This rustic strawberry peach galette brings together sweet summer peaches and bright strawberries in a flaky, golden all-butter crust that's easier than pie and twice as charming. The fruit gets tender and jammy in the oven, the edges of the crust turn crisp and buttery, and the whole thing smells like a farmers market bake sale. I first made this on a Sunday afternoon when I had too many peaches ripening on the counter and a carton of strawberries begging to be used, and it's been my go-to summer dessert ever since.
If you love fruit desserts that look bakery-beautiful but don't need perfect crimping skills, you'll want to try this Easy Apple Cheddar Pie or these Cherry Pie Bars Recipe | Easy Homemade Dessert Bars too. The free-form shape means you can't mess it up, and honestly, the wonkier it looks, the better.
Why You'll Love This Strawberry Peach Galette
This Strawberry Peach Galette checks all the boxes for an easy, impressive summer bake. The all-butter crust is flaky and golden, the fruit filling is naturally sweet with just a touch of cornstarch to thicken the juices, and the whole thing comes together in about two hours, most of which is hands-off chilling time. You don't need any special equipment beyond a rolling pin and a baking sheet. The strawberry peach flavor combination is bright and balanced, not too sweet, and it pairs beautifully with vanilla ice cream or whipped cream. Kids love the jammy fruit center, and adults appreciate how elegant it looks without requiring pastry school skills.
Jump to:
Strawberry Peach Galette Ingredients
Here's what you'll need to make this easy Strawberry Peach Galette.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust:
- All-purpose flour: Forms the base of the crust and gives it structure. Spooning and leveling the flour keeps the dough tender instead of tough.
- Granulated sugar: Adds a touch of sweetness to the crust and helps it brown beautifully in the oven.
- Salt: Balances the sweetness and brings out the buttery flavor.
- Cold unsalted butter: The key to a flaky, tender crust. Keeping the butter cold creates little pockets of steam as it bakes, which makes the dough light and crisp.
- Ice cold water: Brings the dough together without making it sticky. Add just enough to moisten the flour.
- Egg wash: A beaten egg mixed with a little milk gives the crust a shiny, golden finish.
- Coarse sugar (optional): Sprinkled on top for a little crunch and sparkle.
For the Filling:
- Fresh peaches: Peeled and sliced thin, they get soft and jammy as they bake. Use ripe but firm peaches for the best texture.
- Fresh strawberries: Add brightness and a pop of color. Slice them about the same thickness as the peaches so everything cooks evenly.
- Granulated sugar: Sweetens the fruit without overpowering the natural flavors.
- Cornstarch: Thickens the fruit juices so the filling doesn't turn soupy.
- Pure vanilla extract: Deepens the fruit flavor and adds warmth.
How to Make Strawberry Peach Galette
This homemade Strawberry Peach Galette comes together in just a few simple steps.
Make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Use a pastry cutter or two forks to cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces. Drizzle in the ice water and stir until the dough starts to come together. If it still looks dry, add another tablespoon of water.
Chill the dough: Turn the dough out onto a lightly floured surface and gently press it into a ball. Flatten it into a thick disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This rest time relaxes the gluten and makes the dough easier to roll.
Prepare the filling: Toss the sliced peaches, strawberries, sugar, cornstarch, and vanilla together in a bowl until everything is evenly coated. Cover and refrigerate until you're ready to assemble.
Prep the baking sheet: Line a large baking sheet with parchment paper or a silicone mat so the galette doesn't stick.
Roll the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. It doesn't have to be perfect. Transfer the dough to the prepared baking sheet.
Assemble the galette: Spoon the fruit into the center of the dough, leaving a 2 to 3-inch border around the edges. Discard any extra juice that's pooled in the bowl. Gently fold the edges of the dough up and over the filling, overlapping the folds as you go and pressing lightly to seal. Brush the crust with the egg wash and sprinkle with coarse sugar if you like.
Chill again: Pop the assembled galette back in the fridge for 15 to 20 minutes. This helps the crust hold its shape and get extra flaky.
Preheat the oven: Set your oven to 425°F while the galette chills.
Bake: Bake for 30 to 35 minutes, until the filling is bubbling in the center and the crust is deep golden brown.
Cool and serve: Let the galette cool on the baking sheet for about 10 minutes before slicing. Serve it warm or at room temperature.
Substitutions and Variations
Use frozen fruit: If fresh peaches and strawberries aren't in season, frozen works too. Thaw them first, drain off the excess liquid, and add an extra teaspoon of cornstarch.
Swap the fruit: Try this with blueberries and peaches, raspberries and strawberries, or even apples and pears in the fall. Just keep the total fruit amount the same.
Make it dairy-free: Use cold coconut oil or vegan butter in place of the butter, and skip the egg wash or brush with a little plant-based milk instead.
Add spice: A pinch of cinnamon or cardamom in the filling adds warmth, especially if you're making this in early fall.
Gluten-free crust: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The texture will be slightly different but still delicious.
Equipment For Strawberry Peach Galette
- Large mixing bowls: One for the dough, one for the filling.
- Whisk: For combining the dry ingredients.
