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    Home » Recipes » Simple Vegan Tarts and Crumbles

    Easy Vegan Strawberry Peach Galette

    Published: Jul 21, 2023 · Modified: Jun 3, 2024 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    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!

    Vegan strawberry peach galette on a round board.

    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 a plate of Vegan Peach Blackberry Cobbler topped with ice cream.

    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.

    Jump to:
    • Ingredients
    • How to Make Vegan Pie Dough
    • Filling the Galette
    • Top Recipe Tip
    • Variations
    • To Make Ahead
    • Storage
    • Looking for More Summer Recipes?
    • 📖 Recipe
    • 💬 Comments

    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.

    Close up of the flakey non-dairy pie crust
    Look how flakey the pie crust is!

    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.

    non dairy butter added into flour in a bowl
    Add the cubed butter.
    vegan butter cut into dry ingredients in a white bowl.
    This is how the butter should look once cut into the dry ingredients.
    Finished pie dough in a white bowl
    And this is the finished pie dough. It looks shaggy but can be pressed together.

    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.

    Roll the pie dough out and transfer it to a lined baking sheet.
    Filling added onto rolled out pie dough.
    Top with the strawberry and peach filling.
    Vegan galette ready to bake.
    And fold the dough onto itself creating a crust.

    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.

    Vegan Strawberry Peach Galette on a marble board
    This is my favorite way to use summer 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.

    A slice of Vegan Strawberry peach galette on a white plate with a gold fork.

    Looking for More Summer Recipes?

    • Vegan Strawberry Shortcake Cake on a white cake stand. The cake is a two-layer cake with strawberries and whipped cream in between the layers and on top.
      Vegan Strawberry Shortcake Cake
    • A wide bowl full of Easy corn salsa on a white cloth with a lime and a jalapeño in the foreground.
      Easy Corn Salsa Recipe
    • Square slice of Vegan Strawberry Crunch Cake on a cake server
      Easy Vegan Strawberry Crunch Cake
    • Vegan Lemon Blueberry Muffin is broken in half to show the inside on a paper muffin liner on a white cloth.
      Vegan Blueberry Muffins

    If you tried this Vegan Strawberry Peach Galette recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Vegan strawberry peach galette tart on a white round board.

    Vegan Strawberry Peach Galette

    Megan Calipari
    This Vegan Strawberry Peach Galette is an easy-to-make rustic tart that is full of summer flavors. Its the perfect simple summer dessert.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Chill Time 1 hour hr
    Course Dessert
    Cuisine French
    Servings 8 Servings
    Calories 237 kcal

    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,

    Notes

    If you don't have turbinado sugar, you can use regular granulated sugar

    Nutrition

    Serving: 1SliceCalories: 237kcalCarbohydrates: 23gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 191mgPotassium: 103mgFiber: 2gSugar: 12gVitamin A: 127IUVitamin C: 23mgCalcium: 12mgIron: 0.5mg
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