Galettes are a wonderful alternative to pie when you have the craving but don’t feel like making an actual pie. This strawberry peach galette combines fresh summer fruits with a super flaky and golden brown all-butter pie crust. Assembling it couldn’t be easier and there’s no need to wait hours for it to cool before slicing. Each forkful is loaded with tons of juicy peaches and strawberries and vanilla ice cream always adds a lovely finishing touch!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more success tips. I’ve also made a few small tweaks, like slightly reducing the sugar and strawberries so the filling holds together better. (The recipe below reflects those small changes.)
Have you ever made a fruit galette before? I’ve been making this strawberry peach galette every summer since I originally published the dessert recipe many years ago. I love baking with peaches because they’re so naturally juicy and sweet. You’ll love them in peach crisp, peach cobbler, and peach bread, too!
One reader, Marie, says: “I made this last night for dessert, it was great hit! It was surprisingly easy to do and super flavorful! I love the that there isn’t too much sugar as I don’t like overly sweet things and the minimal prep and mess, it was great! ★★★★★”
Tell Me About Galettes
Galettes are a friendly dessert—they’re approachable, drama-free, and fit for bakers of any skill level. I like to call them “lazy pies” or “rustic tarts” because there’s nothing complicated involved. You get all the goodness of a traditional pie like a flaky buttery pie crust and juicy fruit filling, but with half of the effort and in half the time. It’s hard to mess this up. You don’t even need a pie dish and you only have to wait about 10 minutes before slicing and serving. (Compared to waiting hours for a traditional peach pie to set up before serving.) So many perks!
If you can fold dough over a filling, you can make a galette. The best part is that your guests will be very impressed as if you spent hours in the kitchen. Spoiler alert! You didn’t.
I usually stick with fruit galettes like berry galette, apple galette, blueberry galette, or even this blueberry peach frangipane galette or this apple brie phyllo galette. You can make mini fruit galettes, too!
Strawberry Peach Galette Dough
The base of today’s galette is a buttery, flaky crust made from simple everyday ingredients like flour, butter, and water. I always say that the crust is in every bite of a pie/galette, so it has to taste great, right?
Have you ever tried my all butter pie crust recipe? This galette dough is similar and it only yields 1 crust. I use a little less sugar in this than in my blueberry peach frangipane galette and apple galette recipes. You could also use the buttermilk cornmeal crust I pair with this berry galette. Or you can use one of the crusts from my flaky pie crust recipe (that recipe yields two crusts). Whichever you use, the dough must chill in the refrigerator per the recipe’s instructions before rolling it out.
Make sure the butter in the dough is cold and cubed before starting. As described in the recipe below, work it into the dry ingredients using a pastry cutter. Feel free to use a food processor for this step, but I find it easily overworks the dough. If you don’t have a pastry cutter, just use 2 forks to mash up/combine the butter and dry ingredients.
Instead of an intricate topping like a lattice pie crust, simply fold the dough edges up over the strawberry peach filling. Some of the filling is exposed, which adds to the rustic beauty of this easy fruity summer dessert. 🙂
Strawberry Peach Galette Success Tips
- When you roll out galette dough, don’t worry if it’s not a perfect circle. Leave it whatever shape it rolls out to be. Galettes are meant to be imperfect!
- A brush of egg wash (egg and milk) and sprinkle of coarse sugar adds some sparkly sheen to the finished galette.
- Chill the shaped galette for at least 15-20 minutes before baking to ensure it holds shape. I usually do this as the oven preheats.
Rustic Strawberry Peach Galette
- Prep Time: 1 hour, 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 6-8 servings
- Category: Pies
- Method: Baking
- Cuisine: American
Description
This strawberry peach galette combines fresh summer fruits with a super flaky and golden brown all-butter pie crust. Make sure the cubed butter is extra cold before beginning. See make ahead/freezing instructions in the recipe notes if you’d like to get started ahead of time.
Ingredients
Crust
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
- 2 Tablespoons (25g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed*
- 1/4 cup (60ml) ice cold water, plus more as needed
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar
Filling
- 1 and 1/2 cups (about 230g) peeled and sliced fresh peaches (1/4 inch thick slices; about 2 medium peaches)*
- 1 and 1/2 cups (about 230g) sliced fresh strawberries*
- 3 Tablespoons (38g) granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
Instructions
- Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (love this one) or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk. Wrap the dough disk in plastic wrap, parchment paper, or aluminum foil and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
- Meanwhile, prepare the strawberry peach filling: Gently toss the filling ingredients together in a medium bowl until combined. Cover and refrigerate until step 4.
- Line a large baking sheet with parchment paper or a silicone baking mat. Make sure you have enough room in your refrigerator for the baking sheet because the shaped galette must chill in step 6.
