• Jengo

Mini Peach Galette - Vegan

Updated: Mar 5


Let the peach part continue! There is a peach trend circulating the internet right now and I've hopped aboard. I had some left over peaches from a recipe collaboration I was doing with some blogger friends. So why not make some mini peach galettes. They are such the summer dessert. And, I actually love galettes a lot. They are crispy and there isn't so much fruit filling like a pie. Sometimes pies can be overkill with all that filling... for me at least.


Scroll down for the recipe.





Prepare the peaches. Sprinkle sugar and cinnamon and lemon juice. Start with 1 layer and add a little more until covered.


Layer of sugar, layer of peaches, fold in the edges, brush crust with butter, sprinkle all over with sugar


If edges of dough are too jagged for your liking you can trim it down with a knife or pair of scissors to even out the edges

Prep Time: 20 minutes

Bake Time: 40-50 minutes

Yields: 3 small galettes or 2 medium ones

INGREDIENTS for peaches:

  • 2 whole peaches - sliced into wedges

  • 1/2 a small lemon - juice only

  • Organic cane sugar - sprinkle until peaches are covered

  • Sprinkle of cinnamon powder


INGREDIENTS for pie crust:

  • 1 1/2 cup all purpose flour (add 1/2 tsp or a little more if dough is too wet)

  • 1/2 cup cold plant butter

  • 1/2 tsp sugar

  • 1/2 tsp salt

  • 1/3 cup + 1 tbsp cold water

INGREDIENTS for peach glaze:

  • Juice from the peaches

  • 1/2 tsp lemon juice

  • 1 tbsp maple syrup

INSTRUCTIONS:

  1. Pre-heat oven to 400 degrees and go prepare the peaches.

  2. Slice the peaches about 3/16" thick. In a bowl squeeze in 1/2 a small lemon and sprinkle a layer of sugar and cinnamon. Mix with hands. Add a little more sugar as needed to cover the peaches. Let it sit 20-30 minutes to release the juices. You will later use that juice to make the glaze.

  3. Make the pie crust: mix flour, sugar, and salt together then add cold butter and mash it into the dough until well incorporated. Add water. Mix it all together and form into a ball. Let it rest covered for about 15 minutes in the refrigerator. Leaving it out at room temperature is ok too if it's not too hot.

  4. With a rolling pin roll out the pie dough to 1/8" thickness. Roll out the edges a little thinner (about 1 1/2" from the edge)

  5. Sprinkle a layer of sugar to the middle

  6. Layer on the peaches

  7. Fold in the edges of the pie dough

  8. Brush folded dough edges with plant butter

  9. Sprinkle crust and peaches with sugar for nice texture

  10. Bake for about 40-50 minutes or until slightly golden. Check on it after 20 minutes to see how it's doing and make sure it doesn't burn. Prepare the glaze. 5 minutes before it's done baking, take it out and glaze it. Also lighly dust some cinnamon on top of peaches and crust for nice color if preferred. Bake for 5 more minutes after glazing. Remove from oven and let cool a few minutes before eating.


Prepare the glaze:

While the galettes are baking, take the juice of the peaches and add lemon juice and maple syrup. Microwave for about 1 - 1 1/2 minutes. If the glaze is not thick enough, microwave for another 20 seconds. You can also cook it on the stove until bubbly and the glaze thickens a bit. Drizzle on top of the peaches with a spoon, making sure to cover the surface of the peaches.


That's it! Enjoy!

Suggestion: try with vegan greek yogurt or sour cream for a bit of a tang and to balance out the sweetness. Garnish with mint.


Snap a pic for the gram and tag me @jengo.daily or #jengo.daily. I would love to see your creations! Thanks for visiting. See you next time!

Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:


Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/ Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/


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