This Vegan summer Peach Galette is made with an easy vegan coconut oil crust and a delicious juicy peach filling. If you’ve never made a galette before, you are missing out!
2large peachessliced thinly (1 pound of pitted peaches)
2tablespoonscoconut sugar
1tablespooncornstarch
1tablespoonlemon juice
pinchof salt
For the Glaze:
2tablespoonspeach jam
Instructions
For the Crust:
To make the pastry, place all the ingredients into the bowl of a food processor fitted with the blade attachment. Mix until combined.
Create a ball with the mixture and place it between two sheets of floured parchment paper. Roll your dough out to around 12 inches wide and between ⅛ – ¼ inch thickness.
Place the parchment paper with the crust on a baking sheet and set aside. If it's truly hot in your kitchen, let the crust chill in the fridge until the filling is ready.
For the Filling:
Heat the oven to 400F (200ºC). Meanwhile, prepare the filling: cut the peaches into ¼ of inch slices. In a large bowl, stir the peaches, sugar, cornstarch, lemon juice and salt until combined. Set filling aside to rest as the oven preheats.
Remove the crust from the fridge. Spread the peach jam evenly over the crust with the back of a spoon. Spoon the filling and the juices onto the jam layer 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 some peach jam thinned with a little bit of water over the crust and fruit to give them a nice shine. The glaze prevents the fruit from drying out and helps to retain its texture.
Bake it for about 30 minutes or until de crust is golden brown. Remove from the oven and let it cool before serving with ice cream or coconut whipped cream. Enjoy!