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  • Writer's pictureCharlotte Emily

Peach & Plum Galette

Vegan Peach & Plum Galette

This Peach & Plum Galette is perfect for helping us bring a summer feeling into our kitchen... even if the weather is showing us winter! With sweet fruit and flakey pastry, it's guaranteed to put a smile on your face.

I just love how this recipe doesn't require any fancy equipment and can be made in just one bowl, all we need is a rolling pin and baking tray to go with it. This simple and stress-free bake is perfect for midweek baking, giving you a treat to have with your morning coffee, or even for breakfast... it's got fruit in it so that counts right?

Is it a Galette if I use puff pastry?

Yes! It may not have the hexagonal exterior shape once baked that we are used to, but that doesn't mean it's not a galette! A galette is like a pie or tart, but it's freeform and doesn't have a uniform shape, as it's not placed in a tin to bake... this is the main feature that makes it a galette, so puff or shortcrust pastry is fine.

Can I use other fruit?

Yep! Any fruit will work, so you can choose your favourite. Berries are a good choice, but if you are going to use apples for example, it would be best to pre-cook them as they are a much harder fruit. What's better, is because the fruit is being cooked, it's a perfect opportunity to use up any older fruit that's about to turn bad so you don't have to waste it... even fruit that's a little bruised will work great!

What jam should I use?

Any jam you'd like... it's there for sweetness and as a 'sauce' so if you'd prefer you could use a marmalade.

How do I store this Galette?

This bake can be stored in an airtight container in the fridge for up to 5 days, or in an airtight container out of the fridge for up to 3 days.


What goes into this Peach & Plum Galette?

  • Puff Pastry - this is the base of the galette, which crates the shape and holds the bake together.

  • Peaches & Plums - these make up the majority of the filling and therefore are what gives the galette it's flavour.

  • Jam - this provides some extra flavour and sweetness, as well as creating a little layer between the pastry and the juices let out by the fruit.

  • Cornflour - this will absorb some of the juices let out by the fruit as it cooks, which will stop the pastry from getting too soggy in the oven... as they say on 'Bake Off', we don't want a soggy bottom!

  • Caster Sugar - this just adds more sweetness to the filling... whilst the fruit does have some natural sugar in it, we all know that sometimes fruit can be sour, so by adding sugar (more than the recipe says if you prefer a sweeter bake) you can control the sweetness.

  • Dairy-Free Milk - this will help the pastry stick once you've folded it and will allow the brown sugar to stick.

  • Brown Sugar - by sprinkling on the edges of the folded over pastry, it will help the edges to brown and almost caramelise in the oven.

This Peach & Plum Galette is so easy to make, but looks and tastes amazing. It's perfect to take to a dinner party, or just as a little snack with your morning coffee... after all it does have fruit in it! By simply rolling out and cutting your pastry, layering the filling on top, folding the sides in and brushing with milk and sugar, you have a pastry treat that looks the part but didn't take lots of time to make. It really is that easy!

I hope this Galette helps you impress, or helps you to relax with your morning coffee like it does me... and perhaps even try a little slice for breakfast.


Peach & Plum Galette

Preparation Time : 10 minutes

Baking Time : 30 - 35 minutes

Serves :  8 servings


  • Puff Pastry (circle 9 inches across)

  • 1 tbsp Jam

  • 3 Peaches

  • 2 Plums

  • 25g Cornflour

  • 30g Caster Sugar

  • 1/4 tsp Dairy-Free Milk

  • Sprinkling of Brown Sugar


  1. Preheat your oven to 180C fan and line a baking tray with parchment paper.

  2. On a floured surface, roll out your pastry and using plate (or other round object) cut a circle 9 inches in diameter and pop the pastry on your lined baking tray.

  3. Spread your jam across the pastry, leaving about 1 to 1.5 inches from the edge.

  4. Then thinly slice your fruit and place in a large bowl, adding the cornflour and sugar. Gently mix or toss the the fruit in the dry ingredients, until they are all coated.

  5. Once coated, place your fruit onto the jam, either in a pattern like I did (in circles) or placed roughly.

  6. Once all the fruit is placed, fold the edges over onto the fruit in segments, to create the hexagonal shape.

  7. Then brush the pastry with the milk - making sure to place some under the folds to help them stick, then sprinkle some brown sugar onto the pastry.

  8. Place the tray in the oven and bake for 30 - 35 minutes, or until the pastry is baked and golden (it will lose its hexagonal shape as it bakes).

  9. Once baked, leave the galette on the tray to cool, or slice when warm and serve with cream or ice cream and enjoy!

  10. Store in an airtight container in the fridge for up to 5 days, or in an airtight container out of the fridge for up to 3 days.


• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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