Strawberry Peach Galette

Name: Strawberry Peach Galette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, cold and cubed; ¼ cup granulated sugar; ¼ teaspoon salt; 4 to 6 tablespoons ice water; 2 cups strawberries, hulled and sliced; 2 cups peaches, pitted and sliced; ¼ cup brown sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 egg, beaten (for egg wash); Additional sugar for sprinkling

Highlighted under: Seasonal Harvest Cooking

I love making this Strawberry Peach Galette during the summer months when both strawberries and peaches are at their peak. The combination of sweet juicy fruits combined with a flaky pastry is simply irresistible. Each bite evokes memories of warm sunny days, fresh fruit stands, and leisurely afternoons spent with family and friends. The best part is how easy it is to prepare, making it a perfect dessert for both special occasions and casual gatherings.

Created by

Anna

Last updated on 2026-01-27T13:22:29.661Z

Creating this Strawberry Peach Galette is a delightful experience that brings joy to both my kitchen and my taste buds. The simple yet elegant design of the galette allows the bright colors of the fruits to shine through, and I can't help but marvel at the vibrant presentation that comes from such a rustic dish. My secret is to let the fruit macerate briefly with sugar for a perfect balance of sweetness that enhances the natural flavors.

While rolling out the dough, I take care to make it just thick enough to hold the filling without becoming soggy. This method not only ensures the perfect texture but also adds a delightful crunch to each slice. Pair it with a scoop of vanilla ice cream, and you've created a dessert that's sure to impress anyone!

Why You'll Love This Recipe
Sweet, juicy fruit filling balanced with a flaky crust
Easy to prepare and perfect for summer gatherings
A rustic, beautiful presentation that wows guests

Understanding the Ingredients

The fruity filling of your galette is crucial for achieving that perfect blend of sweetness and tartness. Ripe strawberries should be vibrant red and firm, while peaches should yield slightly to pressure but not be overly soft. If fresh fruits are out of season, you can substitute with frozen fruits; just make sure to thaw and drain them to avoid excess moisture in the filling. Additionally, using a combination of white and brown sugar provides a deeper flavor and enhances the natural sweetness of the fruits.

Cornstarch plays an essential role in thickening the juices released by the fruit during baking. If you find yourself without cornstarch, you can use equal parts all-purpose flour or arrowroot starch. However, be aware that flour may yield a slightly cloudier filling, whereas arrowroot will maintain clarity. A splash of lemon juice not only adds brightness but also prevents the peaches from browning, ensuring your galette remains visually appealing.

Mastering the Dough

Creating the perfect galette crust is all about keeping your ingredients cold. If your kitchen is warm, consider chilling your flour and bowl before mixing. This will help maintain a flaky texture as the butter melts and creates steam in the oven. Once you form the dough, let it rest in the refrigerator for at least 30 minutes; this relaxes the gluten, making it easier to roll out without shrinking. If you’re short on time, you can prepare the dough a day in advance and keep it wrapped tightly in the fridge overnight.

When rolling out your dough, use a light dusting of flour on your work surface and rolling pin to prevent sticking. Aim for a thickness of about 1/8 inch—that’s the sweet spot for achieving a crisp, yet tender crust. If your dough tears while rolling, gently patch it up with scraps, allowing you to maintain a beautiful rustic look that complements the galette’s charm. Don’t worry too much about imperfections; that’s part of the appeal in a galette!

Baking to Perfection

Baking time is key for achieving that golden-brown crust and bubbly filling. Keep a close eye on your galette in the last few minutes of baking; the crust will go from golden to burnt quickly if left unattended. As a guideline, watch for a light golden color along the edges and bubbling juices in the center—this indicates it’s ready to come out. Letting it cool for at least 15 minutes after baking is important; this cooling time allows the filling to set up, making slicing easier and more enjoyable.

To make this galette even more appealing, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top right before serving. The cold cream contrasts beautifully with the warm fruit filling and flaky pastry, creating a delightful experience. If you have leftovers (though unlikely!), cover with plastic wrap and refrigerate for up to three days—but note that the crust may soften slightly. You can reheat individual slices in the microwave or oven for a quick treat.

Ingredients

For the Galette

1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
¼ teaspoon salt
4 to 6 tablespoons ice water

For the Filling

2 cups strawberries, hulled and sliced
2 cups peaches, pitted and sliced
¼ cup brown sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract

For Topping

1 egg, beaten (for egg wash)
Additional sugar for sprinkling

Instructions

Prepare the Dough

In a large bowl, mix the flour, sugar, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs. Stir in ice water, one tablespoon at a time, until the dough holds together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling

In a separate bowl, combine the strawberries, peaches, brown sugar, lemon juice, cornstarch, and vanilla extract. Let the mixture macerate for about 15 minutes.

Assemble the Galette

Preheat the oven to 400°F (200°C). On a floured surface, roll out the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spoon the fruit mixture into the center, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed. Brush with the beaten egg and sprinkle sugar over the crust.

Bake

Bake the galette for 30-35 minutes, until the crust is golden brown and the fruit is bubbly. Allow it to cool slightly before slicing.

Pro Tips

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.

Variations on the Classic

This Strawberry Peach Galette is a great base for experimentation! Try swapping out the strawberries and peaches for other seasonal fruits like cherries, blueberries, or even apples, adjusting sugar levels according to the fruit’s sweetness. Spicing things up with a pinch of cinnamon or nutmeg can also add depth to the flavor, especially with stone fruits. Consider using herbs like basil or mint for an aromatic twist in the filling that pairs beautifully with the fruits.

For a more indulgent dessert, you can add layers of cream cheese or almond paste under the fruit filling. Mix softened cream cheese with a bit of sugar and vanilla for a delectable base, or use almond paste for a nutty flavor twist. This not only enhances the taste but also adds a creamy texture that contrasts wonderfully with the flaky crust.

Make-Ahead Tips

Prepping your galette ahead of time is both convenient and stress-free. You can prepare the dough a day or two in advance; just make sure to keep it tightly wrapped in plastic wrap to prevent it from drying out. Similarly, the filling can be made a few hours ahead; simply cover and refrigerate until you're ready to assemble and bake. Allowing the filling to sit enhances its flavors and can make for a more delicious galette once baked.

For those planning a gathering, consider assembling the galette the day before, but avoid baking it until just before guests arrive. This way, your kitchen will fill with the delightful aromas of baking while you enjoy your time with friends or family. Just ensure to cover it lightly with foil if it's in the fridge to avoid absorbing other food odors.

Questions About Recipes

→ Can I use frozen fruit for this galette?

Yes, but make sure to thaw and drain the excess moisture before using them in the filling.

→ How do I store leftover galette?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make the dough ahead of time?

Absolutely! You can prepare the dough a day in advance and keep it in the fridge until you're ready to use it.

→ What's the best way to reheat the galette?

Reheat in a 350°F (175°C) oven for about 10 minutes to bring back the crispness of the crust.