Peach and Coconut Galette [Vegan]

As the weather gets warmer, these peach galettes are a great way to change up the way you eat your fruit. They're delicious, flaky, and packed with peachy flavor. The coconut oil and shredded coconut bits on top add a tropical touch to this dessert! 

SERVES :  6 - 8                        COOK TIME : 40min

INGREDIENTS

FOR THE PASTRY:

• 1 1/2 cups flour
• 1 1/2, plus 2 teaspoons cane sugar, divided
• A pinch of salt
• 1/3 cup coconut oil, cold and solid
• 1/3 cup ice water
• 2-3 tablespoons coconut, unsweetened and flaked

 FOR THE PASTRY WASH:

• 2 tablespoons maple syrup
• 2 tablespoons almond milk

 FOR THE FILLING:

• 3 peaches, sliced thinly
• 1 tablespoon cornstarch
• 1 tablespoon cane sugar
• 1 teaspoon vanilla extract

PREPARATION

TO MAKE THE PASTRY:

1. Combine flour, 1 1/2 teaspoons cane sugar, salt, coconut oil, and ice water in a food processor, pulsing for about 10-15 seconds, until just barely combined.
2. Form into a disc and wrap in plastic wrap and/or parchment paper and refrigerate for an hour.

TO MAKE THE FILLING:

1. Step 1 : Toss all ingredients and let sit for at least 10 minutes.

TO ASSEMBLE:

1. Step 1 : Preheat oven to 400°F.
2. Step 2 : After pastry dough is chilled, roll out into a circular shape. If your dough is crumbly, sprinkle water until it stays together and feel free to use your hands rather than a rolling pin to press the dough into a circular shape.
3. Step 3 : Arrange the peaches on the pastry in two concentric circles, leaving about 1-2 inches of pastry as a border.
4. Step 4 : Fold pastry over the peaches and make sure all edges are sealed.
5. Step 5 : Combine wash ingredients. Using a pastry brush, brush the outside of the pastry with the wash.
6. Step 6 : Press coconut into pastry and sprinkle with sugar.
7. Step 7 : Transfer galette to a parchment paper-lined baking sheet and cook for 35-40 minutes, until coconut is toasted and peaches are bubbling and cooked.
8. Step 8 : Cool on a wire rack before serving.