Vegan Summer Fruit Galette
Ingredients
Galette dough
- 185g (1 1/2 cups) all-purpose flour (half whole wheat optional)
- 20g (2 tbsp) fine sugar
- 1/2 teaspoon rose salt
- 60g (1/4 cup) solid coconut oil
- 60 ml (4 tbsp) ice-cold water
- Plant milk or egg wash for brushing
- 35g (4 tbsp) almond slices
Filling
- 400 g (about 4) peaches
- 100g blueberries
- Handful blackberries
- 60g (1/3 cup) sugar of choice
- 1 tsp vanilla bean paste or extract
- Zest and juice of 1/2 lemon
- 1 tbsp cornstarch
Preparation
Place flour, sugar, salt, and coconut oil in a food processor and pulse for a few seconds.
Add one tablespoon cold water at a time and pulse for 1-2 times after each tablespoon.
Gather the dough into a disc without kneading.
Wrap in plastic foil and refrigerate for at least 1 hour up to 2 days.
Preheat oven to 190°C (425°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine lemon juice and zest, sugar, corn starch, vanilla and whisk to combine.
Add peaches, blueberries and blackberries and stir to combine, then set aside.
Roll out dough into a 4mm (1/8 inch) thick circle and transfer to the prepared baking sheet.
Spoon fruits without any liquid in the center of the dough, leaving a 6 cm border all around.
Fold edges over filling and press gently to seal the edges.
Brush edges with plant milk or egg wash and sprinkle with almond slices.
Bake for about 30-35 minutes.
Let cool completely before slicing and serving.
Serve with ice cream.
