Puff Pastry Peach Galette (6 Ingredients!)

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This Puff Pastry Peach Galette is a warm, flaky pastry filled with juicy summer peaches. A not-too-sweet dessert that’s perfect with a scoop of vanilla ice cream! Vegan, Nut-Free. 

This Puff Pastry Peach Galette is the perfect fuss-free summer dessert recipe – definitely one worth turning on the oven for. Its crispy, flaky pastry crust and sweet, juicy, tart peaches are a match made in summer fruit heaven! This not-too-sweet recipe is a simple and delicious way to highlight the seasonal flavors of fresh summer fruit.

slice of puff pastry peach galette on white plate on marble background


Galettes originated in France, translating from the Norman word gale, meaning “flat cake.” Not necessarily tied to one strict definition, galettes are a free-form pastry (no tart pan needed!) with a flaky crust. The fillings can be either sweet or savory – today we are taking the sweet dessert route with juicy summer peaches.

This Peach galette screams summer to me – the combination of buttery, flaky crust with the juicy tart and sweet stone fruit filling looks just as good as it tastes. It has all of the flavors of a peach pie, but with half the time and effort 😉 You can serve this delicious dessert on a humble weeknight, or in front of friends and family for a fancier gathering!


This easy dessert recipe is made from only 6 key ingredients: puff pastry, peaches, lemon juice, sweetener, vanilla and cinnamon!

ingredients for puff pastry peach galette on kitchen countertop

Puff pastry dough is a pre-made dough made of layers of butter (or oil) and flour. It that tastes like it’s fresh out of a French bakery, but all you have to do is thaw it, fill it, and bake it. You can find it in the freezer section of most grocery stores, but be sure to check the labels because some brands contain dairy butter. Several easy-to-find brands are vegan though, including Pepperidge Farm, which is what I used 😊 Maple syrup also replaces the classic egg wash normally used in galettes to perfectly brown the crust – otherwise, this recipe is naturally plant-based already!


side-by-side photos of peaches in bowl next to galette before baking

  1. Thaw the puff pastry, preheat the oven and line a sheet pan with parchment paper.
  2. Whisk together the brown sugar, cinnamon (optional), salt, lemon juice, and vanilla until dissolved, then add the peaches and hand-toss until coated.
  3. Unfold the puff pastry onto the baking sheet, then score a border around the edges and brush with maple syrup.
  4. Arrange the peach slices along the inner border (see photos for examples), saving the extra liquid for later!
  5. Bake until the edges are golden and puffed up. Let sit, then brush with the remaining peach liquid. Transfer to a cutting board, slice, and serve!

puff pastry galette after baking on parchment paper


  • Don’t forget to thaw your puff pastry! Most brands recommend thawing your pastry for about 40 minutes at room temperature before using
  • Look for ripe peaches that are soft, but slightly firm. This will make them easier to slice – if the peaches are too ripe, they’ll just turn to mush.
  • Slice your peaches thinly so they cook in time and come out tender and juicy.
  • Use your hands to gently toss the peaches with the brown sugar mixture; this is the best way to make sure each slice is coated on both sides!


This rustic peach galette is perfect on its own, but hey, it never hurts to add a scoop of vanilla ice cream on top! 😉 If you want to make things even fancier, sprinkle on a few candied pecans for a crunchy finishing touch.

If you’re looking for more peach-packed recipes, you’ll also love this Summer Peach & Chickpea Salad, this Peaches & Cream Overnight Oatmeal, and this Peach Bubble Tea!

sliced puff pastry peach galette on baking sheet


Store the leftover galette in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat in the toaster oven or oven at around 250F for 10-15 minutes, or until the crust is crispy again 😊


  • Can puff pastry be used for a galette? Yes. Some galette recipes use pie crust instead, which is denser, but swapping the pie crust for puff pastry gives you a more light, crisp, and fluffy dough that’s to die for!
  • Can I use nectarines instead of peaches? Yes! The main difference between the two is that nectarines have a smooth skin while peaches are a little fuzzy; either way the fruit is sliced thinly enough where you won’t notice a difference in the final product
  • How do you prevent a galette from getting soggy? This recipe cooks the puff pastry at a higher temperature, which allows for a crispy bottom. However, if your peaches are extra juicy you can sprinkle the puff pastry with some all purpose flour to prevent sogginess.
  • Can you make a galette in advance? You can freeze your galette for up to two weeks in advance. Simply place your prepared galette in an airtight container in the freezer and reheat it in the oven when you’re ready to enjoy, adding a few extra minutes to the cook time to allow for it to thaw.

sliced puff pastry peach galette after baking on parchment paper

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊


Puff Pastry Peach Galette (6 Ingredients!)

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4.5 from 4 reviews

This Puff Pastry Peach Galette is a warm, flaky pastry filled with juicy summer peaches. A not-too-sweet dessert that’s perfect with a scoop of vanilla ice cream! Vegan, Nut-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 28 minutes
  • Yield: Serves 6 to 12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 1 sheet (~8 oz/225 g) store-bought puff pastry, thawed
  • 2 tablespoons brown sugar*
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 ripe peaches, sliced about 1/4” thick
  • 2 teaspoons maple syrup (optional, for browning the crust)


  1. Prep: Thaw the puff pastry according to package instructions. Preheat the oven to 420F and line a flat baking sheet with parchment paper.
  2. Peach Mixture: add the brown sugar, cinnamon (optional), salt, lemon juice, and vanilla to the base of a large bowl. Whisk well, until the brown sugar has dissolved. Add the peaches to the bowl and use clean hands to gently toss the peaches in the mixture until both sides are coated. (Note: you can also use a spatula, but it’s much easier with your hands)
  3. Puff Pastry: unfold the puff pastry directly onto the baking sheet, then use a knife to gently score a 1/2″ border around all edges of the puff pastry, making sure not to cut through the pastry. Use your hands or a pastry brush to lightly coat the border of the pastry with maple syrup.
  4. Assemble: use your hands to carefully arrange the peach slices along the inner border of the pastry; see recipe photos for examples. NOTE: SAVE the extra liquid at the bottom of the bowl!
  5. Bake: Bake for 16-18 minutes, or until the edges of the puff pastry have risen and are golden brown. Remove from the oven let sit for 5 minutes to set. Use a pastry brush to brush the remainder of the saved peach liquid on the top of the tart to give it a glossy finish.
  6. Serve: Transfer to a cutting board and cut into 6-12 slices. Serve warm as-is, or topped with dairy-free vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or toaster oven.


  • Sugar: brown sugar can be swapped with coconut sugar if you prefer. I don’t recommend using more maple syrup; it made the filling too soggy.
  • Grain & Gluten-Free: make the filling the same way, but make the 3-ingredient crust from this Healthy Berry Galette instead; bake according to that recipe, at 375 F for 35ish minutes.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Great as a “light dessert” as it’s mostly fruit. I made this with pie crust as that’s what I had at home and turned out pretty decent. Great way to use up some late summer peaches!

  2. As soon as I saw this I knew I had to make it! So easy and so delicious. I can’t wait to make it again while peaches are still in season.