Warm, baked, spiced, fresh summer peaches wrapped in a buttery, flaky crust...doesn't that sound DELICIOUS? If so, then you need to make this quick and easy rustic vegan peach galette recipe.
This impressive vegan dessert can be made with a regular or gluten-free crust and comes together quickly. Serve your peach galette with dairy-free ice cream or whipped cream.
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If the process of making a peach pie is a little too much for you, then you need to make this vegan peach galette. It's perfect to make during late summer when peaches are in season and at their peak.
A galette, also referred to as a crostata, is a quicker, easier version of a pie. It just has a bottom crust and it's free-form, meaning, there's no dish, it's baked flat and you form the shape yourself.
This fresh peach galette will impress everyone it's served to and it's so fancy looking that you can make it for a special occasion. But don't think that it's a recipe you have to reserve for celebrations, it's quick and simple enough that you can make it during a regular weeknight to treat yourself and your family.
If you want more easy vegan galette recipes, make sure to check these out (both of these can also be made with either a vegan crust or a vegan gluten-free crust!):
Ingredients You'll Need
There are two groups of ingredients for this delicious summer dessert, one group for the flaky pastry crust and one for the filling.
Ingredient and Substitution Notes - Crust
All-Purpose Flour - The crust in the recipe below was only tested with all-purpose white flour; I have not tested it with any other types. If you are looking for a vegan gluten-free peach galette, you can make this recipe with my gluten-free vegan pie crust.
Unsalted Cold Vegan Butter - A vegan butter pie crust makes the best buttery and flaky crust, it's a perfect match for the fresh peaches. I have not used any other fats for this recipe, so I'm not sure if any of them would work well.
You'll need vegan butter straight from the refrigerator, it needs to be as cold and solid as possible and it needs to be the type that comes in sticks or blocks. Do not use vegan margarine that comes in containers, it's too soft and contains too much water so it's not suitable for this recipe.
Ice Water - If you want a flaky crust, it's essential to make sure your water is cold. I usually put a cup of water in the freezer a little while before I start but you can also add some ice cubes to a cup of water to cool it down quickly.
Sugar and Salt - Both are used to help flavour the crust.
Want more easy vegan desserts? Have a look through all of my vegan dessert recipes for more ideas!
Ingredient and Substitution Notes - Filling
Fresh Peaches - Fresh fruit makes the best galettes, so use ripe, fresh, juicy peaches and there's no need to remove the skin. I use yellow peaches, but white peaches can also be used. Nectarines are very much like peaches, they just don't have fuzzy skin, so if you can't find peaches, nectarines make a great substitute.
I have not made this recipe with canned peaches or with frozen peaches. Both have a lot of moisture so I think the amount of cornstarch will need to be increased but since I have not experimented with either type, I can't give full instructions on how to make this recipe with them.
Sugar - This dessert is not too sweet, the peaches, as long as you are using in-season, fresh peaches, are very sweet on their own, so just a small amount of sugar is needed. If your peaches are exceptionally sweet, you can cut back on the sugar called for in the recipe, see the recipe notes below for more info about that. I haven't made this recipe with any other types of sugar (like coconut sugar or brown sugar), a liquid sweetener (like maple syrup or agave), or any sugar alternatives to make it sugar-free.
Cornstarch - This ingredient is needed to control and thicken the juices from the peaches as they bake. Without it, the juice will make your crust soggy, so don't skip it. If you don't have or cannot use cornstarch, arrowroot starch (also referred to as arrowroot flour or arrowroot powder) can be used instead.
Ground Cinnamon - Just a little is needed to provide a slight hint of cinnamon in the filling.
Dairy-Free Milk and Turbinado Sugar (Not shown in the images above) - The milk is used to brush onto the sides of the galette so the sprinkled turbinado sugar sticks to it. These two ingredients are highly recommended to give your galette the finishing touch but can be left off. You can use my vegan egg wash as a substitute to give the outside of the crust a shine.
Not sure how to know when peaches are ripe? They are at their best when you gently press on them with your fingers and they indent slightly. (Don't press too hard or you will damage them!) You'll also know the peaches are ripe when they have a sweet, peachy smell.
This recipe is perfect as-is, but if you'd like to change it a little, feel free to do any of the following:
Peach-Ginger Galette - Add 1 teaspoon of grated ginger to the peaches when you mix the sugar, cornstarch, and cinnamon in.
Peach-Berry Galette - Cut back on some of the peaches and replace them with other seasonal fruit like fresh summer berries (blueberries, raspberries, or sliced strawberries). Sliced cherries can also be used.
