Gingered Peach Galette

Think of peach galette as peach pie's low-maintenance cousin: No crimping or par-baking necessary. A galette embraces a freeform, go-with-the-flow attitude, allowing the fruit to bubble and burst, safely tucked inside a folded pie crust.

This gingered peach galette makes the most of the season's finest peaches, but requires minimal effort. Believe us when we say that this beautifully rustic dessert is even easier than pie, and just as delicious.

Why a Peach Galette Is Always a Great Idea

With the help of refrigerated pie crusts, this dessert comes together in a snap (if you'd prefer to make your own, we've got you covered). Our Test Kitchen devised a simple hack to ensure galette success every time (no leaks or breached pastry here). Rather than just one pie crust, we use two layers of pie crust to form a sturdy base for this galette, providing a solid support for the fruit nestled at the center.

Brown sugar and ginger perfectly complement the fresh summer peaches in this seasonal standout dessert. The pleated border (traditional of a galette or crostata) helps contain the moisture and filling from the peach mixture, and the double layer of pie crust allows the bottom of the galette to crisp nicely.

The crust is perfectly golden-brown from top to bottom, with little bursts of sweetness from the turbinado sugar sprinkled along the edges. The peaches are perfectly tender, while still maintaining a clean, sliceable consistency (be sure to choose ripe but firm peaches, which won't fall apart when baked). This galette is wonderful served warm with a scoop of vanilla ice cream or whipped cream.

What's the Difference Between a Pie and a Galette?

Also referred to as a crostata, galette has its roots in French cuisine, originally called a “gale,” or “flat cake.” A freeform tart, similar to a pie in makeup, galettes are baked directly on a baking sheet (no pie plate needed). The center of the galette can be filled with sweet or savory ingredients, and the crust is folded up around the edges to encase the filling.

Unlike a pie, the uncovered ingredients have a chance to caramelize in the oven, making it a delicious way to showcase seasonal fruits and vegetables. The quick assembly of piecrust and filling straight onto a baking sheet makes for a quick and easy tart that's just as satisfying as its more time-consuming cousin.

Ingredients for Gingered Peach Galette

To make this galette, you'll need:

• refrigerated piecrusts
• all-purpose flour (for rolling)
• light brown sugar
• cornstarch
• lemon zest and juice
• kosher salt
• ground ginger
• firm-ripe peaches
• vanilla extract

You'll also need heavy whipping cream and turbinado sugar for finishing the galette, along with vanilla ice cream or whipped cream, for serving. Trust us—a galette is delicious, but a galette served warm with ice cream or whipped cream is heaven-sent.

How To Make Gingered Peach Galette

A peach galette isn't as complicated as a pie, but it is still good to understand the steps before you get started. Full instructions are further below, but here's a brief recap:

• Step 1. Prepare the crust: Unroll one piecrust on a lightly floured surface; brush with water, then stack with remaining piecrust. Roll to a 13-inch circle, transfer to a lined baking sheet and refrigerate until ready to use.
• Step 2. Make fruit filling: Whisk to combine brown sugar, cornstarch, lemon zest, salt, and ginger in a large bowl; stir in peaches, vanilla, and lemon juice. Arrange peach slices in concentric circles on piecrust, leaving a 2-inch border around edges. Drizzle with any remaining juices.
• Step 3. Finish crust: Fold edges of piecrust over fruit, then brush with cream and sprinkle with turbinado sugar. Bake until filling is bubbling and crust is golden brown, about 50 minutes at 375°F. Cool to room temperature before serving with ice cream or whipped cream.

How To Keep a Galette From Getting Soggy

There's nothing worse than a pie with a soggy bottom, and galettes are no exception.

To make sure the bottom of the galette crisps nicely, bake in the lower third of the oven, as directed, giving the bottom more time to crisp before the top begins to brown.

Don't rush the process: Your fruit should be bubbling, and the crust a deep golden brown when you take it out of the oven. If it only has a light golden hue, give it more time. Be sure to sneak a little peek with a metal spatula to see how the bottom is looking, if in doubt.

Still nervous? A layer of cookie crumbs might be your answer. Brushing the piecrust with egg white and topping with a thin layer of crushed cookies, like we do with gingersnaps for our plum galette, can help soak up any additional liquid if your peaches are overripe.

Can I Make This Galette With Other Types of Fruit?

Galettes are the perfect way to showcase seasonal fruit. In warmer months, try our blueberry and strawberry versions. Heading into fall and winter, these plum and apple-and-pear galettes are a great fit. Want a savory option? Butternut squash, tomato, and beet galettes make a great lunch, appetizer or side dish.

Storing Leftover Gingered Peach Galette

This peach galette can be wrapped and refrigerated for up to 5 days. Freeze for longer storage (up to 2 months). Before serving, reheat in a 350°F oven until warmed throughout for a crisp crust.

Editorial contributions by Katie Rosenhouse.