Vegan Nectarine Galette
Enjoy the luscious sweetness of ripe nectarines wrapped in a delicate, flaky vegan pastry crust. This simple yet elegant galette includes sliced nectarines enveloped in a rustic folded crust. Baked to golden perfection, this vegan nectarine galette captures the essence of summer in every bite.
- Prep Time: 30 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch Galette 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Crust
1 1/2 c all purpose flour
2 tsp sugar
1/2 tsp salt
1/3 c vegan butter, cold
3 tbsp non-hydrogenated shortening, cold
3 tbsp ice water
Filling
4 c nectarines, thinly sliced (about 5-6 nectarines)
2 tbsp sugar
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp lemon zest
1 tbsp lemon juice
1/2 tsp vanilla extract
nondairy ice cream or nondairy whipped cream to serve
Instructions
- Make the Crust: In a large bowl whisk together the all purpose flour, sugar and salt. Place bowl in the freezer to chill dry ingredients for 10 minutes. Once time has elapsed, cut cold vegan butter and shortening into the dry ingredients using a pastry cutter. Continue until mixture has a pebbly texture but still has a few larger chunks of fat. Add the ice water and stir together using a wooden spoon. Use your hands to bring the dough together into a ball. Add an additional tablespoon of ice water if necessary. Shape into a disk, wrap in plastic wrap and place in the refrigerator to chill for at least 2 hours.
- Prepare the Filling: In a large bowl combine the sliced nectarines, sugar, brown sugar, cinnamon, salt, lemon zest, lemon juice, and vanilla extract. Toss together gently using a wooden spoon. You don’t want to break up the nectarines.
- Assemble: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Set aside. Remove your prepared pie crust from the fridge and let it rest for about 10 minutes. Generously flour a clean work surface and roll out your pie crust into a 10-11 inch circle. Arrange the nectarine slices in a circle on the pie crust leaving a clean, 1 1/2 inch edge to fold over later. Lay another smaller circle of nectarine slices within the larger circle and continue working inward until you have completed a pretty spiral. Fold the clean edge of pie crust over onto the nectarines one section at a time. It’s ok if it doesn’t look perfect! Galettes are meant to be rustic. Chill assembled galette for 20 minutes in the refrigerator.
- Bake: Transfer galette to prepared baking sheet. Brush the crust edges of the galette with nondairy milk using a pastry brush. Sprinkle crust generously with coarse sugar. Place baking sheet on center rack of preheated oven and bake for 45 minutes or until crust is golden brown. Remove from oven and allow galette to cool on baking sheet for at least 30 minutes. Serve with nondairy ice cream or whipped cream.
Notes
*Prepared galette will keep in an airtight container at room temperature for 2-3 days. If can also be frozen for up to a month.
Find it online: https://censoredbaker.com/vegan-nectarine-galette/
