Kitchen Peach Galette – Get the recipe on the blog.”. - 3

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/07/Peach-Gallette-1-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A rectangular Peach Galette slice, made with flaky puff pastry and topped with vanilla ice cream, sits on a wooden board. Fresh peach slices and more galette pieces appear in the background. Text reads: “Peach Galette, A Super Simple Dessert, Erren’s Kitchen. - 4”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/07/Peach-Gallette-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A rectangular peach galette with a golden, flaky pie crust and sliced peaches, shown whole on a baking sheet and cut into pieces. Text reads “Simple Peach Galette” and “Erren’s Kitchen. - 5”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/07/Peach-Gallette-2-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Close-up of a homemade peach galette with golden, flaky pie crust and juicy peach slices, cut into squares on a white surface. Text reads “Easy & Delicious Peach Galette” with the “Erren’s Kitchen” logo and website. - 6”>

A rectangular Peach Galette with golden pie dough crust is topped with sliced peaches and sits on parchment paper. Two square pieces are cut, one finished with a scoop of melting vanilla ice cream. - 7 A square slice of apple tart made with flaky pie dough is topped with vanilla ice cream on a wooden board. Nearby, more tart slices, a fresh apple, a knife, and a bowl of brown sugar complete the scene. - 8 A close-up of a rustic Peach Galette with golden crust and peach slices, cut into squares on a wooden board. Made with flaky pie dough, it sits beside a knife and a plate holding an extra slice. - 9 A rectangular peach galette with a golden, flaky pie dough crust, topped with neatly arranged slices of fresh peaches, sits on parchment paper next to a whole peach. - 10

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/07/Peach-Gallette-2-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Close-up of a homemade peach galette with golden, flaky pie crust and juicy peach slices, cut into squares on a white surface. Text reads “Easy & Delicious Peach Galette” with the “Erren’s Kitchen” logo and website. - 11”>

A close-up of a rectangular peach galette with golden, flaky puff pastry crust and glossy peach slices, partially cut into squares, rests on a wooden board with a knife nearby. - 12

This rustic peach galette is the perfect easy summer dessert—flaky, juicy, and golden with every bite. No fuss, all flavor.

in this article:

  • Know Before You Scroll
  • Cozy, Golden, Juicy Peach Galette Magic
  • Ingredient Notes
  • Step By Step Instructions
  • Perfect Pairings
  • Peach Galette
  • Erren’s Top Tips
  • Storage & Freezing Instructions
  • FAQs

Know Before You Scroll

Peach Galette with Pie Crust or Puff Pastry - 13

What You’ll Need

Peaches, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla bean paste, flour, rolled oats, butter, puff pastry or pie dough, egg, water, turbinado sugar (optional).

Flavor Profile

Sweet, juicy peaches wrapped in a crisp, golden crust with hints of cinnamon, vanilla, and buttery goodness. Simple, rustic, and summery.

Difficulty Level

Easy. This galette looks fancy but it’s super laid-back—no perfect crust skills required.

Equipment Needed

Baking sheet, parchment paper, mixing bowl, knife, spoon or spatula, rolling pin, pastry brush.

Top Tip

Rolled oats under the filling are the secret weapon—they soak up extra juice so your crust stays crisp, not soggy.

Time-Saving Tips

Use store bought pre-rolled dough and frozen thawed & drained sliced peaches for a super simple dessert.

Ingredient Swaps

No vanilla bean paste? Use vanilla extract. No turbinado sugar? A sprinkle of regular sugar still adds a nice crunch.

A rectangular peach galette with a golden, flaky pie dough crust, topped with neatly arranged slices of fresh peaches, sits on parchment paper next to a whole peach. - 14

Cozy, Golden, Juicy Peach Galette Magic

I’ve been on a bit of a mission to create the perfect peach galette —simple, rustic, flaky, and juicy without turning into a soggy mess. I started testing this recipe with just peaches and sugar, and while it tasted great, the filling was way too wet and the crust kept falling apart. I also tried skipping the oats underneath… big mistake. Too much peach juice means a soft, pale bottom crust (no thanks). What finally worked? A mix of flour in the filling, a little layer of oats under the fruit, and either puff pastry or pie dough for a golden, buttery base. This peach galette is everything I love in a summer dessert—low-effort, high reward, and loaded with sweet, ripe peach flavor.

