Do you like going to the weekly market as much as I do? I love the hustle and bustle, the many different stalls and it‘s great that I can buy regional fruit and vegetables in organic quality there.
Today, among other things, I got hold of some sugar-sweet strawberries (probably the last ones this season 😭) and juicy peaches. And what’s the best way to celebrate this? Immediately go to the kitchen and quickly bake a delicious galette, of course. 😊
Originally from Brittany, the galette is actually a buckwheat pancake with a hearty filling. How exactly this evolved into the fruity version with shortcrust pastry everyone is baking right now, I haven‘t got a clue. Do you, maybe??
Anyways, I couldn‘t resist and conjured this summery strawberry peach galette from my market souvenirs. It is subtly and naturally sweetened, with coconut sugar and maple syrup, so you can still taste the sweetness of the fruits. 1/3 of the flour is wholewheat. This gives the crust a nice bite (and it’s a bit healthier, too 😉)
The inspiration for this recipe comes from the dear Jeannie of ZuckerZimtundLiebe. Her recipe is not vegan, though. So I simply adjusted the ingredients and, as I was already at it, I reduced the amount of butter and sugar to make it more my style.
Now the galette is exactly to my taste. 💚 It certainly would also be very tasty with other fruit, e.g. plums or apples. I’ll try one of these more autumnly versions in a few months for sure.
- 200 g wheat flour
- 100 g wholewheat flour
- 2 Tbsp coconut sugar*
- 1/2 tsp ground vanilla
- pinch of sea salt
- 150 g cold (!) vegan butter, (e.g. Earth Balance)
- 4 Tbsp coconut-soya yoghurt, unsweetened**
- 4 Tbsp ice-cold water
- 2 Tbsp ground almonds
- 3 ripe peaches, thinly sliced, (not too soft)
- 150 g strawberries, cleaned & sliced
- 1 Tbsp maple syrup
- 1 Tbsp corn starch
- 1 Tbsp oat milk
- 2 - 3 Tbsp sliced almonds
- dried, edible flowers for decoration
First you make the pastry. Put the dry ingredients in a bowl and mix. Cut the cold butter into small cubes and add with the yoghurt and the water to the bowl.
Quickly knead everything together (with cold hands!) into a smooth dough. It's important that the dough stays cool and the butter doesn't start to melt.
Form the dough into a ball and place it covered (or wrapped in cling film) in the refrigerator for about 1 hour.
In the meantime, you heat the oven to 200°C | 400°F.
Then mix the peaches with the maple syrup and corn starch.
After the resting time, roll out the dough into a circle on baking paper.
Then you sprinkle the ground almonds in the middle of the dough and arrange the cut peaches and strawberries on it. It's important that you leave a 5 cm | 2 inch wide border free!
Now you fold the free border over the fruit filling inside, to give the galette its typical rustic look. Spread the oat milk on the crust and sprinkle with the almond slices.
Bake the galette on a baking sheet in the middle of your oven for about 45 minutes. Depending on your oven, it's possible that you need to cover the galette towards the end of the baking time with aluminum foil, so it doesn't get too dark. For me it worked perfectly without covering, though. 😉
After baking, let your galette cool on a wire rack and sprinkle the fruit with the edible flowers.
Voilà! Your galette is ready. Bon Appetit!