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Pfirsich Galette

Peach Galette

Prep Time 25 mins
Cook Time 40 mins
Resting time 30 mins
Total Time 1 hr 35 mins
Servings 4 persons


Shortcrust pastry:

  • 230 g spelled flour type 630
  • 130 g cold plant-based butter
  • 2 tbsp sugar
  • 3 tbsp cold water
  • 1 untreated lemon (zest of the peel)
  • 1 pinch of ground vanilla


  • 3 peaches
  • 2 tbsp apricot jam


  • 2 tbsp plant-based drink
  • sliced ​​almonds


  • For the shortcrust pastry, cut the cold butter into cubes and place in a bowl with the flour.
  • Rub in crumbly with your fingers and then add the sugar, vanilla and zest from the lemon peel.
  • Gradually add the cold water and quickly knead into a smooth, firm dough. Knead only until the dough has bonded.
  • Place the dough in a closed container in the refrigerator for 30 minutes.
  • In the meantime, cut the peaches into thin wedges.
  • Preheat the oven to 180 ° C.
  • After 30 minutes, take the dough out of the refrigerator, roll out 2mm thin, spread the peach wedges on top and brush with apricot jam. Leave about 5 cm free all around.
  • Fold the edge over the peaches and brush the folded edge with the plant drink.
  • Spread a few sliced ​​almonds on the edge.
  • Now bake the galette for a total of 40 minutes on the middle rack, until the edge is slightly colored.
  • If you like, you can dust the galette with a little powdered sugar after baking.


If the edge does not get darker, bake the galette for 10 minutes on the top rail.