Honey Peach Galette Recipe

I can never resist a flaky, golden galette filled with juicy peaches, honey, and just enough brown sugar to make summer feel extra sweet. This Honey Peach Galette is the kind of effortless dessert that looks bakery-worthy and disappears fast.

I’m obsessed with this Honey Peach Galette because it tastes like summer showing off without trying too hard. I get juicy fresh peaches, sticky honey, flaky edges, and that messy, golden middle that always pulls me back for another slice.

And honestly, I love a dessert that looks a little rustic and still steals the whole table. No fussy bakery energy.

Just crisp pastry, syrupy fruit, and a sweet bite that hits hard with something cold melting over the top. But I’ll eat it straight from the pan too.

Obviously. This is my kind of summer dessert.

All in.

Ingredients

• Flour gives the crust structure, so it’s flaky, not floppy.
• Sugar adds a tiny sweetness and helps the crust brown nicely.
• Salt keeps everything from tasting flat.

  Small thing, big difference.

• Cold butter makes those crisp, flaky layers everyone fights over.
• Ice water pulls the dough together without making it tough.
• Peaches are the juicy star, sweet, soft, and a little messy.
• Honey brings floral sweetness that feels cozy, not too sugary.
• Brown sugar adds caramel vibes and a deeper, warmer sweetness.
• Cornstarch thickens the peach juices so you don’t get a puddle.
• Lemon juice brightens things up and balances all that sweetness.
• Vanilla makes the filling taste rounder, like bakery-level good.
• Plus, a pinch of salt makes the peaches taste even peachier.
• Butter on top melts into the fruit for extra richness.
• Egg wash gives the crust that shiny, golden finish.
• Basically, coarse sugar adds sparkle, crunch, and a bakery-case look.

Ingredient Quantities

• 1 1/4 cups (155 g) all purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 8 tablespoons (1 stick, 113 g) unsalted butter, very cold and cut into cubes
• 3 to 4 tablespoons ice water, plus more if needed
• 4 to 5 ripe peaches (about 1 1/2 to 2 pounds), peeled or unpeeled and sliced 1/2 inch thick
• 2 to 3 tablespoons honey
• 2 tablespoons packed light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon unsalted butter, cut into small pieces for dotting
• 1 large egg beaten with 1 tablespoon water for egg wash (optional)
• 1 to 2 tablespoons coarse or turbinado sugar for sprinkling (optional)

How to Make this

1. Make the dough: in a bowl whisk 1 1/4 cups (155 g) all purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine salt. Cut 8 tablespoons (1 stick, 113 g) very cold unsalted butter into cubes and work into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea sized pieces remaining.

2. Add 3 to 4 tablespoons ice water, 1 tablespoon at a time, and mix until dough just comes together; add a splash more water if needed. Form into a disk, wrap, and chill at least 30 minutes.

3. Prepare the filling: in a large bowl combine 4 to 5 ripe peaches sliced 1/2 inch thick, 2 to 3 tablespoons honey, 2 tablespoons packed light brown sugar, 1 tablespoon cornstarch, 1 teaspoon fresh lemon juice, 1/2 teaspoon vanilla extract, and a pinch of salt. Toss gently to coat.

4. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

5. Roll chilled dough on a lightly floured surface to about a 12 inch round and transfer to the prepared baking sheet.

6. Pile the peach mixture into the center of the dough, leaving a 2 inch border. Dot the filling with 1 tablespoon unsalted butter cut into small pieces.

7. Fold the dough edges up over the peaches, pleating as you go to form a rustic edge and leaving the center exposed.

8. If using, brush the crust with the beaten egg mixed with 1 tablespoon water and sprinkle 1 to 2 tablespoons coarse or turbinado sugar over the crust. If not using egg wash, you can brush the crust lightly with a little honey diluted with water.

9. Bake for 35 to 45 minutes until the crust is deep golden and the peach juices are bubbling. Rotate the pan halfway through baking if your oven has hot spots.

10. Let the galette cool on the baking sheet for 15 to 20 minutes before slicing so the filling sets. Serve warm or at room temperature with extra honey drizzled if desired.

Equipment Needed

1. Large mixing bowl
2. Pastry cutter or fork
3. Rolling pin
4. Baking sheet lined with parchment paper
5. Bench scraper or spatula for transferring dough
6. Sharp knife and cutting board for slicing peaches
7. Small bowl and whisk or fork for egg wash
8. Oven mitts and cooling rack

FAQ

Honey Peach Galette Recipe Substitutions and Variations

• All purpose flour: substitute with equal parts whole wheat pastry flour for nuttier flavor and similar texture, or use a 1-to-1 gluten free flour blend if gluten free is needed (may require extra water).
• Unsalted butter (in crust): swap with very cold refined coconut oil cut into cubes for a dairy free crust, or use cold vegan butter sticks in the same amount for best flaky texture.
• Peaches: replace with ripe nectarines sliced the same way for nearly identical flavor, or use thawed frozen peach slices (drain excess liquid) if fresh are not available.
• Honey (in filling): use pure maple syrup or agave nectar in a 1-to-1 ratio; if you prefer less sweetness, reduce by 1 tablespoon and taste before baking.

Pro Tips

1. Keep everything cold when you make the dough. Cold butter and just enough ice water give you flaky layers; if the butter starts to soften, pop the dough back in the fridge for 10 to 15 minutes before rolling.

2. Let the peach filling sit for a few minutes after you toss it with the honey, sugar, cornstarch and lemon. That helps the juices loosen and the cornstarch begin to hydrate so the filling thickens more evenly while baking.

3. Don’t overwork the dough when you roll and fold the edges. Gentle handling keeps those little pea sized butter bits intact, which gives you a tender, flaky crust rather than a tough one.

4. Bake until the juices are actively bubbling and the crust is deep golden. If the edges brown too quickly, tent them with foil for the last 10 minutes to keep the peaches from undercooking while the crust finishes.