A wonderful gluten free Peach Galette with Blueberries made with an egg-free, ‘all butter’ flaky shortcrust pastry. Packed with the juiciest flavours of summer, it can also be made with nectarines. Optional dairy free and vegan.
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Gluten free Peach Galette with Blueberries: a perfect end-of-summer pie
Introducing my Peach Galette with Blueberries. What a wonderful dessert to end the summer… It’s packed with juicy peaches and sweetly contrasting berries, encased in crisp, flaky, gluten free shortcrust pastry. Pretty and delicious!
It also comes on the back of my need to create an egg-free, optional vegan pastry (which was sadly missing from my collection). But me being me… I decided that this pastry should also be a flaky, lightly laminated option to ensure galette perfection. It’s NOT puff pastry by any means, as the butter is completely rubbed in at the start… But the extra process of rolling and folding the dough a couple of times does make a difference.
Creating egg-free, flaky shortcrust pastry for my Peach and Blueberry Galette
While I have some amazing gluten free pastry recipes on the blog already, they all contain egg. This acts as a binder, but it also provides structural support. Consequently, I get asked if I have an egg free or vegan alternative that people can use instead. In response to this plea, I’ve decided to develop a couple of alternatives… This is the first. And while it may seem like the more ‘complicated’ place to start, it’s actually very easy to make and totally worth the extra effort.
What it brings to Blueberry and Peach Galette is an extra-light crispness that is on a different level to a standard no-egg shortcrust. It’s a pastry that bakes to perfection and provides an excellent basket for the fruit, with no soggy bottom in sight.
Do I have to ‘laminate’ the pastry?
I appreciate that not everyone can be bothered with the extra rolling and folding of the dough. So… If you aren’t ready to give ‘lamination’ a try or simply don’t have the time, then no… You don’t have to fold and roll the pastry. (Although I do of course recommend it).
The alternatives? You can take a mid-way point of using a simple ‘fraisering’ technique to provide lighter, flakiness to the dough. If this is new to you, have a look at my post for Chicken Tikka Pasties. Although it’s a completely different pastry recipe, the fraisering process is illustrated there, in pictures. So have a look at that before deciding.
Or… You can just bring the dough together and knead it lightly before chilling and rolling as you might usually do.
Can I use an alternative pastry to make Peach Galette?
Yes. Making Peach Galette is a forgiving process… So if you would rather use an alternative pastry recipe (whether gluten free or not), be my guest. If you are gluten free (but can eat egg), then I definitely recommend my ‘go to’ Gluten Free Shortcrust Pastry recipe. It’s crisp and short and has never failed me yet!
Or go ready-made! If there’s a favourite commercial (preferably shortcrust) pastry that is ready-to-roll, give it a try.
Peaches or nectarines… The choice is yours
A Peach Galette is a delicious thing… But just because it says ‘peach’ in the title, doesn’t mean you have to use peaches! Peaches (the fuzzy-skinned fruit) can be easily switched for Nectarines (the smooth and glossy variety). Essentially they are very similar in flavour, so choose and use either, based on preference or what’s available.
And then of course there is the choice to use round or flat peaches/nectarines (also known as ‘doughnut’ or ‘Saturn’ peaches). Depending on how you want to arrange the fruit, my advice is that round fruits are definitely better for cutting clean ‘segments’… But even if you simply pile the fruit in a muddle in the middle, Peach and Blueberry Galette will still taste incredible.
Is this galette safe for people with Coeliac Disease?
There are no other gluten-containing ingredients in the recipe.
Can I make it dairy free and vegan?
Yes. Because I have made Peach Galette using an egg-free, gluten free pastry, it is easy to make it dairy free and vegan as well.
Simply sub the butter in the pastry for a good like-for-like vegan block butter alternative. Choose one that’s creamy. In the UK, I recommend either Stork Baking Block or Flora Baking Block. Then use dairy free milk to glaze the top.
