Whole Wheat Peach Galette

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

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)



For the filling:

  • 2-3 medium peaches or nectarines, pitted and sliced
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cornstarch

For the pie dough:

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

For brushing and sprinkling (optional):

  • 1 egg white, beaten
  • turbinado or sparkling sugar


  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 tbsp 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 1/8 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.


  • 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