Dice the cold plant-based butter into small cubes. Add it to the flour then rub the butter and flour between your fingers until combined.
Now, add the water and mix it into the butter/flour mixture. Knead the dough until combined.
Rest the dough for 1 hour or overnight.
Once rested, sprinkle a little flour onto a flat surface and roll out the dough to a large circle. The dough should be about 0.5cm thick.Place the rolled out dough onto baking paper inside a baking tray.
Filling
Preheat the oven to 180°C fan.
Mix the almond meal and coconut sugar in a bowl. Evenly distribute the mixture on top of the rolled out pastry, leaving about 3cm space on the outside of the circle.
Cut the peaches into slices (about 0.2cm thick). Add them to a bowl together with 1/2 tbsp olive oil and give them a toss.
Now, place the slices on top of the almond/sugar mixture in a "sunflower shape" (see image).
Fold the naked pastry on the outside toward the middle of the galette.
Add 1/2 tsp olive oil into a small dish and with a brush, apply the olive oil onto the folded over pastry.
Finally, sprinkle some caster sugar (1/2 tbsp) on top of the pastry.
Bake the galette for 40 minutes at 180°C fan.
Serve the galette hot with a scoop of your favourite plant based vanilla ice cream. Enjoy!
Keyword almonds, baking, galette, peach
Nutrition Facts
Peach Galette
Amount Per Serving (170 g)
Calories 270Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 3.2g20%
Trans Fat 0g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 5.8g
Cholesterol 0mg0%
Sodium 35.7mg2%
Potassium 313.7mg9%
Carbohydrates 38.5g13%
Fiber 3.4g14%
Sugar 16.8g19%
Protein 5.4g11%
Vitamin A 381IU8%
Vitamin C 7.7mg9%
Calcium 34.3mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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