Galettes are a wonderful alternative to pie when you have the craving but don’t feel like making an actual pie. This strawberry peach galette combines fresh summer fruits with a super flaky and golden brown all-butter pie crust. Assembling it couldn’t be easier and there’s no need to wait hours for it to cool before slicing. Each forkful is loaded with tons of juicy peaches and strawberries and vanilla ice cream always adds a lovely finishing touch!
One reader, Marie, says: “I made this last night for dessert, it was great hit! It was surprisingly easy to do and super flavorful! 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!”
Have you ever made a fruit galette before? I’ve been making this strawberry peach galette every summer since I originally published the recipe in 2013, but these days I slightly reduce the sugar and strawberries so the filling holds together better. (The recipe below reflects those small changes.) I love baking with peaches because they’re so naturally juicy and sweet. You’ll love them in this peach bread, too!
Tell Me About Galettes
Galettes are a friendly dessert– they’re approachable, drama-free, and fit for bakers of any skill level. I like to call them “lazy pies” or “rustic tarts” because there’s nothing complicated involved. You get all the goodness of a traditional pie like a flaky buttery pie crust and juicy fruit filling, but with half of the effort and in half the time. It’s hard to mess this up. You don’t even need a pie dish and you only have to wait about 10 minutes before slicing and serving. (Compared to waiting hours for a traditional peach pie to set up before serving.) So many perks!
If you can fold dough over a filling, you can make a galette. The best part is that your guests will be very impressed as if you spent hours in the kitchen. Spoiler alert! You didn’t.
Strawberry Peach Galette Dough
The base of today’s galette is a buttery, flaky crust made from simple everyday ingredients like flour, butter, and water. I always say that the crust is in every bite of a pie/galette, so it has to taste great, right?
Have you ever tried my all butter pie crust recipe? This galette dough is similar and it only yields 1 crust. I use a little less sugar in this than in my blueberry peach frangipane galette and salted caramel apple galette recipes. You could also use the buttermilk cornmeal crust I pair with this berry galette. Or you can use one of the crusts from my flaky pie crust recipe (that recipe yields two crusts). Whichever you use, the dough must chill in the refrigerator per the recipe’s instructions before rolling it out.
Make sure the butter in the dough is cold and cubed before starting. As described in the recipe below, work it into the dry ingredients using a pastry cutter. Feel free to use a food processor for this step, but I find it easily overworks the dough. If you don’t have a pastry cutter, just use 2 forks to mash up/combine the butter and dry ingredients.
Instead of an intricate topping like a lattice pie crust, simply fold the dough edges up over the strawberry peach filling. Some of the filling is exposed, which adds to the rustic beauty of this easy fruity summer dessert. 🙂
Strawberry Peach Galette Success Tips
- When you roll out galette dough, don’t worry if it’s not a perfect circle. Leave it whatever shape it rolls out to be. Galettes are meant to be imperfect!
- A brush of egg wash (egg and milk) and sprinkle of coarse sugar adds some sparkly sheen to the finished galette.
- Chill the shaped galette for at least 15-20 minutes before baking to ensure it holds shape. I usually do this as the oven preheats.
This strawberry peach galette combines fresh summer fruits with a super flaky and golden brown all-butter pie crust. Make sure the cubed butter is extra cold before beginning. See make ahead/freezing instructions in the recipe notes if you’d like to get started ahead of time.
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled), plus more for work surface
- 2 Tablespoons (25g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g; 1 stick) cold unsalted butter, cubed*
- 1/4 cup (60ml) ice cold water, plus more as needed
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar
- 1 and 1/2 cups (about 230g) peeled and sliced fresh peaches (1/4 inch thick slices; about 2 medium peaches)*
- 1 and 1/2 cups (about 230g) sliced fresh strawberries*
- 3 Tablespoons (38g) granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
- Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk. Wrap the dough disk in plastic wrap, parchment paper, or aluminum foil and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
- Meanwhile, prepare the strawberry peach filling: Gently toss the filling ingredients together in a medium bowl until combined. Cover and refrigerate until step 4.
- Line a large baking sheet with parchment paper or a silicone baking mat. Make sure you have enough room in your refrigerator for the baking sheet because the shaped galette must chill in step 6.
- On a lightly floured surface, roll the dough into a 12-inch circle. Doesn’t have to be perfectly shaped. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet. (You can also roll the dough right out onto the parchment paper or silicone baking mat that you are using to line the baking pan. If doing so, lightly flour the parchment paper or silicone baking mat.)
- Spoon the fruit (discard any juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.
- Refrigerate the shaped galette for at least 15-20 minutes as the oven preheats (next step) and up to 8 hours. If refrigerating for longer than 1-2 hours, cover it lightly. The galette will lose shape if it’s not cold.
- Preheat oven to 425°F (190°C).
- Bake galette until the filling is bubbly and the crust is golden brown, about 30-35 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream!
- Cover and store leftover galette in the refrigerator for up to 4 days.
- Make Ahead & Freezing Instructions: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Thaw overnight in the refrigerator before rolling out and filling.
- Butter: Make sure your cubed butter is very cold. I like to chill it in the freezer for about 15 minutes ahead of time.
- Fruit: Fresh fruit is best, but you can use frozen sliced peaches and strawberries if needed. For best results, thaw the fruit first. Blot dry as much as you can before using in the filling. Feel free to swap out the strawberries for the same amount of blueberries or blackberries.
- Chilling shaped galette before baking: Chilling the shaped galette in the refrigerator in step 6 helps it maintain its shape in the oven. I usually refrigerate it for 15 minutes as the oven preheats. If you’re nervous to chill the baking sheet in the refrigerator then bake it (which can cause warping), you have another option. You can simply assemble the galette on parchment paper or a silicone baking mat, lift the parchment/baking mat as a whole and place on another baking sheet or directly onto a shelf in the refrigerator. After chilling, carefully lift up and place the entire parchment/baking mat onto the baking sheet for baking.
- Originally Published in 2013: The recipe used to call for 2 cups of sliced strawberries and 1/4 cup (50g) of granulated sugar in the filling.
Keywords: strawberry peach galette