Jump to Recipe
This year summer just flew us by. But I am not giving up on it quite yet. I’m recreating a summer vibe with this summer vegan peach galette that I absolutely adore.
Peach Season
The peach season usually starts in the early summer, but I find those peaches are usually not ripe yet, kinda sour and with no luscious taste. And the prices are really high at that time.
Later in the summer, prices start to drop, and the taste of peaches rounds into a honey-like sweetness. I love those peaches.
Even later, when summer starts saying goodbye, peach prices are the lowest. Peach season is saying goodbye along with the summer. I think that’s when we’re all clinging to the last warm days, last picnics of the season, last hot hikes, and refreshing swims. That’s the time for late-summer recipes like summer vegan peach galette.
Vegan summer peach galette will bring sunshine into your kitchen
Summer is my favourite season and although I love to embrace the seasonality of autumn or winter foods, nothing makes my heart beat faster like spring and summer foods. It might feel odd to some people, but I try to make summer recipes year-round, tweaking them a bit so they fit the season better.
I just love the smell of summer fruits, love the taste of summer desserts, and love the heat! Nothing warms you up better than a baking session with the oven turned on for hours. Galette is an easy dessert that comes together really fast and looks stunning. I especially like this vegan summer peach galette – I mean, look at it, it’s one big sun!
What you should be careful about
Peaches: vegan summer peach galette calls for fresh peaches so I recommend you make it when they are in the season. I think it could work with preserved peaches, too, but take into account those are a lot juicier and might be harder to work with.
Coconut oil: make sure to use a cold one, especially if it’s hot outside. In case it’s a cold day, you can use coconut oil at room temperature, but only if it’s really hard. As soon as it’s soft, the crust won’t work the way it should.
Sugar: I use a bit of sugar to top the galette with, but you can completely leave it out. Peaches are sweet enough. I do recommend using it for the crust, but you can easily substitute it with 2-3 tablespoons of agave syrup. In that case, add agave syrup after coconut oil and pay attention to the consistency of the dough. You won’t need as much oat milk, because agave syrup is liquid. You can replace sugar with erythritol, too, or any other powdered or crystalized sugar substitute.
Flour: for pie crust, I always use all-purpose flour or mix all-purpose and a little bit of wholemeal flour. 100% wholemeal flour never works well for me, because the crust is tearing apart, especially when making a galette.
If you like this recipe, check out the recipe for super creamy vegan chocolate pie or vegan cheesecake bars with berries. There’s also a recipe for my favourite perfect vegan pie crust that you can use with any pie you want.
Are you making any of my recipes? Don’t forget to tag me on Instagram @littlekitchenvibes and use #littlekitchenvibes
Summer Vegan Peach Galette
Ingredients
Galette crust
- 200 g flour
- 100 g coconut oil cold
- 30 g brown sugar
- pinch salt
- 4-5 tbsp oat milk
Filling
- 4-5 peaches
- 10-20 ml oat milk
- 30 g brown sugar
- 1 tsp cinnamon
Instructions
- For the crust, mix all the dry ingredients in a large bowl.
- Make sure coconut oil is hard. Cut it into small pieces, as small as you can, then add it to the dry ingredients. Mix and knead until you get a crumbly texture. Make sure all chunks of coconut oil are gone - squeeze them between your fingers and mix the oil into the flour.
- Once you have that crumble, add oat milk to it, tablespoon by tablespoon. I start with 3 tablespoons and add more if needed. It depends on your flour, so pay attention to the texture of your dough. It should be pretty soft, but still stick together and hold the shape you give it. It shouldn't be too dry and it shouldn't be falling apart. Leave it on the kitchen counter.
- For the filling, cut peaches into thin slices. I used 4 peaches, but if they're small you might need 5 of them. Slices should be 2-3 mm thick.
- In a small bowl, mix together brown sugar and cinnamon.
- Roll out your dough on the countertop. I usually place the ball of dough between two sheets of parchment paper and roll it out so there's no mess. But you can flour your surface and roll out the dough there. No matter what you do, you should roll it out into a pretty big circle. Take into account you'll be folding the edges in, so you have to leave a few centimeters of the dough around your filling.
- Once that's done, move your dough onto a baking sheet. I use the big ones and move the dough together with the bottom parchment paper I use for rolling out the dough. This method really makes everything easier.
- When the dough is placed onto the baking sheet, take your peaches and place them onto the rolled-out dough. You can make circles as I did, or place slices in any other way you like. Make sure that the filling is only in the middle and you spare a few centimeters of the edge all around the filling.
- Once you're done with placing peaches, fold the dough in gently. Be careful not to tear it away at the bottom. It will crack as you fold it and create edges, but that's okay. You just don't want it to crack open at the bottom because then the juices flow out and burn while baking.
- As you finish everything, take 10-20 ml of oat milk and a brush. Brush the milk all over the edges you folded in. Sprinkle the sugar and cinnamon mix all over the edges. Use the remaining mix to sprinkle over peaches.
- Bake for about 30 minutes at 180°C. You want the crust to have a golden brown colour and peaches to be soft and golden.
- Let it cool down a bit before cutting it. It's amazing with some vanilla ice cream or whipped cream.
0 Comments