How do you keep galettes from getting soggy?

To prevent sogginess in your peach galette, make sure to use cornstarch in the filling—it thickens the peach juices as they bake. Also, don’t overload the crust with too much fruit, and always bake on parchment paper for a crisp bottom. Let the galette cool slightly before slicing to allow the juices to settle.

How far in advance can you make a galette?

You can assemble your peach galette up to 8 hours in advance and store it unbaked in the refrigerator. When you're ready, simply brush with egg wash, sprinkle with sugar, and bake. Baked galettes also store well for up to 3 days in the fridge or 2 months in the freezer.

How to make sure a galette cooks evenly?

To ensure even cooking, roll the dough to an even thickness, spread the filling uniformly, and preheat your oven to the correct temperature (425°F). Bake on the middle rack and rotate the pan halfway through to prevent uneven browning.

How do you know when a galette is done?

A galette is finished baking when the crust is golden brown and the fruit juices are thick and bubbling—typically after 15–20 minutes. The bottom should be firm, not doughy, and the filling should look glossy and set.

Stunning Peach Galette Recipe for Labor Day: A Juicy, Rustic Delight!

Description

This easy Peach Galette Recipe for Labor Day features sweet summer peaches, a buttery crust, and minimal prep. It’s the perfect rustic dessert to end the season in style—flaky, golden, and bursting with flavor!

Ingredients

1 store-bought refrigerated pie crust
Flour, for dusting
4 medium peaches, pitted and sliced (¼–½”)
1 tablespoon cornstarch
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 egg
2 tablespoons water
2–3 tablespoons turbinado sugar
Parchment paper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C).
Lightly dust a surface with flour. Unroll and flatten the pie crust; place on parchment-lined baking sheet.
In a bowl, toss peaches with cornstarch, granulated sugar, vanilla extract, and lemon juice.
Arrange peaches in the center of the dough, leaving a 2-inch border.
Fold edges of dough over the fruit, overlapping slightly.
Whisk egg and water, brush edges with the egg wash.
Sprinkle turbinado sugar over crust and exposed fruit.
Bake for 15–20 minutes, or until golden and bubbling.
Cool slightly before serving. Serve warm or at room temperature.

Notes

Notes:

Use firm-ripe peaches to avoid excess moisture.
Refrigerate the unbaked galette up to 8 hours in advance.
Serve with ice cream, whipped cream, or a drizzle of honey.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Bake
Cuisine: American