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Peach Galette Dessert

Delicious summer dessert. Easy recipe using puff pastry.
Course Dessert
Cuisine French
Keyword fruit dessert, peach dessert, peach galette, peach pie, puff pastry, summer dessert
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings 8 servings


  • mixing bowls
  • half sheet pan
  • cooking rack
  • chef's knife
  • whisk
  • measuring cups
  • measuring spoons
  • Rolling Pin
  • pastry brush


Peach Filling

  • 6 medium peaches freestone (cling~free), ripe but still firm
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1 tablespoon turbinado sugar


  • Prepare the Filling: Stir together the sugar, cinnamon, nutmeg, and cornstarch in a large bowl.
  • Cut each peach into 8 wedges and place in a large bowl. Add sugar mixture to peaches. Gently toss to coat. Add the lemon juice and vanilla; gently toss to combine. Set aside.
  • Prepare the Puff Pastry: Preheat the oven to 425˚F.
  • Carefully open one sheet of thawed puff pastry. On a floured surface, roll it out to a 12~inch X 16~inch rectangle. Using a rolling pin, transfer to a half sheet pan.
  • Remove peaches from the bowl, reserving 4 tablespoons of the liquid. Arrange the peaches in a single layer on the dough, overlapping slightly. Leave a 2~inch border along each edge. Fold each side of the puff pastry up over the fruit. Using a pastry brush, brush the crust with heavy cream, and sprinkle with turbinado sugar. Drizzle reserved 4 tablespoons liquid from the bowl over the peaches.
  • Bake in preheated oven 15 minutes. Reduce heat to 350°F, and bake until golden brown, about 40 minutes. Cool 10 minutes on baking sheet; transfer galette to a wire rack, and cool 1 hour.
  • Serve with a scoop of vanilla ice cream or dollop of whipped cream.