This vegan summer fruit galette is made for high summer produce and filled with nectarines, apricots, and peaches. Flavoured with cardamom and cinnamon, with an easy vegan coconut oil pie crust.
This post was originally published. inAugust 2018. It has been updated with improvements to the text and recipe as of July 2020.
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.
If you’re new to vegan pastry in general, a galette is the way to go. This summery peach galette is the perfect dessert for high summer – simple, and highlighting the best of the season. Top it with a little coconut milk ice cream for an impressive, easy dessert.
Ingredients
- Light (white/sifted) spelt flour, or AP flour
- Coconut sugar
- Sea salt
- Cardamom
- Solid coconut oil (refrigerate beforehand if necessary)
- Cold water
- Almond flour
- Apricots
- Nectarines
- Peaches
- Maple syrup (or date syrup, or honey if not vegan)
- Cinnamon
Method
Start by preheating your oven, and line a baking sheet with parchment. If you only have flat baking sheets (with no lip) you may want to use a large pan, like a cast iron pan or tart pan, instead to prevent any fruit juices leaking into your oven.
Make the dough. Mix the dry ingredients with a whisk or food processor, then add the coconut oil. Mix until the oil resembles breadcrumbs and is a bit like slightly clumped sand in appearance.
Add the cold water a tablespoon at a time, mixing briefly between each addition, until a slightly crumbly dough forms. You should be able to press it together with your fingers and it’ll hold its shape, but still able to crumble.
Press the pastry into a disc and cover it with beeswax wrap or an inverted bowl. Set it aside, at room temperature, while you make the filling. This allows the gluten to rest and will make the pastry easier to roll.
Slice the fruit very thinly (see tips and notes, below) and place it into a large bowl with the syrup, cinnamon, and vanilla. Mix until the fruit is very well coated. If you’re using a juicier fruit in the mix, you can add a tablespoon of arrowroot powder to help prevent leaking.
Roll out the pastry dough, place it onto the prepared baking sheet (important! Don’t assemble the galette and then try to transfer it!) and sprinkle it with the almond flour. Arrange the fruit as you like, then fold the pastry over the edges.
Bake the galette for about 50 minutes. The fruit filling should be bubbling up and the pastry should be a light golden colour when it’s ready. Cool about 15 minutes before serving with vegan ice cream or coconut whipped cream.
Coconut Oil Pastry
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.
Tips and Notes
Tough pastry: this is due to overworking the dough. Keep a light hand, and mix the least amount you possibly can. If your pastry is hard or tough, it’s 100% because you’re overworking it. A gentle hand is needed!
Leaky Pastry: galettes 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 (like strawberries).
Pale Pastry: coconut oil pie crust is just lighter in colour after baking, it’s normal. You can brush with a bit of vegan milk before baking to help it darken a bit (coconut milk = most golden) or use an egg wash if it doesn’t need to be vegan.
Slicing Fruit: 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!
Substitutions
You can use any variation of these types of stone fruits you like. Go with all peach or nectarine, add plums, toss a few cherries in – whatever you like and have. I really like the combination of the slightly tart apricots with the sweeter fruits.
As always, all-purpose flour is the best substitution for spelt. If you need a GF version, you can try a 1:1 GF flour like the one from Bob’s Red Mill, or try this gluten-free pie crust (though it’s not vegan).
Brown sugar can be used instead of coconut sugar, and hazelnut flour is a good alternative to almond flour. You can use date syrup instead of maple syrup if preferred, or honey if the galette doesn’t need to be fully vegan.
More Summer Desserts
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
Vegan Summer Fruit Galette
This vegan summer fruit galette is made for high summer produce and filled with nectarines, apricots, and peaches. Flavoured with cardamom and cinnamon, with an easy vegan coconut oil pie crust.
Ingredients
Vegan Spelt Pastry
- 300 grams (2 cups) light spelt flour
- 2 tablespoons coconut sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon cardamom
- 60 grams (1/4 cup) coconut oil, solid
- 6-8 tablespoons cold water
Peach, Nectarine, and Apricot Filling
- 30 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
Instructions
- Preheat the oven to 180C (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 or an inverted bowl. 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 vegan ice cream or coconut whipped cream.
Notes
* The almond flour helps to prevent the base of the pastry from becoming soggy and gives it just a hint of almond flavour.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 1gCholesterol: 0mgSodium: 75mgCarbohydrates: 34gFiber: 4gSugar: 20gProtein: 6g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Yvonne says
Hello Alexandra, such a coincidence that I was browsing Baked the blog yesterday and printed your galette recipe and this morning I came here and you post another galette recipe!
I compared the two (to make one of those both delicious looking crusts) and saw that the one from the Baked is smaller, using just one cup of spelt flour but it says it weighs 130 grams and the two cups flour used in the galette on this site weighs 300 grams? Furthermore the galette from Baked uses 1/3 cup coconut oil with the lesser amount of flour (the one here uses just 1/4 cup for 2 cups flour) so it must be more flaky and decadent – am I right?
And the last difference is the one from Baked uses milk (for a tender crust) and the same amount of salt that the crust recipe here uses.
Now, my question is (to help me decide which one to make): which of the two galette crusts did you like best, and why?
Just a note, you mention using the almond flour but I think you forgot to write in the recipe to use it before adding the fruit on the base.
About thinking of Christmas – I like the baking of the season but not so keen on the weather 🙂
Alexandra | Occasionally Eggs says
Thanks for your note, Yvonne! A few things – they are quite different in terms of the pastry. The one on Baked is more crumbly, certainly, and more of a European style of pastry, definitely more decadent. This one is easier to work with and holds up better to the filling as it’s not as delicate. I weigh the ingredients every time I make a recipe instead of using predetermined weights per cup as different types of flours can have different weights, and I created the Baked recipe while I was in Germany, and this one with Canadian flour. I love them both, of course. I recommend choosing this one if you’re looking for something easier to work with and the other if you want something crumblier and richer. Thanks for the reminder about the almond flour, you’re right, I did forget. That’s why we do so much baking in the winter though, right?! 😉
Sharon says
Beautiful recipe. Still hoping to get your recipes via email
Alexandra | Occasionally Eggs says
Thank you, Sharon! I replied to your other comment re: emails – you should receive an email at the end of the week with details on the recipes that have been posted throughout the week.
Yvonne says
Thank you for answering my questions, Alexandra! I will use both cup and weight measurements and just see what my dough feels like and then adjust if needed – that is what baking and cooking is all about in the end I think. And, I am curious about both pastry recipes, so printing this one too : )
Have a great day!