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This peach galette with puff pastry is the ultimate summer dessert with its flaky crust and sweet jammy fruit filling. This adaptable recipe is dairy-free with a vegan and gluten-free option.
As much as I love a savory galette, nothing hits your lips on a hot summer night like a sweet peach galette wrapped in a flaky homemade pastry crust.
Your kitchen will be filled with the most delicious peach aroma as it bakes away. The hardest part is really just practicing patience while you wait for it to cool before diving in face first.
This mouthwatering peach galette combines ripe, but firm peaches, with organic cane sugar, lemon zest, lemon juice, vanilla extract, ground cinnamon, tapioca flour, and a pinch of salt to make the luscious filling. The tapioca flour helps thicken the filling as it cooks which creates that similar jammy filling that you'd get in a traditional pie.
For the pastry crust, I used my tried and true all-butter dairy-free pie crust to yield a flaky and tender crust, which works beautifully for this rustic, free-form pie. You can either plop the sliced fruit mixture into the middle of the rolled-out crust and scatter it around or carefully layer the slices for a more put-together look. Just make sure to leave a 2-inch space around the edges.
Once the edges are folded up and you've brushed them with the eggwash, sprinkle turbinado sugar on the folded edges for a light crunchy texture and subtly sweet taste.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this peach galette using what you already have? Here are some ideas…
- Make it gluten-free - the filling is already gluten-free, but use gluten-free 1:1 flour when making the pie crust.
- Make it vegan - brush dairy-free milk on the folded crust instead of the egg wash to help it brown.
- No peaches? - use other fruit such as nectarines, plums, apricots, cherries, apples, or pears.
- No organic cane sugar? - use white granulated sugar or brown sugar, which will give it a slightly caramelized flavor.
- Make it even quicker - make the crust a day in advance or use store-bought puff pastry crust instead.
All you need to make this galette is a microplane to zest the lemon, a chef’s knife and cutting board to cut the peaches and lemon, measuring spoons, dry measuring cups, and mixing bowls to make the filling. Along with a rolling pin, parchment paper (or a silicone baking mat) to roll the dough out, and a sheet pan to bake it on, and a pastry brush for the egg wash.
Taste one of your peach slices to determine if it needs ¼ cup or ⅓ cup of sugar.
Frequently Asked Questions
No, there's no need to peel them because their skin will get nice and tender in the oven. The skin also gives the galette a nice pop of color.
A galette is a free-form type of French pastry made with buttery pastry dough (this can either be pie crust or puff pastry dough).
Leave it covered at room temperature if serving the same day, otherwise, store it in the refrigerator covered for up to 2 days. After that time, the crust can become soggy.
More Peach Recipes
Peach Galette With Puff Pastry
- 1 pie crust
- 3 large ripe but firm peaches, pitted and sliced or 4 small to medium
- ¼ - ⅓ cup organic cane sugar
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon tapioca flour
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- pinch of salt
- turbinado sugar for sprinkling on the crust
- 1 large egg
- 1 teaspoon cold water
- Preheat your oven to 400°F and remove your pie dough (or puff pastry dough) from the fridge.
- Lay a piece of parchment paper on a clean surface and dust with a little flour. Then roll your dough out into a somewhat circular shape that's about 12 inches in diameter and ⅛-inch thick and transfer it (with the parchment paper) to your baking sheet. Place in the fridge while you make the filling.
- Make the filling by combining the peach slices, sugar, lemon zest and juice, tapioca flour, vanilla extract, ground cinnamon, and a pinch of salt in a bowl.
- Pour the filling into the center of the rolled-out dough and scatter the peach slices around, layering them as needed so that you have a 1 ½ to 2-inch space around the edges.
- Fold small sections of the dough over your filling, slightly overlapping the previous one until all the edges are folded up.
- Make the egg wash by whisking together the egg and cold water in a small bowl. Brush it on the folded-up edges and then sprinkle them generously with turbinado sugar.
- Bake for 35-40 minutes or until the crust is lightly golden brown. Let cool slightly and serve with a scoop of vanilla ice cream if desired