Why I love this peach galette recipe
We’ve been on quite the pie kick lately, mostly because I finally learned how to make my own pie crust from scratch, and I’ve been playing around with all sorts of summer fruits – and maybe even a few fall ones, too.
August is the peak of our peach season here, and I’ve been devouring them like crazy – they’ve really always been one of my favorite fruits. But, I couldn’t go through another summer without making my favorite peach galette.
I’ve been making this recipe for years now, and I still love it as much as the first time I had it. This rustic peach galette – also known as a peach crostada – is basically just a lazy pie. I love mixing in fresh grated ginger for that extra spicy zing that pairs so well with the peaches.
Here’s what you’ll need to make it
How to make a peach galette
Prep. Preheat your oven to 375˚F and line a baking sheet with parchment. Roll out your pie crust into a wide circle – about 12 inches wide.
Make the filling. Slice the peaches (peel them if you want) and toss the with the sugar, cornstarch, ginger, nutmeg and cinnamon. Stir until the peaches are evenly coated.
Assemble and arrange. Starting in the center, arrange the peaches in a circular pattern, leaving about 1 – 1 1/2 inches of pie crust around the edge.
Turn the remaining pie crust up and fold every few inches to make allow the crust to lie flat.
Brush the visible crust with an egg wash (or vegan egg wash alternative) and sprinkle raw or turbinado sugar.
Bake the galette in the preheated oven for 45 – 50 minutes, or until the crust is golden brown and the peaches have softened. Remove from the oven and let the galette to cool and set completely before serving.
FAQS and tips for making peach galette
They’re actually the exact same thing! Galette is the French name and crostada is the Italian name. They both refer to a rustic, freeform style tart made without a pie plate or tart pan. The dough is usually just folded up over the edges of the filling and baked on a cookie sheet.
Yes. You can make a galette ahead of time, just like you would a pie. You can also freeze a galette in the same manner
While I definitely recommend using fresh if possible, you can absolutely use dried ground ginger instead. Simply use 1/4 – 1/2 teaspoon of ground ginger for in place of the fresh ginger. If you don’t care for ginger, feel free to leave it out.
More peach recipes:
- Dairy free peach almond cake
- Maple bourbon grilled peach salad
- Sparkling peach black tea cocktail
- Peach salsa
- Peach compote
More dessert recipes you’ll love:
- 4 ingredient strawberry tart
- Maple bourbon apple tarts
- Strawberry rhubarb pie
- Berry rhubarb crisp
- Mixed berry galette
- 1 pie crust
- 6 cups sliced peaches
- 2 teaspoons grated fresh ginger
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3 tablespoons cornstarch
- Preheat oven to 375˚F (190˚C) and roll out pie crust onto a parchment-lined baking sheet.
- In a large bowl, stir together the peach slices, ginger, lemon juice, sugar, cinnamon, nutmeg and cornstarch.
- Place peach filling in the center of the pie crust. Spread filling over the pie crust leaving a border of 1 1/2 – 2 inches. Fold the edges of the pie crust up and over the peaches.
- Bake for 45 – 50 minutes, or until crust is golden brown and peaches are soft. Allow galette to cool for about 10 minutes before slicing.
- Category: Desserts
- Method: Baking
- Cuisine: French
- Diet: Vegan
- Serving Size: 1 slice
- Calories: 104
- Sugar: 18.1 g
- Sodium: 14.9 mg
- Fat: 1.2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 23.6 g
- Fiber: 1.9 g
- Protein: 1.3 g
- Cholesterol: 0 mg
Keywords: dairy free, egg free, vegan, easy, peach, summer, fruit, pie
Published: August 26, 2020. Updated: April 1, 2022.
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