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Easy Fresh Peach Galette Recipe with Honey Mascarpone Cream for Perfect Summer Dessert

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A simple, rustic peach galette with a flaky crust and a luscious honey mascarpone cream topping, perfect for celebrating summer’s bounty with minimal fuss.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1 tbsp granulated sugar (for crust)
  • 1/4 tsp salt
  • 8 tbsp (113g) unsalted butter, cold and cut into small cubes
  • 3–4 tbsp ice cold water
  • 4 large ripe peaches, peeled and sliced about 1/2 inch thick
  • 2 tbsp granulated sugar (for filling)
  • 1 tbsp cornstarch
  • 1/2 tsp ground cinnamon (optional)
  • 1 tsp fresh lemon juice
  • 1/2 cup (120g) mascarpone cheese, chilled
  • 2 tbsp honey
  • 1 tsp pure vanilla extract
  • 1–2 tbsp heavy cream or whole milk
  • 1 egg, beaten (for egg wash)
  • Coarse sugar (optional, for sprinkling on crust)

Instructions

  1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 5 minutes).
  2. Drizzle 3 tablespoons of ice water over the mixture. Stir gently with a fork. Add more water, one teaspoon at a time, until the dough just comes together when pressed. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. In a medium bowl, toss sliced peaches with sugar, cornstarch, cinnamon (if using), and lemon juice. Set aside to macerate while dough chills (10-15 minutes).
  4. On a floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Transfer it carefully to a parchment-lined baking sheet.
  5. Spoon the peach filling onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the peaches, pleating as you go to form a rustic edge. Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
  6. Preheat oven to 400°F (200°C). Bake the galette for 35-40 minutes or until the crust is golden and the peach juices bubble. Tent with foil halfway through baking if crust edges brown too quickly.
  7. While the galette bakes, beat mascarpone, honey, and vanilla in a bowl until smooth. Add cream or milk a tablespoon at a time to loosen the texture to a spreadable consistency.
  8. Let the galette cool slightly (about 15 minutes) before serving. Dollop with honey mascarpone cream and enjoy.

Notes

Keep ingredients cold for flaky crust. Don’t overwork dough to avoid toughness. Use ripe but firm peaches to prevent runny filling. Tent crust edges with foil if browning too fast. Let galette rest before slicing for cleaner cuts. Mascarpone cream can be substituted with cream cheese or dairy-free coconut cream.

Nutrition

Keywords: peach galette, summer dessert, honey mascarpone cream, easy galette, fresh peaches, rustic dessert, flaky crust

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