Rustic Strawberry Peach Galette.

A classic rustic galette recipe using summer’s finest juicy fruits.

Rustic Strawberry Peach Tart-- this free-form pie is so simple to make!

Have you ever had a tart like this before?

This rustic tart can also be called a galette. Galettes are quite similar both in taste and presentation as pie.  Except they are easier!  That’s why I love to make them, especially in the summertime when juicy fruits like peaches and strawberries are in their prime. Another reason why I love to make galettes is because they aren’t as particular and delicate as pie; there is much more room for error!

This recipe is basically a freeform crusty pie. Emphasis on crusty. The buttery, flaky crust was my favorite part!  It sort of tasted like a biscuit. A fruit-filled, juicy biscuit.

Peaches are in their prime right now.  I’ve been dying to go peach picking this summer out in Westminster MD, but haven’t found the time.  If you have a peach tree outside, consider me very jealous. I love them!  Rather than using only ripe peaches for my tart, I added some color to the filling. A super sweet strawberry contrast to the pretty peaches. Isn’t she just gorgeous?!

Rustic Strawberry Peach Tart recipe on

To make this recipe, you’re going to start with 2 ripe peaches and 2 cups of sliced strawberries.  Peel the peaches, mix them up with the strawberries, a bit of sugar and vanilla extract. Let that mixture soak for awhile as you prepare the crust.

Rustic Strawberry Peach Tart by

The crust is made from flour, sugar, salt, cold butter, and ice cold water. The temperature of the last two ingredients is imperative to your crust’s texture. Chill your butter in the freezer for about 15 minutes and cut it into cubes. With a pastry blender (or your hands), mix the cold butter with the flour, sugar, and salt until the mixture resembles course crumbs. Crumbs the size of peas is what you’re going for.

Fill a large measuring cup with water and ice. Stir it around. From that, measure 1/4 cup of water and add to the crust mixture. Stir lightly with a fork until the flour is moistened, then gently knead the dough in the bowl until it comes together.  Add 2 more Tablespoons of ice water if the dough seems too dry. I had to add the additional water this time, but sometimes I don’t need it.

Using your hands, shape the dough into a ball and then flatten it into a thick disc. Wrap it up in plastic and refrigerate for at least 1 hour.

Rustic Strawberry Peach Tart by

On a lightly floured work surface, roll the dough into a 12-inch circle. Feel free to cut off a bit around the edges to make the circle neat. Transfer the dough to a lined baking sheet.

Time to add the fruit. Using a slotted spoon, place the fruit on the center of the dough, leaving a 2 or 3 inch border all around.  The amount of border you leave will determine how much fruit is exposed in the center of the tart. I always go for a 2-3 inch border. Gently fold the edges of dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.

Like so:

Rustic Strawberry Peach Tart by

Pour most (but not all) of the remaining fruit juice over the fruit in the center. Brush the edges of the crust with a beaten egg. Sprinkle with some sugar. There is always room for extra sugar! The peaches and strawberries will expel some of their juices in the baking process. The crust just soaks it all up, but doesn’t get too soggy in the process.

The tart takes only about 25-35 minutes in the oven. Why the huge gap of time? Well all ovens are different. Sometimes I leave this crust in a bit longer so the crust browns a bit, other times I don’t.

Slice the rustic tart like you would slice a pie. We enjoyed it warm and I added an easy vanilla glaze to each slice before serving.  Holy mackerel – the glaze took each bite to the next level! You could also serve the tart with some melty vanilla ice cream. Deeee-lish on a warm summer day.

Rustic Strawberry Peach Tart by

You could use blueberries or blackberries instead of strawberries or even slice up a pear and add cinnamon to the filling for a warm autumn treat. Rustic, yet elegant. You’ll love it.

Rustic Strawberry Peach Galette

Tart tastes best on the same day it is baked. Cover tart with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.



  • 2 ripe peaches, peeled, pitted, sliced (not frozen)
  • 2 cups (about 300 grams) sliced fresh strawberries (not frozen)
  • 2 Tablespoons (30 grams) granulated sugar
  • 1 teaspoon vanilla extract


  • 1 and 1/2 cups (190 grams) all-purpose flour (careful not to overmeasure)
  • 3 Tablespoons (45 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed1
  • 1/4 cup (60 ml) ice water, plus more as needed
  • 1 egg, beaten for egg wash
  • additional sugar for sprinkling


  1. Make the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
  2. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
  3. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.
  6. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.
  7. If you wish to drizzle with vanilla glaze, use the glaze recipe from here. Serve warm or at room temperature.
  8. Tart tastes best on the same day it is baked. Cover tart with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.

Recipe Notes:

  1. Make sure your butter is very cold. I like to chill it in the freezer for about 15 minutes ahead of time.

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Try my Sweet Cherry Pie next!

