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
- Chef’s knife
- Cutting board
- Mixing bowl
- Baking sheet
- Rolling pin
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
Ginger Peach Galette
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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!
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!
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!
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.
I loooove baking with peaches, and I need to try this galette before they disappear for the summer! It’s too beautiful 🙂
Yes! Peaches are the best! You have to eat as many as you can before they’re gone 🙂
That looks amazing! I’ll go ahead and message you my address and I’ll expect a slice in a few days 🙂 great job!
Ok! But, don’t be surprised if it’s not that tasty by the time it arrives 🙂
We join all the compliments you have received. will try match similar
“patisserie” !***
Yummy! You know how much I love galettes and I really would a slice of this one now! Only 5 more weeks…super exciting 😀
I know! I can’t believe it. It’s coming so quickly and so slowly at the same time!
I love rustic galettes.. this peach version looks delicious. I can imagine how good it would have tasted too.. love baked stone fruits!
Love this end-of-summer hoorah! This galette is gorgeous and I’m digging the peach & ginger combination. Wishing you a happy last couple of weeks until you meet your new baby girl!
Thanks so much Sarah! That’s really sweet of you 🙂