- On a lightly floured surface, roll the dough into a 12-inch circle. Doesn’t have to be perfectly shaped. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet. (You can also roll the dough right out onto the parchment paper or silicone baking mat that you are using to line the baking pan. If doing so, lightly flour the parchment paper or silicone baking mat.)
- Spoon the fruit (discard any juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired.
- Refrigerate the shaped galette for at least 15-20 minutes as the oven preheats (next step) and up to 8 hours. If refrigerating for longer than 1-2 hours, cover it lightly. The galette will lose shape if it’s not cold.
- Preheat oven to 425°F (218°C).
- Bake galette until the filling is bubbly and the crust is golden brown, about 30-35 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream!
- Cover and store leftover galette in the refrigerator for up to 4 days.
Notes
- Make Ahead & Freezing Instructions: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Thaw overnight in the refrigerator before rolling out and filling.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Pastry Cutter | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin
- Butter: Make sure your cubed butter is very cold. I like to chill it in the freezer for about 15 minutes ahead of time.
- Fruit: Fresh fruit is best, but you can use frozen sliced peaches and strawberries if needed. For best results, thaw the fruit first. Blot dry as much as you can before using in the filling. Feel free to swap out the strawberries for the same amount of blueberries or blackberries.
- Chilling shaped galette before baking: Chilling the shaped galette in the refrigerator in step 6 helps it maintain its shape in the oven. I usually refrigerate it for 15 minutes as the oven preheats. If you’re nervous to chill the baking sheet in the refrigerator then bake it (which can cause warping), you have another option. You can simply assemble the galette on parchment paper or a silicone baking mat, lift the parchment/baking mat as a whole and place on another baking sheet or directly onto a shelf in the refrigerator. After chilling, carefully lift up and place the entire parchment/baking mat onto the baking sheet for baking.
- Originally Published in 2013: The recipe used to call for 2 cups of sliced strawberries and 1/4 cup (50g) of granulated sugar in the filling.
Reader Comments and Reviews
Can this be made using just peaches? If so, how would the measurements be modified.
Thank you!
Hi Phyllis, when making a peach-only version, we use about 3 cups total peaches and add a splash of almond extract. It always pairs wonderfully with peach!
I saw in the peach pie recipe the addition of ginger. If making the galette with all peaches, should I add ginger instead of almond extract? Or does the ginger provide better flavour in the pie vs a galette?
Hi Michelle! Both are great auditions to peach flavor. You can use whichever you prefer!
Hi there! I have an egg allergy in my house…aside from egg wash for the crust is there anything else I can use?
Hi Alex, you can skip the egg and just brush the crust with milk.
I usually love your recipes, but I didn’t car for this one. I thought the 2 tbs of sugar for the crust wasn’t sweet enough, so little that the crust just tasted like plain dough. I even used large sugar crystals as suggested. I didn’t expect a lot of sweetness, just a hint, but it didn’t come through. Outside of this, it was a good recipe.
Looking a few of your galette recipes. I’m going to use frozen blueberries and a flour crust. Wondering – some say Do NOT thaw; others say to thaw berries. Which is best practice?
Hi Mary, in our blueberry galette recipe, we say do not thaw. Otherwise the berries release way too much moisture. Enjoy the galette!
I’ve made this recipe several times this summer with various stone fruits. Absolutely delicious every time! I’d like to try it with apples, but am wondering if baking time and temp would be the same. Would I need to cook the apples a bit before? Thank you for all the great recipes!
Hi Deb, here is my extremely similar recipe for apple galette.
This was so easy to make. I had a half batch of your buttery flaky crust in the freezer and it worked perfectly! A lot of the juices ran out while baking but still no soggy bottom! I’ll definitely be making more galettes!
I love the flavor of the fruits, but the bottom was uncook
This was so good! The crust is amazing! I got a bit nervous because it looked like there was a bit of liquid coming out of it as it was baking but the bottom was perfectly crisp. I made it with just peaches since it’s all I had and added cinnamon to the filling. Will definitely make again!
Hi! How much would you suggest scaling down the strawberry rhubarb pie filling? Also, can you use frozen rhubarb? Thanks!
Hi Samantha, you’ll want about 3 cups of chopped strawberry/rhubarb, so about half of the filling recipe from that pie to make a galette. For best results, we strongly recommend using fresh strawberries and rhubarb. Frozen will add too much moisture to the filling.
Thank you!! I’ll try to get my hands on some fresh rhubarb.
Could I use your strawberry rhubarb filling from your pie recipe for this? Would I need to make any changes? Thanks, Mark
Hi Mark, you can scale down the strawberry rhubarb pie filling and use it as a galette filling. Enjoy!
Hi! How much would you suggest scaling down the strawberry rhubarb pie filling? Also, can you use frozen rhubarb? Thanks!
Omg, so delicious! I made this today for Father’s Day . I used peaches and blueberries otherwise followed the recipe as written. The crust was so buttery and flaky , I could have eaten the whole thing!
