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)
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.
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
- 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.
- 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.
- Stir in the egg yolk, reserving the white for brushing.
- Add cold water, starting with 3 tablespoon, and mix until the dough comes together in a loose ball. Add one more tablespoon of water if the dough is too crumbly.
- Turn the dough out onto a piece of parchment paper.
- Roll the dough into a thin (about ⅛ inch) disk.
- Arrange the peaches on the dough, leaving about 2 inches of border. Pour any remaining juices from the bowl on top.
- 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.
- Lightly beat the egg white and brush it on the outside edges of the dough. Sprinkle with turbinado or sparkling sugar (optional).
- 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!
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
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)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: dessert
- Method: baked
- Cuisine: American
For the filling:
- 2-3 medium peaches or nectarines, pitted and sliced
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
For the pie dough:
- 1 ¼ cups white whole wheat or whole wheat pastry flour
- 2 tablespoon sugar
- ½ teaspoon 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
- Preheat oven to 425° F.
- Mix peaches with sugar, cornstarch and vanilla. Let mixture rest while you prepare the dough.
- 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.
- 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.
- Turn the dough out onto a piece of parchment or a baking mat. Roll it into a flat (about ⅛ inch) circle.
- 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.
- Brush dough edges with egg white and sprinkle with turbinado sugar (optional).
- 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.
- 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