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    Home » Recipes » Desserts

    By Kaleigh McMordie - August 3, 2016, Updated September 1, 2021

    Whole Wheat Peach Galette

    Jump to Recipe·Print Recipe
    overhead view of peach galette with ice cream on top on a marble backdrop with text overlay.

    This whole wheat peach galette is a stunning but effortless summer dessert that's bursting with juicy summer peaches in a flaky pastry shell. (dairy-free and vegan options)

    overhead view of peach galette with ice cream on top on a marble backdrop

    In the summer, I love making lazy desserts. I just can't really be bothered to make a beautiful, grand lattice pie or lots of cutout cookies. Those are reserved for fall and winter when you want the warmth of being in the kitchen with the oven on for hours.

    Summer is for quick, easy, desserts. It's for desserts made with all of the sweet, juicy summer fruit. That's why I love this peach galette.

    What is a galette?

    A galette is basically a more rustic, free-form pie. It uses one crust that gets folded over the perimeter of the filling, making it self-contained without a pie dish. It all bakes on a baking sheet with no fussy parbaking or crimping. Just delicious, flaky goodness. I like the rustic, misshapen crust and the simplicity of putting a galette together when a pie is just not in the cards.

    whole wheat peach galette slice on a white plate with a gold fork and a scoop of ice cream.

    Why You'll Love This Peach Galette

    This delicious peach galette is the beauty of summer captured in a simple yet elegant dessert. With a simple, lightly sweetened filling of fresh peaches that are at their sweet, fragrant best on top of a flaky, buttery, whole wheat pie crust, it's absolutely delicious fresh from the oven with a scoop of ice cream. You only need one bowl for the crust and one for the filling, and it all bakes up in just 15 minutes!

    How To Make a Whole Wheat Peach Galette

    side by side images on sliced peaches and sugar in a bowl and the mixed peach filling.
    1. Prepare the filling. Mix the sliced peaches, sugar, vanilla and cornstarch in a bowl and let them rest and get nice and juicy while you make the crust. six image collage showing steps for making galette dough.
    2. Make the dough. Whisk the flour, sugar, and salt in a bowl. Cut in the cold, cubed butter with a pastry cutter or fork until it's roughly pea-sized or a bit smaller.
    3. Stir in the egg yolk, reserving the white for brushing.
    4. Add cold water, starting with 3 tbsp, and mix until the dough comes together in a loose ball. Add one more tablespoon of water if the dough is too crumbly.
    5. Turn the dough out onto a piece of parchment paper. six image collage showing steps for assembling a peach galette.
    6. Roll the dough into a thin (about ⅛ inch) disk.
    7. Arrange the peaches on the dough, leaving about 2 inches of border. Pour any remaining juices from the bowl on top.
    8. Working your way around the circle, fold the edges of the dough up over the edge of the peach filling until all edges are folded up.
    9. Lightly beat the egg white and brush it on the outside edges of the dough. Sprinkle with turbinado or sparkling sugar (optional).
    10. Bake at 425°F for 15-20 minutes or until the crust is golden and the filling is bubbly. Cool slightly before cutting into wedges and serving.

    Tips and Ingredient Substitutions

    • You can use a food processor to make the dough instead of a pastry cutter. Pulse the butter into the flour mixture until the butter is pea-sized, then pule the egg and water into the dough just until a rough ball forms.
    • For a dairy-free version, sub coconut oil for the butter.
    • You can also use all-purpose flour if you wish, but the whole wheat pastry flour gives the crust a slightly nutty taste that's delicious! If you can't find whole wheat pastry flour, look for white whole wheat flour, or use half wheat and half all-purpose.
    • For a truly flaky crust, avoid adding too much water. You want to dough to just barely come together (it's okay if it's still a little crumbly) before rolling it out. I usually start with 3 tablespoon of water then add 1 more only if I need it.
    • Keep the butter as cold as possible before using it.
    • Pie dough can be made up to 3 days in advance. Wrap it tightly and store in the refrigerator.
    • Leftover galette can be left out for up to 2 days, covered. After that, store it in the refrigerator and reheat in the oven until warmed through and crust is crisped.
    • Of course, no pie (or any dessert, for that matter) is complete without a scoop of delicious vanilla ice cream or a dollop of fresh whipped cream. So go ahead and top off a warm slice!
    overhead view of a sliced whole wheat peach galette with ice cream on top on a marble background.

