What a simple, sustainable and delicious snack! I used local seasonal peaches and apricots and coconut oil rather than shortening or butter in the crust to keep it completely plant-based. I've written about this before, but buying seasonal fruits and vegetables is so important not only to enjoy more flavourful foods but also to decrease your carbon footprint.
I used 1 large peach and 4 very small apricots. If your apricots are regular-sized or large I would use 3 or even 2. Slice the apricots in half and the peaches into 1/2 inch slices. Toss them in a bowl with cornstarch and sugar until there are no dry spots left.
The crust recipe I used was not my own, but this recipe here. The recipe makes 2 crusts, so I halved it and got 1 perfect-sized crust. When you half the recipe you will be using:
- 1 1/8 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 tablespoons of sugar
- 1/4 cup coconut oil, cool enough to be solid
- 3-4 tablespoons of ice water
Follow the directions on the recipe, which is found here: https://foodwithfeeling.com/coconut-oil-vegan-pie-crust/
I love the coconut oil crust not only because it is plant-based but also because it has a lovely, subtle coconutty flavour. I was unsure how it would compare to a regular pie crust but the texture turned out perfect.
After folding the edges up around the filling, I used a vegan "egg"-wash made with corn syrup and water and brushed it on the edges of the pie crust.
Easier than a pie, but just as tasty, this peach & apricot galette is the summer dessert of your dreams! Remember - eating seasonal & local is eating sustainable!
1 vegan pie crust (I used this recipe from foodiewithfeeling)
1 large peach, sliced into 1/2 inch slices; skin left on
3 apricots, sliced in half; skin left on
1 tbsp corn starch
1 tbsp white sugar
1 tsp lemon juice
1 tsp corn syrup
1 tbsp water
Preheat your oven to 425 C and prepare a baking sheet with a silicon baking mat or parchment paper.
In a small bowl combine the cornstarch and sugar and stir until combined.
In a medium-sized bowl toss the sliced peaches and apricots with the lemon juice and the cornstarch and white sugar mixture until there are no dry spots left.
To make the vegan "egg"-wash, combine the corn syrup and water and mix until combined.
Place your vegan pie crust on the prepared baking sheet and dump the fruit filling in the middle. Fold the edges of the pie crust up so there is about an inch of crust surrounding the filling on all sides.
Brush the crust of the galette with the vegan "egg"-wash and cover the top with foil. Place in the oven and bake for 20 minutes with foil on top. Take the foil off and bake for another 10 minutes, 30 minutes in total.
Allow to cool for at least 5 minutes before eating. Enjoy!