Simple Strawberry Peach Galette – Sincerely Tori
Anyone feeling in a Springtime mood today? So do you guys have plans for gifts and/or activities for the mothers in your life or is Mother’s Day not really on your radar? I know my mom and I know how she loves anything in the fruity pastry category so this was something I sort of made for her with Mother’s Day in mind. Of course, the family had no problem helping her finish it off though. I seriously think she ate about half of this thing over many days. Who doesn’t love a galette? What I love about galettes is that they look all fancy and labor intensive when in reality they are just the lazier alternative to pie. For reals, this is so simple. All you need is to know how to slice fruit and roll out dough and you’re pretty much good to go. I’m thinking this could be the perfect life-saving last minute breakfast in bed for any of you forgetful dads out there. Don’t get me wrong though, you can make this for any day or any occasion and you need to! Print Simple Strawberry Peach Galette (Vegan) Pies are great but galettes just have such a rustic and beautiful touch. Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 8 servings Ingredients Crust: 3 cups flour 3/4 cup vegan butter or coconut oil cold 1 teaspoon salt 1/2 cup sugar 1/3 cup water 2 tablespoons almond milk and 1 tablespoon of sugar for brushing crust optional Filling: 1/2 cup sugar 2 tablespoons vegan butter or coconut oil 1 1/2 tablespoons lemon juice 1/4 teaspoon salt 1 teaspoon vanilla extract 4 medium peaches peeled and sliced with pits removed 2 cups fresh strawberries stems removed and sliced 2 tablespoons flour non-dairy whipped cream or vanilla ice cream for serving optional Instructions Combine flour, sugar, and salt in the bowl of food processor and pulse. Add butter and pulse a few times more until crumbly. Add water and process until the dough comes together, adding more water if necessary. Turn out onto lightly floured surface and form into a ball. Flatten into disks, wrap in plastic wrap, and place in fridge for a minimum of 15 minutes until you're ready to use it. While pastry chills, make the filling. Combine sugar, butter, lemon juice and salt in a small saucepan and stir over medium heat until sugar is dissolved and it just starts to boil. Remove from heat and whisk in vanilla and flour. Pour the syrup over the fruit in a large mixing bowl and gently toss to coat everything. Heat oven to 375 degrees F (190 C) and line a baking tray with parchment. Roll out pastry dough on lightly floured surface into a layer roughly 1/8 inch thick. Spoon the filling onto crust and spread into an even layer. Fold up about 2 inches of the edges all the way around filling. If desired, brush edges with the almond milk for browning then place in oven and bake for 18 - 25 minutes until edges are golden. Remove and cool for at least five minutes before slicing and serving. Top with sweetened whipped cream if desired or this is also great topped with vanilla ice cream.
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