I love galettes. They are a lovely vehicle for fruit of any kind- I have made apple galettes in the fall and winter, berry in the summer, and even a few savory galettes. Not only are they beautiful, they are a great deal easier to make than a pie, which is a huge plus!
This past weekend I picked up a surplus of peaches from The Peach Truck when I saw that it was the second to last weekend they’d be driving up. Since then not only have I been eating at least one peach a day, I have been furiously trying to find ways to use them- this week’s Friday Cocktail may very well be peach themed as well!
This recipe makes a smaller galette, suitable for about four servings, which is great as I hate having things go to waste, and Cameron and I couldn’t (and shouldn’t) eat a whole galette over aa few days. The filling is unbelievably simple, and the crust is perfect- the bit of cornmeal added makes it super crisp and the perfect base for amazing summer fruit. I found the recipe for the pastry dough here, and adapted the filling.
For the Crust
• 1/2c + 2tbs all purpose flour
• 2tbs cornmeal
• pinch of salt
• 2 tbs sugar
• 4tbs extra chilled vegan butter
• 2tbs ice water (you may need to add an additional 1-2 tsp)
For the Filling
• 3 peaches, peeled, cored, and sliced
• 2 tsp sugar
• 1/2 lemon
• 2-3 tsp cornstarch
1. Add dry ingredients to a large bowl, whisk lightly to combine
2. Add the chilled vegan margarine or shortening then, using a fork, incorporate the dry goods. Mix until it has the consistency of large bits of sand. You could also use a food processor for this.
3. Add the cold water, first the 2 tbs, then the additional if needed, mix, then knead just to combine. Shape the dough into a flat disk, cover with plastic wrap and refrigerate for at least 15 minutes.
4. Place the sliced peaches in a bowl, covering with the sugar, lemon juice, and cornstarch. Mix gently to combine and let sit for a few minutes.
5. Once the dough has chilled, roll it out onto a well floured surface. Trip the edges into a rough disk, then place onto a baking sheet (if you wait until after you’ve added the filling, it will be quite difficult to move). Try not to overwork it- if it gets too warm it may be harder to work with.
6. Arrange the peaches in the enter of the dough, adding blueberries if you wish. Be careful not to add any extra liquid as you add the peaches.
7. Carefully fold the edge of the dough around the filling. Then brush with a bit of almond milk to give it some color in the oven.
8. Bake at 350°F for 45-60 minutes, or until the crust is golden.
9. Let cool completely before slicing.