Galette. Fancy word for free formed pie crust. I’m obviously having a bit of a sweet tooth phase here with all these “sweets” as of late, Simply Coconut Milk Ice Cream, smoothies, and Raw Peach Tarts. Today I introduce a new favorite baked sweet, Peach Fig Galette with Coconut Whipped Cream, gluten free and vegan (if using vegan butter). At first glance, this recipe may look intimidating because it’s beautifully presented but still looks effortless and rustic. Don’t be intimated of a fancy word friends, you can make this very simply all the while still maintaining a level of baking sophistication that we all want to show off (at least I know I do!). I have family coming into town today which I’m SO excited about, what a perfect way to welcome them to Nashville with this yummy treat!
Where do galettes come from? This was my first question when I first heard of galettes (I can’t help it, the science nerd in me needs to investigate the source). Galette comes from a French term meaning free form, flat and crusty type of cake or pastry. There are many variations on galettes and ingredients used as the filling, some are sweet and some savory (think ham, eggs, cheese, etc.). What I love most about galettes are their rustic and freeform look versus a perfectly put-together tart similar to my Raw Peach Tart, both are great for different reasons.
Galettes also offer versatility with the fillings (different fruits, seasonal fruits, vegetables, meats, cheeses, etc.), while the crust ingredients can remain the same. This was my first experience making this recipe and a galette in general and I may never turn back at making another pie crust again. This is so simple, if you all have learned anything about my cooking, baking, and smoothie makin’ style, it’s that I like it simple and tasty. I tried several variations of the gluten free galette crust and found my favorite way to be made with butter instead of coconut oil, which was still delicious but more dense compared to a flakier crust when using butter.
Ripe fruit will make the world of difference in end result of this galette and how sweet it is.
NOTE // if using coconut oil in this recipe instead of grass-fed butter or vegan butters, do not chill prior to pouring the peach and fig mixture in the center and continuing with the process below. If chilled, the dough with coconut oil will become very hard and will crumble upon trying to fold (I learned this the hard way). Also, when making the dough with coconut oil, I found it to be more dense than when I baked it using regular butter.
Therefore, for a flakier crust, opt for the butter instead of coconut oil (I like to give y’all options though, especially my vegan friends!). The gluten free flour I used was from Namaste Foods, which I like because they’re gluten free, vegan, dairy free, and contain non-GMO ingredients. Most importantly I can, not only pronounce every ingredient in the mix, but I can also make this flour mix myself with individual ingredients (I’m simply choosing some convenience and affordability here).
- 1 1/2 cup of gluten free all purpose baking flour (I used Namaste Foods: Biscuit, Pie crusts & More gluten free flour mix)
- 1/2 cup coconut oil (cold OR 1 stick of butter OR 1 stick of vegan butter)
- 1 Tbs. natural cane sugar
- 3 Tbs. cold water
- 2 Tbs. lemon juice
- 1/2 tsp. almond extract
- 1 tsp. of vanilla extract
- 1/2 tsp. of salt
- FILLING |
- 1 heaping cup of fresh peaches, sliced
- 1 heaping cup of fresh figs, cut in half (I used black mission figs for this recipe)
- 1/4 cup local honey
- 1 tsp ground chia seeds (or you may use 2 Tbs. cornstarch)
- 1/4 tsp. of cinnamon (or more if you like)
- zest and juice of 1 lemon
- BRUSHING |
- 1 whole egg (optional)
- 1 Tbs. maple syrup or more honey
- Preheat oven to 325 degrees with rack in the middle of the oven.
- CRUST ASSEMBLY//
- In a food processor, pulse the gluten free flour, extracts, and salt until well mixed. Add the cold coconut oil OR butter, and pulse.
- The coconut oil/butter should still be the size of peas in the pulsed mixture.
- Gradually add in ice water, pulsing after each addition, until the dough begins to clump together.
- Pour pulses mixture onto a flat surface (parchment paper on a cookie sheet).
- Use your clean hands to form into a disc (the key is to not over-knead or over work the dough).
- Work the dough only enough to bring it barely together into a disk. Sprinkle with a a touch of flour on all sides.
- Wrap the mixture in plastic and place into the refrigerator for an hour to chill. (SKIP this step if using coconut oil as mentioned).
- Place the cut peach slices and figs in a bowl and toss in gently the cinnamon, arrowroot powder/cornstarch, and honey.
- Toss to coat.
- In a small bowl, whisk an egg until smooth and set aside- this is optional, but I like using an egg wash for the outside of the crust.
- After cooling, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet (to catch any fruit juices).
- Simply pour the peach and fig mixture into the center of the rolled dough and gently fold just the edges up of the crust (about 2 inches). It will gently lay over a small portion of the peaches.
- If using the egg wash, gently brush it on the exterior of the crust and you may also sprinkle this with coarse sugar.
- Bake for 25-30 minutes or until the crust is golden (ovens may vary with times).
- Allow to cool.
- Serve with Simply Coconut Milk Ice Cream or Coconut Whipped Cream.
- Enjoy!
- 1 can of full fat coconut milk
- 1 Tbs. maple syrup (sugar free version is stevia only)
- 1/2 tsp. vanilla extract
- Chill the full fat coconut milk can overnight.
- Take the coconut milk cans out of the refrigerator and flip over vertically on the opposite end it was stored (this will allow you to pour off the liquid part of the coconut milk leaving only the milk fat).
- Pour the liquid that will be at the now top of the can into a separate bowl.
- Scrape from the bottom of the can the remaining milk fat in the can. This is what you will be using for the recipe.
- Combine remaining ingredients into a mason jar with an air tight lid and shake vigoriously for about 3-5 minutes to “whip” the cream.
- Keep chilled when not serving.
- Serve with Raw Peach Tart, Peach Fig Galette, and other desserts!
- Enjoy!
Have you ever tried a baking recipe that intimated you at first? How did it turn out? Share below, I love hearing any of your experiences out there!
Happy baking and whipping,
xo McKel
