Strawberry Peach Galette

I’ve said it before and I’ll say it again, I’m not a pie person. The crimping, the lattice, the hours of waiting for it to set before you can cut a slice. No thanks. But a galette? That I’m always up for. It’s what I like to call a lazy pie. All the good parts, half the effort. My first attempt years ago, I spent forever trying to roll a perfect circle, and it just got worse the more I fussed. Turns out the lopsided ones look the best.

This summer version combines two of my favorite fruits, juicy peaches and sweet strawberries, tucked into a flaky all-butter crust. The peaches bring so much natural juice and sweetness that you barely need to add any sugar. And the whole thing comes together fast. There’s no pie dish, no fancy topping, and you only have to wait about ten minutes before you can slice into it. Compare that to waiting hours on a regular pie and you’ll see why I keep coming back to this.

Here’s the kitchen tip I lean on every time. Keep your butter cold. Cut it into cubes and work it into the flour while it’s still chilled, leaving little bits of butter throughout. Those cold flecks are what melt in the oven and give you that flaky, layered crust. And chill the shaped galette for fifteen or twenty minutes before it bakes, usually while the oven heats up, so it holds its shape instead of slumping.

And don’t fret over the look of it. Galettes are supposed to be rustic, with some of the fruit peeking out from under the folded edges. You’ll smell that warm, jammy peach and strawberry thing fill the kitchen as it bakes, and the crust will turn deep golden with that coarse sugar sparkling on top. Let it cool a few minutes, add a scoop of vanilla ice cream, and you’re done.

Why You’ll Love This Recipe

The crust is flaky and golden. An all-butter dough with cold bits of butter worked in bakes up layered and crisp, with a sugary egg-washed edge.

The fruit does the work. Juicy peaches and sweet strawberries bring so much natural flavor that you only need a little sugar to round them out.

It’s faster than pie. No pie dish, no lattice, and just about ten minutes of cooling before you can slice, so dessert comes together quick.

It’s hard to mess up. The rustic free-form shape means an uneven fold still looks beautiful, which takes all the pressure off.

Ingredients

Here’s what goes into this one. The recipe you shared describes the components but doesn’t list every exact amount, so I’ve kept the ingredient names as written:

For the galette dough:

• Flour
• Sugar
• Salt
• Cold cubed butter
• Water

For the filling and finishing:

• Fresh peaches, sliced
• Fresh strawberries, sliced
• Sugar
• Egg and milk, for the egg wash
• Coarse sugar, for sprinkling

How to Make Strawberry Peach Galette

1. Make the Dough

Cut cold butter into cubes and work it into the flour, sugar, and salt using a pastry cutter or two forks. Keep going until it looks crumbly with little bits of butter still showing. Add water until it comes together.

2. Chill the Dough

Shape the dough into a disk, wrap it up, and pop it in the fridge to chill. Cold dough rolls out so much easier and holds its shape in the oven, so don’t skip this part even if you’re eager.

3. Mix the Filling

Slice your peaches and strawberries and toss them with a bit of sugar. Since the peaches are already juicy and sweet, you won’t need much. Give it a taste and adjust so the filling isn’t overly sweet.

4. Roll It Out

Roll the chilled dough out on a sheet of parchment. Don’t worry about getting a perfect circle, whatever shape it lands in is fine. Slide the parchment onto a baking sheet so you can move it later without trouble.

5. Fill and Fold

Pile the fruit in the center, leaving a border of bare dough around the edge. Fold that border up and over the filling, overlapping as you go. Some fruit will peek out, and that’s exactly the rustic look you want.

6. Brush and Chill

Brush the folded edge with the egg wash and sprinkle coarse sugar over the crust for some sparkle and crunch. Chill the shaped galette for fifteen to twenty minutes while the oven heats so it holds together.

7. Bake and Cool

Bake until the crust is deep golden brown and the fruit is bubbling. Let it cool for about ten minutes, then slice and serve with vanilla ice cream on top.

Expert Tips

Keep the butter cold and cubed. Cold bits of butter melt in the oven and give you that flaky, layered crust.

Skip the food processor if you can. It overworks the dough fast, and a pastry cutter or two forks gives you better texture.

Don’t chase a perfect circle. Galettes are meant to look imperfect, so whatever shape the dough takes is just right.

Chill the shaped galette before baking. Fifteen to twenty minutes in the fridge keeps it from slumping in the oven.

Brush the edge with egg wash and coarse sugar. It gives the crust a pretty sheen and a little extra crunch.

Recipe Variations and Add-ins

You can swap the strawberries for blueberries to make it a blueberry peach galette instead.

Add 1 teaspoon of lemon zest to the filling for a bright note that lifts the peaches.

You can use a buttermilk cornmeal crust in place of the all-butter one for a slightly crunchier base.

Stir 1/4 teaspoon of cinnamon or a pinch of nutmeg into the fruit for a warm, cozy spin.

You can scatter 2 tablespoons of sliced almonds over the crust before baking for some extra crunch.

What to Serve With This Recipe

Top each slice with vanilla ice cream. The cold cream melts into the warm fruit. The two play off each other.

Add a dollop of whipped cream instead. The soft cream lightens the slice. It cools the warm crust.

Pour a cup of coffee alongside it. The coffee cuts the sweetness. The pairing works for dessert or a lazy brunch.

How to Store This Recipe

The galette is best the day you make it, but leftovers keep fine. Cover it loosely and leave it on the counter. It makes a nice treat with morning coffee the next day.

You can make the dough ahead too. Keep it wrapped in the fridge for a few days, or freeze it for up to three months. Thaw frozen dough in the fridge overnight before you roll it out.