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, no special pie dish needed, just a rolling pin and baking sheet.
This vegan galette is filled with summer stone fruits (apricots, nectarines, and peaches) but you could use apples, pears, berries, or just about any fruit you like. There’s a recipe in my book for a strawberry rhubarb galette, and here’s an apricot galette recipe made with a rye flour pastry. The base pastry is made with coconut oil and it couldn’t be easier.
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 or coconut whipped cream for an impressive, easy dessert.
Ingredient Notes and Substitutions
- Light (white/sifted) spelt flour: as always, all-purpose white flour is the best substitution for light spelt.
- Coconut sugar: substitute can sugar if preferred.
- Fruit: 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.
- Coconut oil: to avoid any slight coconut flavour, use refined coconut oil. If your oil is melted due to a warm home temperature, measure it out and chill before using.
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!
No food processor: the pastry can be made without a food processor. Place the dry ingredients in a large bowl and whisk to combine, then add the coconut oil and use your hands or a pastry cutter to rub the oil into the flour mixture until sandy. Add the water a tablespoon at a time, mixing as needed, until the dough can be pressed into a disc.
How to Store
Storage: this will keep for a couple of days in a sealed container, but the pastry will soften slightly over time, especially the base.
Freezing: the pastry freezes very well without the filling, in an airtight container for a couple of months. Thaw in the refrigerator, then bring up to room temperature and roll out as usual. The galette doesn’t freeze quite as well but can be frozen.
- Use a dish: 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.
- No need for plastic: the dough doesn’t need to be chilled, so wrapping in beeswax wrap, covering with a bowl, or even wrapping in a slightly damp tea towel will do the trick.
- Add a starch: if you want to add a juicy fruit like strawberries, it’s a good idea to add a tablespoon of arrowroot flour or cornstarch to the fruit mix to thicken it up a bit during baking.
- Assemble on the baking sheet: transferring a fully formed galette is not impossible, but it is difficult and frustrating. Roll out the pastry, move it to the baking sheet/dish, then fill with fruit. It’s so much easier.
- Let it rest: making the pastry first and setting it aside allows the gluten to rest, and means that it will be easier to roll when you’re ready to assemble the galette.
More Vegan Summer Desserts
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Vegan Summer Fruit Galette
Vegan Spelt Pastry
- 300 grams light spelt flour
- 2 tablespoons coconut sugar
- ½ teaspoon sea salt
- ¼ teaspoon cardamom
- 60 grams coconut oil solid
- 6-8 tablespoons cold water
Peach, Nectarine, and Apricot Filling
- 30 grams almond flour*
- 3 apricots sliced
- 2 nectarines sliced
- 2 peaches sliced
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon pure vanilla extract
- Preheat the oven to 180°C (350°F) 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.300 grams light spelt flour, 2 tablespoons coconut sugar, 1/2 teaspoon sea salt, 1/4 teaspoon cardamom, 60 grams coconut oil, 6-8 tablespoons cold water
- 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.3 apricots, 2 nectarines, 2 peaches, 3 tablespoons maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon pure vanilla extract
- 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.30 grams almond flour*
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was originally published in August 2018. It has been updated with improvements to the text and recipe as of July 2020.