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Ingredients
- Crust
- 1 1/4 1 ¼ cup flour
- 2 tablespoons sugar
- 1/4 ¼ teaspoon baking powder
- 1/4 ¼ teaspoon ground cinnamon
- 1/4 ¼ teaspoon salt
- 1/3 cup chilled non-hydrogenated vegan margarine (preferred brand: Earth Balance) OR chilled refined coconut oil (solid-not liquefied)
- 1 tablespoon pure vanilla extract
- 1/3 cup ice cold water
- Filling
- 1/4 ¼ cup sugar
- 2 tablespoons flour
- 1/4 ¼ teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 2 large peaches, pealed, pitted, and sliced
- **
- extra flour for workspace
- 1/4 ¼ cup maple syrup
- extra sugar for top of galette
Preparation
Step 1
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Directions
Procedure: Crust
Preheat oven to 375 degrees F.
In medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
Using a pastry cutter or a food processor, blend oil into flour until mixture has a crumbly consistency. The goal is to work quickly so the oil does not melt.
Add vanilla and 1 tablespoon of ice water and mix with a wooden spoon. Add additional water 1 tablespoon at a time, until dough just holds together. Wrap the dough in plastic wrap and form into a disc shape. Refrigerate for 10 minutes.
Remove dough and roll out between two layers of lightly floured parchment paper. Once it is about 1/8 inch thick, trace a 9-inch baking pan, or any circular plate with a knife and discard scraps. Refrigerate dough circle for 10 minutes.
Filling
In medium bowl, whisk together sugar, flour, cinnamon, and vanilla. Add peaches.
Assembly
Fan peaches in a circular shape in the center of the dough circle, leaving a 1-2 inch border.
Fold dough over peaches and refrigerate for 15 minutes.
Remove unbaked galette from refrigerator and brush dough with maple syrup. Sprinkle extra sugar over the dough and fruit. Bake for 30-35 minutes until crust is lightly browned.
Directions
Procedure: Crust
Preheat oven to 375 degrees F.
In medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
Using a pastry cutter or a food processor, blend oil into flour until mixture has a crumbly consistency. The goal is to work quickly so the oil does not melt.
Add vanilla and 1 tablespoon of ice water and mix with a wooden spoon. Add additional water 1 tablespoon at a time, until dough just holds together. Wrap the dough in plastic wrap and form into a disc shape. Refrigerate for 10 minutes.
Remove dough and roll out between two layers of lightly floured parchment paper. Once it is about 1/8 inch thick, trace a 9-inch baking pan, or any circular plate with a knife and discard scraps. Refrigerate dough circle for 10 minutes.
Filling
In medium bowl, whisk together sugar, flour, cinnamon, and vanilla. Add peaches.
Assembly
Fan peaches in a circular shape in the center of the dough circle, leaving a 1-2 inch border.
Fold dough over peaches and refrigerate for 15 minutes.
Remove unbaked galette from refrigerator and brush dough with maple syrup. Sprinkle extra sugar over the dough and fruit. Bake for 30-35 minutes until crust is lightly browned.