This rustic peach galette is my Mediterranean-inspired take on the classic French fruit tart. Made with fresh peaches and a tender olive oil crust for a perfect sweet & savory balance. The free-form method is great because you get an impressive looking dessert without the fuss of a pie dish or perfect edges. Perfect if you’re short on time or aren’t the most skilled baker, but still want to create a sophisticated dessert!
I am not the biggest baker because dessert is not my favorite meal of the day. But I do love a sweet treat that isn’t overly sugary and bonus points if it features fresh fruit. Because we all need to be eating more fruit, even in pie form 😉
Having a dessert where the main ingredient is fruit helps knock down the decadent caloric factor just a bit. And since we use a small amount of sugar, plus sub butter for olive oil in the crust, it won’t completely undo all of your healthy eating for the day.
My version also swaps a bit of the all-purpose flour for whole wheat flour. This adds a tad extra whole-grain nutrition to the crust, while also adding a nuttier taste and texture.
Jump to:
- Why you’ll love this peach galette
- French Galette versus Italian Crostata?
- Ingredients you’ll need
- About the olive oil crust
- Easy steps to making the peach galette
- Preventing the #1 Problem with Galettes – Soggy Bottoms!
- Recipe Tips for the Best Galette
- Recipe Variations & Substitutions
- How to Store and Reheat
- More Delicious Desserts
- Peach Galette with Olive Oil Crust
Why you’ll love this peach galette
- Olive oil crust instead of the typical butter pastry, giving it a tender, short bite. And no worrying about cutting in butter to create the perfect texture or else the crust doesn’t “flake right.
- Free form crust, so no pie or tart pan required. And no fussing with trying to get perfectly crimped edges. If you are intimidated by making “perfect” pie crust, a galette is a great alternative to feel like a competent baker.
- Fresh seasonal peaches makes for a lower calorie filling that is delicious and adds nutrients.
French Galette versus Italian Crostata?
A French galette is a rustic, free-form tart. The dough is rolled into a rough circle, fruit placed in the center, and edges are folded loosely over the filling. It’s baked directly on a sheet pan rather than in a tart or pie pan.
A crostata is an Italian dessert, often made with pasta frolla, an Italian sweet short crust, in a tart pan. It is traditionally filled with jam or preserves and frequently finished with a lattice crust.
However, crostata is also commonly used in American cooking for the same free-form fruit tart that we’d call a galette. So there is a lot of overlap and the two terms can sometimes be used interchangeably. For this recipe though, we’ll stick with galette.
Ingredients you’ll need
For the olive oil galette dough
- 1 ¼ cups all-purpose flour. Makes up the bulk of the crust and provides enough structure to hold the filling while keeping the pastry tender.
- ¼ cup whole wheat flour. A small amount adds subtle nutty flavor and a little extra fiber without making the crust dense or tough.
- ½ teaspoon salt. I recommend sea salt or Diamond brand Kosher salt.
- ⅓ cup extra virgin olive oil. Replaces traditional butter and gives the crust a tender, short texture with crisp edges. Use a good-quality olive oil with a mild, fruity flavor that complements the peaches and fresh herbs.
- ¼ cup ice cold water, plus more as needed. Hydrates the flour and brings the dough together. Start with ¼ cup and add a teaspoon at a time if needed to create the right texture.
- 1 tablespoon finely chopped fresh rosemary. Adds a subtle savory, aromatic note to the crust that pairs especially well with peaches and olive oil. Finely chop it so the rosemary distributes evenly without creating tough or woody pieces.
Peach Filling ingredients & Topping
- 4 cups sliced fresh peaches, about 4 to 5 medium peaches. Look for freestone varieties that are ripe but firm. The peach should not be rock hard or very soft, but have a gentle give when pressed with the thumb.
- ⅓ cup granulated sugar. Sweetens the peaches and draws out their natural juices. Just ⅓ cup keeps the filling fruit-forward rather than overly sweet.
- 2 tablespoons cornstarch. Thickens the juices released by the peaches as they bake, helping the filling set and preventing a soggy galette.
- 1 tablespoon fresh lemon juice (zest before juicing). Adds brightness and acidity to balance the sweetness of the peaches and sugar.
- 1 teaspoon lemon zest. Adds concentrated citrus flavor without extra liquid. Zest the lemon before squeezing it for the juice.
- 1 tablespoon finely chopped fresh thyme leaves. Adds a subtle earthy, savory note that complements the peaches without overpowering them. Fresh thyme works best here, as dried thyme can taste woody in a delicate fruit filling.