Tips for making a perfect Peach Galette with Blueberries…
As always (and regardless of baking skill), it’s good to have a few recipe tips to get the best out of the bake…
Tips for a light and flaky pastry
Bear in mind that gluten free pastry handles differently to standard wheat-based pastry. And if you take out the egg, it feels different again. But that doesn’t make it difficult to use or less versatile… Just different! Here are my tips for making and using the recipe shared at the bottom…
- If you are rolling and folding the dough (for partial ‘lamination’), follow the instructions as written on the recipe card at the bottom of this post. Alternatives are discussed above, under ‘Do I have to ‘laminate’ the pastry?’
- The fridge is your friend! For the best lightness, chill the dough between each fold and rolling.
- But… Before rolling it the final time to make the galette, make sure the dough has been allowed to soften enough to work it without cracking.
- Use a liberal dusting of flour when rolling the dough to avoid it sticking (and check it lifts frequently, re-dusting as necessary).
- Make sure you roll the pastry onto floured baking paper, as the paper will ultimately support moving the galette. The pastry is too soft to transfer from a floured worktop without it.
- To make a galette, don’t roll the pastry too thin. Aim for a rough circle of about 12 inches (30 cm in diameter) for the amount of pastry recommended.
- Embrace a rustic appearance. Galettes are best when they look rough and ready!
Tips for filling and chilling a gluten free peach galette
After rolling the final time and until it has been chilled (after filling) the gluten free, egg free pastry is very soft. To ensure the galette remains intact, doesn’t become soggy and bakes to perfection, use the following tips…
- Although the peaches and blueberries are steeped in syrup, use only drained fruit to initially fill the pie. Pick the fruit out of the bowl by hand and arrange it on the rolled pastry dough. Then set the syrup aside to add later.
- Once the galette is filled and the edges folded over, do NOT attempt to remove it from the baking paper.
- Transfer it to either a baking tray, round pizza tray or large plate with the support of either a couple of spatulas or a cake lifter (placed underneath the baking paper).
- Then… Pop it in the fridge to chill. It’s really important to firm-up the pastry so that it ‘sets shape’ before baking.
- Remember to add the reserved syrup by drizzling it over the fruit AFTER the uncooked galette has been chilled and just before baking.
- Don’t forget to glaze the dough (with either egg wash or milk) and sprinkle over a little coarse sugar before baking, for a golden, crunchy finish.
- Bake your Peach Galette while still on the baking paper and on a large baking tray or round pizza tray. Once baked, the paper should come off easily.
- Bake initially at 200 C (400 F), lowering the temperature to 180 C (350 F) after 20 minutes or so, to ensure the galette doesn’t burn.
How to serve Peach Galette
Peach Galette with Blueberries can be eaten hot, warm or cold. While it’s a delicious dessert on its own, add custard, cream or a melty scoop of vanilla ice cream for extra decadence.
While leftovers are rare, they will keep well for 3 to 4 days in the fridge. To keep them fresh, place in an air-tight container or ensure the plate is well-covered with clingfilm or similar.
Ready to make Gluten Free Peach Galette with Blueberries?
The recipe for Gluten Free Peach Galette with Blueberries is just below (scroll an inch or two further). I hope you love it.
If pastry desserts are your love, we have an entire dedicated Gluten Free Sweet Pastry Index that is definitely worth a visit. All the recipes you find there are available on the blog. And for everything else, the main Gluten Free Recipe Index is the place to start your gluten free cooking journey.
