This Vegan Strawberry Peach Galette is an easy-to-make rustic tart that is full of fresh peach and strawberries. It's the perfect simple Summer dessert!
It's Summer desert season! I love baking with fresh berries and stone fruit, so this is one of my favorite times of year. Nothing beats a slice of a Vegan Fruit Tart, or Vegan Peach Cobbler, or a scoop of ice cream topped with Caramelized Peaches.
If you love pie but feel like it's a little intimidating to make, a galette is the perfect solution! A galette is a rustic French tart that can be sweet or savory. It requires no pie plate, just a baking sheet. And the shape is free form, so there is no dough crimping required.
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Ingredients
To make this Vegan Strawberry Peach Galette you will need:
Flour: All-purpose flour will go into the pie crust and into the galette filling to help thicken the fruit juice. I always recommend King Arthur flour.
Sugar: A bit of sugar in the pie crust and in the galette filling for a hint of sweetness.
Vegan Butter: I recommend Soy-Free Earth Balance Buttery Sticks, here. They are nice and firm and perfect for making dairy-free pie crust.
Salt: For balance.
Strawberries and Peaches: For the vegan galette filling.
How to Make Vegan Pie Dough
The pie dough is super fast and easy to make.
First, combine the flour, sugar and salt.
Then, add cold, cubed non-dairy butter and use a fork to cut the butter into the dough until its the size of large peas.
Next, add the vinegar and 3 tablespoons of ice water and toss the dough together using a fork or your hands.
If there is a lot of dry flour at the bottom of the bowl, add the last tablespoon of water. The dough should be really shaggy, but should be able to be pressed together with your hands.
Finally, press the dough into a disc, wrap it tightly with plastic wrap and place in the refrigerator for at least 1 hour but up to three days.
Filling the Galette
This Vegan Strawberry Peach Galette is filled very simply.
Combine the sliced fruit, sugar, flour vanilla and salt until well incorporated.
Then, roll the pie dough out to a rough circle and transfer it to a parchment lined baking sheet.
Now, add the fruit mixture to the pie dough, leaving any juice released from the fruit in the bowl. And be sure to leave about a two inch boarder.
Now, fold the border in, on top of the fruit. Its okay if its not perfect. This is meant to be a rustic vegan strawberry peach tart.
Then brush with vegan heavy cream, sprinkle with turbinado sugar and bake until golden brown.
Top Recipe Tip
When filling the galette, it is important to leave any juice the fruit has released in the bottom of the bowl.
This will help to avoid a soggy galette.
Variations
You can make this vegan galette with just peach or just strawberry if you like. Just shoot for about a pound of fruit.
To Make Ahead
The pie dough can be made up to three days in advance. Simply wrap it tightly and place it in the refrigerator until you are ready to use it.
Storage
To store, place the Vegan Strawberry Peach Galette in an air-tight container and store in the refrigerator for up to 2 days.
I do not recommend freezing this recipe.
Looking for More Summer Recipes?
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📖 Recipe
Vegan Strawberry Peach Galette
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Rolling Pin
- 1 Cutting Board
- 1 Chefs Knife
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
For the Pie Dough
- 9 tablespoon Vegan Butter, cold and cut into ¼" cubes I recommend Soy-Free Earth Balance Buttery Sticks
- 1 Cup + 2 Tablespoons All Purpose Flour
- 2 teaspoon Granulated Sugar
- ¼ teaspoon Kosher Salt ⅛th teaspoon if using table salt
- ½ teaspoon White Vinegar
- 3-4 tablespoon Ice Water
For the Galette
- 2 Medium Peaches About 10 oz
- 2 Cups Strawberries About 8 oz
- 3 tablespoon Granulated Sugar
- 5 teaspoon Flour
- 1 teaspoon Vanilla Extract
- Pinch Salt
- 1 tablespoon Vegan Heavy Cream Optional
- 1 tablespoon Turbinado Sugar see note
Instructions
Make the Pie Dough
- In a large bowl, combine the flour, granulated sugar and salt. Add cold cubed butter and using a fork, cut the butter into the flour until it's the size of large peas. See photos for reference.1 Cup + 2 Tablespoons All Purpose Flour, 2 teaspoon Granulated Sugar, ¼ teaspoon Kosher Salt, 9 tablespoon Vegan Butter, cold and cut into ¼" cubes
- Add the vinegar, then add 3 tablespoons of ice water and use the fork to toss everything together. Only add the remaining tablespoon of water if you need it here. The pie dough should look shaggy but it should be able to be pressed together.½ teaspoon White Vinegar, 3-4 tablespoon Ice Water
- Press the dough into a disc, wrap in plastic wrap and place in the refrigerator for at least an hour, but up to 3 days.
To Make the Galette
- Preheat oven to 425*F. Line a baking sheet with parchment paper.
- Slice the peaches into ⅛" slices and add to a large bowl, then slice the strawberries into about ¼" slices and add to the bowl.2 Medium Peaches, 2 Cups Strawberries
- Add granulated sugar, flour, vanilla and salt and toss together until well incorporated. Set aside.3 tablespoon Granulated Sugar, 5 teaspoon Flour, 1 teaspoon Vanilla Extract, Pinch Salt
- Lightly flour a work surface and roll the pie dough out into a rough circle that is about 12" in diameter. Then, roll the disc back onto the rolling pin and move the dough to the parchment-lined baking sheet.
- Add the peach and strawberry mixture to the center of the pie dough with your hands, leaving any juice the fruit has released in the bowl.
- Gently spread the fruit out, leaving about a 2-inch border. Then, fold the border on top of the fruit to create the galette.
- Brush the pie dough with vegan cream, then sprinkle turbinado sugar all across the galette.1 tablespoon Vegan Heavy Cream, 1 tablespoon Turbinado Sugar
- Bake in a 425* F oven for 30-33 minutes or until the crust of golden brown. Allow to cool before serving,
Miranda says
This is the perfect galette recipe! This crust is chef's kiss delicious. I used only strawberries and only had Miyokos butter on hand, and it turned out perfectly. My eight year old especially enjoyed the "strawberry pizza".