4Tbl very COLD Vegan Margarinesuch as Earth Balance Buttery Sticks
2Tbl + 2 tsp Ice Water
FOR THE CRUST TOPPING:
Almondor any non-dairy milk
FOR THE FILLING:
2Tbl + 2 tsp Coconut Sugaror vegan sugar of your choice
Small pinch of Salt
1Tbl Lemon Juice
To make the crust, place all dry ingredients in the bowl of a food processor and pulse a few times. Add the cold butter and pulse a few times. It should be a coarse mixture at this point and you'll still be able to see pieces of the vegan margarine.
Turning on the processor, drizzle in the ice water, just until incorporated, about 30 seconds.
Turn the dough out onto a piece of plastic wrap and bring into a ball. Keep working it until it comes together. Flatten into a disc and wrap with the plastic wrap. Place into the refrigerator for at least an hour.
For the filling, prepare all of your fruit. Slice the peach and defrost the berries (if frozen). Wash if using fresh. Pat dry.
Place all of the fruit into a bowl and add the remaining ingredients. Allow to sit for 10 minutes at room temperature. You can always add more cornstarch if it seems too juicy. You want a thick mixture.
Preheat the oven to 350 degrees.
On a lightly floured surface, roll out the dough, turning frequently and sprinkle the counter with more flour to keep from sticking, if needed.
Place the round of dough onto a Silpat or parchment lined baking sheet.
Place fruit mixture into the center of the dough round leaving about an 1" border to the edge.
Fold the dough over making pleats as you go, making sure to maintain the round shape of the galette.
Brush the edges of the crust with non-dairy milk and sprinkle with more coconut sugar.
Bake for 40-50 minutes or until edges are golden.
Cool on the pan for about 15 minutes to set. Remove to a serving plate and cut into slices.
We served ours with So Delicious Vanilla Frozen Dessert!
This galette serves 4 but could easily be doubled to make a larger galette.