Ginger Peach Galette (Dairy Free, Vegan)

Name: Ginger Peach Galette
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 pie crust; 6 cups sliced peaches; 2 teaspoons grated fresh ginger; 1 tablespoon lemon juice; 1/3 cup sugar; 1/4 teaspoon cinnamon; 1/8 teaspoon nutmeg; 3 tablespoons cornstarch

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overhead view of baked ginger peach galette with three ice cream scoops of vanilla and two forks on top

Why I love this peach galette recipe

We’ve been on quite the pie kick lately, mostly because I finally learned how to make my own pie crust from scratch, and I’ve been playing around with all sorts of summer fruits – and maybe even a few fall ones, too.

August is the peak of our peach season here, and I’ve been devouring them like crazy – they’ve really always been one of my favorite fruits. But, I couldn’t go through another summer without making my favorite peach galette.

I’ve been making this recipe for years now, and I still love it as much as the first time I had it. This rustic peach galette – also known as a peach crostada – is basically just a lazy pie. I love mixing in fresh grated ginger for that extra spicy zing that pairs so well with the peaches.

overhead view of cut up peaches in a medium white bowl

Here’s what you’ll need to make it

How to make a peach galette

Prep. Preheat your oven to 375˚F and line a baking sheet with parchment. Roll out your pie crust into a wide circle – about 12 inches wide.

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Make the filling. Slice the peaches (peel them if you want) and toss the with the sugar, cornstarch, ginger, nutmeg and cinnamon. Stir until the peaches are evenly coated.

Assemble and arrange. Starting in the center, arrange the peaches in a circular pattern, leaving about 1 – 1 1/2 inches of pie crust around the edge.

Turn the remaining pie crust up and fold every few inches to make allow the crust to lie flat.

Brush the visible crust with an egg wash (or vegan egg wash alternative) and sprinkle raw or turbinado sugar.

Bake the galette in the preheated oven for 45 – 50 minutes, or until the crust is golden brown and the peaches have softened. Remove from the oven and let the galette to cool and set completely before serving.

close up of peach galette sprinkled with sugar

FAQS and tips for making peach galette

What is the difference between a galette and a crostata?

They’re actually the exact same thing! Galette is the French name and crostada is the Italian name. They both refer to a rustic, freeform style tart made without a pie plate or tart pan. The dough is usually just folded up over the edges of the filling and baked on a cookie sheet.

Can I make galette ahead of time?

Yes. You can make a galette ahead of time, just like you would a pie. You can also freeze a galette in the same manner

Can I skip the ginger or use dried ginger?

While I definitely recommend using fresh if possible, you can absolutely use dried ground ginger instead. Simply use 1/4 – 1/2 teaspoon of ground ginger for in place of the fresh ginger. If you don’t care for ginger, feel free to leave it out.

overhead close up of peach galette with three ice-cream scoops in the center

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