This Strawberry Peach Galette is an easy, rustic dessert that captures the bright flavors of summer. A single, flaky crust holds a juicy mix of ripe peaches and strawberries, lightly sweetened and finished with a glossy jam glaze. Serve warm with vanilla ice cream for a simple crowd-pleaser at backyard barbecues, picnics, or holiday gatherings.
Ingredients
- Pie crust: 1 store-bought 9″ refrigerated pie crust (or your favorite homemade crust).
- Peaches and strawberries: 2 large peaches and about 1 cup strawberries, sliced about 1/4″ thick. No need to peel the peaches unless you prefer to.
- Sugar: 2 tablespoons granulated sugar to brighten and gently sweeten the fruit.
- Cornstarch: 1 tablespoon to thicken the fruit juices so the filling sets well.
- Lemon juice: 1 tablespoon fresh lemon juice to balance sweetness and enhance fruit flavor.
- Egg wash: 1 egg beaten with 1 tablespoon water to brush the crust for a golden finish.
- Turbinado sugar: A sprinkle for texture and sparkle on the crust.
- Jam: 1 tablespoon of a mild fruit jam, warmed and brushed over the baked fruit for shine.
How to Make the Galette
This galette is intentionally rustic—effortless to assemble and visually appealing without fuss. The recipe highlights fresh seasonal fruit, so choose peaches and strawberries that are ripe but firm enough to hold their shape while baking.
Step 1: Preheat your oven to 400°F (200°C). In a medium bowl, combine the sliced peaches and strawberries with the granulated sugar, cornstarch, and lemon juice. Toss gently to coat. Transfer the mixture to a fine strainer set over a bowl and allow it to drain for a few minutes; this step removes excess juice and helps prevent a soggy crust.
Step 2: Line a baking sheet with parchment paper. Unroll or lightly roll out the pie crust on the parchment-lined sheet. Pile the fruit mixture in the center of the dough, leaving a 1 1/2-inch border around the edge.
Step 3: Fold the exposed dough edge up over the fruit in sections, overlapping as needed to create a casual, crimped edge. Don’t worry about perfection—that relaxed look is what makes a galette charming. Briefly chill the assembled galette in the freezer for about 5 minutes to firm the dough.
Step 4: While the galette chills, whisk the egg with the water to make the egg wash. Remove the galette from the freezer, brush the crust with egg wash, and sprinkle the edge with turbinado sugar for extra crunch and color.
Step 5: Bake on the center rack of the preheated oven for 30–35 minutes, until the crust is golden and the fruit is bubbling. If any outer crust edges brown too quickly, tent them lightly with foil for the remainder of the bake.
Step 6: Let the galette cool on the baking sheet for about 10 minutes, then transfer to a wire rack. While still warm, brush the fruit with a thin layer of warmed jam to create a shiny finish.
Step 7: Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of lightly whipped cream. This dessert is best the day it’s made but can be enjoyed the next day at room temperature.
This easy summer galette is versatile and forgiving—you can adjust the sweetness and fruit mix to taste. It showcases seasonal produce with minimal effort and makes an attractive dessert for casual entertaining.
Summer Galette Variations
If you want to switch up the flavors, use roughly 3 cups of mixed fruit in place of the peaches and strawberries. Some tasty combinations:
- Mixed berry galette with strawberries, blueberries, and raspberries.
- Stone fruit galette with peaches, nectarines, and cherries.
- Lemon-blueberry galette with blueberries and a little lemon zest stirred into the filling.
Other Summer Recipes to Consider
- Peach Arugula Burrata Salad with Blackberries — a fresh savory option to pair with desserts.
- Easy Italian Pasta Salad — a classic side for BBQs and potlucks.
- Aperol Spritz — a light, citrusy cocktail to enjoy alongside summer desserts.
- Strawberry Apple Crisp — another warm fruit dessert for family-style serving.
- Skillet Peach Cobbler — great when you want something warm and spoonable.
Description
This strawberry peach galette is a straightforward, season-forward dessert that requires minimal technique and delivers maximum flavor. Fresh fruit, a touch of sugar and lemon, and a flaky crust create a dessert that looks impressive but is simple to prepare. It’s ideal for summer gatherings and brings a bright, fruity finish to any meal.
Ingredients (compact)
- 1 (9 inch) refrigerated pie crust
- 2 large peaches, sliced
- 1 cup strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg, beaten
- 1 tablespoon water
- Turbinado sugar, for sprinkling
- 1 tablespoon jam, warmed
Instructions (compact)
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss fruit with sugar, cornstarch, and lemon juice. Drain briefly in a strainer to remove excess liquid.
- Roll out pie crust on parchment. Pile fruit in the center, leaving a 1 1/2″ border.
- Fold edge of dough over fruit to form a rustic rim. Freeze 5 minutes to firm.
- Brush crust with egg wash, sprinkle with turbinado sugar, and bake 30–35 minutes until golden and bubbly.
- Cool slightly, then brush fruit with warmed jam for shine. Serve warm or at room temperature with ice cream if desired.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl and strainer
- Small brush for egg wash (optional)
Notes
- There’s no need to peel the peaches—slicing with the skin on adds color and texture.
- Draining some of the fruit juices before assembling helps prevent a soggy bottom.
- If the crust browns too quickly, tent the edge loosely with foil while the center finishes baking.
- Nutritional values are approximate and will vary depending on ingredients and portion size.
Nutrition (approx. per serving)
- Serving size: 1 serving
- Calories: ~222
- Sugar: ~13 g
- Sodium: ~146 mg
- Fat: ~9.3 g
- Carbohydrates: ~33 g
- Protein: ~2.7 g