Loaded with sweet summer peaches, this rustic peach galette is as pretty as it is delicious.
When peach season rolls around, this galette is one of my favorite desserts to make. It has all the things I love about a summer fruit pie—flaky pastry, juicy fruit, and a scoop of vanilla ice cream on the side—but with a more relaxed, rustic feel.
This version combines ripe peaches with lemon juice and sugar, plus a layer of almond flour that does an excellent job of soaking up the juices and keeping the crust from getting soggy. As it bakes, the peaches become tender and juicy, the crust turns golden and crisp, and the whole kitchen smells like summer. A brush of warm apricot jam at the end is optional but gives the galette a glossy, bakery-style finish.
Serve it warm with vanilla ice cream, or enjoy it at room temperature with a cup of coffee. For more rustic fruit desserts, be sure to check out my French apple tart and plum galette, too.
Step 2: Form and chill. Turn the dough onto a lightly floured surface and knead just until it comes together. Shape into a disk, dust with flour, and roll into an 8- to 10-inch circle, adding flour as needed to prevent sticking. Transfer to a parchment-lined baking sheet and refrigerate while you prepare the peaches.
Pro Tip: Don’t skip the chill — it relaxes the gluten so the crust won’t shrink in the oven and keeps the butter cold for maximum flake.
Step 4: Assemble. Sprinkle the all-purpose flour evenly over the dough, leaving a 1-inch border. Top with the almond flour, then ¼ cup of the granulated sugar. Starting in the center, fan the peach slices in slightly overlapping circles to within 2½ inches of the edge. Tuck in extra slices wherever they fit—no need for perfection. Drizzle the peaches with lemon juice and sprinkle with the remaining ¼ cup granulated sugar.
Pro Tip: The flour-almond mixture works like a moisture shield, keeping the crust crisp. For a flavor twist, feel free to swap almond flour for finely ground pistachios or hazelnuts.
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