I make this strawberry peach galette when I want the spirit of pie without the pie production. The dough is still buttery, the fruit still bubbles at the edges, and I still get that crisp sugared crust, but I do not have to crimp anything into a neat pattern.
The first time I rushed a galette, I let the dough warm up while I fussed over the shape. It baked flatter than I wanted and leaked in two spots. Now I treat the rough circle as part of the charm and spend my attention on keeping the butter cold.
Strawberries and peaches work well together because they soften differently. The peaches stay plush, the strawberries turn syrupy, and the vanilla makes the fruit smell like summer. I leave extra juices in the bowl before baking so the bottom crust has a fair chance.
Why I keep coming back to this
- It gives me pie flavor with one baking sheet and no pie dish.
- The all-butter crust can be made ahead and chilled for up to 3 days.
- A 12-inch circle is forgiving; uneven edges look right here.
- The 2-3 inch border folds up easily and holds the fruit in place.
- The short chill after shaping keeps the galette from slumping.
- It only needs 10 minutes of cooling before I can slice and serve it warm.
I also like recipes that leave room for real kitchen conditions. If the fruit is a little softer, the dough a little warmer, or the pan takes a few extra minutes, I can adjust without feeling like the whole thing has gone wrong. That kind of flexibility is what makes me repeat a recipe again in my own kitchen.
What I use and why it matters
I keep the ingredient list simple because galettes do not need much help. I care most about cold butter, ripe fruit, and enough cornstarch to catch the juices without making the filling stiff.
Before I start strawberry peach galette, I set out the ingredients in the order I will use them. It sounds fussy, but it keeps me from discovering a missing egg wash, cold cream, or measured sugar at the wrong moment. I also read the full method once because several of these recipes have a cooling or chilling step that matters as much as the mixing.
- All-purpose flour, sugar, and salt.Flour gives the crust structure, 2 Tablespoons sugar helps browning, and salt keeps the dough from tasting flat.
- Cold unsalted butter.I cut the 1/2 cup butter into pea-size pieces so it steams in the oven and creates flaky layers.
- Ice water.I add 1/4 cup first, then only 1 more Tablespoon if the dough will not hold together when squeezed.
- Egg wash and coarse sugar.One egg beaten with 1 Tablespoon milk gives the edge color; coarse sugar adds crunch when I have it.
- Strawberries and peaches.I use 1 1/2 cups of each, sliced fairly evenly so the center bakes at the same pace.
- Granulated sugar, cornstarch, and vanilla.The filling sugar draws out juice, cornstarch thickens it, and vanilla rounds out the fruit.
How I make it
Step 1 — make the cold crust
I whisk the flour, 2 Tablespoons sugar, and salt, then cut in the cold butter until the bowl looks shaggy with pea-size bits. I stir in the ice water and stop as soon as the flour is moistened. A dry-looking dough is fine as long as it holds when pressed.
Step 2 — chill the dough
I gather the dough on a lightly floured counter, press it into a disk, wrap it, and refrigerate it for at least 1 hour. That rest hydrates the flour and firms the butter. If I am planning ahead, I keep it chilled up to 3 days or freeze it up to 3 months.
Step 3 — mix the fruit
I toss the strawberries, peaches, 3 Tablespoons sugar, cornstarch, and vanilla gently, then refrigerate the bowl while I roll the dough. I do not mash the fruit. I only turn it until every piece looks glossy.
Step 4 — roll, fill, and fold
I roll the dough into a 12-inch circle and transfer it to a parchment-lined baking sheet. I spoon the fruit into the center, leaving a 2-3 inch border and leaving loose juices behind. Then I fold the dough over the fruit in overlapping pleats.
Step 5 — chill and bake
I refrigerate the shaped galette for 15-20 minutes while the oven heats to 425°F (218°C). After brushing the edge with egg wash and adding coarse sugar, I bake 30-35 minutes, until the filling bubbles and the crust is golden brown.
Small details I do not skip
I always bake this on parchment because even a careful fold can leak a little syrup. I also cool the galette on the baking sheet for 10 minutes before slicing. That short rest lets the filling settle without losing the warm, fresh-baked texture I like.
I also give myself a little buffer around the timing. Ovens run differently, fruit can be juicier one week than the next, and dough changes with room temperature. I use the listed minutes as my guide, then I look for the cues in the recipe: bubbling fruit, set centers, golden edges, puffy dough, or a clean toothpick. That habit has saved me from both under-baked middles and over-browned tops.
Tips from my kitchen
- Keep butter visible.If the butter disappears into the flour, I pause and chill the bowl.
- Leave the puddle behind.I spoon fruit into the center, not all the juice at the bottom.