A close-up of a rustic Peach Galette with golden crust and peach slices, cut into squares on a wooden board. Made with flaky pie dough, it sits beside a knife and a plate holding an extra slice. - 15

Ingredient Notes

A baking setup with eggs, butter, oats, flour, peaches, brown sugar, cinnamon, nutmeg, lemon, salt, and a rolled Pie Dough sheet on a white surface. Ingredients are in bowls or containers. - 16

Dough

Best Choice

You can use either pie dough or puff pastry for this galette. Homemade is always my favorite because nothing beats that from-scratch flavor, but store-bought is a lifesaver when you need to keep things simple.

Substitutions

Need a gluten-free option? Check the freezer for gluten-free pie crusts or make an almond flour crust. Some brands also have gluten-free puff pastry—just follow the instructions!

Where to Find

Pie dough is usually in the refrigerated section of the grocery store near cookie dough and canned biscuits. Puff pastry is in the freezer aisle, often near frozen pie shells and dessert doughs.

Peaches

Best Choice

You can use fresh peaches or frozen ones that have been thawed and well drained. Both work wonderfully, so go with what you have on hand!

Substitutions

Nectarines are a good alternative. Similar to peaches, nectarines are sweet and juicy with no peeling required.

Where to Find

Depending on your climate, peaches are usually in found fresh in the summer. During off-season months, head to the freezer aisle for pre-sliced peaches.

Sugar

Best Choice

A mix of light brown and granulated sugar. Brown for a caramel-like depth, while white sugar sweetens and helps release the peaches’ juices.

Substitutions

You can use all brown sugar for a richer flavor, or all white sugar for something lighter and cleaner. Coconut sugar also works but will darken the filling a bit.

Spices

Best Choice

A little ground cinnamon, vanilla bean paste and a pinch of nutmeg give the peaches a warm, cozy flavor.

Substitutions

Use ¾ teaspoon of pumpkin pie spice or apple pie spice instead of cinnamon and nutmeg. No vanilla bean paste? Try vanilla extract!

Lemon Juice

Best Choice

Fresh lemon juice adds just enough brightness to balance the sweetness.

Substitutions

Bottled lemon juice is usually very acidic. You can try fresh lime or orange juice instead for a different twist.

Butter

Best Choice

A tablespoon of cold, unsalted butter cut into small chunks melts into the fruit and makes it extra rich.

Substitutions

Salted butter is totally fine—just maybe skip the pinch of salt in the filling.

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

1

Choose Your Dough

Start with either 1 pound of puff pastry or pie dough. Roll it out into a 12-inch circle if you’re going the classic route. If you’re using puff pastry that’s in a block or rectangle, just roll it out to about 10 by 14 inches, or roughly a quarter inch thick. Lay that dough out on a parchment-lined baking sheet, and sprinkle 2 tablespoons of rolled oats right in the center—this little layer helps soak up the peach juice and keeps the crust crisp. Then pop the pan in the fridge while you prep the filling.

Rectangular baking tray lined with rolled-out pie dough, edges folded up, sprinkled with uncooked oats on top, viewed from above on a white background. - 17

2

Make the Peach Filling

In a big bowl, toss together 1 pound of sliced peaches—peeled or unpeeled—with 2 tablespoons each of brown sugar and granulated sugar. Add in ½ teaspoon cinnamon, a tiny pinch of nutmeg, 2 teaspoons of lemon juice, a pinch of salt, ½ teaspoon of vanilla bean paste, and 3 tablespoons of flour. Gently stir until the peaches are coated and everything gets nice and juicy.

A clear glass bowl filled with sliced apples coated in a cinnamon and sugar mixture, perfect for filling your favorite pie dough, set against a white background. - 18

3

Assemble the Galette

Spoon your peach filling over the oats, leaving about a 2-inch border around the edge.

Sliced peaches arranged on a parchment-lined baking sheet, drizzled with a glaze and sprinkled with oats, these tasty treats are perfect for making a rustic peach galette. - 19

4

Fold & Finishing Touches

Fold the dough edges over the fruit, pleating as you go for a rustic look. Dot the peaches with 1 tablespoon of butter, then brush the dough with an egg wash (1 egg + 1 tablespoon water). Finish with a sprinkle of turbinado sugar for crunch and sparkle, if you like!

