Peach Galette (a.k.a. Peach Tart) is a heavenly balance of a flaky, buttery, pastry lined with peaches and covered with an apricot glaze.  It melts in your mouth with every bite. It is perfect for dessert or brunch and sure to impress!

up close rows of peach slices in a sweet galette

Peach Galette is basically THE end-of-summer treat that you need.


We have some backtracking to do first though. A long long time ago…back in 2015… Peach Tart came to be. Now, don’t get confused between Peach Galette and Peach Tart – they’re basically the same. 

Basically. Let’s learn a little bit more about why this recipe went through a bit of a name change, shall we?

Peach Galette vs. Peach Tart

A tart generally is a shallow pastry crust with straight edges, and no top layer, usually formed in tart pans (thanks for the education, Fine Cooking).

A galette is a more rustic, free-formed tart that uses one piece of dough. BEcause of the sweet, juicy peaches (or whatever your filling of choice may be at the time) the sides are folded up around the edges of the filling.

The folding up, there, that’s the main difference I made to the recipe when I updated it. I absolutely love the rustic look, and because it’s always been a free-formed, rustic recipe, we’ve shifted to calling it a gallete.

peach galette on cutting board with linen

So whether you want to call it a peach tart or a peach galette, I’m on board. It’s 100% summertime deliciousness no matter what you call it. 

I struggle to find the words to tell you about this peach galette recipe.







lifting peach galette with server

And a few others that may go along with “holy” and “oh my”. It’s delicately sweet, and the peach flavor shines through without a lot of added sugar. 

This peach galette came to delight us back when my Mom was visiting me in North Carolina.

We had made a simple French Apple Tart during one of our weekends together in the past (thanks to Ina!), and this time around the fresh peach stands we saw along the country highways quickly inspired us to create a similar simple dessert full of fresh flavors. 

holding a slice of peach galette


I must say: this recipe is pretty dang easy. If you’ve ever made a pie crust before, you’re set. If not, don’t fear because YOU GOT THIS. 

  • Make sure you use COLD butter and ICE water when making the dough.
  • Refrigerate the dough for at least 30 minutes.
  • Use parchment paper on your baking sheet.
galette ingredients

Once the galette comes out of the oven, you’ll brush some apricot preserves on top. Sound strange? I promise you it’s not. The apricot compliments the peach – although, you could use peach preserves if you’d like!

peach galette assemly on baking sheet

The preserves add a hint of sweetness, but mostly, it adds the SHINE that makes galettes over-the-top beautiful. The lines! The glow! The want-t0-jump-in-immediately-ness. 

Serve slightly warm or at room temperature – for dessert, for brunch, or for an afternoon coffee treat! No bad time to enjoy a slice, really.

peach galette being served


holding a slice of peach galette
5 (4 ratings)

Get the Recipe Peach Galette

A flaky, buttery crust wrapped around sweet summer peaches, topped with glossy apricot preserves for a bit of added sweetness.


  • 2 cups all-purpose flour, sifted
  • 1/2 tsp kosher salt
  • 1 Tablespoon sugar
  • 12 Tablespoon cold unsalted butter, diced (1 1/2 sticks) + 1/2 TBSP, separate
  • 1/2 cup ice water
  • 1 egg, whisked + 1 tsp water
  • 1 Tablespoon raw sugar, optional
  • 4-5 medium sized ripe peaches
  • 2 Tablespoon apricot preserves/fruit spread
  • 1 tsp water



  • Add flour, salt, and sugar in a large bowl and mix. Add 12 TBSP butter and blend using a pastry blender until a pea-sized mixture forms.
  • While continuing to blend, pour the ice water in about 1 TBSP at a time, until the dough starts to come together. I do end up using the entire 1/2 cup, but am cautious while adding in case the dough comes together without all of the water.
  • Once dough comes together, transfer it onto a lightly floured surface and knead quickly into a ball, being careful not to overwork the dough. Form into a round disk and wrap in a sustainable wrap or plastic wrap, and refrigerate for at least 30 minutes.


  • While the dough chills, preheat the oven to 400°F and line a large jelly roll or sheet pan with parchment paper. Slice the peaches into about 1/4 inch thick slices (you want them fairly thin), removing the pit.
  • Once chilled, place the dough on a lightly floured surface. Roll the dough into approximately at 12 inch circle. Transfer the rolled dough onto your prepared baking sheet. Melt the remaining 1/2 TBSP butter and brush on the top of the dough. Layer the peach slices on top of the dough in rows, leaving approximately 1 1/2 - 2 inches around the edges to fold up. Once your peaches are placed, fold up the sides - this does not have to be perfect! Brush the edges with the egg wash and sprinkle on the raw sugar as desired.
  • Bake the galette for 35-40 minutes until the pastry begins to brown.
  • When the galette is done baking, stir together the apricot preserves and water to thin it out a little. Brush the preserves on the peaches using a pastry brush.
  • Allow the galette to cool slightly; serve warm or at room temperature.


You can make the pastry dough using a food processor. Follow the steps as described above: pulse until flour, salt, sugar, and butter until butter is in small pea sized bits. Slowly pour in ice water while processor is running until dough is just combined.
Store at room temperature or in the fridge; best eaten within 1-2 days.
When assembling the tart, I do not use the end slices of the peach in order to have a uniform look.
Leave off the egg wash for any egg allergies.
Calories: 209kcal, Carbohydrates: 23g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 105mg, Potassium: 126mg, Fiber: 1g, Sugar: 6g, Vitamin A: 533IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

This post was originally published in July 2015; the photos and recipe were updated for improvements August 2019.