Name: Peach Raspberry Galette (Vegan & Gluten-free)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 1 1/4 cups GF all-purpose flour; 1/2 teaspoon table salt; 1 1/2 teaspoons granulated sugar; zest of half a lemon; 8 tablespoons cold plant-based butter, cut into cubes; 1/4 cup coconut yogurt; 2 tablespoons ice cold water; 1/3 cup raspberry jam; 2 cups sliced peaches; 1 cup fresh raspberries; 2 tablespoons granulated sugar; 2 tablespoons cornstarch; juice of half a lemon; pinch of salt; 2 spoons plant-based milk, to brush on the crust

What a beauty, isn’t it? I just love how it turned out! Well, to tell the truth, I feel the same way every time I make this Peach Raspberry Galette. The sweetness of the raspberry jam and the peaches fuse together with the summery aroma of the lemon juice. Mmm! Delicious!

If you’re looking for a fun and summery treat that also happens to be perfectly sweet and unbelievably delicious, look no further. Once you try it, galette will be one of your favorite fruit tarts. It’s easy to make, absolutely versatile and much more exciting than a simple fruit tart.

The crust is crunchy and has a really nice texture due to the addition of plant-based yogurt. I usually make my dough in an stand mixer but you can use a food processor or make it by hand using a pastry blender or even your fingers.

The buttery crust and the juicy filling of this Peach Raspberry Galette are a real gift for the senses. It’s so good, you won’t be disappointed!

And the best part is that it can be really easy to get a nice fruit tart when you make a galette. The advantage of a galette is that it’s meant to be rustic, it doesn’t have to be perfectly formed. Mastering a forgiving galette before trying pies and tarts gives you confidence. Besides, it’s very versatile, you can put every fruit and a lot of vegetables to make both sweet and savory galettes.

Tips for making the perfect galette

Slice the fruit thinly. The average baking time for a galette is around 25 minutes. Thinly slicing the fruit helps ensure the filling bakes at the same time as the crust.

Use very cold butter. Make sure your butter is cubed and very cold. Placing it in the freezer before making the dough works wonders. 10-15 minutes will do. We need the butter to be very cold, because that is what helps to get a flaky crust.

Roll the dough around ⅛ thick. If the dough is is too thick, the crust will be too small to allow the filling to be spread evenly. But the dough shouldn’t be too thin either or it will easily break when you fold the edges to form the galette.

Let it cool on a cooling rack. If you’re not in a hurry, transfer the galette to a cooling rack, this will allow air to circulate underneath and prevent the crust from turning soggy.

Peach Raspberry Galette (Vegan & Gluten-free)

Yield: 8

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

This Peach Raspberry Galette is a fun and summery treat that also happens to be perfectly sweet and unbelievably delicious. Once you try it, this will be one of your favorite fruit tarts.

Ingredients

For the Crust:

1 ¼ cups GF all-purpose flour
½ teaspoon table salt
1 ½ teaspoons granulated sugar
zest of half a lemon
8 tablespoons cold plant-based butter, cut into cubes
¼ cup coconut yogurt
2 tablespoons ice cold water

For the Filling:

⅓ cup raspberry jam
2 cups sliced peaches
1 cup fresh raspberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
juice of half a lemon
pinch of salt
2 spoons plant-based milk, to brush on the crust

Instructions

For the Crust:

I don't sift the dry ingredients for the galette. Start with flour, salt, sugar and zest in a large bowl (I use the bowl of my stand mixer), whisk them till combined. Add the butter and, with the paddle attachment at the lowest setting (number 1-2), mix it until it's very crumbly.
On a small bowl, stir the coconut yogurt and cold water and pour it into the butter-flour mixture so that the crust holds together. The dough is very sticky at this moment, put the bowl into the fridge for 10 minutes and, once chilled, form a dough with a spatula and wrap it in plastic to chill it again, 30 minutes in the fridge or 15 minutes in the freezer.

For the Filling:

Heat the oven to 400F (200ºC). While the dough is chilling, prep the fruit: slice the peaches. In a large bowl, stir the raspberries, sugar, cornstarch, lemon juice and salt until combined. Set filling aside to rest as the oven preheats.
Put the dough on a floured baking sheet and roll it out until you have a circle 12 inches in diameter. Spoon the filling and the juices onto the crust and carefully fold up the edges of the dough (1 ½ to 2 inches), overlapping the dough to enclose the filling and make a free-form tart. The important part is really to avoid any cracks so the filling doesn't leak during baking.
Brush the crust edges with milk. Bake it for about 25 minutes or until de crust is golden brown. Remove from the oven and let it cool.
Serve warm or at room temperature. I love it slightly warm and with some melty vanilla ice cream. It's really, really good the next morning for breakfast. Enjoy!