A rectangular Peach Galette made with flaky pie dough is topped with sliced peaches and butter cubes on a baking sheet. Two whole peaches and baking utensils rest in the background on a white counter. - 20

5

Bake It

If you’re using puff pastry, bake at 425°F for about 30 to 35 minutes. If you’re using pie dough, drop the temp to 400°F and bake for 40 to 45 minutes. Either way, you’re looking for a deeply golden crust and bubbling peach filling.

A rectangular peach galette made with golden, flaky pie dough and neatly arranged peach slices sits on a parchment-lined baking sheet. - 21

6

Serve Your Peach Galette

If you’re using puff pastry, bake at 425°F for about 30 to 35 minutes. If you’re using pie dough, drop the temp to 400°F and bake for 40 to 45 minutes. Either way, you’re looking for a deeply golden crust and bubbling peach filling.

A square slice of apple tart made with flaky pie dough is topped with vanilla ice cream on a wooden board. Nearby, more tart slices, a fresh apple, a knife, and a bowl of brown sugar complete the scene. - 22

Perfect Pairings

  • Vanilla Bean Ice Cream
  • Peaches and Cream
  • Stabilized Whipped Cream
A close-up of a rectangular peach galette with golden, flaky puff pastry crust and glossy peach slices, partially cut into squares, rests on a wooden board with a knife nearby. - 23

Ingredients

  • ▢ 1 lb puff pastry (or pie dough)
  • ▢ 1 lb peaches (peeled or unpeeled (about 4 medium peaches or 3 cups sliced, ripe but not too soft) If using frozen thaw and drain well)
  • ▢ 2 tablespoons light brown sugar (packed)
  • ▢ 2 tablespoons granulated sugar
  • ▢ ½ teaspoon cinnamon
  • ▢ ⅛ teaspoon nutmeg
  • ▢ 2 teaspoons fresh lemon juice
  • ▢ 1 pinch salt
  • ▢ ½ teaspoon vanilla bean paste
  • ▢ 3 tablespoons all-purpose flour
  • ▢ 2 tablespoons rolled oats (to help absorb fruit juices)
  • ▢ 1 tablespoon butter (cut into small pieces)
  • ▢ 1 egg
  • ▢ 1 tablespoon water
  • ▢ turbinado sugar (or raw sugar optional, for sprinkling crust)

Instructions

Puff Pastry Instructions
  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • If your puff pastry is in a disk, roll it out into a 12-inch circle on a lightly floured surface if it’s prerolled in a circle, just roll it out into a 12 inch circle.
  • If it’s already rolled into a rectangle or in a square block, no problem—just leave it that way roll it out to be 10 x 14 inches or roughly ¼ inch thick
  • Transfer it to your prepared baking sheet.
  • In a large bowl, toss the sliced peaches with the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla bean paste, and flour. Stir gently until everything is evenly coated and juicy.
  • Sprinkle the rolled oats evenly in the center of the puff pastry—this creates a little barrier to help soak up extra juices. Spoon the peach filling over the oats, leaving about 2 inches of border around the edge.
  • Gently fold the edges of the dough over the fruit, pleating as needed. The center will remain exposed. Dot the peaches with small pieces of butter.
  • Whisk the egg and water together. Brush the edges of the pastry with the egg wash for that beautiful golden shine. Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.
  • Bake for 30–35 minutes, or until the crust is deeply golden and the fruit is bubbling.
  • Let the galette cool for 10–15 minutes. Slice and serve warm—bonus points for adding a scoop of vanilla ice cream or a dollop of whipped cream!
Pie Dough Instructions
  • Preheat & Prepare Preheat oven to 400°F (200°C).
  • Line a baking sheet with parchment paper.
  • Roll the pie dough into a 12-inch circle, about ⅛ inch thick.
  • Transfer it to the lined baking sheet.
  • In a large bowl, toss the sliced peaches with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla, and flour. Stir gently to coat.
  • Sprinkle the oats in the center of the dough, leaving a 2-inch border.
  • Spoon the peach mixture over the oats.
  • Add the butter pieces evenly over the filling.
  • Fold the edges of the pie dough up and over the peaches, pleating to seal. The edge should be a little thicker—about 2 to 2.5 inches.
  • Brush the dough with the egg wash.
  • Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.
  • Bake for 40–45 minutes, or until the crust is deeply golden and the fruit juices are thick and bubbling.
  • Let cool for 10 minutes before serving.

Tips

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

A rectangular Peach Galette with golden pie dough crust is topped with sliced peaches and sits on parchment paper. Two square pieces are cut, one finished with a scoop of melting vanilla ice cream. - 24

Can I use canned peaches?