All shared with my love
Peach Galette with Blueberries (and gluten free, egg free pastry)
Egg-Free Flaky Shortcrust Pastry (OR USE AN ALTERNATIVE PASTRY RECIPE AS PREFERRED) – see NOTES
- 220 g gluten free flour blend Recommended: My home-mixed rice free flour blend B (See NOTES for individual flour ratios and link)
- ¾ tsp xanthan gum
- big pinch fine sea salt
- ½ tsp baking powder (gluten free)
- 2 tsp caster sugar for sweet dough
- 140 g block butter cold and cubed (or like-for-like dairy free block alternative)
- 75 to 85 g very cold water
- extra flour for rolling
Peach & Blueberry Filling
- 3 to 4 peaches (or nectarines) (destoned and cut into thinnish wedges)
- 160 g fresh blueberries
- 1 lemon – zest only (or orange) – finely grated
- 1 tbsp Cointreau (or 2 tsp vanilla extract)
- 60 g soft light brown sugar
- 1 tbsp corn starch UK corn flour
- Either egg or milk wash for the pastry edge (dairy free as required)
- 2 tbsp demerara sugar (or granulated sugar) – to sprinkle
- Mix together the flour blend, xanthan gum, salt, baking powder and caster sugar in a large bowl.
- Add the cold, cubed butter and rub it into the dry ingredients until it resembles coarse sand.
- Add the very cold water little by little, working it into the mixture with a flat knife until it comes together as a lightly moist dough (75 to 85g water in total).
- With floured hands, bring the dough together as a ball, compressing gently, but being careful not to over-work it.
- Shape the dough into a block and on a large sheet of well-floured baking paper, roll it into an oblong 3 times as long as it is wide.
- Tri-fold the oblong by folding a third of the dough over from one end, dusting off any excess flour and then the equivalent third of dough over from the opposite end. The dough should now be a 3-layered block.
- Wrap the dough block in clingfilm and chill for about 20 to 30 minutes so that it is cold, but not over-hard.
- Once chilled, place the dough back on the floured baking paper at a turn of 90 degrees (so that the visible layers are facing you).
- Roll the dough again into an oblong and trifold exactly as before a second time.
- (If the dough has warmed significantly, chill it again, then…) Turn the block again by 90 degrees and reroll and trifold for a third and final time.
- Before using, chill the dough for about 20 to 30 minutes (so that it is cold but not over-firm). If the dough has been chilled until hard, allow it to soften naturally (without working it) at room temperature until soft enough to roll.
- Prepare the fruit and toss it in a large bowl with the zest, liqueur/vanilla, sugar and corn starch. Set aside.
Make the Galette
- When ready to make and bake the galette: On a large sheet of well-floured baking paper (and with the dough also dusted on top), roll the dough into a large circle about 30 cm (12 inches) in diameter. Check it’s not sticking while you roll and re-flour the base as necessary. The rolled pastry should be about 4 mm in thickness. It doesn’t matter if the edges aren’t neat!
- Leaving a pastry border of about 5 cm (2 inches), arrange the fruit (without the juices) in a circle in the centre of the rolled dough. (Leave any juice and syrup in the bowl and set it aside for later… do not discard).
- Working around the border a section at a time, gently pull the pastry up and over the fruit, folding it over on itself to ‘fit’ the turn so that it creates a rustic overlap.
- Leaving the raw galette on the baking paper, use either a couple of spatulas/fish slices or a cake lifter slid under the baking paper, to transfer it to either a large baking tray or a pizza tray. Make sure that the tray will fit in the fridge! If it won’t, then transfer the galette initially to a large plate or chopping board so that it can be refrigerated.
- Chill the raw galette for about 30 minutes. This will firm the pastry.
- While the galette is chilling, preheat the oven to 200 C (400 F) and prepare the egg wash (if using) by fork-beating an egg together with a drop of milk in a bowl (or just use milk as the glaze wash). Set aside.
- Once chilled, brush the top pastry edge of the galette with the egg/milk wash and sprinkle with demerara or granulated sugar. (If not yet done, transfer the galette (on the baking paper) to a suitable baking tray/pizza tray, ready for the oven).
- Just before baking, drizzle the juices that were set aside earlier over the fruit in the centre of the pie.
- Bake for an initial 20 minutes at 200 C, before turning the oven down to 180 C (350 F). Continue to bake for a further 15 to 25 minutes until golden and crisp and with fruit bubbling in the centre.
- Remove from the oven and enjoy hot, warm or cold, on its own or with cream, custard or ice cream.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist