This vegan peach galette recreates all the nostalgia of a summertime peach pie into something savory, sugar-free, and ultra-nourishing. Plus, there are edible flowers involved! Nasturtiums amp up the antioxidant power and immune-boosting properties of this plant-based dish. When peach season rolls around, be sure to bust out your rolling pin and grab a handful of nasturtiums from your garden to whip up this perfect summer snack.
HERE YOU’LL FIND:
Meet the Galette!
Cooking with Edible Flowers
The Health Benefits of Nasturtiums
How to Make a Savory Vegan Peach Galette
Tips, Tricks, & FAQs
Recipe for Savory Nasturtium & Peach Galette
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Meet the Galette!
Imagine life before pie pans. That’s when the galette reigned as the ultimate canvas for all things sweet and savory. Humans have been making galettes for over 12,000 thousand years and at some point, the French refined it into the flaky, single-crusted pie without a pan that it is today.
It’s sturdy enough to be picked up and eaten with your hands and can be made hearty enough to call it a meal. And even though it’s a little less civilized than a perfectly picturesque slice of pie, nowadays we just call that rustic.
When it comes to galettes, the more rustic looking, the better. No one likes a perfectly picturesque galette. If you’re intimidated by pie-making, the galette may be your kind of pie.
This vegan peach galette is both sweet and savory, featuring slices of fresh, juicy peaches and nasturtium flowers layered on top of a peppery, creamy, and dairy-free ricotta made with almonds and fresh nasturtium leaves.
Cooking with Edible Flowers
Have you ever walked through a garden plucking fresh edible flowers, popping them into your mouth one after the other? There’s no such other activity that will make you feel more like a magical garden fairy. Plus, it’s just plain fun to eat flowers!
While leaves, fruits, and roots often steal the show, many of the flowers from these same plants can be enjoyed as well. From roses to honeysuckle, borage, dandelion, calendula, and more, edible flowers often not only contain health benefits but also have incredible culinary versatility.
You can bake with them, infuse them into vinegar, and make botanical syrups or herbal honey. And adding edible flowers to your salads, soups, ice creams, and practically anything else your heart desires can so easily take a typical dish and turn it into an almost-too-pretty-to-eat culinary masterpiece.
Adding both nasturtium flowers and leaves to this vegan peach galette gives it a major boost of plant-powered goodness.
The Health Benefits of Nasturtiums
Nasturtium (Tropaeolum majus), sometimes called garden nasturtium or Indian cress, is a common garden flower. It’s a vining plant with striking red, orange, and yellow flowers. Although, there are also varieties with white or peach-colored flowers too.
The leaves are round with distinct venation that radiates outward from the center like spokes of a wheel. Originally from South and Central America, nasturtiums were brought to Spain in the mid-16th century. The lightly peppery, slightly mustardy flavor of the flowers and leaves made for a delicious food and tea plant.
Nasturtiums are not only an incredibly beautiful flower to include in your garden, they’re also super nutritious! Both the flowers and leaves contain high levels of vitamin C, making them a great food to help support your immune system. They also contain manganese, iron, and many antioxidant flavonoids.
Nasturtiums have quite a few medicinal benefits as well. As a gentle antibiotic, nasturtiums have traditionally been used to fight off colds, treat coughs, help prevent infection in minor cuts and scrapes, and much more. It’s common to find the leaves made into tea, while the flowers are more commonly eaten fresh.
Plus, the seed pods are edible too! You’ll find that one of the most common preparations for nasturtium seed pods is to pickle or ferment them and use as you would capers.
In this recipe, we’ll use both the fresh leaves and flowers to add a pleasant peppery compliment to the sweetness of fresh summertime peaches.
More Ways to Bake With Your Fave Herbs
Strawberry Pop Tarts with Pistachio & Rose ✺ Mini Elderberry & Fresh Fig Galettes
Sea Salt & Cracked Pepper Stinging Nettle Crackers
Vegan Chamomile Lemon Bars
Rosemary & Potato Galette
How to Make a Savory Vegan Peach Galette with Nasturtiums
Here’s quick run down of what you’ll need to make this vegan peach galette and the basic steps. You’ll find the detailed recipe at the bottom of this page.
Equipment You’ll Need:
- Sheet pan
- Parchment paper (or silicone baking mat)
- High-speed blender (or food processor)
- Measuring cups and spoons
- Rubber spatula
- Sharp knife
- Cutting Board
- Rolling pin
Ingredients:
- 1 batch of your favorite pie crust (or use store-bought)
- Raw almonds
- Lemon juice
- Fresh garlic
- Nutritional Yeast
- Sea Salt
- Nasturtium leaves and flowers
- Fresh peaches
- Olive oil
- Sliced almonds (optional garnish)
Method:
- Preheat the oven & prepare your pan. Preheat your oven to 350℉ and prepare a sheet pan.
- Make the almond & nasturtium leaf ricotta. To make the ricotta, add all ingredients to a high-speed blender and process until it reaches the consistency of ricotta cheese.
*If you do not have a high-speed blender, I recommend soaking the almonds overnight to help soften them so that they are easier to process. You can also use a food processor.
- Roll out the pie crust. Use a rolling pin to roll out the pie crust onto a lightly floured surface.
- Transfer rolled crust to a prepared sheet pan. This is a very important step! Before you fill your crust with goodies, carefully transfer it to your prepared pan.
- Spread the ricotta on the crust. Use a rubber spatula to evenly spread the almond and nasturtium ricotta onto the crust leaving a ~2 inch perimeter along the edge.
