Vegan Peach Almond Galette
Recipe and photography by Lauren Blake
A galette is one of the most effortlessly beautiful desserts in my book. Its charming, rustic crust is meant to sit back, subdued, and allow the fruit filling to shine. A delightfully not-too-sweet dessert to treat yourself or take to your next soiree.
| Serves 2-4 |
Ingredients:
Crust
- 1 cup all purpose flour
- 1/4 cup whole wheat flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup chilled coconut oil (or non-hydrogenated vegetable shortening)
- 1/4 cup ice cold water
- 1-2 tablespoons of maple syrup (for brushing crust)
Filling
- 3-4 firm, ripe peaches
- 1/4 cup sliced almonds + 2 tablespoons for crust
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- pinch of salt
Instructions:
- Preheat the oven to 375 °F.
- In a food processor, add flour, sugar, and salt. Pulse until ingredients are combined.
- Add chilled coconut oil and pulse until the mixture has a crumbly consistency.
- Add the ice water, 1 tablespoon at a time, and pulse until the dough just holds together. Be sure to not over process the dough. *I used 1/4 cup of water, but you might not need the full 1/4 cup. Adjust as needed.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for 10 minutes.
- Remove the dough from the refrigerator and unwrap it. Roll the dough between 2 layers of parchment paper to about 1/4 inch thickness.
- Using a sharp knife, cut the dough into a large circle to remove the rough edges.
- Chill in the refrigerator while you prepare the filling.
- To make the filling, combine all ingredients (peaches, almonds, sugar, cinnamon, lemon juice, vanilla, corn starch, and salt) in a medium bowl. Gently mix until well combined and the fruit is fully coated.
- Line a baking sheet with parchment paper. Remove dough from the refrigerator and place on a baking sheet.
- Place the fruit in the center of the dough round, leaving about a 1 inch border along the edge.
- Fold the edges of the dough inward, making sure to maintain the round shape of the galette.
- Brush the dough with a bit of maple syrup and sprinkle with sugar (optional) and remaining sliced almonds. Bake for 35-40 minutes or until the crust is lightly browned.
- Let cool for 10 minutes before serving and then DIG IN!
