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This peach galette was a happy accident. I needed to test a new all-butter pie dough—nothing more—and happened to have some fresh peaches on hand. But of course, me being me, I couldn’t just tuck in the fruit and call it a day; I had to add a few personal touches. And then, as I pulled it from the oven, I realized something unexpected had happened: this wasn’t just a dough test anymore. It had become a dessert worth remembering.
From Peach Pie to Something New
Maybe it all goes back to my mom’s peach cream pie—a summer staple that was, honestly, the dessert I looked forward to most growing up. It introduced me to peaches in the best possible way: smooth, creamy, sweet, and cold from the fridge on a hot afternoon. That pie turned me into a lifelong peach fan. To this day, I’ll take a juicy, sun-warmed peach over any other fruit.
I first set out to make this galette while tinkering with dough, but somewhere between smoothing on a layer of lemon-scented ricotta and arranging thick slices of ripe peach, this rustic dessert quietly turned into something nostalgic and refined. The flavors came together in a way that felt both familiar and elevated: the soft tang of ricotta against the sweetness of summer fruit, the floral lift of cardamom in the sugar, and that deeply golden, sugared crust—all finished with a scoop of melting vanilla bean ice cream. It’s simple, yes—but it surprised me. And that, to me, is what turns something rustic and ordinary into something extraordinary.
What began as a quiet nod to the past—those childhood slices of peach pie in my mom’s kitchen—has become a dessert I now return to in my own kitchen. This galette holds a little bit of both: the warmth of fond memory and the joy of making something beautifully new.
I hope you enjoy it as much as I do.
Why You’ll Love This Rustic Peach Galette
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- A Rustic Dessert with a Gourmet Twist – Creamy ricotta, floral cardamom sugar, and a flaky all-butter crust elevate this galette into something that feels both comforting and refined.
- Peach-Forward Flavor – Thick slices of ripe peaches take center stage—no syrups, no glazes—just fresh fruit and a few thoughtful touches to let them shine.
- Surprisingly Simple to Make – No pie plate, no crimping, no lattice. Just roll, fill, fold, and bake. It’s a low-stress dessert with impressive results.
- Perfect for Summer Gatherings (or a Quiet Evening In) – Serve it warm with a scoop of vanilla bean ice cream and you’ve got a dessert that works as beautifully for guests as it does for weeknight indulgence.
First-Things-First: Mise en Place
Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made baking (and cooking) a whole lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.
This simple habit takes the guesswork out of baking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.
Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.
Ingredients for this Rustic Peach Galette
Here’s what you’ll need to make this simple but elevated peach galette. I’ve grouped the ingredients by component to keep things organized. A few pantry staples are listed at the end—most of what you need is probably already in your kitchen.
Crust
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- 1 disk all-butter pie dough – homemade or store-bought; if using homemade, I recommend my All-Butter Pie Dough for the best texture and flavor
- 1 egg – beaten with water to create a golden egg wash
- 1 tablespoon water – mixed with the egg to thin the wash slightly and help it brush on evenly
- 1 tablespoon coarse sugar – also known as decorating or sparkling sugar; larger crystals that don’t melt during baking, adding a subtle crunch and shimmer to the crust. Look for it in the baking aisle or at cake decorating stores.
Ricotta Layer
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- ½ cup whole-milk ricotta – adds a creamy, delicate contrast to the sweet peaches
- 1 tablespoon granulated sugar – lightly sweetens the ricotta without overpowering it
- ¼ teaspoon vanilla extract – for a soft, aromatic base
- ½ teaspoon lemon zest – brightens and balances the creaminess of the ricotta
- Pinch of kosher salt – enhances flavor and keeps the filling from tasting flat
Peach Filling
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- 5–6 ripe peaches – thickly sliced; no need to peel unless you prefer it (about 5 cups total)
- 2 tablespoons tapioca starch – helps gently thicken the juices without clouding the flavor
- 2 tablespoons granulated sugar – lightly sweetens the fruit while it bakes
- ⅛ teaspoon ground cardamom – adds a subtle, floral depth that lifts the entire dessert
- Pinch of ground nutmeg – enhances the warmth of the peaches without overpowering
How to Assemble this Rustic Peach Galette
This galette looks impressive, but it’s surprisingly simple to put together. A little prep, a little folding, and a bit of patience while it bakes—and you’ll have a rustic, fruit-filled dessert that looks like it came from a bakery window. Here’s how I make it, step by step.
Pit and Slice the Peaches
To remove the pit, start by cutting the peach around the equator—not stem to root. Twist the halves gently to separate. If the peach is ripe, the pit may come out with a bit of rocking and nudging. If it doesn’t budge, cut that half in half again along the vertical axis and twist to loosen the pit. From there, slice the peaches into thick wedges. You’ll need about five cups total.
💡 Tip: Ripe peaches can be juicy—expect a little mess. I usually do this step near the sink or keep a towel nearby for sticky hands.
💡 Bonus Tip: Slice the peaches shortly before assembling the galette to help preserve their color.
Roll Out the Dough
Roll your dough into a 12-13-inch circle directly on a sheet of parchment paper. This method makes it easy to transfer the galette to a baking sheet—lift the paper and go—and cleanup is practically nonexistent.
If you prefer the traditional floured surface method, lightly dust your counter and rolling pin, then roll the dough out to the same 13-inch diameter. To transfer, carefully fold the dough in half, then into quarters. Move it to a parchment-lined baking sheet, unfold it in place, and you’re ready to go. You can also roll the dough around your rolling pin and unroll it directly onto the parchment.
