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5 from 5 votes

Peach Galette With Puff Pastry

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8


  • 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


If you use my all-butter dairy-free pie crust recipe, you'll only need one pie crust to make this recipe, so store the other one in the fridge or freezer to use later.
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.