How does warm, spiced peaches wrapped in a flaky crust for dessert sound? Good? Then you need to make this delicious, quick and easy rustic vegan peach galette recipe. It’s filled with fresh, juicy summer peaches and makes the perfect summery treat. It can be made with a store-bought or homemade crust, (regular or gluten-free). Serve it with dairy-free ice cream or whipped cream to make it fancy!
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.
Notes
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.