This easy vegan galette is made with high summer produce and filled with nectarines, apricots, and peaches. Flavoured with cardamom and cinnamon, with an easy vegan coconut oil pie crust.
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.
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*
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.