Could I use this filling for a pie using your pie crust recipe?
Hi Grace, we’d use our peach pie recipe instead, and sub out 2 cups of the peaches with 2 cups of fresh strawberries. Let us know how it goes!
This recipe looks amazing! I am making two for Father’s Day weekend. I wondered if I was to use fresh blackberries in place of the strawberries, should I slice the blackberries in half or should they go in whole? Looking forward to reporting back on the finished product with great success!! Thanks again!
Hi Lisa, blackberries would be lovely here! You can leave them whole like we do in our Berry Galette. Hope it’s a hit!
This recipe is one of my favorites for my husband and me. My children love when they come over for dinner, it’s one of their favs too. It’s almost more of a French pastry to me. Either way, it’s always a hit whoever I serve it to! Yum!!
Hey love the recipes! I was wondering though if I could make this into a pie?
Sure can!
Can I use prepared crust, your filling, and freeze. Bake directly from freezer? Temperature?
Thank you
Hi Ina, we don’t recommend freezing the shaped galette. Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Thaw overnight in the refrigerator before rolling out and filling. Or, you can make and refrigerate the baked galette for up to 4 days.
Shortening and butter and keeping everything ice cold – your pastry is my go to
Perfect everytime
Made this today, it was scrumptious! The galette light and buttery. Certainly a keeper. 4 generous/6 small portions. I need to scale up next time. Sweetness just right. Many thanks.
I wanted to make this with peaches only as my husband loves peaches. I left out the vanilla, put in 1/2 tsp cinnamon, added a bit of extra sugar and corn starch. It was very good, but do you have any suggestions for a super peach galette?
Hi Diane, when making a peach-only version, we use about 3 cups total peaches and add a splash of almond extract. It always pairs wonderfully with peach!
I have hand strength issues and find a pastry cutter hard to use. I have a pastry beater fir a kitchen aide mixerer. Do you have tips on using that to make the dough ?
Hi Jackie, that should work just fine, but be careful not to over mix the pie dough as that can be easy to do when using a food processor or mixer. Hope you enjoy the galette!
Hi Sally
Your apple galette is one of my favorites
Can I just use all strawberries?
Thanks
Hi Steve, the filling may be a bit juicer with all strawberries, but that should work just fine. Hope you enjoy it!
Hello Sally and Team,
I made your Strawberry Peach galette yesterday with fresh strawberries and well drained canned peaches. It was so easy, came out as pretty as pictured and my family wanted more.
This one is definitely a keeper‼️
Warm regards,
joyce
Hi Sally. If I wanted to make these in small individual sizes what cook time would you recommend ? Thank you.
Hi Felicia! You can use this mini galettes post as a guide – enjoy!
Just a note of thanks for this wonderful recipe! I look forward to making it each year with summer peaches and strawberries from the farmer’s market, like I’m doing today. I am not personally a big pie fan, yet something about the galette dough I just love.
This recipe looks delicious. I’m trying to use us some delicious peaches, and fit in some summer activities. Could I bake this galette, and freeze it for a few days, before serving?
Hi Jean, we don’t recommend freezing the shaped galette. Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Thaw overnight in the refrigerator before rolling out and filling. Or, you can make and refrigerate the baked galette for up to 4 days.
I am thinking of making this for July 4th. I have a pie crust disc of your butter and shortening pie crust recipe in my freezer. Will this work? I am wondering why you used an all butter piecrust for the galette.
Hi Lisa! You can use either recipe – the buttery flaky pie crust will work perfectly.
This was fantastic! Easy to make yet impressive- everyone “ooooh”d when I brought it out after dinner. I wanted to use up peaches I already had so I left out the strawberries. Unfortunately one of my peaches was bad and I was afraid there wouldn’t be enough filling… so I threw in a mango and hoped for the best. It was delicious! I added some cinnamon to the fruit because I put cinnamon on everything but otherwise followed the recipe. Thank you for always making me look like the Star Baker!
I have an abundance of Palisade Peaches (Colorado specialty) and some strawberries about to turn bad, so this was perfect! I cannot begin to tell you how delicious it is. I did add cinnamon and a small splash of almond extract to the filling, but besides that everything was exactly as written. The crust was incredibly flaky and flavorful, and the filling held perfectly. I will absolutely be making this again…this week!
This was excellent! It was so much easier than fiddling with two pie crusts and shaping into a pie dish. Will try this with your mixed berry filling next!
Sally,
I made this last night and were a hit! I want to make this galette next week for my sister who is having surgery for breast cancer. She is crazy about cherries. Do you have any recommendations for a cherry filling?
Hi Angela, we haven’t personally tried it, but cherries should work wonderfully here in place of the strawberries and peaches (we’d recommend halving the cherries first). Some readers have also had success using cherries in this galette as well — they pair wonderfully with the almond flavor. Hope your sister loves it!