VEGAN SUMMER FRUIT GALETTE
Notes: Galettes are like a deconstructed fruit pie, but prettier. This recipe for a vegan version is so simple and delicious. No need for pastry cutters, rolling pins, or resting the pie dough. Also, it’s almost impossible to screw up this pie dough and make it too tough since it’s made partly with spelt flour (so not too much gluten) and coconut oil, which further helps keep it tender. And the spelt imparts a nutty flavor that complements stone fruits so well. If you don’t like spelt for some reason then just use all AP flour. The coconut oil truly ends up tasting buttery in the pie crust and what goes better with a galette than a scoop of vanilla ice cream. I used a coconut vanilla ice cream. Trust me, you won’t end up missing dairy in this recipe.
I didn’t approximate cup measures for this one, so use a digital kitchen scale. And if you don’t have one take this as a sign to get one. You’ll find it to be super handy if you plan on getting more into baking.
I use the OXO Good Grips Stainless Steel Digital Kitchen Scale, 11 lb, which is both accurate, precise and a great price for the quality at less than $50. I personally have and use this one.
Total time: 1 hour and 15 mins
Special equipment:
A pastry brush for the jam glaze.
Ingredients:
Spelt pie crust
80 g AP flour
75 g spelt flour
1 tablespoon cornstarch
30 g (2 tablespoons) granulated sugar
1 teaspoon sea salt
113 grams virgin coconut oil
I really like Dr. Bronner’s organic whole kernel virgin coconut oil, which is what I used for this recipe and pretty much any recipe that calls for coconut oil.
4 tablespoons ice water
1/2 tablespoon apple cider vinegar
Fruit Filling
4 medium peaches or nectarines, cored and cut into 9 mm slices
35 g brown sugar, packed
1 and 1/2 tablespoons lemon juice
1 teaspoon vanilla bean paste
2 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
pinch of sea salt
1 tablespoon of virgin coconut oil, melted
1 tablespoon of apricot, peach, or guava jam, for brushing on the filling, dilute 1:1 with water to make it runny
Directions:
Prepare the fruit:
Cut peaches or nectarines in half, remove the pits and cut into 9 mm slices.
Transfer the slices to a large mixing bowl and continue to making the pie crust.
Pie crust:
In a medium bowl stir together the spelt and AP flours, corn starch, and salt.
Cut in the coconut oil with two forks until you have a pebbly mixture.
*Make sure the coconut oil is solid but soft (5-10 min in the fridge should do the trick)
Add the ice water and vinegar and stir until a dough forms.
Transfer the dough to a lined (parchment paper or silicone mat) baking sheet and pat it into a rough circle about 13 inches in diameter, and about 1/4 inch thick and set aside.
Assemble the galette:
In the large mixing bowl with your fruit slices add the brown sugar, lemon juice, vanilla, cornstarch, cinnamon, ginger, and pinch of salt. Toss the fruit in the mixture until thoroughly coated.
Leave about a 1.5 inch border of crust and stamp a circular shape just inside of this. Arrange the fruit slices in a spiral pattern by starting at the edge of the circle, in an even layer and work your way inwards. Fold or push the pie crust border in so it hugs the fruit slices overlapping them slightly.
Take the leftover lemon juice, sugar and spice mix from the fruit and combine with 1 tablespoon of melted coconut oil and spoon this mixture over the fruit.
Place the entire baking sheet with galette in the fridge for 30 mins to allow the crust to firm up before baking, and meanwhile preheat your oven to 375 F.
Bake for 32-35 minutes, until the pastry is golden and the fruit juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil.
Right out of the oven, gently brush the top of the fruit with the diluted apricot, peach, or guava jam. Let the galette cool for about 30 mins before cutting to allow it to further set.
Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream. So good!