Easy peach galette
Rated 5.0 stars by 1 users
Crunchy pie crust, sweet peach filling, and some delicate saltiness of plant-based cheese make a great combination of texture and flavours.
Ingredients
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all-purpose flour 200 g
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sugar 2 tbsp
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sea salt 1 tsp
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cold butter 8 tbsp
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flaxseed egg replacement (1 egg equivalent)
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3 large peaches thinly sliced
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sugar 50 g for the crust
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cold water 6 tbsp for crust
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vanilla extract
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true cinnamon
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vegan butter unsalted 1 tbsp
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plant-based mozzarella for topping
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brown sugar 4 tbsp for the berries
Directions
Crust:
In a food processor- mix flour, sugar, and salt until combined. Add cold butter and mix again. Add a spoon or two of cold water. The dough is ready when it just begins to clump. Shape the dough into a flat ball, dust it with flour and wrap it with plastic wrap. Refrigerate for at least 1 hour or up to 1 day.
Peach filling:
Thinly slice the peaches. Place them in a bowl. Add flour, sugar, butter, true cinnamon and vanilla.
Assembling:
Roll the dough onto the tray (use parchment paper). Arrange the peaches in the circle in the middle of the rolled dough. Leave a 3-4 cm border. Fold the dough border up over the peaches. Don’t leave any cracks or holes in the dough! Sprinkle the peaches with some brown sugar.
Baking:
Heat the oven to 200C. Bake for 25 to 30 minutes until the crust is golden brown and the peaches are cooked and soft.
Serving:
Let the galette cool down. Serve topped with some shredded vegan mozzarella. Vegan feta could be a good choice, too!
