Peach & Raspberry Galette

Holding onto summer with our Peach Raspberry Gallete. This beautifully rustic recipe highlights two of summer’s best fruits while they are in season! Juicy peaches and fresh raspberries are tucked into a perfect pie crust that's vegan and paleo, too!

1 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup vegan butter
5 tbsp filtered water
3 1/2 cups peaches, sliced
1/4 cup coconut sugar
1 inch ginger, grated
1 tsp cornstarch
2 tbsp lemon juice
1 cup raspberries
1 tbsp olive oil
coarse sugar to top
1pint Banana Nicecream

1. In a large mixing bowl, add flour, salt, and butter. Massage the dough with your fingers to help break the butter. Once mixed, add in 3 tbsp water (add more if needed).
2. Transfer dough to a clean, lightly floured surface and knead dough until combined. Cover dough and place in fridge to set.
3. In a bowl, add peaches, coconut sugar, ginger, cornstarch, and lemon juice. Mix and let sit at least 10 minutes for flavours to combine.
4. Remove dough from fridge, put on floured surface and roll into a rough oval, approximately 1/8 inch thick. Transfer to a baking sheet lined with parchment paper.
5. Pour peaches overtop of dough making an even layer, leaving roughly 1-2 inches around the border. Top with raspberries, and fold the edges of the dough over the fruit. Brush the top crust with olive oil and sprinkle with coarse sugar.
6. Preheat oven to 375F/190C and place galette in fridge for 15 minutes while the oven preheats.
7. Bake galette for 45 minutes, or until crust starts to golden and fruit is caramelized. Let cool slightly and serve with scoops of Banana Nicecream.

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