peach galettes

Confession time....I just made my first galette this Summer.  Shameful I know!  I have no idea why, since they are so ridiculously easy.  I love how rustically imperfect they are, so charming!

Galettes have been happening quite a bit in our house lately, and it's usually due to leftover pie dough that needs to be used up!  I love how versatile galettes are, as you can toss in almost any fruit, and make your galette whatever size you wish.

Since we usually use leftover pastry dough for galettes, I haven't included the full pastry dough recipe in this post....but you can find it here!  The recipe we use makes enough dough for 4 pies (top and bottoms!), so it's quite large!

Peach Galettes

Yields: 2 galettes


Pre-made pastry - about 2 large fist-sized pieces (find recipe here!)

6 peaches

1/3 cup sugar

1 1/2 tablespoons flour

1 tsp cinnamon

1 tsp vanilla


1)  Peel your peaches, and carefully cut them into slices about 1/8" thick.

2)  Gently toss your peach slices with sugar, flour, cinnamon, and vanilla.  Set aside.

3)  Roll out your prepared pie dough into an approximately 10-12" circle.  *I like to make my galettes slightly thicker than my pies, so that the dough will hold the fruit together more easily.*

4)  Transfer the dough onto a baking sheet lined with parchment, or a Silpat mat.  Starting from the outside of the dough, lay out peach slices, slightly overlapping, and repeat with smaller circles until you have reached the center.  *Be sure to leave a 2" border between the peaches and the outside edge so that you can fold the dough up into a crust.

*Laying out the peaches can be a bit tricky, so just keep practicing/rearranging until you're happy with it!  You can also just dump your peaches  into the crust if you don't care about them creating a design.

5)  Fold up a section of your crust over your peaches.  Fold up a second section, which will slightly overlap with the first section.  Gently press the two sections together.  Repeat until all of the crust is folded up!  (See photos below).  You may want to dip your fingers in a bit of water to help folded sections stay together.   Brush the entire crust with a bit of water and sprinkle with turbinado sugar.

6)  Repeat step 5 if you're making two galettes.

7)  Bake at 375 degrees for 30-40 minutes*.

*Baking time will really depend on how thick your peaches are, and how large you made your galette.  Keep an eye on your galette and when the peaches are bubbling slightly and the crust is golden then it's done!

I can hardly believe that Summer is ending, and Fall is nearly here!  To say I'm excited would be a small understatement.  Bring on pumpkin everything!