Peach Rosemary Galette (Vegan and egg free)
This Peach Rosemary Galette is the perfect way to enjoy summer peaches! The flavour of this vegan peach rosemary galette is a delicious balance of sweet, fruity, and herbaceous notes!
COMPONENTS
- Peaches provide a luscious sweetness with a touch of tang, especially if they’re ripe and juicy. As they bake, they become tender and slightly caramelized, enhancing their natural sweetness and creating a jam-like consistency.
- Rosemary adds a subtle, aromatic earthiness, which pairs beautifully with the fruit. Its piney, slightly peppery undertones contrast the sweetness of the peaches, giving the galette an unexpected savory dimension.
- The crust is rich and buttery, thanks to the vegan butter. It has a mild flavor with a hint of saltiness, complementing the peaches without overpowering them. Its flakiness adds texture to each bite.
Together, the flavours blend harmoniously: sweet, juicy fruit with an earthy herbal twist, encased in a flaky, golden crust. The rosemary provides a pleasant, unexpected complexity that elevates the simple peach filling.
A vegan peach rosemary galette is a rustic, free-form pie that combines juicy, ripe peaches with the earthy, aromatic flavour of fresh rosemary. Here’s a detailed description:
- The crust is made with a flaky, buttery texture but entirely plant-based, using a combination of all-purpose flour, cold vegan butter, and a pinch of salt. It’s rolled out imperfectly to give the galette its characteristic rustic look.
- Inside, sliced peaches—plump and golden or white—have been macerated in sugar and with fresh rosemary. Fresh rosemary leaves are scattered throughout, infusing the fruit with an herbal note that balances the sweetness of the peaches.
- The filling is placed in the center of the dough, leaving a border that is folded over the edges of the fruit, creating a beautiful, rustic crust. Before baking, the crust is brushed with plant-based butter to enhance the golden-brown colour.
- Once baked, the peach rosemary galette has a crispy, golden crust with caramelized edges, and the peaches are tender and slightly jammy with hints of rosemary. It’s perfect served warm with a scoop of vegan vanilla ice cream or a dollop of coconut cream for added richness.
More recipes like this Peach Rosemary Galette on the blog:
Peach Rosemary Galette (Vegan and egg free)
Equipment
- food processor
Ingredients
Pie Dough
- 80 g all purpose flour
- 60 g cold butter cubed salted OR add salt*
- pinch of salt* skip if you used salted butter
- ½ tbsp sugar
- ca 1 tbsp ice water if needed
- coarse sugar** **only for sprinkling on when you've rolled the dough and filled it, not to be added into the actual dough
- extra melted butter for a vegan 'egg wash'
Peach and Rosemary Filling
- ca 400 g sliced peaches without pits I used white flesh peaches but both work great!
- 2-3 sprigs fresh rosemary
- 75 g granulated sugar
- splash of pure vanilla extract
Instructions
- Add the butter, flour, salt and sugar to a food processor and pulse it until it reaches wet sand consistency.
- Then add in the ice cold water slowly, until the dough just forms a ball.
- Then take the dough out from the food processor, work it together to make a flat shaped dough. Let the dough chill for about an hour or more in the fridge.
- While the dough is chilling, you can prepare the peaches.
- Slice the peaches in thin slices. Add them to a large bowl and cover them with the sugar and fresh rosemary. Stir a bit so the peaches are evenly covered in sugar and the rosemary is dispersed throughout. Now set aside and let the peaches macerate for at least 45 minutes.
- When the peaches are ready, a bunch of delicious peach rosemary syrup will be at the bottom of the bowl. So save this and strain the syrup out into a small saucepan because this is liquid gold! It's important you let all the juices drain from the peaches after the maceration is complete. This ensures you won't have a soggy galette bottom.
- Preheat the oven to 180℃.
- Roll the dough out on a floured surface or on the baking sheet you're going to use in the oven. It should be about 30cm wide. Then make an indentation ring at around 22cm and this is the space you will be filling with the peach slices. If your dough is a little too moist, simply sprinkle a light dusting of flour to make it easier to work with.
- Fill the space in the centre of the dough with all the peach slices, and small pieces of rosemary if you want. Carefully lift the edges of the dough and fold it up over the peaches so there is a nice edge all the way around your galette. This will seal in the fruit and the delicious juices.
- Sprinkle the coarse sugar along the edges of the dough to make it extra pretty. But this step is also optional if you want to cut down on sugar.
- Bake the galette for about 15 minutes.
- Now you're going to simmer the syrup (with the pieces of rosemary) over low-medium heat until the syrup has become a thick honey-like consistency. You can do this while the galette is baking in the oven.
- When the galette has baked for about 15 minutes, drizzle the delicious syrup you just made all over the peaches in the galette. Then brush the dough edges with vegan butter, melted or softened butter whatever is easiest for you.
- Then continue to bake the galette for about 20 minutes after pouring over the syrup. It is done when the edges are nice golden brown and the filling is nice and bubbly.
- Let cool a bit before enjoying with a delicious dollop of whipped vegan cream or vanilla ice cream! Enjoy!