Peach-Plum Galette - Plums and peaches, both stone fruit, would work well together in a galette. Replace some of the peaches with an equal amount of plums.
For more delicious galette and pie recipes, look through all of my vegan pie recipes.
How to Make It
Step 1: Preparing the Dough
(Note: I’ve outlined the step-by-step on how to make this easy recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
1. In a medium bowl, whisk the flour, sugar, and salt together.
2. Add the cold cubed non-dairy butter to the flour mixture.
3. Next, using a pastry blender or a fork, cut the butter into the dry mixture. Don't cut the butter too small, you need it to be in small pieces. Too small and your crust will not be flaky. These pieces of butter will be visible in the crust when you roll it but they will melt as the galette bakes. The water from the butter will create steam that separates the dough into layers, creating flakiness.
4. Stop when the butter has broken down into pea-sized chunks. It's okay if some pieces are larger.
5. Next, add the ice-cold water. Start by adding 3 tablespoons, you'll need that amount at a minimum and then add more water if needed, 1 teaspoon at a time. Altitude and the humidity of the air in your kitchen will affect how much water you use.
It's very important to get the amount of water right because too much will make a sticky, wet dough that's hard to work with and too little water will make a dry, crumbly dough that will not hold together.
If you end up adding too much water, add a little more flour, if you add too little water, just add more water, a little at a time until your pastry dough is the proper consistency.
6. Next, mix with a spoon until large chunks of dough are formed.
7. Next, use your hands to form the dough into a tight ball. Work quickly so the butter doesn't melt.
8. Flatten the dough into a disk and wrap it in plastic wrap or parchment paper. Refrigerate it so it can rest and chill for at least 2 hours. (If you wrap it in parchment paper, make sure there are no gaps that leave the dough exposed and then place it in an airtight container to rest.)
Step 2: Preparing the Filling
1. Add all of the peach filling ingredients to a large bowl.
2. Gently mix everything until it has all combined. Take care in mixing so the peach wedges don't break.
Step 3: Assembling the Galette
1. Dust a piece of parchment paper or a rolling mat with flour, then sprinkle some more flour on top of the dough. Using a rolling pin, roll the dough into a 12-inch circle. If you don't have a pie mat with measurements, you can use a measuring tape or a ruler. The dough does not have to be a perfect circle, just make sure it measures 12 inches across.
2. Starting on the outside, leaving about a 1 ½ inch border around the edges, arrange the peaches on top of the dough in a circular pattern working towards the center of the dough. There will be a tablespoon or two of liquid at the bottom of the bowl the peaches were in, don't throw it away, set it aside.
3. Fold the outer edges of the dough all around the galette.
4. Using a pastry or silicone brush, brush the outside of the dough with the non-dairy milk.
5. Sprinkle the brushed dough with the turbinado sugar, then drizzle the peach juice that you set aside earlier over the galette filling. Since this peach juice contains cornstarch, it will thicken and become syrupy as it bakes and will thicken more as it cools.
Next, bake the galette. The image on the left is the unbaked dessert, the one on the right is baked, fresh from the oven. The galette crust will become golden brown.
After removing it from the oven, allow it to cool.
How to Serve It
Serve the galette warm or at room temperature.
As for toppings, it can be served plain and it will be wonderful but to take it over the top, you can top it with vegan ice cream or vegan whipped cream.
For a list of vegan whipped cream brands to look for at your grocery store, read this article: "Is Cool Whip Vegan? (No, But THESE Brands Are!)."
Storing Leftovers and Freezing
Store leftover slices in an airtight container in the refrigerator for up to three days.
Leftover slices can also be frozen, just wrap them individually and place them in an airtight container or a freezer bag. Place in the freezer for up to 2 months. Thaw in the refrigerator overnight, warm up the slices in the oven, and serve.
You can make the crust up to three days in advance and store it in the refrigerator.
I don't recommend pre-assembling the galette and refrigerating it before baking it, this will make the dough soggy and will affect the final texture.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Take note of the chilling time before preparing. The pie dough requires sitting in the fridge for several hours to cool down before it's ready to roll out, so keep that in mind if you are preparing it for a special occasion and need it for a specific time. The pie dough can be prepared in advance.
- Measure your ingredients correctly. I highly recommend using a scale and my weight measurements when making this recipe. (This is the scale I have (Amazon Link)
- Cornstarch can be difficult to measure properly since it clumps up, so I highly recommend using a scale to measure it. If you don't have one, use the scoop and level method outlined in my article about how to measure flour the correct way.
