If you enjoy sweets but prefer not to bake an oversized dessert, this Peach Galette for Two baked in a mini cast iron skillet is perfect. It yields just enough to satisfy a craving, is fun to share, and helps avoid overindulging.
Galettes are a free-form type of pie that are simple to prepare and versatile—equally delicious with sweet or savory fillings.
You don’t have to bake them in cast iron; you can assemble a galette on a parchment-lined baking sheet and bake it directly. However, I prefer a small cast iron skillet because galettes can stick to parchment when juices leak, which makes serving more difficult. Using a skillet also feels cozy and makes sharing easier—romantic for two or fun with friends.
This recipe fits a 6.5-inch cast iron skillet and serves two. You can double the ingredients to serve four, either by using two small skillets or a single larger one. Make it your own—use homemade dough or a store-bought crust for convenience.
Some recipes call for a layer of jam under the fruit to help contain juices. I prefer adding a bit of cornstarch to the sliced peaches to thicken the juices as they cook; this prevents excessive runoff and keeps the fruit from sticking to the pan or parchment.
With busy schedules—school, sports, and work—galettes are a great way to have a quick, comforting dessert ready with minimal fuss and cleanup. They come together fast and still taste homey and satisfying.
Give this skillet peach galette a try for two, or scale it up for more people. Whether you roll your own crust or use a refrigerated pie crust, the result is delightful and easy.
Peach Galette for Two
Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 1 ready-made pie crust or homemade crust
- 3 peaches, halved, pitted, and thinly sliced (about 1/4-inch)
- 1 1/2 tsp cornstarch
- 1 Tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Pinch of sea salt
- 1 Tbsp light brown sugar
- 1 egg
- 1 Tbsp milk
Directions:
- Preheat the oven to 400°F (200°C).
- Slice peaches into 1/4-inch pieces after halving and pitting them.
- Toss the peach slices with cornstarch, lemon juice, vanilla, and a pinch of salt until evenly coated. Set aside.
- Unroll one sheet of pie crust and press it into a 6.5-inch cast iron skillet, letting the edges hang over the rim.
- Arrange the peaches in the center of the crust, either piled or fanned in a pattern. Sprinkle the brown sugar evenly over the fruit.
- Trim excess crust so you have a roughly 2-inch overhang to fold over the peaches, creating a rustic edge with a generous opening in the center.
- Chill the filled skillet in the refrigerator for 10–15 minutes to firm the crust.
- Whisk the egg with the milk and brush the exposed dough with the egg wash.
- Bake for 30–35 minutes, until the crust is golden and the filling is bubbling. Allow the galette to cool slightly before slicing. Serve warm or at room temperature, with ice cream if desired. A light drizzle of balsamic reduction is optional and pairs nicely with peaches.
Enjoy!
Use any seasonal fruit in place of peaches or try savory fillings—adjust the thickener and seasoning as needed for best results.
Hungry for more? Savor these!
Cast Iron Fresh Blueberry Galette
Savory Layered Vegetable Torte
Apple Pie Roses
Tools Used in this Recipe:
Lodge 6.5 inch Cast Iron Skillet
Pillsbury Pie Crust Dough