This Strawberry Peach Galette is incredibly easy to make and tastes wonderful. Filled with sweet, juicy fruit and wrapped in flaky, buttery pastry, it’s the simplest kind of pie to prepare.
Hello everyone — I’ve got a simple, delicious recipe for you today: a Strawberry Peach Galette. It captures the best of summer fruit with minimal fuss. If you love fruit desserts but don’t want to fuss with a classic pie, a galette is the perfect solution. It uses the same buttery pastry but is free-form, rustic, and forgiving.
I adore baking with fresh strawberries right now — they’re so sweet and versatile. I’ve been using them in oats, porridge and bakes, and combining them with ripe peaches makes a delightful filling. The contrast between juicy peaches and slightly tart strawberries works beautifully when baked until bubbling and fragrant.
For the pastry, I use a straightforward shortcrust recipe I developed years ago. It’s reliable, flaky and easy to adapt for sweet or savory bakes. If you have a food processor, it speeds the process up: pulse the flour, butter, sugar and salt until the mixture resembles coarse breadcrumbs, then add cold water tablespoon by tablespoon until the dough just comes together. If you don’t have a food processor, you can use a pastry cutter or your fingers — either method works.
A galette is ideal when you want the flavor of a pie without the time-consuming double crust or the need for perfect edges. After chilling the dough briefly, roll it out into a round, pile the fruit in the center and fold the edges up in overlapping sections. Sprinkle the border with coarse sugar for crunch and bake until golden and the fruit is soft and bubbling.
Serve the galette warm with ice cream or lightly whipped cream, or enjoy it at room temperature. You can quickly glaze the fruit with a little warmed apricot or strawberry jam for a shiny finish. Galettes are also great for using up an abundance of fruit — switch the filling to whatever is ripe in your kitchen.
Let’s go through the steps to making this Strawberry Peach Galette…
Start by making the pastry. Combine the dry ingredients and cold butter, then add just enough cold water for the dough to come together. Flatten into a disc, wrap and chill for 30 minutes. Meanwhile, mix the sliced strawberries and peaches with a touch of vanilla and sugar to macerate slightly while you roll out the pastry.
Roll the chilled pastry into a roughly 10–12 inch circle — it doesn’t need to be perfect; the rustic fold is part of the charm. Spoon the fruit into the center and fold the edges up in 2–3 inch sections, overlapping as you go. Sprinkle the exposed pastry with demerara sugar for texture and bake at a high temperature until the crust is golden and the fruit is bubbling.
Allow the galette to cool for a bit before serving so the filling can set. If desired, warm a tablespoon of jam and brush it over the fruit for a glossy glaze. This galette keeps well in an airtight container in the refrigerator for up to four days and reheats nicely.
Strawberry Peach Galette
Annie N
This easy Strawberry Peach Galette combines sweet strawberries and ripe peaches in a flaky shortcrust pastry. Ready in under an hour once the dough chills, it’s a perfect summer dessert.
Prep Time: 40 mins • Cook Time: 35 mins • Servings: 8
Ingredients
- For the pastry:
- 2 cups (280g) plain/all-purpose flour
- 3 tbsp caster sugar
- 1/4 tsp salt
- 1 1/2 sticks (170g) unsalted butter, cold and cubed
- 3–4 tbsp cold water
- For the fruit filling:
- 1 1/2 cups (225g) sliced strawberries
- 2 ripe peaches, destoned and sliced
- 1 tsp vanilla extract
- 3 tbsp caster sugar
- Demerara sugar for sprinkling
- 1 tbsp apricot or strawberry jam to glaze (optional)
Instructions
- Do not preheat the oven yet. In a food processor, pulse the flour, sugar, salt and butter until the mix resembles coarse breadcrumbs. Add cold water, 1 tbsp at a time, pulsing until the dough comes together into a single lump. It may look like it won’t combine, but keep pulsing; avoid adding more than 4 tbsp.
- Alternatively, cut the butter into the flour using a pastry cutter or your fingers until coarse crumbs form, then mix in the water to form a dough.
- Turn the dough onto cling film, flatten into a disc, wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C (400°F). Line a baking tray with greaseproof paper.
- Combine the strawberries, peaches, vanilla and sugar in a bowl and toss to coat. Let sit while you roll the pastry.
- On a floured surface, roll the pastry into a 10–12 inch round. Transfer to the lined baking tray.
- Spoon the fruit into the center, leaving a 2–3 inch border. Fold the pastry border up over the fruit in overlapping sections to create a rustic edge.
- Sprinkle the edges with demerara sugar. Bake for 30–35 minutes, until the pastry is golden and the fruit is bubbling.
- Cool on the tray for 30–45 minutes. If you want a shiny finish, warm 1 tbsp jam until brushable and glaze the fruit. Serve warm or at room temperature with ice cream or cream.
- Store leftovers in an airtight container in the fridge for up to four days.
