Peach Galette is the Sweetest Summer Dessert


A galette may sound fancier (and fussier!) than a , but you might be surprised at how easy this delicious dessert is to make. But what is a galette exactly? "A galette is basically a flat pie," Ree Drummond says, but more specifically, it's a rustic, free-form dessert that doesn’t require any special equipment since it’s baked right on a sheet pan. We love filling a galette with , but you can also use a variety of other stone fruits, berries, or thinly sliced apples for the filling. 

How do I keep my galette from getting soggy?

Peaches are juicy and delicious, but they also release a lot of liquid when cooked. To prevent your crust from getting a soggy bottom, toss the peaches with the sugar, cornstarch and lemon juice


before arranging them on the crust. After you've added all of the fruit, if you notice juice left in the bottom of the mixing bowl, it's best to leave most of it there and drizzle just a small amount over the peaches before baking. This keeps filling moist and the crust crisp.  

What is the difference between a pie and a galette?

Unlike a typical pie that’s baked in a pie pan, a galette is a free-form pastry that’s rolled out, topped with fillings, then the edges of the dough are folded over part of the fruit to make a "crust". Like a pie, it uses the same kind of , but because it is not as deep, it bakes through more quickly.


How do you know when a galette is done?

The best part about a galette is that the fruit isn’t hiding under a double crust (like it could be with pie). You can see it and even test it to see if it’s cooked through and softened. Your galette will be perfectly cooked when the crust is golden brown, the filling is thickened and bubbling, and the fruit is soft. To test, insert the tip of a paring knife into one of the peach wedges—if it goes in easily, its good to go!

All-purpose flour, for dusting 


refrigerated pie doughs (from one 14-oz box)

1/2 c.

granulated sugar

2 tsp.

ground cinnamon

1 tbsp.

plus 1 tsp. cornstarch



medium peaches, pitted and sliced (about 6 cups)

1 tbsp.

lemon juice

2 tbsp.

heavy cream

1 tbsp.

coarse sugar (like turbinado)

 and , for serving (optional)

Step  1 On a lightly floured surface, unroll the two pie doughs. Overlap the dough by 3 inches to make a long, rectangular shape. Using a rolling pin, roll back and forth over just the center of the dough to bind them together, close the gaps between the two circles, and make it an even thickness. Transfer to a large, parchment-lined baking sheet. Step  2 Preheat the oven to 425˚. Step  3 Combine the granulated sugar, cinnamon and cornstarch in a large bowl. Add the peach slices and lemon juice and toss gently to coat.


Step  4 Arrange the peaches in a single layer on the pie dough, overlapping slightly, leaving a 1 ½-inch border. Fold the edges of the dough over the outer edge of the peaches, crimping every 3- to 4-inches, to keep the crust flat against the fruit. Brush the edges of the dough all over with heavy cream and sprinkle with coarse sugar. Drizzle ¼ cup of the liquid left in the mixing bowl over the peaches.  Step  5 Bake for 10 minutes. Reduce the oven temperature to 375˚ and bake for another 30 to 35 minutes, until the filling is bubbly and the crust is golden brown. Cool 5 minutes on the baking sheet, then slide the galette, on the parchment paper, to a cooling rack. Let cool at least 30 minutes before slicing. Serve warm with vanilla ice cream and caramel sauce, if you like. 


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