Description
Sweet, juicy peaches, plums and cherries with brown sugar and a hint of vanilla over a buttery vegan crust. This Summer Stone Fruit Galette is a great way to utilize the beautiful stone fruit available during the summer season!
Ingredients
Scale
- 3 peaches, pitted and sliced 1/4"thick
- 3 plums, pitted and sliced 1/4" thick
- 1 cup cherries, sliced in half and pitted (about 18 large cherries)
- 1/4 cup brown sugar
- 2 tbsp corn starch
- 1 tsp natural vanilla extract
- 2 cups flour
- 3/4 cup cold coconut oil, cold vegan butter or cold butter
- 1/2 tsp salt
- 4 tbsp ice-cold water or cold plant-based milk
- Sugar to sprinkle on top, if you have sparkling sugar it would be great to use it here.
- Almond flour to sprinkle at the bottom of the crust (optional)
Instructions
- Preheat the oven to 350F
- Combine the sliced peaches, plums, cherries, brown sugar, corn starch, and vanilla in a large bowl. Toss well and set aside.
- To prepare the crust, combine flour, coconut oil or butter and salt in a food processor. Pulse until it's well combined and the mixture looks like cornmeal
- Add water or plant-based milk 1 tablespoon at a time and keep pulsing the dough comes together to form a ball.
- Cut two large pieces or parchment paper. Place one at the bottom of your working surface and lightly flour it and place the dough on it. Place the other piece of parchment paper on top of the dough. The dough will be sandwiched between two pieces of parchment paper.
- Roll the dough onto a 14-inch circle. This is optional, but you can sprinkle some almond flour on the dough before placing the fruit to prevent a soggy bottom (See Note 1).
- Place the prepared fruit in the center, leaving about a 2-inch border.
- Fold the dough over the filling. We like folding it in sections to make it easier. ( Check out the post's photos for step by step images)
- Carefully grab the parchment paper and transfer the galette to a large baking sheet. Brush the folded dough with some plant-based milk or regular milk and sprinkle the folded dough with some sugar, if desired.
- Chill the unbaked galette for 20 minutes in the fridge or 10 minutes in the freezer. Don't skip this step or your dough may unfold while baking. See note 2
- Bake at 350F for one hour or until the galette has a golden bottom.
Notes
- While we were researching this recipe we found many solutions, to prevent a soggy bottom ranging from egg whites, a layer of fruit preserves, semolina flour, marzipan, bread crumbs, and even crushed cookies! Ultimately we decided to sprinkle some almond flour on the galette before adding the fruit and it worked like a charm.
- Many recipes suggest chilling the galette dough before shaping it. We found that chilled galette dough was very hard to work with and the sides often cracked when we were folding them. To solve this we chilled the dough after shaping the galette and it worked like a charm!
- Do you want to reduce the number of calories per slice? Just cut the slices in half. 8 slices a generous galette portions.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 376
- Sugar: 16.4
- Sodium: 141
- Fat: 20.8
- Saturated Fat: 17
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 2.4
- Protein: 4
- Cholesterol: 0