Peach and Cherry Galette Recipe with Flaky Golden Crust

Fresh peach and cherry galette made with a flaky homemade pie crust is easier than a full pie but just as satisfying. This rustic tart needs no pie dish or top crust—think of it as a dessert pizza piled with summer fruit, with every bite bursting with flavor.

A galette is a hand-shaped French dessert: you roll pastry dough into a large circle, pile the center with fruit, then fold the dough edges inward to overlap slightly. It bakes on a flat sheet rather than in a pie pan, producing a casual, golden crust with an open fruit center.

Key Ingredients & Test Notes

• Homemade Pie Crust: Use a double 9-inch pie crust for a sturdy, flaky galette base that supports fresh fruit. Brush the folded edge with egg wash and sprinkle turbinado or sparkling sugar for a crisp, sweet finish.
• Fresh Cherries: Choose ripe sweet or sour cherries to complement the peaches.
  • Note: A cherry pitter speeds up removing pits if you want to save time.
• Fresh Yellow Peaches: Peaches can be left unpeeled for texture and color—peeling is optional.
  • Note: Select peaches that give slightly when pressed; if they are too firm, let them ripen a bit for better flavor.
• Granulated and Brown Sugar: A blend of both sugars helps thicken the fruit juices into a syrup and balances tartness.

Helpful Tips

• Make the galette dough first. Shape it into a disc, wrap in plastic, and chill before rolling.
• Pit the cherries and slice them in half. Slice peaches about 1/4 inch thick for even cooking.
• Roll the dough to a 13–15 inch circle on a lightly floured surface. Aim for about 1/8–1/4 inch thickness—too thin and it may tear; too thick and it limits fruit capacity.
• Sprinkle a thin layer of almond or coconut flour in the center, leaving a 1½ inch border. This absorbs excess juice and helps prevent a soggy bottom crust.
• Use a pastry brush with cold water on seam areas to help dough stick when folding.
• After folding, brush the crust with egg wash and sprinkle with turbinado or sparkling sugar for shine and crunch.
• Refrigerate the assembled galette for about 20 minutes before baking so the dough firms up and keeps its shape in the oven.
• Let the galette rest 5–10 minutes on the pan after baking, then slide the parchment onto a cooling rack. Serve warm with salted honey or peach ice cream, if desired.

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Peach and Cherry Galette

By Jenn Davis

Prep: 45 mins

Cook: 35 mins

Total: 1 hr 20 mins

Yield: 8 servings

A simple summer galette filled with fresh cherries and peaches wrapped in a flaky all-butter pie crust.

Ingredients

Homemade Pie Crust

Fruit Filling

• 2 1/2 cups fresh cherries, stem and pit removed, halved
• 2 cups medium-large yellow peaches, pits removed and sliced
• 3 tablespoons light brown sugar
• 3 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon almond extract
• 1 tablespoon coconut or almond flour

Egg Wash

• 1 large egg, lightly beaten
• 1 teaspoon water

Topping

• Turbinado or sparkling sugar, for sprinkling

Instructions

Homemade Pie Crust

• Prepare dough according to your pie crust recipe. Shape into a disc, wrap, and chill 30–45 minutes.

Fruit Filling

• In a large bowl, whisk together the flour, brown sugar, granulated sugar, vanilla, and almond extract. Add the halved cherries and sliced peaches, then toss gently to coat evenly. Set aside.

Assemble Galette

• On a lightly floured surface, roll the chilled dough into a 13–15 inch circle and transfer it to a silicone mat or parchment.
• Sprinkle the dough center with the coconut or almond flour, leaving a 2 inch border.
• Arrange the cherries and peaches in an even layer over the center, keeping the border clear.
• Fold the edges of the dough inward, slightly overlapping the fruit to form pleats. Use a little cold water on seams to help seal the dough.
• Whisk the egg and water to make an egg wash. Lightly brush the folded crust and sprinkle with coarse sugar.
• Chill the assembled galette in the refrigerator for about 20 minutes.
• Preheat the oven to 375°F (190°C). Transfer the galette on its parchment to a large baking sheet.
• Bake on the center rack for 30–35 minutes, until the crust is golden and fruit juices bubble.
• Remove from oven and let rest on the pan for 5 minutes, then slide the parchment onto a wire rack to finish cooling and prevent the bottom from overcooking.
• Slice and serve warm with ice cream, or cool completely before storing.

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