- ¼ teaspoon salt and ⅛ teaspoon freshly cracked black pepper. Adds gentle warmth and a slightly savory edge that works especially well with the peaches and fresh herbs. The small amount shouldn’t make the filling taste peppery.
- 1 large egg, beaten. Brushed over the exposed pastry before baking to help seal small cracks and give the crust a glossy, deep golden finish.
- 1 tablespoon turbinado or coarse sugar
- 2 tablespoons chopped pistachios. Add color, crunch and a mild nutty flavor that pairs especially well with peaches, olive oil and herbs.
- 1 tablespoon honey, for drizzling after baking, optional. If planning to have leftovers, just drizzle over individual pieces rather than the whole galette.
About the olive oil crust
Olive oil dough behaves quite a bit differently than a traditional butter dough. Butter is solid when cold and made up of tiny fat pockets mixed with flour. As it bakes those pockets melt and release steam, pushing the dough apart into visible flaky layers.
Olive oil is already liquid, so instead of creating pockets, it coats the flour proteins directly. That coating limits how much gluten can develop, which gives you a tender, short crumb rather than distinct flaky layers. It still bakes up crispy on the outside once the peaches release their juices and everything sets in the oven.
Easy steps to making the peach galette
To make the Pastry Dough
Mix Both Flours with Olive Oil
Start the crust by whisking the all-purpose flour, whole wheat flour, and salt together in a medium bowl. Add the olive oil and stir with a fork until the mixture looks like wet sand, about 1 minute.
Add Ice water
Add the ice water a little at a time, stirring gently with a spatula, until the dough just comes together and you can press it into a ball. If you squeeze a handful of dough and it just barely holds together, add another teaspoon of ice water. If it holds together but cracks deeply when you roll it, it’s usually still a touch too dry.
Add Rosemary
Fold in the chopped rosemary during the last few stirs.
Wrap & Chill
Flatten the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes. This resting time helps the dough relax so it rolls out easier and holds its shape once baked.
Make the Peach Galette Filling & Assemble
Make the Filling
While the dough chills, in a large bowl, gently toss the sliced peaches with the granulated sugar, cornstarch, lemon juice, lemon zest, chopped thyme, salt, and black pepper. Let the peaches sit at room temperature for about 15 minutes so they release some of their juice and the flavors have time to blend. This helps prevent a soggy crust.
Roll Dough and Fill Galette
Preheat oven to 400 degrees Fahrenheit. Remove the chilled dough from the fridge and roll it out on a lightly floured surface into a rough circle about 12 inches across. Transfer the dough to the prepared baking sheet. Using a slotted spoon, scoop the peach filling into the center of the dough, leaving a 2 inch border all the way around. Leave any excess liquid behind in the bowl so the crust doesn’t get soggy.
Fold Galette Dough over Filling
Gently fold the edges of the dough up and over the peaches, pleating it as you go every couple of inches to seal in the fruit while leaving the center open. Be sure to seal any cracks around the edge of the dough to contain the peach juice as it cooks.
Finish and Top
Brush the folded edges of the dough with the beaten egg, making sure to fully cover every exposed part of it. This helps seal any cracks. Sprinkle the crust with the turbinado sugar and sprinkle any excess sugar directly over the peaches. Scatter the chopped pistachios over the peaches, and bake for 35 to 40 minutes, until the crust is deep golden brown and the peach filling is bubbling in the center.
Let the crostata cool on the baking sheet for at least 15 minutes before slicing so the filling has time to set. Drizzle with honey right before serving, if using.
Preventing the #1 Problem with Galettes – Soggy Bottoms!
Peaches contain a lot of water, and sugar draws even more juice from them. If that liquid reaches the pastry before the starch has a chance to thicken it, you can get wet pastry underneath.
My recipe solves this problem by tossing the peaches with cornstarch, then letting them sit 15 minutes. We then transfer the peaches with a slotted spoon, leaving excess peach juice behind. And we bake until the filling is visibly bubbling and always cool at least 15 minutes before slicing.
Recipe Tips for the Best Galette
- If the edges start browning too quickly, loosely tent the peach crostata with foil for the last 10 minutes.
- Use only fresh herbs, or omit completely if you do not have. Dried thyme and rosemary turn woody and bitter once baked at high heat, while fresh herbs stay fragrant and soften.
- Stick with the recommended flour ratios. This crust uses a smaller portion of whole wheat flour so it stays tender rather than dense. Whole wheat flour is milled from hard wheat and has more protein than all-purpose flour. Using too much of it makes for a tougher, chewier crust instead of a short, flaky one.