Sweet Cherry Pie with Toasted Almonds on

Rustic Strawberry Peach Galette is like a free-form pie! It's so simple to make and there is NEVER any leftover!
Rustic Strawberry Peach Galette is like a free-form pie! It's so simple to make and there is NEVER any leftover!


  1. Hi Sally! I make tons of your recipes and love them every time!
    Quick question, about how many will this serve? Deciding how many to make for the 4th. 

    Thanks in advance!

    • Around 6-8 servings. I usually make two because everyone usually wants seconds!

      • Thanks!

        I totally tried to play it cool but I almost feel star struck. Haha. Like I said, I’ve made so many of your recipes and scoured your blog and asked for your cookbook for my birthday. 

        Looking forward to more of your stuff! 

  2. Hi Sally, I’ve just found your recipes and can’t wait to try some. I do have one question, I’am a
    pastry dropout! I know the galette is not supposed to be perfect so how would it turn out if I used
    a store bought pie dough? Would there be a real taste difference? Thanks for any help.

  3. Wow! I just tried this after finding it on Pinterest. Let me just say, it is the only recipe that has turned out exactly like it looks and sounds. So delicious. I never leave reviews. This was worth my time though, and will be well worth yours if you try it. 

    • By only recipe, I mean only recipe I’ve ever found on Pinterest. I haven’t tried any other recipes from this site, but look forward to it. 

  4. Okay, so I just made the crust and the dough was REALLY wet. That was just with 1/4 c water. Should I add flour? Start over? Will it set up after being refrigerated? Any help is appreciated!

    • I should add butter was very cold and so was water. What did I do wrong?

    • Chrissy, I’m unsure how it could be so wet with all that flour and such little water?! Was there a mis-measure or anything? You can add more flour, little by little, until it comes together as pictured.

  5. This is in the oven now!!! I can’t wait to see how it turns out.  Thanks for the post!!!

  6. can you use puff pastry?

  7. Hey , Sally. Can we keep the dough in the fridge overnight ? And then bake the whole pie the next day?

  8. Hi Sally, As a teenager, I stayed with a French family outside Paris in the late 70’s and I remember the mother used to make this dessert daily in a tart pan without cutting the strawberries; they just stood up. But I believe she used to put some type of jam on it after it was done baking. It was absolutely delicious. I can’t wait to try it. 

  9. Hi Sally. I’ve been on your website last night nd still on this morning. You’re recipes are so quick and easy and I love that. I would love to make this for thanksgiving because this will blow my familys mind away. I haven’t seen any peaches around my local grocery stores. Which do u recommend i should, frozen or canned peaches?? Thank you 🙂 

    • Frozen are not ideal. But if they’re the last option, make sure you thaw them before using in the filling. Do not used canned. Apples would be good too! With a little cinnamon.

      • Thank you Sally 🙂 I shall make an apple one as well cant wait to tru this and your blueberry peach pie for thanksgiving 🙂 thank you again:) 

  10. Hi Sally, I wanted to say a big Thank You for having answered all my questions so far this season on various recipes. I can’t imagine how hard you must be working to make all of your reader’s holiday baking perfect. I truly appreciate it. If I wanted to make an apple cranberry galette, do I simply use raw apples? I was planning to do that with your apple crumble pie filling. Or do I have to pre-cook the apples? Thanks again. 

  11. Hey Sally!

    I made a half recipe tonight and it looks so good! I tried a bite and the crust is still doughy inside and at the bottom. But the top of the crust is browned (not burnt!). I want to make this again; should I drop the temp down and bake it for a longer period of time? I’ve never made a tart before, but it shouldn’t be doughy, right?

    Thanks for the help! 🙂

    • Hi Michaela! It’s not supposed to be doughy. Lowering the temp and baking for longer is the best bet. You can also try loosely placing a piece of foil over the tart as it bakes too– this will prevent the top from getting too brown too quickly.

  12. Could you use salted butter in a pinch?

  13. Made last night with one half recipe of my own homemade pie dough (left in the freezer from Pi Day!), 3 peaches, 1 cup of raspberries, and half a teaspoon of almond extract (out of vanilla extract). It was really delicious – a scoop of vanilla bean Haagen Dazs on warm galette was awesome. 

  14. Hi I made the pie today since few days ago I bought a box of Georgia peaches. I used five peaches instead of strawberries . it came up very very good, I like making the dough  this is my first pie crust I normally use store ready pie crust. Thank you so much 

  15. Hi Sally! I’ve made this recipe MANY times before and it is definitely one of my favorites. However, I would love to make some mini versions tomorrow! Any suggestions on the sizes I should cut my circles and a baking time? Thanks in advance!

    Tell Franklin and Jude hello!!

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