This vegan summer fruit galette is made for end of summer produce and filled with nectarines, apricots, and peaches. Flavoured with cardamom and cinnamon, with an easy vegan coconut oil pastry.
In the world of food writing and recipe development, everything runs a little bit ahead of schedule. When I work with magazines, for example, it’s usually a full two seasons in advance (finding pomegranates in the summer is a problem) and we’re always thinking about what to make for the upcoming months. That means that a lot of people have pumpkin spice and apples on the mind right now. Even though I stick to seasonal recipes here, I’m totally thinking about Christmas plans already.
Spring and summer produce tend have the shortest season – asparagus is gone before you know it, and the same goes for stone fruits like peaches and cherries. I’ve written a pile of recipes to share before the summer is out, including this peach, nectarine, and apricot summer fruit galette. If you’ve never made a galette before, it’s like an easier version of a pie. You just roll out one piece of pastry, stick the fruit in the middle, and fold it over. No lattice needed.
They can be a little leaky sometimes but the trick is to keep the pastry a little thicker than you might otherwise (so make sure your pastry tastes good – no shortening!) and know that some fillings will just be juicier than others. If you’re new to vegan pastry in general, a galette is the way to go. Top it with a little coconut milk ice cream – pictured is actually a sugar-free recipe I haven’t shared yet – and serve to a crowd for an impressive, easy dessert.
The best thing about a vegan coconut oil pastry is that it doesn’t need any chilling time – you can make it, roll it, and bake it, all within a few minutes. For this recipe I like to make the pastry and let it rest on the counter in beeswax wrap (instead of plastic) while I prepare the filling.
Using coconut oil gives it a nice flavour without being overwhelming and most people won’t notice that it’s made without butter, promise. This type of pastry works well for more savoury recipes like vegan pasties too. I made a vegan galette for my first recipe with Baked the Blog, with berries and stone fruits, but I got this fruit in Saskatchewan (grown in BC, of course) a few days ago and it doesn’t hurt to make more than one, right?
The trickiest thing about this recipe is how the fruit is cut, and even that is pretty simple. I just cut them in half, took the stones out, and sliced lengthwise. Tip: the stone will come out more easily if you don’t halve them along the crease in the fruit. Move over 90 degrees and slice there instead – you’ll get the rougher edge of the stone that way. If you’re not too worried about making the filling pretty, just mix it with the rest of the ingredients and pile it in the centre of the pastry. It’ll taste the same, and still look nice!
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Vegan Spelt Pastry
- 300 grams / 2 cups light spelt flour
- 2 tablespoons coconut sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon cardamom
- 50 grams / 1/4 cup coconut oil, solid
- 6-8 tablespoons cold water
Peach, Nectarine, and Apricot Filling
- 25 grams / 1/4 cup almond flour*
- 3 apricots, sliced
- 2 nectarines, sliced
- 2 peaches, sliced
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 175C / 350F and line a large baking sheet with parchment paper.
- To make the pastry, place the flour, sugar, salt, and cardamom into the bowl of a food processor fitted with the blade attachment. Mix until combined, then add the coconut oil and pulse until sandy. Add the water a tablespoon at a time until a slightly crumbly dough forms. It should stick together when pressed.
- Press the pastry into a disc and cover with beeswax wrap. Set it aside while you prepare the fruit filling.
- Place the fruit, maple syrup, cinnamon, and vanilla into a bowl and mix gently until the fruit is coated. Roll the pastry out into a rough circle about 1cm in thickness, place onto the prepared baking sheet, and sprinkle the almond flour over it. Arrange the fruit in the centre and fold the pastry up around it.
- Bake the galette for 50-55 minutes, or until golden and the fruit filling has started to bubble. Remove from the oven and cool for about 15 minutes before serving with ice cream or coconut whipped cream.
* The almond flour helps to prevent the base of the pastry from becoming soggy and gives it just a hint of almond flavour.