Peach and Basil Sheet Pan Galette
Rustic sheet pan galette with juicy peaches and fragrant fresh basil, wrapped in flaky homemade pastry for an elegant yet simple dessert. This french-inspired desserts ready in about 80 minutes layers all-purpose flour, diced cold unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 6 tbsp, diced cold unsalted butter
- 2 tbsp granulated sugar
- 3-4 tbsp cold water
- 3 medium, sliced into 1/4-inch wedges ripe peaches
- 1/4 cup, thinly sliced fresh basil leaves
- 3 tbsp brown sugar
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 1, beaten (for egg wash) egg
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: To make the pastry, combine 1 1/4 cups all-purpose flour with 2 tbsp granulated sugar in a bowl. Cut in 6 tbsp cold unsalted butter until mixture resembles coarse crumbs. Gradually add 3-4 tbsp cold water, 1 tbsp at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Step 2: Preheat oven to 375°F and line a sheet pan with parchment paper. On a floured surface, roll out dough into a roughly 12-inch circle and transfer to the prepared pan.
- Step 3: In a bowl, toss 3 medium sliced peaches with 3 tbsp brown sugar, 1 tbsp cornstarch, 1 tsp lemon zest, and 1/4 cup thinly sliced fresh basil until evenly coated.
- Step 4: Arrange the peach mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough up over the peaches, pleating as needed to form a rustic edge.
- Step 5: Brush the crust with the beaten egg and bake for 35-40 minutes until the crust is golden and peaches are bubbling.
- Step 6: Let cool slightly before slicing and serving warm or at room temperature.
Frequently asked questions
How long does Peach and Basil Sheet Pan Galette take to make?
Total time is about 80 minutes (40 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Peach and Basil Sheet Pan Galette?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Peach and Basil Sheet Pan Galette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peach and Basil Sheet Pan Galette for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peach and Basil Sheet Pan Galette?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
