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.