You know how the saying goes. Life is a peach, and then you pie.
Nihilistic? Maybe. Delicious? Absolutely.
This free-form peach galette is the perfect way to utilize those summer stone fruits in a refreshingly sweet way!
Summertime is when peaches and stone fruits are in season and shine in their glory! Just a couple of dollars can get you a massive box of refreshingly juicy peaches that can be used for snacking, cold smoothies, or in this case, a peaches and cream free-form tart. I absolutely love using seasonal fruit, and I knew I couldn’t make it through this year’s peach season without making a sweet treat out of them.
There’s a Sublime/Lana Del Rey song that goes something like: “Summertiiiiiiiime and the living’s easy. Peaches on the microphone with almonds and cream. All the people in the dance will agree that we’re well qualified to represent the bakery.” If those aren’t the actual lyrics, they definitely should be after making this galette. Anyway, the joke is over now, carry on.
How to make a peaches & cream galette
Liven up your kitchen with this recipe, as it is:
Mix the dough
The first step to making this peach galette is to create the crust. For the crust, all you will need is flour, vegan butter, sugar, plant milk, and a dash of salt. Begin by sifting your flour and whisking it together with the sugar and salt. Next, scoop the chilled butter into the bowl one tablespoon at a time.
Once all the butter has been scooped in, use your hands to smash the butter balls and evenly incorporate them with the flour mixture. I find this part to be very satisfying, as the child within me loves getting a tad bit messy and using my hands! Make sure to do this rather quickly, though, as you want the butter to remain as cold as possible. Cold layers of butter = flakey crust. And the flakey crust is exactly what we’re going for when making pie dough. Once the butter is evenly incorporated, slowly pour in the cold milk, while continuing to mix with your hands. A rough dough ball should form, and although it may look slightly dry, refrain from adding additional hydration.
Move the dough ball to a floured surface, and shape it into a disk. Shaping it into a disk will make rolling it out much easier after it has had time to chill and harden. Wrap the disk in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes. In the meantime, begin making the cream base.
Make the peach cream
While the dough is chilling, begin making the cream filling for the base of the tart. Simply enough, the cream base is made from coconut cream, agar-agar, sugar, salt, a peeled peach, and cornstarch. Begin by adding all ingredients (except for the cornstarch and one tablespoon of coconut cream) to a saucepan over medium heat. Bring these ingredients to a boil while whisking constantly to ensure everything dissolves. Once it begins to boil, reduce the heat to a simmer.
While the mixture is simmering, combine the cornstarch with the reserved coconut cream in a small cup using a fork. Once a cornstarch slurry has formed, whisk it into the saucepan with the rest of the cream. Simmer everything for five more minutes, or until it has significantly thickened. Whip out the immersion to blend the cream until you reach a consistency that is even and smooth, and there are no large chunks of peaches. Remove the pan from the heat and set it aside to cool and thicken further.
Prepare the crust
Begin by preheating the oven to 400°F and then remove the dough from the refrigerator. Transfer the dough to a piece of floured parchment paper, and roll it out until it is about 1/8th-1/4th of an inch thick. Cut off any uneven edges at this point if you chose. Or, just leave it as is for a more rustic look! Grab the edges of the parchment paper and carefully transfer the dough to the pan you plan to bake it on.
Assemble the galette
Now is the time to bring the galette to fruition! Begin assembling the galette by scooping the slightly chilled cream onto the center of the dough. Spread it evenly across the dough, leaving 1-2 inches of crust, similar to how you would spread pizza sauce on a pizza. After that, place the sliced peaches on top of the cream in a spiral formation and sprinkle them with sugar.
Now, fold the crust over the peaches, overlapping where necessary. Garnish the crust with sliced almonds for an extra aesthetic appeal if you’d like! Do this by placing each almond where you’d like it and gently pressing them into the crust so they will stick.
Bake the galette
Throw that bad boy in the oven for 50-55 minutes until the crust is golden brown. If the almond garnish begins to burn before the time is up, cover the galette with foil and continue baking. Once it has finished baking, transfer it to a wire rack to cool for at least 20 minutes before digging in!
This galette is best served warm and fresh! Cut it up like a pizza and eat it with your hands or with a fork. Serve it with a side of vegan ice cream for an extra level of satisfaction!
Storing & reheating
Store this galette in the refrigerator for up to 7 days, or the freezer for up to 3 months. Reheat in an oven preheated to 400°F for 20-25 minutes, or an air fryer at 375°F for 8-10 minutes.
Did you enjoy this recipe?
If you did, you might also enjoy my recipe for a Veggie Galette with Cashew Cream!
Vegan Peaches & Cream Galette
- Immersion Blender
- 2 ½ cups flour, sifted
- 1 cup vegan butter, chilled
- ½ cup plant milk
- 1 tbsp sugar
- 1 tsp salt
Peach Cream Ingredients
- ½ can coconut cream (reserve 1 tbsp)
- 1 tbsp cornstarch
- ½ tsp agar-agar powder
- 3 tbsp sugar
- ½ peach, peeled
- ¼ tsp salt
- 2 ½ peaches, thinny sliced
- ½ tbsp sugar
- ¼ cup sliced almonds (optional)
Mix the dough
- Combine dry crust ingredients.
- Scoop butter in 1 tbsp at a time.
- Slowly add the milk and continue mixing with hands.
- Shape the dough into a disk, cover with plastic wrap and chill for 30 minutes.
Prepare the peach cream
- Add all of the cream ingredients to a saucepan on medium heat except for the cornstarch and reserved coconut cream. Bring everything to a boil while whisking constantly.
- Once it's boiling, reduce the heat to a simmer and combine the cornstarch with the reserved coconut cream in a small bowl with a fork until a slurry forms.
- Whisk the slurry into the saucepan and continue simmering for 5 more minutes.
- Use an immersion blender to reach an even consistency.
- Remove the pan fromt the heat and set aside to cool.
Prepare the dough
- Preheat the oven to 400°F.
- Remove the dough from the refrigerator and roll it out on a piece of parchment paper until it is about ¼-⅛ of an inch thick. Transfer the dough to the pan you will cook it on.
- Slowly scoop the slightly chilled cream onto the dough and spread it evenly, leaving approximately 1-2 inches of crust.
- Place the sliced peaches on top of the crust and sprinkle with ½ tbsp of sugar
- Fold the crust over the peaches, overlapping where neccessary.
- Press almond garnish into the crust.
- Bake the galette for 50-55 minutes.