Rustic Peach Crostata or Galette Recipe

Picked up a bag of ripe peaches at the farmers market? This Peach Crostata — a rustic, free-form peach tart — is the perfect way to enjoy them. It’s simple, seasonal, and highlights juicy summer fruit.

A Peach Crostata is essentially a peach galette: a rustic, free-form tart that showcases fresh ripe peaches (or nectarines) with a hint of cinnamon. It’s ideal for summer because it’s fast to assemble, forgiving in presentation, and delicious served warm with a scoop of ice cream or a dollop of whipped cream.

Why you’ll love this recipe

• No pie dish needed — free-form crust means quick assembly and easy cleanup.
• Very forgiving — the filling can be arranged however you like and still bake beautifully.
• Flexible base — swap peaches for apples, pears, berries, or other seasonal fruit.

Ingredients and substitutions

The full ingredient list and exact quantities can be found in the recipe card below. Notes and substitution suggestions:

1. Flour – all-purpose flour works well for the crust; pastry flour is a fine alternative for a more tender result.
2. Sugar – granulated sugar is used in the crust; brown sugar can be substituted for a deeper flavor.
3. Butter – unsalted, cold and cubed. If you only have salted butter, reduce or omit added salt.
4. Salt – kosher salt is standard; if using table salt, use less.
5. Water – use ice-cold water to keep the butter from melting. Replacing some water with vodka can reduce gluten formation and make a flakier crust.
6. Turbinado or sanding sugar – optional but recommended for a crunchy, sparkling crust finish.
7. Egg and cream (or milk) – used for an egg wash to give the crust shine and color.
8. Fresh peaches – best used when just ripe. Frozen peaches release more liquid and can make the crust soggy unless extra thickener is added.
9. Brown sugar, cinnamon, cornstarch – brown sugar adds depth; cinnamon complements peaches; cornstarch helps thicken juices.

Tools you’ll need

• Food processor or stand mixer (or make the dough by hand).
• Rolling pin and a piece of parchment paper.
• Baking sheet lined with parchment or a silicone mat.
• Pastry brush for the egg wash.

How to make a peach crostata

Below are the main steps to build your crostata. The printable recipe card includes exact ingredient amounts and full instructions.

Make the pie dough and chill it for at least one hour. Roll the chilled dough into a circle about 12 inches in diameter on parchment paper, then transfer the parchment and dough to a baking sheet and refrigerate while you prepare the filling.

Tip: Refrigerated store-bought dough works in a pinch, but homemade crust yields the best flavor and texture.

Peel and slice the peaches into roughly 1/2-inch wedges. Toss them with light brown sugar, a pinch of salt, cinnamon, and cornstarch to bind the juices. Arrange the peach slices on the dough, leaving a 1–1.5 inch border. Fold the edge of the dough up and over the fruit to form the rustic crust.

Tip: Lay the fruit out loosely for a casual look, or arrange in concentric circles for a neater presentation.

Brush the crust with egg wash made from the reserved yolk mixed with a splash of milk or cream. Sprinkle turbinado or sanding sugar over the crust. Bake at 400°F (204°C) for about 30–35 minutes, until the crust is golden and the filling is bubbling. Let cool on a wire rack.

Picking fresh peaches for peach galette

Choose peaches that are fragrant at the stem end and yield slightly to gentle pressure — not rock hard and not overly soft. If peaches are underripe, let them ripen at room temperature, stem end down, until fragrant and slightly yielding.

How to peel peaches

To remove skins cleanly, score the bottom of each peach with an X, blanch in boiling water for about 30 seconds, then transfer to an ice bath. The skins should slip off easily; use a paring knife to help where needed. Peeling is optional but keeps the crostata appearance neat.

More baker’s tips

• Chill the assembled crostata for 15 minutes before baking to keep the butter solid and promote flakiness.
• You can make the dough ahead and refrigerate for up to 3 days or freeze for several months.
• Nectarines work equally well if peaches aren’t available.
• For individual servings, make smaller mini galettes.

Storage

Best the day it’s made, served slightly warm. Store leftovers covered at room temperature for a day or in the refrigerator for up to 5 days in an airtight container.

Freezing

Freeze cooled crostata in an airtight container for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen in the oven.

Reheating

• Preheat oven to 300°F (150°C).
• Place crostata on a lined baking sheet and warm for 10–15 minutes until heated through.
• Add 5–10 minutes if reheating from frozen.

Making ahead

Prepare the dough up to three days ahead and keep refrigerated, or freeze for longer storage. Thaw in the refrigerator overnight before rolling and assembling. You can roll and assemble the galette a few hours before baking and keep it chilled until ready to bake.

FAQs

More fresh peach desserts

• Fresh Peach Shortcake with Basil
• Peaches and Cream Pie
• Peach Coffee Cake
• Peach Cobbler with Almond Streusel
• Tropical Peach Mango Coconut Cake

Peach Crostata

By Trang Doan

A simple Peach Crostata filled with ripe peaches, a touch of cinnamon, and a flaky all-butter crust.

Servings: 8 slices

Prep Time: 30 mins

Cook Time: 35 mins

Resting Time: 1 hr

Total Time: 1 hr 5 mins

Equipment

• Food processor or stand mixer (optional)
• Rolling pin
• Baking sheet
• Pastry brush

Ingredients

For pie crust

• 1 ½ cup all-purpose flour (200 g)
• 2 rounded tablespoons granulated sugar (31 g)
• ¼ teaspoon kosher salt
• 5 ounces unsalted butter, cubed and cold (142 g)
• 3 tablespoons cold water
• Extra flour for rolling

For fruit filling

• 3 large yellow peaches (about 2 lbs, 907 g)
• ¼ cup light brown sugar (50 g)
• ½ teaspoon cinnamon
• A pinch of kosher salt
• 3 tablespoons cornstarch (24 g)
• 1 large egg (for egg wash)
• 1 tablespoon milk (or cream)
• Extra turbinado or sanding sugar for sprinkling

Instructions

Make the dough

1. Whisk together flour, sugar, and salt. Transfer to a food processor fitted with the dough blade or use a bowl if mixing by hand.
2. Add the cold butter and pulse until pieces are about the size of peas.
3. With the processor running, drizzle in cold water until the dough just begins to come together. If mixing by hand, cut in the butter and add water until the dough holds together.
4. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Assemble and bake

1. Preheat oven to 400°F (204°C).
2. Roll chilled dough into a 12″ circle on parchment and transfer to a baking sheet.
3. Separate the egg; beat the egg white and brush it lightly over the dough surface, leaving a 1–1.5″ border. Chill briefly.
4. Peel and slice peaches into ½” wedges. Toss with brown sugar, cinnamon, salt, and cornstarch.
5. Arrange peaches on the dough, leaving the border. Pour any accumulated juices over the fruit.
6. Fold the dough edge over the peaches to form the rustic crust.
7. Add the yolk back to the egg white, mix with milk to form an egg wash. Brush the crust and sprinkle with turbinado sugar.
8. Bake 30–35 minutes until crust is golden and filling bubbles. Cool completely on a wire rack, about 2 hours.

Notes

• Brush the interior of the dough with beaten egg white before adding filling to help prevent a soggy bottom.
• Chill the assembled crostata for 15 minutes before baking for a flakier crust.
• Serve warm; leftovers refrigerate up to 5 days. Freeze for up to 2 months.

Nutrition

Serving: 174 g — Calories: 310 kcal (approximate)

Nutrition information is an estimate and should be used as a general guide.

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