Vegan Strawberry Peach Galette

5 from 1 vote

This Vegan Strawberry Peach Galette is an easy-to-make rustic tart that is full of summer flavors. Its the perfect simple summer dessert.

Prep Time20

Cook Time30

Chill Time1

Course: Dessert

Cuisine: French

Diet: Vegan

Servings: Servings

Calories: 237kcal

Cost: $5

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

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.

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,

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