Why you’ll love this peach galette
Let me let you in on a secret: galettes are my shortcut to looking like I really know what I’m doing in the kitchen. I make this peach version all summer long, when the peaches are so ripe and sweet they almost fall apart. You don’t need a pan, you don’t need to be a pastry expert, and it doesn’t have to be perfect. The more rustic and imperfect it looks, the prettier it is.
The dough is made with flour and butter (use vegan butter, or swap in oil or solid coconut oil) and it bakes up flaky and golden while the peach juices caramelize around the edges. Below I walk you through what you need, how to make the dough step by step, and my tips so it comes out crisp and never soggy. Serve it warm, at room temperature, or cold, with a scoop of vegan ice cream or a dollop of coconut whipped cream.
What is a galette?
A galette is a French pastry similar to a pie, but the dough is thinner and the filling is far less formal. Galettes can be made savory or with any fruit, but peaches are a classic summer choice and one of my favorites.
I kept this recipe simple so you can make it often. Peaches are affordable, pair well with other fruit, and if you have ripe peaches that are too soft to eat fresh or add to a salad, a galette is the perfect way to use them. You can also throw in berries, apples, or plums.
What you need to make this galette
- Flour. I use all-purpose flour, but you can substitute whole wheat or spelt. The crust won’t be quite as flaky, but it will still be delicious.
- Sugar. Use cane sugar; I look for one that is vegan.
- Fat. Pick one: cold vegan butter (or regular butter), solid coconut oil, or olive oil. Each gives a slightly different crust, so follow the amount for the one you choose in the recipe card.
- Iced water. This matters. Fill a glass with water and plenty of ice first, then measure once it is really cold.
- Peaches. Ripe, perfect, and sweet.
- Vanilla. Use vanilla paste or powder. The less liquid in your galette, the better.
How to make the vegan peach galette
First, make the crust. Mix the ingredients either with your hands or a food processor. If you use your hands, that is one less bowl to clean. After mixing, wrap the dough in plastic and refrigerate for one hour or overnight. Take it out 10 minutes before rolling.
In the apple galette recipe you can see the step-by-step process to prepare the dough.
Second, prepare the fruit. Wash the peaches, cut them in half to remove the pit, then slice them into ¼-inch slices. The thinner you slice the peaches, the less time the galette needs in the oven. Place the slices in a bowl, sprinkle with the flour and sugar, add the vanilla, and mix gently until all the slices are coated.
Third, assemble the galette. Roll the dough over a silicone mat or parchment paper so it won’t stick and you save yourself a dish to wash. Roll it to about ⅛ inch thick to prevent leaks. Working from the center out, overlap the peach slices in a circle, keeping them close together but not stacked so they bake evenly. Leave a border of 1½ to 2 inches of dough around the edges.
Finish and bake. Gently fold the dough border over the peaches, pleating as you go to create that rustic edge. Brush the folded dough with oil, coconut cream, or plant milk for a golden finish, then bake until golden.
Tips for making the best galette
- Mind the fruit-to-crust ratio. Too much fruit makes a soggy galette; too little makes the crust the whole show.
- Keep the fat cold. If you use butter or solid coconut oil, keep it very cold and don’t overwork the dough so it bakes up flaky.
- Brush for color. Brush the crust with coconut cream, full-fat plant milk, or a vegan egg wash before baking for a golden-brown finish.
- Serve it warm. Enjoy with a scoop of vanilla ice cream or a dollop of vegan whipped cream.
Substitutions and variations
- Gluten-free: use a 1:1 gluten-free flour blend.
- Other fruit: swap the peaches for nectarines, plums, berries, or apples.
- Not vegan: use regular cold butter in place of the vegan butter.
- More flavor: add a pinch of cinnamon, cardamom, or lemon zest.
How to store and make ahead
Keep the baked galette covered at room temperature for up to 1 day, or in the fridge for up to 3 days. To bring back the crisp crust, reheat it in the oven at 350°F for a few minutes instead of the microwave.
Make the dough ahead: the dough keeps in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost frozen dough in the fridge overnight before rolling.
Freeze it assembled or baked: freeze an unbaked galette on a baking sheet until solid, then wrap tightly; bake straight from the freezer with a few extra minutes. A baked galette also freezes well for a later treat.
Peach Galette (Easy Rustic Summer Dessert)
Equipment
- Large mixing bowl or food processor
- Rolling Pin
- Large baking sheet
- Parchment paper or silicone mat
Ingredients
For the dough (pick one fat):
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
Fat, choose one:
- 8 tablespoons 1 stick / 113 g cold vegan or regular butter, cubed (flakiest)
- 6 to 7 tablespoons 90 to 100 g cold solid coconut oil, cubed
- ⅓ cup 5 to 6 tablespoons olive oil (most tender, easiest)
- 4 to 5 tablespoons iced water
For the filling:
- 3 large ripe peaches sliced ¼ inch thick
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour to absorb juices
- 1 teaspoon vanilla paste or powder
- Plant milk or coconut cream for brushing
- Extra sugar for sprinkling the edge
Instructions
- Fill a glass with water and plenty of ice. You need the water really cold.
- Make the dough. In a bowl, mix the flour, sugar, and salt.
- If using butter or solid coconut oil: add the cold cubed fat and work it in with your hands or a food processor until you have pea-sized pieces. Do not fully blend it in; those pieces create the flaky layers.
- If using olive oil: stir in the oil until the mixture looks like damp sand.
- Add the iced water a tablespoon at a time, mixing just until a soft dough forms. Do not overwork it.
- Shape into a disk, wrap, and refrigerate. Chill butter or coconut oil dough at least 30 minutes; oil dough needs only 10 to 15 minutes.
- Prep the peaches. Wash, halve, and pit the peaches, then slice ¼ inch thick. Toss with the sugar, flour, and vanilla until coated.
- Roll the dough. On parchment paper or a silicone mat, roll the dough to about ⅛ inch thick.
- Assemble. Working from the center out, overlap the peach slices in a circle, leaving a 1½ to 2 inch border. Fold the edges over the fruit, pleating as you go.
- Finish and bake. Brush the crust with plant milk or coconut cream and sprinkle with sugar. Bake at 375°F (190°C) for 35 to 40 minutes, until the crust is golden and the peaches are tender.
- Serve. Let it cool slightly. Serve warm, at room temperature, or cold.
Notes
- Choose one fat: the three options are not interchangeable in the same amount. Butter and solid coconut oil make a flaky, layered crust and must stay cold; olive oil makes a more tender, crumbly crust and is the quickest.
- Keep it from getting soggy: use firm-ripe peaches, toss them with flour, and don’t skip the ⅛-inch dough thickness.
- Make ahead: the dough keeps in the fridge up to 3 days or frozen up to 3 months.
- Storage: keep covered at room temperature for 1 day or refrigerated up to 3 days. Reheat in the oven to recrisp.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.