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 in 2013, but these days I slightly reduce the sugar and strawberries so the filling holds together better. (The recipe below reflects those small changes.) 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!
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. 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