    Take a peek at these other delicious peach recipes:

    • Homemade Baked Peach Donuts with Brown Sugar Glaze
    • Grilled Peach Caprese
    • Healthy Peaches and Cream Pancakes
    • Peach Strawberry Burrata Salad
    • Peach, Blueberry, and Arugula Omelette

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Whole Wheat Peach Galette

    overhead view of peach galette with ice cream on top on a marble backdrop
    Print Recipe

    This whole wheat peach galette is a stunning but effortless summer dessert that's bursting with juicy summer peaches in a flaky pastry shell. (dairy-free option)

    • Author: Kaleigh
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 6-8 servings 1x
    • Category: dessert
    • Method: baked
    • Cuisine: American

    Ingredients

    Scale

    For the filling:

    • 2-3 medium peaches or nectarines, pitted and sliced
    • ¼ cup sugar
    • 1 tsp vanilla extract
    • 1 tsp cornstarch

    For the pie dough:

    • 1 ¼ cups white whole wheat or whole wheat pastry flour
    • 2 tbsp sugar
    • ½ tsp salt
    • 1 stick (½ cup) cold unsalted butter
    • 1 egg yolk
    • 3-4 tablespoon ice-cold water

    For brushing and sprinkling (optional):

    • 1 egg white, beaten
    • turbinado or sparkling sugar

    Instructions

    1. Preheat oven to 425° F.
    2. Mix peaches with sugar, cornstarch and vanilla. Let mixture rest while you prepare the dough.
    3. Make the pie dough. Mix together flour, sugar, and salt. Cut butter into cubes and cut into dough using a pastry cutter or pulse a couple of times in the food processor until butter is smaller than pea sized. Stir in egg yolk.
    4. Drizzle water over flour mixture and stir or pulse until dough just forms into a loose ball, careful not to over-mix. Start with 3 tablespoon of water and add one more only if needed to bring the dough together.
    5.  Turn the dough out onto a piece of parchment or a baking mat. Roll it into a flat (about ⅛ inch) circle. 
    6. Arrange fruit in the center of the dough, leaving about a 2-inch border. Pour any juices form the bowl over the peaches. Working in a circle, gently fold up the edges of the dough over the edge of the peaches until you've made your way all the way around. 
    7. Brush dough edges with egg white and sprinkle with turbinado sugar (optional).
    8. Bake for 15-20 minutes or until dough is golden and filling is bubbly. Remove and cool before cutting, or serve warm with a scoop of vanilla ice cream.

    Notes

    • For dairy-free, use cold coconut oil in place of butter.
    • Pie dough can be made up to 3 days in advance. Wrap tightly and store in the refrigerator.
    • Galette can be left out for up to 2 days, covered. After that, store in the refrigerator and reheat in the oven until warmed through and crust is crisped.

    Keywords: easy peach galette, whole wheat peach galette

    Did you make this recipe?

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

    Reader Interactions

    Comments

    1. Amira says

      August 12, 2016 at 4:36 am

      Not shaped into a perfect circle, who cares?!! This beauty can be enjoyed regardless, I would like mine topped with whipped cream... love the idea so much.

      Reply
      • Kaleigh says

        August 12, 2016 at 11:42 am

        Absolutely! It would definitely be great with whipped cream!

        Reply
    2. Twisted Nutrition says

      August 04, 2016 at 7:31 am

      love love love. nothing else to say! =)

      Reply
      • Kaleigh says

        August 05, 2016 at 8:24 am

        Thank you so much!

        Reply
    3. Rachel @ Delicious Balance says

      August 03, 2016 at 3:11 pm

      This dessert is beautiful! I like the look of galettes better than pies...they look more rustic 🙂 My mouth is watering with the thought of the ice cream melting over a warm piece of this right now! YUMMMM!

      Reply

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