Peaches are kind of the ultimate summer fruit. (Sorry mango, you win almost every other time, but let peaches have this one)
So it’s kind of a shock to me that I have only one other peach recipe on this blog! Clearly I’m just an ‘eat them fresh’ kind of person. However, when I do bake my peaches, I love them with a little pastry.
This was my first galette, and my first attempt at improvising a vegan pie pastry. Somehow, galettes seem less intimidating than pies, even though the tough part, the crust, is basically the same.
I made my crust with coconut oil and then topped off the pastry with dessicated coconut, which toasted in the oven for a perfectly textured crust.
The filling is simple- the peaches are the star. I was so surprised by how easy this galette was to make, and how perfectly it turned out on the first try! This is definitely a must-try, even if you’re not vegan, as summer comes to a close. Enjoy!
- 1½ cups flour
- 1½ + 2 tsp cane sugar, divided
- pinch salt
- ⅓ cup coconut oil, cold and solid
- ⅓ cup ice water
- 2-3 tbsp unsweetened flaked coconut
- 2 tbsp maple syrup
- 2 tbsp almond milk
- 3 peaches, sliced thinly
- 1 tbsp cornstarch
- 1 tbsp cane sugar
- 1 tsp vanilla extract
- To make pastry, combine flour, 1½ tsp cane sugar, salt, coconut oil, and ice water in a food processor, pulsing for about 10-15 seconds, until just barely combined.
- Form into a disc and wrap in plastic wrap and/or parchment paper and refrigerate for an hour.
- For filling, toss all ingredients and let sit for at least 10 minutes.
- Preheat oven to 400 F.
- After pastry dough is chilled, roll out into a somewhat-circular shape (doesn't need to be exact). If your dough is crumbly, don't worry! Sprinkle water until it stays together and feel free to use you hands rather than a rolling pin to press the dough into a circular shape.
- Arrange the peaches on the pastry in two concentric circles, leaving about 1-2 inches of pastry as a border.
- Fold pastry over the peaches and make sure all edges are sealed.
- Combine wash ingredients. Using a pastry brush, brunch the outside of the pastry with the wash.
- Press coconut into pastry and sprinkle with sugar.
- Transfer galette to a parchment paper-line baking sheet and cook for 35-40 minutes, until coconut is toasted and peaches are bubbling and cooked.
- Cool on a wire rack before serving.
*filling adapted from here, pastry adapted from here, and wash from here