Ginger Peach Galette

This recipe is: dairy freeegg freenut freevegan

This easy, ginger peach galette is the perfect way to celebrate the remainder of our summer season. After baking in the oven, the peaches transform into a beautifully rustic dessert infused with fresh ginger and just the right amount of sugar with a perfectly flaky crust. So satisfying.

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overhead view of baked ginger peach galette with three ice cream scoops of vanilla and two forks on top

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.

overhead view of cut up peaches in a medium white bowl

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.

close up of peach galette sprinkled with sugar

FAQS and tips for making peach galette

What is the difference between a galette and a crostata?

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.

Can I make galette ahead of time?

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

Can I skip the ginger or use dried ginger?

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.

overhead close up of peach galette with three ice-cream scoops in the center

More peach recipes:

More dessert recipes you’ll love:

overhead close up view of peach galette with scoop of melting ice cream and forks on top

Ginger Peach Galette

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
This easy, ginger peach galette is the perfect way to celebrate the remainder of our summer season. After baking in the oven, the peaches transform into a beautifully rustic dessert infused with fresh ginger and just the right amount of sugar and spice with a perfectly flaky, golden crust. So satisfying.

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 190kcal Carbohydrates: 33g Protein: 2g Fat: 6g Sodium: 102mg Fiber: 2g Sugar: 18g Vitamin C: 5mg

Did you make this recipe?

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Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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14 Comments

  1. I love that you paired fresh ginger with the peaches! That sounds so refreshing, and these pictures are beautiful. I felt the same way about this summer flying by… this year we had snow all the way through April, and I think that threw off my internal clock. Now the leaves are changing colors and I’m so not ready for it!

    Reply

    1. We had snow all the way through April, too! It was such a horrible winter last year. Hopefully this one will be better though 🙂 I guess there’s always fall related cooking to look forward to – like pumpkins, apples and soup!

      Reply

  2. Wow.. this looks beautiful! I love that you use premade pie crust to make a much more doable weeknight or even weekend dessert! And the ginger is genius. Because you are genius uh DUH!

    Reply

    1. More like laziness! But, it was made pretty quickly so it’s perfect for any day of the week. I actually found some seemingly all-natural crust. I’m still not 100% sure how healthy it is, but it’s supposed to be made with real butter instead of lard-o shortening, which is good since I’m always so grossed out by shortening.

      Reply

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