This Strawberry Peach Galette is super simple to make and tastes like summer. Use fresh peaches and strawberries for that stunning flavor and serve topped with vanilla ice cream. It's perfect for any BBQ or Fourth of July celebration.

Ingredients You'll Need

Pie Crust: Pre-made 9" Pie Crust. You can make your own homemade pie crust if you prefer, but it's definitely much easier to buy one. I find that most store bought ones taste just as good!

Strawberries and Peaches: Fresh strawberries and peaches are the main ingredient for the galette. Slice them into ¼ inch thick slices. No need to peel the peaches!

Sugar: A couple tablespoons to add a little sweetness.

Corn Starch: Use just a tablespoon of corn starch to thicken the filling so it's not too runny.

Lemon Juice: The lemon juice will brighten the flavor of the fruit and balance out the sweetness. It's best to use freshly squeezed lemon juice.

Egg Wash and Turbinado Sugar: Mix together an egg with a tablespoon of water. You'll brush this over the pastry to enhance the golden color and give it a little shine. Top with turbinado sugar.

Jam: Just a tablespoon of some good quality jam is all you need to finish the Strawberry Peach Galette. This is for brushing over the finished pie filling to give it a gorgeous shine. Almost any flavor will work, I like Bonne Maman Four Fruits Preserves.

How to Make the Galette

This summer galette recipe is so easy to make. Much easier than a pie! There's no need to fuss much with it, since a galette is supposed to be rustic. The best part is, it really shows off those beautiful strawberries and peaches.

In a medium bowl, combine the sliced strawberries and peaches, sugar, corn starch, and lemon juice. Stir to combine. Pour into a strainer and let sit for a few minutes to let the excess juices drain out. To prevent a soggy bottom, don't skip this step!

In the meantime, roll out the pie dough on a parchment lined baking sheet. Spoon the fruit onto the middle of the pie dough, leaving 1.5 inches around the edge. Fold the edges of the dough over the fruit, crimping as needed. Pop in the freezer for 5 minutes to let it set.

While the galette is in the freezer, prepare the egg wash. Mix together one egg and a tablespoon of water. Once the galette comes out of the freezer, brush the pastry with the egg wash and sprinkle with turbinado sugar.

Bake for 30-35 minutes in a preheated oven at 400° until the fruit is bubbly and the pie crust is golden brown. If part of the dough start to brown too quickly, cover that spot with a small piece of aluminum foil.

Remove from the oven. Let cool 10 minutes on the baking sheet before moving to a cooling rack. While still warm, brush the top of the fruit with a thin layer of warmed jam to give it some shine.

Serve the Strawberry Peach Galette warm or at room temperature topped with a scoop of vanilla ice cream.

This summer galette recipe is sure to be a favorite at your next get-together. If you make it, leave a comment and let me know how it turns out. I love hearing from you!

Summer Galette Variations

You can substitute whatever fruit you prefer into the galette! These french pastries are so versatile and there are so many other flavors that would make a great summer galette. You'll need about 3 cups of fruit.

Mixed Berry Galette with strawberries, blueberries, and raspberries.
Stone Fruit Galette with peaches, nectarines, and cherries.
Lemon Blueberry Galette with blueberries and lemon zest.

Other Summer Recipes to Consider

Strawberry Peach Galette

Author: Nicole | Fresh Apron
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x

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Description

Ingredients

Scale

1 (9 inch) refrigerated pie crust
2 large peaches, sliced
1 cup strawberries, sliced
2 tablespoons granulated sugar
1 tablespoon corn starch
1 tablespoon lemon juice
1 egg, beaten
1 tablespoon water
turbinado sugar for sprinkling
1 tablespoon jam, warmed

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Instructions

Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine peaches, strawberries, sugar, corn starch, and lemon juice. Gently stir to combine. Pour into a strainer and let it sit for a few minutes to let the excess juices drain out.
In the meantime, roll out the pie crust dough onto the parchment lined baking sheet.
Spoon the fruit mixture onto the middle of the pie dough, leaving 1.5 inches around the edge. Fold the uncovered edge of the dough over the fruit, crimping as needed. Put in the freezer for 5 minutes.
Meanwhile, whisk together the egg and water to make an egg wash. Once the galette comes out of the freezer, lightly brush the pastry crust with the egg wash. Sprinkle the crust with turbinado sugar.
Bake for 30-35 minutes, or until the fruit filling is bubbly and the pie crust is golden brown.
Remove from oven and let cool on baking sheet for 10 minutes before transferring to a cooling rack. While still warm, brush a light layer of jam over the fruit filling for a glossy shine.
Serve slightly warm or at room temperature. Preferably with a scoop of vanilla ice cream!

Notes

No need to peel the peaches! Just slice them about ¼" thick.

If part of the pie crust starts to brown too quickly while baking, loosely cover that spot with a small piece of aluminum foil.