Rustic Strawberry Peach Galette

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

strawberry peach galette

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’s much more room for error!

You can make mini fruit galettes, too!

strawberry peach galette

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.

sliced strawberries and peaches in a bowl

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.

galette dough formed into a disc

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:

strawberry peach galette on a silpat baking mat before baking

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.

slice of strawberry peach galette on a white plate with a fork

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.

More peachy recipes you’ll love:

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strawberry peach galette on a silpat baking mat

Rustic Strawberry Peach Galette

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 1 galette
  • Category: Pies
  • Method: Baking
  • Cuisine: American


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



  • 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 pure vanilla extract


  • 1 and 1/2 cups (190 grams) all-purpose flour (spoon & leveled)
  • 3 Tablespoons (45 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed*
  • 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.


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

Keywords: strawberry peach galette


Comments are closed.

  1. YUM Sally this is delicious! Thank you for the recipe, my husband and I loved it 🙂

  2. This was DELICIOUS! It was my first tart, and it turned out wonderfully! It was all I could do to not eat the fruit before I baked it. It was like eating candy. My whole family loved it, and it was extremely easy to make. I’m definitely an amature baker, and it tasted (and looked) like it was done by a professional! I love your blog, and your recipes are fantastic!

  3. I made your awesome dessert tonight. We loved it!! My kids helped me to drizzle the glaze. It was so much fun!. We also love your donuts. Yum!!

  4. Do you think this would be good with only strawberries? If so, would I just double them for this recipe?

    1. I think it would be delicious. And double them – you may have a little too many though. Use your best judgement; you don’t want to crowd the tart with too much or it will get soggy.

  5. I made a fall version of this recipe. I switched out the peaches and strawberries for apples-adding some cinnamon and brown sugar almost like a apple pie tart, great success at our Thanksgiving dessert 🙂 (Canadian Thanksgiving) love your recipes Sally your amazing!!!

  6. That should be fine for this tart, Maya!

  7. Thanks so much for this wonderful recipe! It is so delicious and simple to make. I made it for the in-laws and it went down a treat – excuse the pun. They were very impressed. Now I’m pinning almost all of your recipes.

  8. Can you substitute a more natural sugar for granulated sugar? Maybe use some whole-wheat flour in place of all purpose?

    1. Feel free to test it out with your favorite natural sugar. And whole wheat flour would make a heavier/denser tart but I’m sure it would be delicious.

  9. I am going to try this with blackberries and peaches?.  I love blackberries and peaches.
    Would this work with rhubarb, do you think?

    1. Blackberries and rhubarb would both be delicious.

  10. Hi, Sally! I made this tart tonight and it was amazing!!! Thank you so much for such a fantastic recipe and such wonderful instructions. My family loved it, it didn’t even last an hour. Thanks!

  11. Could you use this same filling (with a larger portion) in a pie do you think?

    1. Definitely!

  12. 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!

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

  13. FYI, you need to add some cornstarch to the fruit.  it helps to thicken the juices so it doesn’t run all over!  🙂

  14. 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. 

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

  16. 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. 

  17. 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 🙂 

    1. 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.

      1. 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:) 

  18. 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. 

  19. Anahid Heemstra says:

    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 

  20. Joanne |No Plate Like Home says:

    Another great recipe Sally! I just love the colors of this gallete. It is so summery. I’m surprised you didn’t have to use any corn starch but you say the crust absorbs the juices. 

    I’m now inspired to make a strawberry rhubarb galette with some rhubarb I have left over and with strawberries in season, it will be delicious. 

    This is one of my favorite blogs!

    1. Thank you Joanne!

  21. I made this last night for dessert, it was great hit! It was surprinsgly easy to do and super flavorfull! I love the that there isn’t too much sugar as I don’t like overly sweet things and the minimal prep and mess, it was great! That’s for the recipe 🙂

  22. Looking forward to making this. My 11 yr old daughter made New Years Resolution that we will make a different pie each month for a year (we are having lots of fun!). Sorry in advance if this is a stupid question. I usually buy my pie crust. Want to try your recipe – when I roll it out, should it be about the same thickness as the pie crust I buy or do you need it a little thicker since you pour the juices over the top?

    1. I love this resolution! I’m sure it’s making such great memories for the two of you! It will be about the same thickness as a regular pie crust. If you make it into about a 12 inch circle you know it will be the correct size 🙂 Happy baking!

  23. Could I use store-bought pie crust in a pinch?

    1. Yes, you could.

  24. Hi Sally!
    Two questions: could I halve this recipe for a smaller galette? I want to make it as a date night dessert for me and fiancé but don’t want too much left over!
    Second – sadly I can’t find any peaches this time of year. What other fruits with strawberries would you recommend?

    1. Hi Micha, You should be able to cut the recipe in half. You can make a mixed berry filling like in my Berry Galette. Enjoy!

  25. Amazing recipe! I had to use canned peaches as the grocery stores are slim pickings right now and no fresh peaches, but it still tastes amazing! Did everything exactly as instructed. Can’t wait to try with fresh peaches as it will give it a whole nother level of flavor!

  26. For the more adventurous, I combined this rustic version with the filling from your strawberry rhubarb pie (but didn’t have rhubarb on hand so it’s just strawberries) and coated the inside of the galette with 1/2 the frangipane portion from the NYTimes recipe for “Strawberry and Pistachio Galette”. I suspect this also helped the juices from leaking/escaping the tart since the frangipane has egg in it. Had to sub lemon juice for orange because it’s all I had and it turned out wonderfully with a bit more depth than just the tart. The salt and butter were key to making it a bit richer, too! Topped with a handful of crushed sliced almonds for a little crunch. Another great Sally recipe! I’m curious why you left out salt in this one?

  27. Hi Sally!
    If I wanted to make this strawberry rhubarb instead, should I use your strawberry rhubarb pie filling instead – including the cornstarch – or should I skip the cornstarch? Thank you!

    1. Hi Katie, though I haven’t personally tested this, halving the filling from my strawberry rhubarb pie should work nicely here.

  28. The temperature for Celsius is wrong. It should be 218. Hope this helps!! delicious recipe!! loved it

  29. Hi Sally! How many people do you think this serves?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cyrene, This galette makes around 6-8 servings. Enjoy!

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