Can I use peaches instead of nectarines?

Yes. Peaches and nectarines can be used interchangeably in this galette. Just make sure they’re ripe but still slightly firm so they don’t release too much juice.

Do I need to peel the nectarines?

No, peeling is optional. The skin softens during baking and adds color and texture, but you can peel them if you prefer a smoother filling.

Why is my galette crust tough instead of flaky?

This usually happens if the dough was overmixed or if the butter got too warm. Keep ingredients cold and handle the dough as little as possible.

Can I use frozen nectarines?

Yes, but thaw and drain them well first to remove excess liquid that could make the crust soggy.

Do I need a pie dish or special pan?

Nope! A galette is free-form and baked directly on a baking sheet.

Vegan Nectarine Galette (no peeling necessary!)

Vegan Nectarine Galette

Print Recipe

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5 from 1 review

Sweet sliced peaches wrapped in a buttery, flaky piecrust. Easy recipe with no fuss!

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 45 minutes
Total Time: 3 hours
Yield: 1 9-inch Galette 1x
Category: Pies and Pastries
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Crust

1 1/2 cups all purpose flour

2 teaspoons granulated sugar

1/2 teaspoon salt

1/3 cup vegan butter, cold

3 tablespoons non-hydrogenated shortening, cold*

3-4 tablespoons ice water

Filling

3 cups sliced nectarines (about 4 nectarines)*

2 tablespoons granulated sugar

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 tablespoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

nondairy ice cream or nondairy whipped cream to serve

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Instructions

Prep: In a large bowl, whisk together the all purpose flour, sugar and salt. Place bowl in the freezer to chill dry ingredients for 10 minutes. Once time has elapsed, cut cold vegan butter and shortening into the dry ingredients using a pastry cutter. Continue until mixture has a pebbly texture but still has a few larger chunks of fat. Add 3 tablespoons of ice water and stir together using a wooden spoon. Use your hands to bring the dough together into a ball. Add an additional tablespoon of ice water if necessary. Shape into a disk, wrap in plastic wrap and place in the refrigerator to chill for at least 2 hours.
Mix: In a large bowl, combine the sliced nectarines, sugar, brown sugar, cinnamon, salt, lemon zest, lemon juice, and vanilla extract. Toss together gently. You don’t want to break up the nectarines.
Assemble: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Remove your prepared pie crust from the fridge and let it rest for about 10 minutes. Generously flour the parchment paper and roll out your pie crust into a 10-11 inch circle, directly on the baking sheet. Arrange the nectarine slices in a circle on the pie crust leaving a clean, 1 1/2 inch edge. Lay another smaller circle of nectarine slices within the larger circle and continue working inward until you have completed a pretty spiral. Fold the clean edge of pie crust over onto the nectarines one section at a time. It’s ok if it doesn’t look perfect! Galettes are meant to be rustic. Chill assembled galette for 20 minutes in the refrigerator.
Bake: Brush the crust edges of the galette with nondairy milk using a pastry brush. Sprinkle the crust generously with coarse sugar. Place baking sheet on center rack of preheated oven and bake for 45-50 minutes or until crust is golden brown. Remove from oven and allow galette to cool on baking sheet for at least 20 minutes before slicing. Serve with nondairy ice cream or whipped cream.