Flaky, tender, vegan pastry crust and juicy, flavourful fruit make this berry and peach galette a perfect summer dessert.This vegan berry and peach galette with vanilla spelt crust is the perfect way to use some beautiful summer fruit–and well worth it even if the idea of turning your oven on in the heat makes you want to melt!
Galettes are one of my favourite summer treats. They’re easy, a little messy, and you can use whatever fruit you have on hand. This time I chose some nice local berries, peaches, and a little fresh ginger to spice things up, and the combination of warming ginger with the sweet fruit is pretty phenomenal.
If you ever feel like your fruit-based bakes are a little bland, add ginger. It’s a game changer. With vanilla notes in the pastry it’s a really lovely layered flavour for such a simple dessert.
A couple of notes about this recipe. The pastry is more of a pâte sablée than an American style pastry crust, which I prefer–a little more crumbly and I think all around more pleasant to eat. No tough pastry, please.
I added some vanilla extract to the dough inspired by this pie crust add-ins post from last week. Vanilla powder is better because it’s prettier but I didn’t have any, and extract is the next best thing. The alcohol in the extract helps to tenderize the pastry a bit too.
A food processor makes the process of making pastry much easier, and it makes a much nicer vegan pastry because you need those tiny pieces of fat or else risk big empty pockets in the crust. I don’t think anyone would really notice a difference between this pastry and a traditional butter-based one.
So I encourage you to suffer through an even warmer house because in the end you’ll get this berry peach galette, and it’s worth it. And if you’re really into galette baking despite the heat, also try these zucchini goat cheese galettes and this gluten free grape galette!Print
This vegan berry and peach galette is the best reason to turn on your oven in the summer.
For the pastry:
- 1 cup / 130 grams light spelt flour*
- 1 tablespoon coconut sugar
- 1/2 teaspoon sea salt
- 1/3 cup / 90 grams solid coconut oil
- 1 teaspoon pure vanilla extract**
- 1 – 4 tablespoons nondairy milk
For the filling:
- 3–4 small peaches
- 3/4 cup cherries, halved
- 1 1/2 cups raspberries
- 2 tablespoons maple syrup
- Juice of 1/2 a lemon
- 1 teaspoon fresh ginger, finely grated
- 1 tablespoon arrowroot powder
For the pastry:
- Place the flour, sugar, and salt into the bowl of a food processor fitted with the blade attachment and pulse to combine.
- Add the coconut oil and vanilla and pulse until sandy looking, with no pieces of oil over 1cm in size. Add the milk a tablespoon at a time, mixing between each addition, until the dough can just be formed into a ball with your hands.
- Form the dough into a ball, then press into a disc about 3cm in height. Cover (I usually use beeswax wrap) and place into the refrigerator for about 15 minutes while you prepare the filling.
- Cut the peaches into rough pieces, about 3-4cm. Place them into a large bowl with the remaining filling ingredients and use your hands to gently mix until the fruit is fully coated.
- To assemble:
- Preheat the oven to 190C / 375F.
- Roll the pastry out between two sheets of parchment paper, to about 5mm thickness. Place the filling in the centre and fold the pastry up around the fruit. You can brush a little nondairy milk (or an egg wash if you eat eggs) onto the pastry to help it brown in the oven.
- Bake for 40-45 minutes, or until golden. Cool for 30 minutes before cutting and serving with some chopped nuts, coconut whipped cream, yogurt, or ice cream.
* All-purpose flour can be substituted for spelt.
** To make a particularly pretty crust, use either a vanilla bean or 1/2 teaspoon vanilla powder in place of the extract.