My Mom is the dessert queen. Always has been and always will be. The only difference over the last few years is that the desserts she’s always made…the ones that have earned her the title…are now veganized. I’m talking about the dense chocolate flourless Sachertorte Cake (best birthday cake), her amazing fruit crisps, her Tarte Tatin (insanely delicious), and now this, the Peach Galette (the best way to put these seasonal peaches to use).
Thanks to Mom for veganizing old faves.
She’s been plant-based now for about 3 years. Ever since reading The China Study, and Eat to Live, she was hooked on the disease prevention, energy boosting and longevity aspects of veganism. Then she watched all the documentaries around…. Cowspiracy and Forks Over Knives, and dove into Dr. Gregor’s Nutrition Facts.org… Her main reason is the desire to live a long, healthy life as the athlete and energizer bunny she is, so we can continue to bike, ski, and now kite board (we’re both learning!) together. I’m so grateful that she and my step Dad are on the plant train.
Ok, moving on with this dessert.
First of all, I want you to know that you can easily veganize any of your fave baking.
Grab yourself some juicy peaches and enjoy this Galette from the dessert queen herself;)
The Dessert Queen’s Basic Veganized Peach Galette | Mom’s Specialty
2 cups of whole wheat or white flour
1 tablespoon of cane sugar
½ pound ‘butter’ (use Earth Balance or Culcherd squares for baking)
1/3 cup of cold water
5-7 peaches (or gala apples)
1/4 cup coconut or cane sugar
1 tbsp cinnamon
- Make pastry: Mix the flour and sugar in your food processor with the paddle attachment. Turn off food processor and quickly cut in pieces of cold butter (1/2 tablespoon chunks). Then, turn the food processor back on and mix until butter breaks up into pea sized pieces. Add cold water and mix until it forms a ball. Flatten the dough into a disk shape, wrap with saran wrap (re-usable saran wrap if you have it!) and chill pastry overnight or at least for a few hours.
- Cut the peaches or apples in wedges. If using apples place wedges in a big bowl and toss with sugar (approx. 1/4 cup) and cinnamon. For the peaches, lay them down on the pastry, then sprinkle the sugar and cinnamon on them.
- Preheat oven to 400 F
- Roll out the pastry on floured surface into a large circle 16-18 inches across. Fold in half and then in quarters so you can move it to a parchment-lined baking sheet. Unfold so the pastry drapes over the baking sheet.
- Place fruit in spiralled circles on the pastry leaving 4-5 inches of the pastry sticking out beyond the fruit so that you can fold the pastry over the fruit after you have laid all of the fruit down (there should be 2-3 layers of fruit).
- Before placing in the oven, brush the pastry with water and sprinkle with sugar for a crispy and nicely browned crust.
- Bake at 400F for 30 – 40 minutes. Take a look and rotate at 30 minutes and bake 5 -10 minutes longer if needed.
- Serve warm with your favourite vanilla non-dairy ice cream or coconut whipped cream!
- Prep time doesn’t include the chill time for the pastry (2 hours or overnight)
If you make these, be sure to tag @hookedonplants on instagram)!
Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.
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