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Peach Galette With Puff Pastry

5 from 2 votes
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 Time:15 mins
Cook Time:35 mins
Total Time:50 mins
Servings: 8
Author: Lindsey Jenkins

Ingredients

  • 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

Instructions

  • 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

Notes

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.
SUBSTITUTIONS:
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.