- The more you work the dough, the less flaky it will turn out (I go through all of this in my vegan pie crust recipe and my vegan gluten-free pie crust recipe). So, if at any time during the process, you find that the dough has gotten too warm, feel free to stop what you're doing and put it back in the refrigerator to cool down before proceeding.
- If you have never made a pie dough/crust before, I highly recommend reading through the crust recipes linked above so you have all of my tips and tricks before you start.
- Don't underfill or overfill the galette with peaches, you need enough dough to fold over the peaches, overfilling will not give you enough dough to fold over.
- Roll your dough out on parchment paper. This will prevent sticking and make it easy to transfer it to the baking sheet. Bake the galette on the same piece you used to roll it out on.
- Follow the recipe exactly as it’s written for the very best results.
Yes! Just use my vegan gluten-free pie crust recipe instead of the one in the recipe below.
To make mini peach galettes, after the dough has chilled, separate it into four even pieces and roll each one out individually and proceed with the rest of the recipe as it's written. The baking time will have to be reduced slightly, keep an eye on them as they bake and once the crust is golden brown, they're ready.
A pie is baked in a pie plate, sometimes has a top crust, and is deeper and contains more filling than a galette. A galette is baked flat on a baking sheet, no dish required, and never has a top crust. A galette is also typically quicker and simpler to prepare than a pie. However, both desserts are made using the same pie dough.
If You Make This Recipe...
Please let me know! Leave a star rating and comment below telling me how your galette turned out and you can even post a picture on Instagram and tag me so I can see it! I'm @delightfuladventures on Instagram.
Vegan Peach Galette
For the Crust:
For the Filling:
For the Outside of the Crust:
- 2 teaspoons dairy-free milk
- 1 tablespoon turbinado sugar
To Make the Crust:
- Add flour, sugar, and salt to a medium bowl and whisk together.
- Add cold cubed butter and with a pastry blender or a fork, cut the butter into the dry mixture until the butter has broken down and only pea-sized chunks remain.
- Add three tablespoons of ice-cold water to the dry mixture and then mix with a spoon. If the dough is too dry, add more water, one teaspoon at a time (up to a maximum of 3 teaspoons). Mix until everything combines to form a loose, chunky dough.
- Using your hands, form the dough into a tight ball making sure that any dry patches of flour get incorporated into the ball.
- Place the dough on a piece of plastic wrap or parchment paper and pat it down into a disk. Wrap the dough disk and place it in the refrigerator to chill for at least 2 hours.
Assembling the Galette:
- When the chilling time is up, preheat the oven to 375° F (190° C).
- Add the sliced peaches, sugar, cornstarch, and cinnamon to a bowl. Gently mix until everything has combined. Set aside.
- Dust a piece of parchment paper with flour and place the chilled dough on top of the flour. Add a little more flour on top of the dough and using a rolling pin, roll out into a 12-inch circle.
- Lift the parchment paper the dough is on and transfer it over to a cookie sheet.
- Starting on the outside, leaving about a 1 ½ inch border around the edges, arrange the peaches on top of the dough in a circular pattern working towards the center of the dough. There will be a tablespoon or two of liquid at the bottom of the bowl the peaches were in, don't throw it away, set it aside.
- Fold the outer edges of the dough all around the galette, as shown in the images above.
- Brush the outside of the dough with the non-dairy milk and sprinkle with the turbinado sugar. Drizzle the peach liquid from the bowl on top of the peaches.
- Bake for 35-40 minutes, until the crust is golden brown.
- Remove from oven and allow it to cool and set before slicing.
- Please read all of the information and FAQ info above, as well as the notes below before making this recipe.
- If you need the recipe to be gluten-free, make my vegan gluten-free pie crust instead of the one listed in the recipe. If you don't want to make your crust, you can use store-bought pre-made pie dough.
- The peaches are weighed before being pitted, 400g of peaches would equal 3 medium or 4 small peaches. After removing the pits, the peaches should weigh roughly 375g.
- If you are using very sweet peaches, you can cut back on the sugar and just use 2 tablespoons (25g).
- Arrowroot starch can be substituted for cornstarch (cornflour in the UK).
- When fully cooled, place leftover slices in a single layer in an airtight container and store the container in the refrigerator for up to three days. Re-heat slices for about 10 minutes in a preheated 350°F (177°C) oven.
- Leftover slices can also be frozen, just wrap them individually and place them in an airtight container or a freezer bag. Place in the freezer for up to 2 months. Thaw in the refrigerator overnight, then reheat for about 10 minutes in a preheated 350°F (177°C) oven.
- Nutrition info is based on 1 of 8 slices with no toppings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.