Fruit Galette is my fav dessert, I crave for any time of the day. I love creating yummy summer recipes and sharing it with you guys. I especially like experimenting with fresh fruits like plums, apricots and peaches. So, this time I tried to combine all these summer stone fruits for galette filling. You can even use the fruits and combo that you like the best.
Things To Keep In Mind
- Be careful while cutting the fruits. Simply cut them in half and slice the fruits lengthwise after taking the seeds out. Your fruit galette will taste yum, no matter how it looks. You just need to be careful with the cutting of fruits.
- Once your fruits are cut, you need flour, vegan butter, non-dairy yoghurt, a little ice water and a pinch of salt and sugar to form a smooth dough. Once your dough is ready, cover it and refrigerate it for a few minutes so that it gets firm.
- After your dough is ready, roll it to make a 12-inch round. Pile up the fruits in the centre of the pastry and fold the edges of the dough up over the fruit to form a crust. Brush the edge of the dough with the non-dairy creams and sprinkle some sugar and almonds over it. Let it bake for a few minutes and enjoy.
Ingredients
Fruits for Filling
- Peaches
- Apricots
- Plums
- Organic sugar
- Cornstarch
- Maple syrup
For Vegan Pier Crust :
- 300g flour
- Brown sugar
- Pinch of salt
- Vegan butter (chilled or cut into cubes)
- Non-dairy yoghurt
- Cold water
- Pinch of vanilla and cinnamon
- Non-dairy cream for brushing
- Almonds for topping
Instructions
Vegan Pie Crust
- Take flour, sugar and salt in a large bowl. Mix them all together, add vegan butter and non-dairy yoghurt. Keep stirring it with a spoon until it gets smooth and comes together, drizzling it with some cold water. Transfer the mixture to a flat surface and knead it with your hands gently so that it gets smooth.
- Once the dough gets smooth, wrap it in foil and place it in fridge to cool down for 30 minutes.
- Preheat the oven to 400 F.
Fruit filling
- Half the fruit from the center and slice them into thin pieces. Take sugar, cornstarch and vanilla in a bowl and stir them well. Add some lemon juice to the mixture and toss them gently.
- Check whether the dough is chilled, remove it from the fridge and roll the dough on the flat surface and make a 12-inch round.
- When the dough is evenly spread, arrange the fruits over the dough and fold the dough upwards from the edges, after adding the fruits.
- Brush the edges of the dough with non-dairy creams and sprinkle some almonds and sugar over the edges.
- Now bake the galette for 45 minutes, until the crust turns golden and check if the fruits are properly caramelized.
- Allow it to cool slightly. And serve it warm with some maple syrup and scoop of ice cream and enjoy your dessert.
Photo Credit and Inspiration @vegan.vitamin
Vegan Stone Fruit Galette Recipe
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Ingredients
- Fruits for Filling
- Peaches
- Apricots
- Plums
- Organic sugar
- Cornstarch
- Maple syrup
- For Vegan Pier Crust :
- 300g flour
- Brown sugar
- Pinch of salt
- Vegan butter (chilled or cut into cubes)
- Non-dairy yoghurt
- Cold water
- Pinch of vanilla and cinnamon
- Non-dairy cream for brushing
- Almonds for topping
Instructions
Vegan Pie Crust
- Take flour, sugar and salt in a large bowl. Mix them all together, add vegan butter and non-dairy yoghurt. Keep stirring it with a spoon until it gets smooth and comes together, drizzling it with some cold water. Transfer the mixture to a flat surface and knead it with your hands gently so that it gets smooth.
- Once the dough gets smooth, wrap it in foil and place it in fridge to cool down for 30 minutes.
- Preheat the oven to 400 F.
Fruit filling
- Half the fruit from the center and slice them into thin pieces. Take sugar, cornstarch and vanilla in a bowl and stir them well. Add some lemon juice to the mixture and toss them gently.
- Check whether the dough is chilled, remove it from the fridge and roll the dough on the flat surface and make a 12-inch round.
- When the dough is evenly spread, arrange the fruits over the dough and fold the dough upwards from the edges, after adding the fruits.
- Brush the edges of the dough with non-dairy creams and sprinkle some almonds and sugar over the edges.
- Now bake the galette for 45 minutes, until the crust turns golden and check if the fruits are properly caramelized.
- Allow it to cool slightly. And serve it warm with some maple syrup and scoop of ice cream and enjoy your dessert.
