Summer Peach Galette

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Summer Peach Galette baked in The Original GreenPan

Summer Peach Galette baked in The Original GreenPan

I always make galettes on baking pans, and there is always a beautiful, artistic mess of syrupy fruit juices escaping from the baked-to-golden-brown confines of the edges of the tart, dripping and running across the pan in all directions. A beautiful mess it may be, but it is no fun to clean up.

Enter the Original GreenPan healthy, ceramic, nonstick skillet. This skillet isn’t just oven proof and nonstick, it’s also free of all of those chemical-y type things. Which means that when I’m cooking or baking with it, I can focus on the food and not have to worry about whether or not my galette will be a sticky, stuck-to-the-pan mess. Oh, and the ceramic also just kinda makes the pan gorgeous! A gorgeous pan for a gorgeous galette!


Speaking of this delightfully simple, summery, skillet galette… It might be the most efficient dessert I’ve ever made. I didn’t even use a bowl! I made it start-to-finish in the ceramic nonstick skillet. And I didn’t have to worry about greasing the skillet or anything like that! (I did use a cutting board, for cutting the peaches, but perhaps that’s considered prep?)


By adding flour at the bottom, the peaches cook down and make a jammy layer.

By adding flour at the bottom, the peaches cook down and make a jammy layer.

Well, you should make this galette this summer. And do yourself the favor of using this wondrous GreenPan skillet.

Peach Skillet Galette Recipe

4 medium-sized fresh peaches 
1 packaged pie dough round
2 tablespoons all purpose flour
4 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon  
1 tablespoon unsalted butter, cut into six pieces
1 egg, any size
Vanilla ice cream, for serving (optional, but encouraged!)

  1. Preheat the oven to 350 degrees and place a rack in the center. Rinse and dry the peaches. Cut each peach in half and remove the pits. Place peaches flesh-side down on a cutting board, and cut 1/4-inch wedges.

  2. Unfurl the dough round and place into the Original GreenPan (no parchment paper or greasing the pan required–the ceramic nonstick works perfectly to give you a crisp crust that comes right out of the pan).

  3. Sprinkle the two tablespoons of flour on the bottom of the dough in an even layer. Sprinkle one tablespoon of sugar over the flour. Place the peaches on top of the flour and sugar, leaving an inch or two overhang. Add the pieces of butter on top of the peaches. Sprinkle two tablespoons of the granulated sugar over the peaches and the half teaspoon ground cinnamon.

  4. Fold the edges of the dough over and pinch down to secure the filling inside of the galette. Place the pan in the freezer to let the butter firm up a little while preparing the egg wash. 

  5. Whisk the egg in a small bowl with one teaspoon of water. Remove the galette from the freezer, and brush the egg wash on the edges of the folded-over dough. Sprinkle the dough with the remaining one tablespoon of sugar.

  6. Bake until the filling is bubbling and the crust is browned, about 40 minutes. Remove from the oven. Allow the galette to cool for 10 minutes in the pan. When ready to serve, the galette will slide right off of the nonstick surface! This galette is delicious as is, but it pairs perfectly with a scoop of vanilla ice cream.

Peach Galette

This blog post was sponsored by the Original GreenPan. All opinions are my own.

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  • JakeM SAYS | July 7, 2020

    What and when do you add the butter? You fail to mention that step in your post

  • Vicky SAYS | July 8, 2020

    Sweet summer goodness! Was just looking for a great recipe like this!

  • Renia Butler SAYS | July 8, 2020

    The perfect peach dish for summer. I rarely cook with fresh peaches but this recipe has encouraged me to do it more often. Delicious.

  • Nicole SAYS | July 10, 2020

    I’d love to make this but I’m not sure when you add the butter and I definitely don’t want to miss out on any butter! Thanks!

  • portia SAYS | July 10, 2020

    We love peaches in the summer time so this recipe would be so perfect!!! I’ve never made it on a skillet but I bought a cast iron this week so I am looking forward to checking it out!

  • Desirée SAYS | July 12, 2020

    Mine wasn’t as pretty as yours, but it sure was delicious! Paired this with some ice cream and I was SET! For sure making this again!!

  • Mila SAYS | July 12, 2020

    I loved the skillet method of this! I normally use a baking sheet, but this was much better. I can’t wait to do it again!

  • Immaculate Ruemu SAYS | July 12, 2020

    A delicious and refreshing treat for these summer days. Peaches are in season and I can’t stop making this.

  • Eric & Shanna Jones SAYS | July 12, 2020

    One word…wow! This galette turned out so good and it was the perfect way to use the peaches we had. Once we added a scoop of ice cream, the kids devoured it!

  • Katrina SAYS | July 12, 2020

    This was perfect sweet treat for Sunday Supper!!

  • Marta SAYS | July 13, 2020

    I had yet to make a peach dessert this year and was feeling so down about it. This recipe was easy enough that I was able to redeem myself and it was delicious to boot!

  • Dash of Jazz SAYS | July 13, 2020

    This galette was totally worth heating up my oven for! I let the ice cream melt over top as you did in the pictures and everyone enjoyed.

  • Ann Woo SAYS | July 14, 2020

    This was such an amazing dessert recipe for an amateur like myself! Made me look like a pro! 🙂 So delicious and so perfect for the summer.

  • Mireille E Roc SAYS | July 14, 2020

    what a great idea to make it in the skillet. I am definitely going to now be using it to make other summer desserts also like cobbler and crisp. Thanks so much for the concept.

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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