Prepare the Ricotta Mixture
In a small bowl, stir together the ricotta, sugar, vanilla, lemon zest, and salt. It comes together in seconds. I usually reach for a spurtle to stir this together—one of those tools I didn’t think I needed until it became the one I grab most often.
Assemble the Galette
Remove the chilled dough from the refrigerator. Spread the ricotta mixture in a thin, even layer over the center of the dough, leaving about a 2-inch border around the edge. There’s a spurtle that’s perfect for this—its flat shape makes it easy to sweep the ricotta across the surface without tearing the dough. Don’t worry about being too precise—this is a rustic dessert, and a bit of unevenness adds to the charm.
Next, arrange the peach slices on top of the ricotta. You can fan them out in a spiral, lay them in loose rows, or mound them in the center—whatever feels natural to you. Once the fruit is in place, sprinkle the cardamom-nutmeg sugar mixture evenly over the top.
Fold and Finish
Fold the outer edges of the dough up and over the peaches, pleating as you go. Try not to stretch the dough as you fold—lift and let it fall naturally into place. That uneven, hand-shaped look is part of what makes a galette so beautiful.
Once folded, brush the exposed crust with the egg wash and sprinkle it with coarse sugar. The egg wash will give the crust its golden color, and the sugar adds a little sparkle and crunch.
Bake and Cool
Transfer the baking sheet to the oven and bake at 400°F for 40 to 45 minutes, or until the crust is golden and the fruit is bubbling. Every oven is different, so start checking around the 40-minute mark.
When it’s done, let the galette cool on the baking sheet for at least 15 to 20 minutes before slicing. This gives the juices time to settle and helps the crust stay crisp.
Serving Suggestions
This peach galette is best served slightly warm or at room temperature. The crust stays crisp, the ricotta softens just enough, and the peaches practically melt on the tongue.
Top each slice with a scoop of vanilla bean ice cream for a classic pairing, or serve it plain to let the fruit and spice shine. If you’re feeling a bit indulgent, a drizzle of honey or a spoonful of lightly sweetened whipped cream works beautifully too.
It’s right at home at a summer dinner party, weekend brunch, or just a quiet afternoon treat with a cup of coffee.
Storage
This galette is best the day it’s made, when the crust is crisp and the peaches are at their juiciest. That said, leftovers will keep in the refrigerator for 2 to 3 days.
To store, place any remaining slices in an airtight container or wrap them loosely in foil and refrigerate. The crust will soften slightly over time, but the flavor holds up beautifully.
To reheat, place a slice on a baking sheet and warm it in a 325°F oven for 8-10 minutes. A quick reheat in the oven helps bring back some of the crust’s texture. Microwaving will work in a pinch, but it won’t crisp the crust.
❄️ Not freezer-friendly: The peaches release too much moisture after thawing, and the crust loses its texture. Best to enjoy this one fresh.
Rustic Peach Galette with Ricotta Cream and a Hint of Cardamom
A rustic peach galette with creamy ricotta, a touch of vanilla and lemon zest, and just enough cardamom to make you wonder—what is that? Built on a buttery, flaky crust and finished with a sugared edge, this simple dessert is anything but ordinary.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Crust
- 1 disk all-butter pie dough, chilled (homemade or store-bought, see note #1)
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar (for crust topping)
Ricotta Layer
- 1/2 cup whole-milk ricotta
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- Pinch of kosher salt
Peach Filling
- 5–6 ripe peaches, pitted and thickly sliced (about 5 cups)
- 2 tablespoons tapioca starch
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground cardamom
- Pinch of ground nutmeg
Instructions
- Using pitted peaches, cut them into thick wedges (you should have about 5 cups total). Need help removing the pits from the peaches? See the step-by-step photos in the blog post.
- Preheat oven to 400°F.
- In a small bowl, stir together the ricotta, sugar, vanilla, lemon zest, and salt until smooth.
In a second small bowl, mix the granulated sugar, cardamom, and nutmeg.
In a third small bowl, beat the egg with the tablespoon of water to make an egg wash. Set all three aside. - In a large bowl, toss the peach slices with tapioca starch until evenly coated.
- On a sheet of parchment paper, roll the pie dough into a 12-13-inch circle. (See note #2.) Transfer the parchment and dough together to a baking sheet.
- Spread the ricotta mixture in a thin layer over the chilled dough, leaving a 2-inch border around the edges.
- Arrange the peach slices over the ricotta in a circular pattern or mound. Sprinkle the cardamom sugar evenly over the peaches.
- Fold the outer edges of the dough up and over the filling, pleating as you go.
- Brush the crust with the beaten egg mixture and sprinkle with coarse sugar.
- Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
- Let cool for at least 15–20 minutes before slicing—the juices will settle, and the crust will hold better. Serve warm or at room temperature.
Equipment
Mad Hungry, As Seen On TV, WKA 51218, 4-Piece Premium Acacia Wood Spurtle Set – Natural
Buy Now →Notes
- For best results, I recommend my All-Butter Pie Dough recipe. It’s easy to make and creates the perfect flaky base.
- If you prefer to roll out your dough on a lightly floured surface, that works perfectly. I like to roll mine directly on parchment paper—it makes transferring the galette to the baking sheet easy and keeps cleanup quick and painless.