- Pastry cutter or forks: To cut the butter into the flour. If you don't have a pastry cutter, two forks work just fine.
- Rolling pin: For rolling out the dough. A wine bottle works in a pinch.
- Baking sheet: A large, flat sheet with a rim. Line it with parchment or a silicone mat.
- Parchment paper or silicone baking mat: Keeps the galette from sticking and makes cleanup easier.
- Pastry brush: For applying the egg wash. You can also use a folded paper towel.
Storage and Make-Ahead Tips
Store leftovers: Cover the cooled Strawberry Peach Galette loosely with foil or plastic wrap and refrigerate for up to 4 days. The crust softens a bit as it sits, but it's still delicious.
Reheat: Warm individual slices in a 350°F oven for about 10 minutes to crisp up the crust again.
Freeze the dough: You can make the dough up to 3 months ahead. Wrap it tightly and freeze, then thaw overnight in the fridge before rolling.
Freeze the baked galette: Wrap cooled slices individually and freeze for up to 2 months. Reheat from frozen in a low oven.
Prep ahead: You can assemble the Strawberry Peach Galette up to 8 hours before baking. Keep it covered in the fridge, then bake when you're ready.
Serving Suggestions
This Strawberry Peach Galette dessert is beautiful on its own, but here are a few ways to make it even better.
Vanilla ice cream: A scoop of cold, creamy vanilla on top of a warm slice is classic for a reason.
Whipped cream: Lightly sweetened whipped cream adds a fluffy, light contrast to the rich crust.
Greek yogurt: For breakfast or brunch, serve a slice with a dollop of vanilla Greek yogurt and a drizzle of honey.
Fresh mint: A few torn mint leaves sprinkled over the top add color and a fresh, summery note.
Expert Tips
Keep everything cold: Cold butter and cold water are the secrets to a flaky crust. If your kitchen is warm, chill the bowl and the flour too.
Don't overwork the dough: Mix just until it comes together. Overworking develops gluten, which makes the crust tough instead of tender.
Drain the fruit: If there's a lot of juice in the bowl after tossing the filling, leave it behind. Too much liquid makes the bottom crust soggy.
Use parchment paper: It makes transferring the dough so much easier and keeps cleanup simple.
Let it cool slightly: The filling needs a few minutes to set after baking. If you cut into it too soon, the juices will run everywhere.
FAQ
Is galette dough the same as pie dough?
Yes, Strawberry Peach Galette dough and pie dough are nearly identical. Both use flour, butter, a little sugar, salt, and cold water. The main difference is that galette dough is rolled out and folded free-form instead of pressed into a pie pan, so it doesn't need to be quite as structured. You can use your favorite pie crust recipe for a galette.
Do peach and strawberry go together?
Absolutely. Peaches and strawberries are both sweet and juicy, and they ripen around the same time in summer. The peaches add a soft, mellow sweetness while the strawberries bring a bright, slightly tart flavor. Together, they balance each other out and create a filling that's not too heavy or too sweet.
How to prevent galette from getting soggy?
The best way to prevent a soggy Galette is to use just enough cornstarch or flour to thicken the fruit juices, discard any extra liquid before assembling, and bake at a high temperature so the crust crisps up quickly. Chilling the dough before baking also helps the butter stay solid longer, which creates a flakier, less soggy crust. Liam's tip: let it cool for a few minutes before slicing so the filling sets and doesn't soak into the bottom.
What is the best pastry for a galette?
An all-butter pastry is the best choice for a galette. Butter creates a rich, flaky texture and a golden color that looks beautiful when folded around the fruit. Some bakers like to add a little sour cream or cream cheese to the dough for extra tenderness, but a simple butter-based crust is classic and foolproof.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Strawberry Peach Galette
Strawberry Peach Galette
Ingredients
Method
- Stir the flour, sugar, and salt together in a medium bowl until evenly combined.
- Work the cold butter into the flour mixture using a pastry cutter or forks until it looks like coarse crumbs with pea-sized bits.
- Pour in the cold water and gently mix just until the dough starts to come together, adding a little more water only if it feels too dry.
- Turn the dough onto a lightly floured surface, bring it together with your hands, and shape it into a thick disk before wrapping and chilling for at least 1 hour.
- Toss the peaches, strawberries, sugar, cornstarch, and vanilla together in a bowl until the fruit is evenly coated, then cover and refrigerate.
- Line a large baking sheet with parchment paper or a silicone mat and set it aside.
- Roll the chilled dough into a roughly 12-inch circle on a lightly floured surface and transfer it carefully to the prepared baking sheet.
- Spoon the fruit into the center of the dough, leaving a wide border, then fold the edges up and over the filling, overlapping slightly and pressing gently to seal.
- Brush the folded edges with egg wash and sprinkle with coarse sugar if using, then refrigerate the shaped galette for about 15-20 minutes.
- Preheat the oven to 425°F (218°C) and bake until the crust is deep golden and the filling is bubbling, about 30-35 minutes.
- Let the galette cool on the pan for about 10 minutes before slicing and serving.
Leave a Reply