Peach Galette

Summer is here! With the solstice happening this week, we wanted to celebrate with a bright and summery dish that utilizes fruits of the season. So for this week’s recipe, we are happy to share our summery peach galette! It’s a butter flaky tart topped with layers of thinly sliced peaches, baked and brushed with a thin layer of jam. It’s one of our favorites both to make and eat – we hope you enjoy it.

Peach Galette



– 1 cup GF flour

– ½ cup vegan butter

– Pinch of salt

– 1.5 Tsp sugar

– ½ Tbsp Apple Cider Vinegar 

– 2 Tbsp Ice cold water 


– 3-4 Peaches

– ¼ cup sugar (we recommend light brown if you have it) 

– 2 Tbsp lemon juice 

– 1 Tbsp starch (corn, potato, tapioca, or arrowroot) 

– Pinch of salt 


– Dash of vanilla

– cinnamon to taste 

– Apricot, peach, or fig jam 


Let’s start with the crust! First you want to prepare a large bowl with your flour, salt, and sugar. 

Then cut up your butter into small pieces, or grate it and add to the bowl. 

Mash everything together with a fork until combined and there are no large lumps. The dough should be somewhat sandy/crumbly. If you have a food processor, you can place everything in there and pulse it a few times until everything is combined. 

Next add in your vinegar and ice cold water. When adding the water, be sure to add in a spoonful at a time in case you wind up needing less than our recommended amount. Just add enough so that the dough comes together and can be squished and  kneaded without falling apart.

 Work the dough into a ball, then roll it out on a floured surface until it is about 1/8th of an inch (3.2mm) thick. We recommend forming it into a circle, but if you are baking it on a cookie sheet, you can also form it into a rectangle. Then cover it and place in the fridge for 15-30 minutes. 

While the dough is chilling, wash and slice your peaches. We recommend slicing them on the thinner side (no bigger than ½ an inch or 12mm ). That way they don’t take forever to bake!

Toss your peach slices in a bowl with your lemon juice, sugar, salt, starch, and any other spices or flavorings you like (like vanilla or cinnamon). 


Take your dough out, and preheat the oven to 375° F (190° C). 

Arrange the peach slices on your dough, making sure to leave a border as close to 2 inches (50mm) as you can. It helps to overlap the peaches slightly – just be sure not to stack them! 

Once you place your peaches, roll the edge of the dough over them to create a nice little frame. 

Totally optional, but you can then brush a little bit of non dairy milk on top of the dough border, and sprinkle a bit of sugar on top if you want to be a little fancy.  

Place in the oven and bake for about 30-40 minutes until the dough is golden and the peaches are bubbling. If you see the crust get toasty before the peaches are done, you can cover with a bit of foil to keep it from burning. 

Once it’s done, let your galette cool until it’s just a bit warmer than room temp. If you have it on hand, you can take a bit of apricot, fig, or peach jam and brush it over the peach slices. This adds a really pretty sheen, and a bit of extra flavor to it! 

Once it’s fully cooled, serve and enjoy! 

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