- Add the layer of fresh, sliced peaches. Arrange your peach slices on top of the ricotta layer, maintaining the 2″ perimeter.
- Tuck in fresh nasturtium flowers on top. Decoratively tuck in fresh nasturtium flowers into the layer of fresh, sliced peaches.
- Fold the edges of the pie crust over. Carefully work your way around the edge of the galette, folding the crust on top of the peaches.
Then, lightly drizzle olive oil over the galette, using a pastry brush or your fingers to brush the oil evenly onto the crust. Sprinkle with sea salt.
- Bake until crust is golden. Pop the galette into the oven and bake for ~50-55 minutes or until the crust turns a golden brown.
More Edible Flower Recipes!
Elderflower & Peach Upside-Down Cake ✺ No-Bake Earl Grey & Lavender Cake Balls
Calendula & Honey Cheesecake ✺ Gardenia Flower Infused Honey
Homemade Rose Water
Tips & Tricks & FAQs
What the difference between a galette and a pie?
Galette dough is the same as pie dough. The only difference between a galette and a pie is that pies are made in pans. A galette is a free-form, pan-less pie. Both pies and galettes can be made savory or sweet.
Can you make a galette ahead of time?
Yes! You can make this galette ahead of time. Although, I do think that the crust is best when enjoyed fresh. Slice the galette and then store the slices in an airtight container in the refrigerator for 3-5 days.
Can you reheat a galette?
Yes! You can save your leftovers and reheat later. I recommend slicing the galette before storing and then popping the slice(s) into either a conventional or toaster oven to reheat.
If using a conventional oven, add galette slices directly to a pan and reheat at 375℉ for about 10-12 minutes. I’m also a big fan of using the toaster setting on the toaster over and just toasting until heated through. It’s often a little quicker than baking when reheating.
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Savory Nasturtium & Peach Galette
(vegan)
Course: Snacks, Lunch, DinnerCuisine: VeganDifficulty: Easy8
slices30
minutes50
minutesThis vegan peach galette is the perfect summertime snack! Sweet peaches and fresh nasturtium flowers are layered on top of a dairy-free nasturtium leaf and almond ricotta adapted from Minimalist Baker. The peppery nasturtiums, creamy almond ricotta, and sweet peaches mingle together so perfectly on a flaky pie crust. This galette best enjoyed the day it’s made.
Ingredients
1 pie crust (Use your fave recipe or store bought. I used this recipe, but left out the sugar.)
~2 cups fresh sliced peaches, ~1/4″ thick
handful of fresh nasturtium flowers (~1 cup)
olive oil for drizzling
sea salt for sprinkling
sliced almonds for sprinkling (optional)
- Almond & Nasturtium Ricotta
1 cup raw almonds
1 tablespoon lemon juice
1 clove fresh garlic
2 teaspoons nutritional yeast
1/2 teaspoon sea salt
1/2 cup nasturtium leaves, loosely packed
3/4 cup water
Directions
- Preheat the oven & prepare your pan. Preheat your oven to 350℉ and prepare a sheet pan by lining it with parchment paper. Set aside while you prepare the peach galette.
- Make the almond & nasturtium leaf ricotta. To make the almond ricotta, add all ingredients to a high-speed blender and process on high until it reaches the consistency of ricotta cheese (creamy, but with a little bit of texture).
*If you do not have a high-speed blender, I recommend soaking the almonds overnight to help soften them so that they are easier to process. You can also use a food processor. Don’t be afraid to let your food processor run for a few minutes to get the almond and nasturtium ricotta to the desired texture. - Roll out the pie crust. Use a rolling pin to roll out the pie crust onto a floured surface. Roll it into a circular or oval shape about 1/4″ thick.
- Transfer rolled crust to a prepared sheet pan. This is a very important step! Before you fill your crust with goodies, carefully transfer it to your prepared pan. You can use a rolling pin to lightly wrap the crust around and transfer it this way. Otherwise, just carefully get your hands up under the crust and set it down onto the prepared pan.
- Spread the ricotta on the crust. Use a rubber spatula to evenly spread the almond and nasturtium ricotta onto the crust leaving a ~2 inch perimeter along the edge.
- Add the layer of fresh, sliced peaches. Arrange your peach slices on top of the ricotta layer, maintaining the 2″ perimeter.
- Tuck in fresh nasturtium flowers on top. Decoratively tuck in fresh nasturtium flowers into the layer of fresh, sliced peaches.
- Fold the edges of the pie crust over. Carefully work your way around the edge of the galette, folding the crust on top of the peaches. Pinch together any cracks. It might take some patience to get it looking the way you’d like. When finished, the galette should almost look like a peach pizza ready for the oven!
Then, lightly drizzle olive oil over the galette, using a pastry brush or your fingers to brush the oil evenly onto the crust. Sprinkle with sea salt, and if using, sliced almonds. - Bake until crust is golden. Pop the galette into the oven and bake for ~50-55 minutes or until the crust turns a golden brown.
If you’re having a hard time getting the crust to brown, after baking for ~50-55 minutes., turn the oven onto broil for a few minutes. This will help give the crust a little more color, but be sure to watch it carefully so it doesn’t burn. - Remove from oven and let cool. Once the crust is golden brown, remove it from the oven and let cool on the pan for about 10-15 minutes before slicing and serving.
Have yourself a slice! Store leftovers in an airtight container in the fridge for 3-5 days. You can enjoy leftovers cold or reheat them in the oven.
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DISCLAIMER: The information given in this article is intended for educational purposes only. Always consult with your healthcare practitioner before consuming certain herbs & medicinal foods, especially if pregnant, nursing, or taking any prescription medications.