- Use a hot oven.The 425°F (218°C) start helps the crust set before the fruit floods it.
- Do not chase a circle.A rustic edge looks better than warm, overworked dough.
Variations I have actually tried
- Blueberry peach:I replace the strawberries with blueberries and keep the cornstarch the same.
- All strawberry:I use 3 cups sliced strawberries and add 1 extra teaspoon cornstarch.
- Almond edge:I sprinkle sliced almonds over the egg-washed crust.
- Lemon fruit:I add 1 teaspoon lemon zest with the vanilla.
- Ginger peach:I add 1/2 teaspoon grated fresh ginger when the peaches are very sweet.
Storing and reheating
I cover leftover galette and refrigerate it for up to 4 days. The crust softens after the first day, but a 325°F (163°C) oven for 8-10 minutes brings back the edge better than a microwave. For one slice, I use a toaster oven and watch for bubbling fruit.
How I serve it
I like warm wedges with vanilla ice cream, but I also eat a room-temperature slice with plain Greek yogurt for breakfast. The fruit is bright enough that I do not add extra sauce.
I like to taste the first serving without adding much else, then I decide what it needs. Sometimes that means ice cream, sometimes coffee, sometimes nothing at all. The point is to let the fruit and butter come through instead of hiding the work I already put into the recipe.
Frequently asked questions
Can I use frozen fruit?
I can use frozen strawberries or peaches, but I keep them frozen until mixing and add 1 extra teaspoon cornstarch if they look icy. The galette may leak more juice, so parchment is not optional for me.
Why did my galette lose its shape?
When mine slumps, the dough was usually too warm. I chill the shaped galette at least 15-20 minutes and keep the butter cold from the start so the folded edge holds in the oven.
Do I have to peel the peaches?
I do not peel peaches unless the skins are tough. Thin summer skins soften in the oven, and I like skipping that extra step.
Can I make the dough ahead?
Yes. I refrigerate the wrapped dough up to 3 days or freeze it up to 3 months. If frozen, I thaw it overnight in the refrigerator before rolling.
How do I keep the bottom from getting soggy?
I discard loose fruit juices before filling and bake at 425°F (218°C). A fully preheated oven helps the crust set quickly.
If you make this, tell me whether your slice leaned more strawberry or peach — I always notice which fruit disappears first.
Strawberry Peach Galette
Description
A rustic strawberry peach galette with an all-butter crust, juicy summer fruit, and a crisp sugared edge. I chill the dough twice so it bakes flaky, then serve it warm after a short rest.
Ingredients You’ll Need
Instructions
- Whisk flour, 2 Tablespoons sugar, and salt. Cut in cold butter until pea-size crumbs form. Stir in 1/4 cup ice water, adding 1 more Tablespoon only if needed.
- Press dough into a disk, wrap, and refrigerate at least 1 hour and up to 3 days, or freeze up to 3 months.
- Toss strawberries, peaches, 3 Tablespoons sugar, cornstarch, and vanilla. Cover and refrigerate while rolling dough.
- Line a large baking sheet with parchment. Roll dough into a 12-inch circle and transfer to the baking sheet.
- Spoon fruit into the center, leaving a 2-3 inch border and discarding extra juices. Fold edges over filling. Brush with egg wash and sprinkle with coarse sugar if using.
- Refrigerate shaped galette 15-20 minutes while preheating oven to 425°F (218°C). Bake 30-35 minutes until bubbly and golden. Cool 10 minutes before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 135kcal
- % Daily Value *
- Sodium 80mg4%
- Potassium 35mg1%
- Total Carbohydrate 29g10%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 3g6%
- Calcium 5 mg
- Iron 1.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cold dough matters. If the butter softens while shaping, I chill the whole pan before baking.
Leave juices behind. Extra liquid makes the bottom softer.
Use parchment. A galette can leak at one fold.
Serve warm. Ten minutes of cooling is enough for cleaner slices.
Frequently Asked Questions
I can use frozen strawberries or peaches, but I keep them frozen until mixing and add 1 extra teaspoon cornstarch if they look icy. The galette may leak more juice, so parchment is not optional for me.
When mine slumps, the dough was usually too warm. I chill the shaped galette at least 15-20 minutes and keep the butter cold from the start so the folded edge holds in the oven.
I do not peel peaches unless the skins are tough. Thin summer skins soften in the oven, and I like skipping that extra step.
Yes. I refrigerate the wrapped dough up to 3 days or freeze it up to 3 months. If frozen, I thaw it overnight in the refrigerator before rolling.
I discard loose fruit juices before filling and bake at 425°F (218°C). A fully preheated oven helps the crust set quickly.
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