strawberry peach galette

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.

Rustic Strawberry Peach Galette

Tablespoons (25 grams) granulated sugar

teaspoon salt

(8 Tbsp; 113 grams) cold unsalted butter, cubed*

(60 milliliters) ice cold water, plus more as needed

egg egg

sugar

(about 230 grams) sliced fresh strawberries*

cornstarch

vanilla extract

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&#8217;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&#8217;s not cold.

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.

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!

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 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!

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.

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.

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!!

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!

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!

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 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.

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Rustic Strawberry Peach Galette

Rustic Strawberry Peach Galette

Top 2 strawberry peach galette recipes from across the web

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Rustic Strawberry Peach Galette

Rustic Strawberry Peach Galette

The most viewed strawberry peach galette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine