Peach Galette (Easy Rustic Summer Dessert)

5 de 2 votos

Peach Galette (Easy Rustic Summer Dessert)

This vegan peach galette is the easiest rustic summer dessert you can make. A flaky crust wraps around fresh, ripe peaches tossed with a little sugar and vanilla. No pan needed, no pastry skills required, and the more imperfect the folds, the prettier it looks. It bakes up golden while the peach juices caramelize around the edges. Serve it warm, at room temperature, or cold, with vegan ice cream or coconut whipped cream.

chill time30

1 5

servings

Calories: 264kcal

Ingredients

For the dough (pick one fat):

1¼ cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt

Fat, choose one:

8 tablespoons 1 stick / 113 g cold vegan or regular butter, cubed (flakiest)
6 to 7 tablespoons 90 to 100 g cold solid coconut oil, cubed
⅓ cup 5 to 6 tablespoons olive oil (most tender, easiest)
4 to 5 tablespoons iced water

For the filling:

3 large ripe peaches sliced ¼ inch thick
2 tablespoons sugar
1 tablespoon all-purpose flour to absorb juices
1 teaspoon vanilla paste or powder
Plant milk or coconut cream for brushing
Extra sugar for sprinkling the edge

Instructions

Fill a glass with water and plenty of ice. You need the water really cold.
Make the dough. In a bowl, mix the flour, sugar, and salt.
If using butter or solid coconut oil: add the cold cubed fat and work it in with your hands or a food processor until you have pea-sized pieces. Do not fully blend it in; those pieces create the flaky layers.
If using olive oil: stir in the oil until the mixture looks like damp sand.
Add the iced water a tablespoon at a time, mixing just until a soft dough forms. Do not overwork it.
Shape into a disk, wrap, and refrigerate. Chill butter or coconut oil dough at least 30 minutes; oil dough needs only 10 to 15 minutes.
Prep the peaches. Wash, halve, and pit the peaches, then slice ¼ inch thick. Toss with the sugar, flour, and vanilla until coated.
Roll the dough. On parchment paper or a silicone mat, roll the dough to about ⅛ inch thick.
Assemble. Working from the center out, overlap the peach slices in a circle, leaving a 1½ to 2 inch border. Fold the edges over the fruit, pleating as you go.
Finish and bake. Brush the crust with plant milk or coconut cream and sprinkle with sugar. Bake at 375°F (190°C) for 35 to 40 minutes, until the crust is golden and the peaches are tender.
Serve. Let it cool slightly. Serve warm, at room temperature, or cold.

Notes

Choose one fat: the three options are not interchangeable in the same amount. Butter and solid coconut oil make a flaky, layered crust and must stay cold; olive oil makes a more tender, crumbly crust and is the quickest.
Keep it from getting soggy: use firm-ripe peaches, toss them with flour, and don't skip the ⅛-inch dough thickness.
Make ahead: the dough keeps in the fridge up to 3 days or frozen up to 3 months.
Storage: keep covered at room temperature for 1 day or refrigerated up to 3 days. Reheat in the oven to recrisp.

Nutrition

Course: Dessert

Cuisine: French

Diet: Vegan

Keyword: galette, peaches, vegan galette

Author: Alejandra Graf