Peach Galette with Flaky Puff Pastry: Simple Summer Dessert

This is the simplest puff pastry peach galette you will ever make. It is flaky, juicy and perfect with a scoop of vanilla ice cream. It’s peach season—take advantage of this sweet fruit and make a lovely Sunday afternoon treat.

What is a galette?

In French cuisine, a galette refers to a free-formed, flat, round tart or cake. It’s a rustic, open-faced tart that’s simple to assemble and beautifully casual—perfect for showcasing fresh fruit like peaches.

What dough to use for this galette?

For this peach galette I use frozen, store-bought puff pastry because it’s convenient and reliably flaky. Thaw a package and you’ll have a crisp, buttery crust in no time. When puff pastry is on sale, buy extra—frozen sheets keep well for future desserts and savory snacks.

Store-bought puff pastry is versatile: use it for sweet and savory dishes alike. It’s especially handy for quick desserts like this galette.

Peaches or nectarines?

Both peaches and nectarines work well in this recipe. Choose fruit that is firm rather than overly ripe. Firmer fruit slices hold their shape, are easier to slice thinly, and release less juice while baking—this helps prevent a soggy crust.

I like to dust the fruit with almond flour before arranging it on the pastry. The almond flour soaks up excess juices and adds a complementary nutty flavor.

How to make the peach galette (step by step)

Pre-made puff pastry is my go-to for quick baking. When frozen sheets are thawed, you can assemble this galette in minutes.

Step 1 — Thaw: Remove puff pastry from the freezer and let it thaw on the counter about 30 minutes.

Step 2 — Prepare the filling: Halve, pit, and slice 6 medium firm peaches into 1/4 to 1/2-inch wedges. Place the slices in a bowl and toss gently with 1/2 cup granulated sugar, 3–4 tablespoons almond flour, and 1 teaspoon ground cinnamon until coated.

Step 3 — Prepare the dough: On a sheet of parchment lightly dusted with 1 tablespoon flour, place the puff pastry. If using two rolled-out sheets (like Pepperidge Farm), stack them and roll gently to form a single round sheet about 1/8 inch thick. If using two smaller square sheets, overlap and roll to a round shape.

Step 4 — Arrange the peaches: Starting about 1 inch from the edge, arrange peach slices in overlapping concentric circles until you reach the center.

Step 5 — Fold and finish: Fold the outer pastry edge over the fruit, tucking excess dough as needed. Brush the edge with a beaten egg and, if desired, sprinkle a little granulated sugar on top.

Step 6 — Bake: Bake in a preheated oven at 350°F / 180°C for 35–40 minutes, or until the crust is golden and the filling is set. Let the galette cool on the baking sheet for 10–15 minutes before slicing. Serve warm with a scoop of vanilla ice cream if you like.

PUFF PASTRY PEACH GALETTE

Julia

Simple summer peach treat for the whole family. Puff pastry gives a flaky, buttery crust that pairs beautifully with juicy peaches. Serve with ice cream for an extra special dessert.

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Prep Time
15 mins

Cook Time
40 mins

Total Time
55 mins

Course
Dessert

Cuisine
French

Servings
8 pieces

Calories
270 kcal

Ingredients

• 1 pkg (500 g) thawed puff pastry
• 1/2 cup granulated sugar (100 g)
• 3–4 tbsp almond flour
• 1 tsp ground cinnamon
• 6 medium firm peaches halved, pitted, and thinly sliced
• 1 tbsp all-purpose flour for dusting the work surface
• 1 small beaten egg

Instructions

• Thaw the puff pastry on the counter for 30 minutes. Preheat the oven to 350°F / 180°C.
• Prepare the peach filling: slice peaches about 1/4 inch thick, place in a bowl, and toss with sugar, almond flour, and cinnamon until evenly coated.
• On a parchment-lined surface dusted with 1 tablespoon flour, arrange and roll the puff pastry into a round about 1/8 inch thick. If using two sheets, stack and roll to combine them into a single round.
• Arrange peach slices on the pastry, starting 1 inch from the edge and overlapping slightly, working in concentric circles toward the center.
• Fold the pastry edge over the peaches, tucking or trimming any excess dough so the edge is about 1 inch wide. Brush the edge with the beaten egg and optionally sprinkle with sugar.
• Bake for 35–40 minutes, until the crust is golden and the fruit is tender. Let the galette cool on the baking sheet, then slice into 8 pieces and serve warm or at room temperature. A scoop of ice cream is optional but recommended.

Notes

Storage:

Refrigeration: Allow the galette to cool completely to room temperature before wrapping tightly in plastic wrap or foil. Store in the refrigerator and consume within 2–3 days.

Freezing: For longer storage, wrap the cooled galette well, place in an airtight container or resealable bag, and freeze up to 2 months. Thaw in the refrigerator overnight before reheating.

To reheat, warm the thawed galette in a preheated oven at 350°F (175°C) for 10–15 minutes until heated through and the crust is crisp.

Keyword
french dessert, peach dessert, peaches, puff pastry