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
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 Summer Fruit Galette
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.
Ingredients
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
Instructions
- 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.
Notes
* The almond flour helps to prevent the base of the pastry from becoming soggy and gives it just a hint of almond flavour.
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!