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 coarse and sandy looking, with no pieces of oil larger than ½-inch (1-cm) in size.
Add the milk, one teaspoon at a time, pulsing between each addition until the dough just forms into a ball (you may not need all of the milk).
Form the dough into a ball, then press it into a disc about ½-inch (1-cm) in height. Wrap well using bees wax wrap and place into the refrigerator while you prepare the peach filling.
Filling:
Sliced the pitted peaches into ¼-inch (½-cm) wedges. Place them in a large bowl with the raspberries, maple syrup, lemon juice, ginger, and arrowroot powder. Using a rubber spatula or wooden spoon, mix together gently until the fruit is well coated. Set aside.
To assemble:
Have a large baking sheet ready and preheat the oven to 375°F (190°C).
Lay out a large square of parchment paper and, using a rolling pin, roll the chilled dough into a round shape, about ¼-inch (5-mm) thick. Lift the rolled dough, using the parchment paper as handles, onto the baking sheet before adding the filling.
Place the fruit filling in the middle of the pastry. Use your hands to arrange the fruit evenly, leaving a 1-inch to 1.5-inch (2.5-cm to 4-cm) exposed border of crust around the edges. Fold the edges of the dough up and over the edges of the fruit.
Brush the exposed edges of pastry with milk and sprinkle with coarse sugar if using.
Bake the galette for 40-45 minutes, or until the crust is golden and the fruit is bubbling. Cool the galette on the baking sheet for 30 minutes before slicing and serving drizzled with cream or topped with ice cream.
Notes
Tips and Notes
We add vanilla extract directly to the dough (inspired by our pie crust add-ins tutorial). The alcohol in the vanilla acts in the same way vodka or vinegar does, adding tenderness to the pastry.A food processor serves two purposes (but it's fine if you don't have one). It mixes the dough quickly, and reduces the risk of large chunks of coconut oil in the dough. Chunks of pure coconut oil in pastry leave empty pockets rather than create flakiness.
Substitutions
Use our vegan pie crust or all-butter pie crust recipes in place of the coconut oil version if you like.You can use any milk you like or have on hand instead of oat milk.Use light spelt flour at a 1:1 ratio if you like.Other stone fruits like nectarines and apricots are also great in this recipe! Raspberries add tartness but strawberries and cherries are good too.Use honey instead of maple syrup if you prefer.If you don't love ginger, try cinnamon or cardamom instead.Substitute cornstarch for arrowroot powder if you have it.