I have never met a galette I didn't like.

No seriously though...have you made one before? If not, I guess we can still be friends BUT ONLY IF you promise to make one asap.

I have shared a galette recipe before and it continues to be one of my favorite desserts. To be honest, I am not a huge dessert person. I mean...I do love dessert every once in a while, but I would rather save it for something really good. Like...really. good. It became a problem when we were in Europe last November because there were so many "REALLY. GOOD." desserts and we indulged a lot. It's a good thing we walked approximately 276 miles per day everywhere we went. Hey it's all about balance, right?

So what IS a galette? A galette is a French term used to designate various types of flat, round, or free form crusty cakes. More often than not, despite the fact that it can refer to a number of different baked goods, the term galette typically refers to a free form tart which is made with a flaky pastry crust.

BINGO.

As I have mentioned before, I am not really a skilled baker (at all). Throw me in a kitchen with a bunch of fresh, colorful produce and I can knock out something super yummy. But baking cakes, cookies, and pies? Eh, not my forte.

If I can make this galette, YOU CAN TOO! It's a really easy recipe and comes together relatively quickly. I love making this homemade pastry for special events (or just on a Tuesday) because it is simple, eye catching, and absolutely delicious. The pastry crust only has a few ingredients which is a BIG improvement from the processed, packaged crusts you find in the frozen food isle.

AND THE PEACHES! Let's talk about the peaches. It's officially peach season and I couldn't be happier. I just love these little guys. I got the most delicious peaches over the weekend and have been eating them non-stop. Putting them in a flaky, golden crust just seemed like the right thing to do.

As far as the filling goes, galettes can be made with any kind of fruit. Keep in mind that all fruits have different moisture contents. Peaches hold up pretty well and are a fabulous filling choice. Cornstarch will help to thicken up any running juices. And if a little spills over, it’s totally ok. You’re going for that ‘rustic’ look. On that note, don’t worry about making your galette look exactly like the pictures- each one should be unique and different, like you!

Happy Baking!

Peach Almond Vegan Galette

| Serves 2-4 |

Ingredients

Crust

1 1/4 cup all purpose flour (I used 1 cup all purpose flour and 1/4 cup whole wheat flour)
1 Tbsp sugar
1/4 tsp salt
1/2 cup chilled coconut oil (or non-hydrogenated vegetable shortening)
1/4 cup ice cold water
1-2 Tbsp of maple syrup (for brushing crust)

Filling

3-4 firm, ripe peaches
1/4 cup sliced almonds + 2 Tbsp for crust
2 Tbsp sugar
1/2 tsp cinnamon
1 Tbsp lemon juice
1/2 tsp pure vanilla extract
1 Tbsp cornstarch
pinch of salt

Instructions

Preheat the oven to 375 degrees (F).
In a food processor, add flour, sugar, and salt. Pulse until ingredients are combined.
Add chilled coconut oil and pulse until the mixture has a crumbly consistency.
Add the ice water, 1 Tbsp at a time, and pulse until the dough just holds together. Be sure to not over process the dough. *I used 1/4 cup of water, but you might not need the full 1/4 cup. Adjust as needed.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for 10 minutes.
Remove the dough from the refrigerator and unwrap it. Roll the dough between 2 layers of parchment paper to about 1/4 inch thickness.
Using a sharp knife, cut the dough into a large circle to remove the rough edges.
Place in the refrigerator while you prepare the filling.
To make the filling, combine all ingredients (peaches, almonds, sugar, cinnamon, lemon juice, vanilla, corn starch, and salt) in a medium bowl. Gently mix until well combined and the fruit is fully coated.
Line a baking sheet with parchment paper. Remove rolled out dough from refrigerator and place on a baking sheet.
Place the fruit in the center of the dough round, leaving about a 1 inch border to the edge.
Fold the dough over, making sure to maintain the round shape of the galette.
Brush the dough with a bit of maple syrup and sprinkle with sugar (optional) and remaining sliced almonds. Bake for 35-40 minutes or until the crust is lightly browned.
Let cool for 10 minutes before serving and then DIG IN!

Tips:

*To get ahead, make the dough in advance. You can either refrigerate it (up to 3 days) or freeze it. This way you can whip up a galette whenever the mood strikes.

*It is best to use firm, ripe peaches for this recipe. They are easier to slice and will hold their shape while baking.

xoxo,

Lauren