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.

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!