- Look for freestone peaches, which tend to show up later in Summer. These have a pit that separates easily from the flesh, making slicing quick and easy. Clingstone peaches, on the other hand, have flesh that holds tightly to the pit. This leaves you fighting with the fruit and losing some of it in the process.
Recipe Variations & Substitutions
Add a goat cheese swirl. Dot the peach filling with small spoonfuls of softened goat cheese before folding the crust for a tangy, savory twist.
Balsamic drizzle. Swap the honey drizzle for a reduced balsamic glaze for a deeper, more savory finish.
Almond frangipane base. Spread a thin layer of almond frangipane on the dough before adding the peaches for a bakery-style upgrade with extra richness.
Add blueberries to the fruit filling by swapping 1 sliced peach for ½-3/4 cup fresh blueberries.
Swap the peaches for plums or even nectarines for a similar stone fruit texture but slightly different flavor.
How to Store and Reheat
Store leftover crostata loosely covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
Reheat/Warming
Warm slices in a 300°F oven for 10 minutes to crisp the crust back up. Avoid reheating in the microwave since it will leave the crust soft.
Freeze/thaw
Wrap cooled galette tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven straight from cold.
More Delicious Desserts
- Peach Puff Pastry Tarts
- Citrus Olive Oil Cake
- Ricotta Dessert Parfait with Fresh Figs
- Rustic Plum Tart with Jam & Almond Filling
Peach Galette with Olive Oil Crust
Equipment
- 1 ½ baking sheet
Ingredients
For the Galette Pastry Crust
- 1.25 cups All purpose flour
- ¼ cups Whole wheat flour
- ½ teaspoon Salt sea salt or Diamond kosher salt
- ⅓ cup Extra virgin olive oil
- ¼ cup Water ice cold
- 1 tablespoon Rosemary finely chopped
For the Peach Galette Filling
- 4 cups Peaches thinly sliced
- ⅓ cup Granulated sugar
- 2 tablespoon Corn starch
- 1 tablespoon Lemon juice (zest before juicing)
- 1 teaspoon Lemon zest
- 1 tablespoon Thyme finely chopped
- ¼ teaspoon Salt
- ⅛ teaspoon Black pepper
For the Galette Topping
- 1 large Egg beaten
- 1 tablespoon Turbinado sugar
- 2 tablespoon Pistachios roughly chopped
- Honey for drizzling optional
Instructions
Make the pastry crust
- Start the crust by whisking the all-purpose flour, whole wheat flour, and salt together in a medium bowl.1.25 cups All purpose flour, ¼ cups Whole wheat flour, ½ tsp Salt
- Add the olive oil and stir with a fork until the mixture looks like wet sand, about 1 minute.⅓ cup Extra virgin olive oil
- Add the ice water a little at a time, stirring gently with a spatula, until the dough just comes together and you can press it into a ball.¼ cup Water
- Fold in the chopped rosemary during the last few stirs.1 tbsp Rosemary
- Flatten the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
Make the peach filling
- Preheat oven to 400 degrees Fahrenheit.
- While the dough chills, in a large bowl, gently toss the sliced peaches with the granulated sugar, cornstarch, lemon juice, lemon zest, chopped thyme, salt, and black pepper. Let the peaches sit at room temperature for about 15 minutes so they release some of their juice and the flavors have time to blend.4 cups Peaches, ⅓ cup Granulated sugar, 2 tbsp Corn starch, 1 tbsp Lemon juice, 1 tsp Lemon zest, 1 tbsp Thyme, ¼ tsp Salt, ⅛ tsp Black pepper
- Remove the chilled dough from the fridge and roll it out on a lightly floured surface into a rough circle about 12 inches across. Transfer the dough to the prepared baking sheet.
- Using a slotted spoon, scoop the peach filling into the center of the dough, leaving a 2 inch border all the way around. Leave any excess liquid behind in the bowl so the crust doesn’t get soggy.
- Gently fold the edges of the dough up and over the peaches, pleating it as you go every couple of inches to seal in the fruit while leaving the center open. Be sure to seal any cracks around the edge of the dough to contain the peach juice as it cooks.
- Brush the folded edges of the dough with the beaten egg, making sure to fully cover every exposed part of it. Sprinkle the crust with the turbinado sugar and sprinkle any excess sugar directly over the peaches. Scatter the chopped pistachios over the peaches.1 large Egg, 1 tbsp Turbinado sugar, 2 tbsp Pistachios
- Bake for 35 to 40 minutes, until the crust is deep golden brown and the peach filling is bubbling in the center.
- Let the crostata cool on the baking sheet for at least 15 minutes before slicing so the filling has time to set. Drizzle with honey right before serving, if using.Honey for drizzling
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