Peach Galette

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Meet the dessert that is easier than pie, but just as tasty

Introducing our Peach Galette — An ode to the end of summer, this flaky and delicious cinnamon-dusted dessert literally tastes like the season.

Similar to pie, a galette has a flaky pie crust and then layers of beautifully caramelized fruit on top. Think of it as a free-form tart!

WOT we love about this recipe: You don’t have to just stick to peaches. You can easily swap out other seasonal fruit like plums, cherries, blueberries, nectarines, whatever you want!

For this recipe, we used a store bought pie crust but you can of course make your own from scratch.

Peach Galette


  • 4 large ripe peaches, peeled and sliced
  • wedge of lemon, juiced
  • 1/8 tsp cinnamon
  • pinch of sea salt
  • 1 tbsp corn starch
  • 1 premade rolled pie crust (usually sold in a box of two)
  • 1 egg white, lightly beaten
  • 1 tbsp sanding sugar (coarse bakers’ sugar)


  • Preheat oven to 375 degrees F and place a baking sheet in the oven to preheat as well.
  • Place peeled and sliced peaches in a mixing bowl. Add the juice of a wedge over the peaches, add the cinnamon, pinch of salt and cornstarch. Gently fold peaches to combine the mixture well.
  • On parchment paper, gently unroll a piece of the pie crust. Until about 12” inches in diameter and about 1/8” thick.
  • Place the peach mixture in the middle of the pie crust leaving about a 2” border all around the peaches. Arrange the peaches to make one even layer and bring in the edges of the crust, making small “pleats” overlapping to make a nice circular shape.
  • Brush the egg white on the edge of the crust and sprinkle the sanding sugar on the edges.
  • Lift the parchment paper and place on the preheated baking sheet.
  • Bake in the galette for 30-40 minutes or until the edge slightly browned.
Store in the refrigerator for up to two days. Best if eaten the same day as made.
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All photos by Lorianne DeVita

by Camila Alves McConaughey