Strawberry Peach Galette

Name: Strawberry Peach Galette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 cup granulated sugar; 1/4 teaspoon salt; 4-6 tablespoons ice water; 2 cups fresh strawberries, hulled and sliced; 2 cups fresh peaches, pitted and sliced; 1/4 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 egg, beaten (for egg wash); Raw sugar for sprinkling

Highlighted under: Sweet Recipes

I absolutely love making a Strawberry Peach Galette, especially during the summer when fruits are at their peak. The combination of juicy strawberries and sweet peaches is simply irresistible. This rustic tart is not only easy to prepare, but it also looks stunning when served. I enjoy the flaky crust that cradles the fresh fruits, and it’s a delightful dessert that brings sunshine to any gathering. Each bite melts in your mouth, and the aroma that fills the kitchen is just heavenly.

Created by

Emily

Last updated on 2026-01-27T12:46:28.177Z

When I first made a Strawberry Peach Galette, I was surprised at how quickly it came together. I used a simple homemade crust, which was more forgiving than I expected. The key is to keep your butter cold; this ensures a flakier texture once baked. I also discovered that letting the galette cool slightly before serving enhances the flavors and makes it easier to slice.

Each time I make this dessert, I try to use the ripest fruits available, as the sweet, juicy filling is what makes it truly shine. Topping it off with a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. It's a must-try that never fails to impress!

Why You'll Love This Recipe
The delightful mix of sweet strawberries and peaches
Flaky, buttery crust that complements the fresh fruit
Perfect for summer gatherings or a cozy family dessert

Understanding the Crust

The crust is the foundation of your Strawberry Peach Galette, and using cold butter is crucial for achieving that coveted flaky texture. When you cut the butter into the flour, aim for pea-sized pieces. These bits of cold butter will create steam during baking, which results in those delightful layers. Do not overwork the dough; gentle mixing will ensure that your crust remains tender rather than tough.

If you find your dough too crumbly to hold together, it's possible you haven't added enough cold water. Start with just enough to form a cohesive ball; as a trick, when you squeeze the dough, it should hold its shape without crumbling. To make the galette even more forgiving, consider adding a tablespoon of sour cream for added moisture and flavor.

Choosing the Right Fruits

When selecting the strawberries and peaches for your filling, look for fruits that are ripe but not overly soft. They should have vibrant colors and a fragrant aroma, which indicates their sweetness. If fresh peaches aren't in season, you can substitute them with nectarines or even apricots, maintaining that sweet, juicy essence that pairs so beautifully with strawberries.

If you prefer a less sugary filling, reduce the sugar by a couple of tablespoons. Keep in mind that the sweetness of the fruits can vary, so taste a piece of each before determining how much sugar to add in your recipe. Lastly, a squeeze of lemon juice can brighten the filling; just a teaspoon will enhance the flavors without overpowering the delicate fruit.

Serving and Storage Tips

For the best serving experience, enjoy your galette while it's still warm, ideally right after it has cooled on the rack for about 10 minutes. The flaky crust will be at its most tender, and the filling will be warm and inviting. Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent treat that complements the fruit flavors beautifully.

If you have leftovers, cover the galette loosely with foil or plastic wrap and store it in the refrigerator for up to three days. Reheat it in the oven at 350°F (175°C) for about 10-15 minutes to restore the crust's flakiness. For longer storage, you can freeze the unbaked galette; just wrap it tightly and bake from frozen, adding a few extra minutes to the baking time.

Ingredients

Gather these ingredients to create a delicious Strawberry Peach Galette.

For the crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
4-6 tablespoons ice water

For the filling

2 cups fresh strawberries, hulled and sliced
2 cups fresh peaches, pitted and sliced
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Raw sugar for sprinkling

With these ingredients ready, you can embark on making a delightful galette!

Instructions

Follow these steps to create your Strawberry Peach Galette.

Make the crust

In a large bowl, combine the flour, sugar, and salt. Add in the cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the filling

In another bowl, mix the strawberries, peaches, sugar, cornstarch, and vanilla extract. Let the mixture sit for about 15 minutes to allow the juices to flow.

Assemble the galette

Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter. Transfer to a parchment-lined baking sheet. Place the fruit mixture in the center, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as necessary.

Bake the galette

Brush the crust with the beaten egg and sprinkle with raw sugar. Bake for 25-30 minutes until the crust is golden brown and the fruit is bubbly. Let cool for 10 minutes before serving.

Your Strawberry Peach Galette is now ready to be enjoyed!

Pro Tips

For added flavor, try mixing in some fresh herbs like basil or mint into the fruit filling. This adds a unique twist and enhances the natural sweetness of the fruits.

Galette Variations

While strawberries and peaches make a wonderful combination, feel free to experiment! Consider adding a tart fruit like raspberries or a handful of blueberries alongside the peaches for a mixed berry galette. If you want to change the flavor profile, herbs such as basil or mint can provide a refreshing twist when mixed in with the fruit filling.

Another variation involves incorporating nuts or spices to the filling. Chopped almonds or hazelnuts can add a pleasant crunch, while a pinch of cinnamon can enhance the fruits’ sweetness. Just remember to adjust your sugar to balance any additional flavors introduced.

Common Mistakes to Avoid

One common mistake with making galettes is not allowing the dough enough time to chill. This is critical for achieving that flaky texture. If you're short on time, try placing the dough in the freezer for 15-20 minutes instead of the refrigerator. Also, ensure your oven is fully preheated to create a well-cooked crust; use an oven thermometer if you're unsure of your oven's accuracy.

Another issue is overfilling the galette. While it may be tempting to pile on the fruits, overfilling can lead to a soggy bottom. Stick to the recommended amounts for the best texture, and if you notice excess juices during baking, you can simply spoon some out before folding the crust over.

Questions About Recipes

→ Can I use frozen fruit for this recipe?

While fresh fruit is recommended for the best flavor and texture, you can use frozen fruit. Just make sure to thaw and drain excess moisture before using.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes.

→ Can I make the crust ahead of time?

Yes! You can prepare the crust a day in advance. Just wrap it well in plastic wrap and refrigerate until you’re ready to use it.

→ What other fruits can I use?

Feel free to experiment! Other fruits like blueberries, plums, or cherries work wonderfully in this galette.