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This peach galette is a rustic dessert that’s wonderful for summer entertaining, or a simple dessert for the family. A layer of sweetened mascarpone cheese adds even more flavor.
Peach season is here, and that means getting ready to stand over the sink while enjoying their sweet, juicy flavor.
One of the best ways to use peaches is of course a peach pie, but why not make it a both more rustic and more elegant at the same time?
Enter the peach galette.
This simple dessert always impresses. I love to make galettes when we have guests over for dinner, but it is also a great option for an easy weeknight dessert.
With a layer of sweetened mascarpone, this peach galette is a summer standout!
What is a galette?
Even if you’re a pie fan, you might not be familiar with galettes.
Galettes are very similar to pies, however, they are made with a single pie crust on a baking sheet, rather than shaped into a pie plate.
Fruit or other fillings are piled into the center, leaving space around the edge of the pie dough. The edges are then folded over to the center, forming an open parcel of pastry.
Galettes can be sweet or savory, with nearly endless options. The fruit is sliced thin so it can cook at the same rate as the pie crust, which cannot be parbaked.
Ingredients for peach galette
Pie crust dough – You can make your own pie crust, or use a rolled store-bought crust. If making your own, I recommend making it a day in advance to save time on baking day.
Peaches – Any variety of peaches will work for this recipe.
Freestone peaches are easier to slice than clingstone, but it is not always easy to find the specific variety of peach.
To slice a freestone peach, cut all the way around, starting at the top. Twist the two halves to loosen them from the pit. Remove the pit and slice each half.
To slice clingstone peaches, cut all the way around, starting at the top. Then, cut slices away, slicing from top to bottom. I usually cut all the way around twice, making four sections and cutting slices from there.
Note that you do not have to peel the peaches. I usually skip peeling them!
Brown sugar – To lift up the sweet peaches, I add brown sugar, which has a deeper flavor than white granulated sugar.
Flour – Use a small amount of flour to coat the peaches.
Lemon – You will need both juice and zest for this recipe. Make sure you zest the lemon before juicing it!
Vanilla – Vanilla goes well with peaches, so I add a bit of pure vanilla extract. You can also use almond extract, but I recommend using less, as it is generally strong in flavor.
Salt – Just a pinch.
Mascarpone cheese – Mascarpone is a soft Italian-style cream cheese. It is usually sold in tubs in the deli section, near the goat cheeses.
You can also make your own mascarpone with just a few ingredients!
Powdered sugar – I add some powdered sugar to sweeten the mascarpone. If you like the tangy flavor, you can leave out the sugar.
Egg and water – If you want a beautifully browned crust, brush it with an egg wash before baking.
Sparkling or coarse sugar – This optional topping adds a lovely professional-looking finish to the galette.
How to make this recipe
Preheat your oven to 400°F.
Thinly slice peaches (peel if desired) and place in a bowl.
To the bowl, add brown sugar, lemon juice, flour, vanilla, and salt. Stir well to coat the peaches, then set aside.
In another bowl, beat together the mascarpone, lemon zest, and powdered sugar, until blended and smooth.
Roll out your pie dough to about 14 inches in diameter. Fold over and transfer to a sheet of parchment paper, then unfold.
Dollop the mascarpone filling into the center of the dough, then spread evenly into a circle, leaving about 2 inches of empty dough all around the edge.
Drain the excess liquid from the peaches and arrange on top of the mascarpone as desired.
Fold over the edges of the pie crust, tucking in any overlaps.
Beat together egg and 1 tablespoon water, then brush over the pie crust. If desired, sprinkle with sparkling sugar or coarse sugar.
Place in the oven and bake for 30-40 minutes, until crust is golden brown.
Let cool 30 minutes before serving to let juices settle.
Tips and tricks
Roll out your pie crust between two sheets of parchment paper to create even thickness and prevent sticking. After rolling, flip the parchment and crust over, remove the top sheet (previously the bottom sheet), and transfer to your baking sheet.
Rolled refrigerated pie crust can be used for this recipe. Make sure to remove it from the refrigerator ahead of time, according to package directions. If the dough is too cold, it will be harder to unroll and shape, and may crack.
When folding the crust edges over, make sure to fold in any overlaps so the filling is fully encased.
Use a slotted spoon to scoop out the peaches, leaving excess juices behind. This will prevent the crust from getting soggy.
To create a circular pattern with the fruit, lay the peach slices slightly overlapping, starting with the outer circle. Work your way toward the center, creating smaller circles as you go.
For a shiny finish, brush the baked galette with warm apricot jam.
You can also make mini galettes by dividing the pie crust into 4 or 8 pieces.
Peach galette is best served warm with vanilla ice cream, whipped cream, or unadorned at room temperature. Enjoy!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 1 pound peaches, sliced thinly
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
- 4 ounces mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1 pie crust
- 1 egg
- 1 tablespoon water
- Sparkling sugar, optional
- Preheat the oven to 400°F.
- In a bowl, combine the sliced peaches, brown sugar, flour, lemon juice, vanilla, and salt. Stir to coat the peaches and set aside.
- In another bowl, beat together the mascarpone, powdered sugar, and lemon zest until smooth and creamy.
- Roll pie crust out on a lightly floured surface or between two sheets of parchment. It should be approximately 14 inches in diameter. Fold or drape onto a rolling pin and transfer to a sheet of parchment paper.
- Dollop the mascarpone in a middle and use a spoon or offset spatula to spread into an even layer, leaving about 2 inches of empty pie crust all around.
- Drain excess liquid from peaches and arrange slices on top of the mascarpone. Fold over the pie crust toward the center, tucking in any overlaps to create a packet. Lift the parchment and transfer to a rimmed baking sheet.
- Whisk together egg and 1 tablespoon water, then brush all over the pie crust. Sprinkle crust with sparkling sugar or coarse sugar, if desired.
- Bake for 30-40 minutes, until crust is golden brown. Let cool 15 minutes before serving to allow juices to settle.
- If using frozen peaches, make sure they are fully thawed and drained of excess liquid.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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