No. Canned peaches are much softer and hold way more liquid, which can make the galette soggy. Fresh or frozen (thawed and drained) is the way to go.

Do I have to peel the peaches?

Nope! The peach skin softens in the oven and adds a little color and texture. If you’re not into the skin, peeling is totally fine—your call.

Can I make the dough from scratch?

Absolutely! If you have a favorite homemade pie dough recipe, go for it. This recipe keeps things easy with store-bought dough, but homemade works beautifully.

What’s the difference between puff pastry and pie dough in this recipe?

Puff pastry is lighter and super flaky with a crisp bite, while pie dough is more tender and buttery. Both taste amazing—it’s just about what texture you like best.

Why is my galette leaking juice?

That can happen if the fruit is super ripe or you skip the flour or oats. Just keep an eye on how much liquid is in your filling, and make sure to include the flour to help thicken it as it bakes.

Can I make this ahead of time?

Yes, you can make a peach galette ahead of time! It’s best to bake it fully and then store it at room temperature for up to a day. When you’re ready to serve, reheat it in a 350°F oven for about 10–15 minutes to crisp up the crust. This avoids a soggy dough, as the fruit juices can seep out if left unbaked.

A close-up of a rectangular peach galette with golden, flaky puff pastry crust and glossy peach slices, partially cut into squares, rests on a wooden board with a knife nearby. - 25

Peach Galette

Ingredients

  • 1 lb puff pastry or pie dough
  • 1 lb peaches peeled or unpeeled (about 4 medium peaches or 3 cups sliced, ripe but not too soft) If using frozen thaw and drain well
  • 2 tablespoons light brown sugar packed
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 teaspoons fresh lemon juice
  • 1 pinch salt
  • ½ teaspoon vanilla bean paste
  • 3 tablespoons all-purpose flour
  • 2 tablespoons rolled oats to help absorb fruit juices
  • 1 tablespoon butter cut into small pieces
  • 1 egg
  • 1 tablespoon water
  • turbinado sugar or raw sugar optional, for sprinkling crust

Instructions

Puff Pastry Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • If your puff pastry is in a disk, roll it out into a 12-inch circle on a lightly floured surface if it’s prerolled in a circle, just roll it out into a 12 inch circle.
  • If it’s already rolled into a rectangle or in a square block, no problem—just leave it that way roll it out to be 10 x 14 inches or roughly ¼ inch thick
  • Transfer it to your prepared baking sheet.
  • In a large bowl, toss the sliced peaches with the brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla bean paste, and flour. Stir gently until everything is evenly coated and juicy.
  • Sprinkle the rolled oats evenly in the center of the puff pastry—this creates a little barrier to help soak up extra juices. Spoon the peach filling over the oats, leaving about 2 inches of border around the edge.
  • Gently fold the edges of the dough over the fruit, pleating as needed. The center will remain exposed. Dot the peaches with small pieces of butter.
  • Whisk the egg and water together. Brush the edges of the pastry with the egg wash for that beautiful golden shine. Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.
  • Bake for 30–35 minutes, or until the crust is deeply golden and the fruit is bubbling.
  • Let the galette cool for 10–15 minutes. Slice and serve warm—bonus points for adding a scoop of vanilla ice cream or a dollop of whipped cream!

Pie Dough Instructions

  • Preheat & Prepare Preheat oven to 400°F (200°C).
  • Line a baking sheet with parchment paper.
  • Roll the pie dough into a 12-inch circle, about ⅛ inch thick.
  • Transfer it to the lined baking sheet.
  • In a large bowl, toss the sliced peaches with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, salt, vanilla, and flour. Stir gently to coat.
  • Sprinkle the oats in the center of the dough, leaving a 2-inch border.
  • Spoon the peach mixture over the oats.
  • Add the butter pieces evenly over the filling.
  • Fold the edges of the pie dough up and over the peaches, pleating to seal. The edge should be a little thicker—about 2 to 2.5 inches.
  • Brush the dough with the egg wash.
  • Optional: Sprinkle with turbinado sugar for a golden, crunchy edge.
  • Bake for 40–45 minutes, or until the crust is deeply golden and the fruit juices are thick and bubbling.
  • Let cool for 10 minutes before serving.

Video

Notes

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

Thank you for visiting Erren’s Kitchen!