Mini Vegan Strawberry Peach Galettes

These Mini Vegan Strawberry Peach Galettes are absolutely decadent and bursting with great sweet-tart flavor. Wrapped in a buttery, flaky cinnamon whole wheat crust; these galettes make for a great balance of fruitiness, not to mention the beauty from it’s open-face. These are the perfect hand-held pies!

OK, so it’s Monday and we get to start over a new week. 

Is anyone excited about this new week? I know. It’s pretty dreadful to see all the days ahead of the work week (at least for some of us), but I know that we can get through it gracefully!

Plus, so many kids have officially begun their first days of school and I ‘m loving the school photos! They are just too adorable!

So, this past weekend was pretty gloomy here in NYC and I know that the Southern states were dealing with several hurricanes, which is crazy! However, my weekend was pretty easy going for the most part.

I spent my Saturday working on a few recipes, testing out new flavors and also doing a sneak peek FB Live video on my newest Cauliflower Bites recipe (which should be up soon!).

I’ve been doing a bit more FB Lives to get use to it and connect with you guys because I know that you might want to see it in action or you may have a few questions that you don’t get a chance to ask.

Hopefully, you’ve been enjoying our time thus far!

Speaking of FB Lives, don’t forget to join me on Thursdays at 7pm for The Love of Sweet Tea Podcast, which will discuss all things Food + Wellness. I’m looking forward to seeing you guys this Thursday as we kick off our 2nd episode!

As for Sunday, I spent the majority of the day working remotely at my job while my husband did laundry. Then of course, I did a mini photoshoot for one of my upcoming recipes and FINALLY finished my latest VEGAN GUIDE for new subscribers!

I’m super excited about this and I believe that you’ll find this guide SUPER helpful! If you aren’t already a subscriber, I suggest signing up NOW so that you grab a copy of this awesome guide!

Whelp, besides that–my weekend was spent with my two favorite guys and basking in the indoors during these rainy few days.

But I do hope that you’ve been enjoying your weekend and Monday so far!

Now, let’s talk food! These mini galettes were inspired by this Vegan Apple Blackberry Galette that I made a few weeks ago. That was my first time trying my hands and teeth at a galette and I’ve fallen in love with it! It’s such an awesome sweet treat and super easy to make! Plus, you can fill it with ANYTHING your heart desires—whether sweet or savory. WIN, WIN right?

Of course, if you’re a fanatic for Strawberries like I am, then you’ll absolutely LOVE this Lemon Tart with Strawberries + Mint or perhaps these Peach Mini Bundt Cakes with Strawberry Drizzle. Yum! I can still remember adding a bite to my fork and tasting the goodness of these sweets! Haha. Please don’t mind my sweet tooth obsession, ya’ll!

Now, let’s dig into these mini galettes, shall we?

To Make the Crust:

Whisk the all-purpose flour, whole wheat pastry flour, cinnamon, pure cane sugar, and sea salt together in a medium bowl. Add the cubed vegan buttery sticks and using a pastry blender, blend butter in until the mixture becomes “peas-like.

Add the cold non-dairy ‘buttermilk’ and stir until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of water until it’s moistened**. 

Next, add dough to a lightly floured surface and knead a few times, about 2-3 minutes. Now, shape the dough into a ball and flatten it into a thick disk-like shape, dividing dough into 6 equal disks. **NOTE: to flatten it more easily, I used a plate or something flat**. Wrap the flattened doughs in plastic wrap (individually) and refrigerate them for at least 1 hour.

In the meantime, prepare the filling.

For the Filling:

In a large bowl, mix the peaches, strawberries, pure maple syrup, arrowroot starch, lemon juice, cinnamon, ground ginger, and nutmeg together, until well combined. Cover bowl tightly with plastic wrap and set aside until ready to use. **NOTE: I usually place the filling in the refrigerator to “marinate”.**

Preheat oven to 425 degrees Fahrenheit and line 2 large baking sheets with parchment paper.

Once doughs have chilled, place each one on a lightly floured surface and gently roll them out (one by one) using a rolling-pin. You should aim for the best circle, which of course doesn’t have to be perfect! Then transfer the rolled out doughs unto the baking sheets (about 1 inch apart from each other) and arrange the fruit mixture in the center, leaving a 2-3 inch border around the dough. **NOTE: Do not add the juice from the fruit. Just add the “drained” fruit, using a fork, etc**.

Once filling has been arranged, gently fold the edges of the dough over the fruit, overlapping if needed. Press the overlaps gently to seal the dough. Repeat until all galettes are made.

Once assembled, lightly brush tops of doughs with melted vegan butter and bake galettes for 35 minutes, until crust is golden brown and fruit are bubbling. Once done, remove the oven and allow them to cool for 10 minutes or so.

Garnish with powdered sugar if desired and enjoy!

Bon Appetite!

MADE OUR RECIPE(S)?

If you choose to make these Mini Vegan Strawberry Peach Galettes or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Mini Vegan Strawberry Peach Galettes

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Serves: 6 servings

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Ingredients

For the Crust:

• 1 cup Vegan buttery sticks (I use Earth's Balance)
• 1 cup organic all-purpose flour (I use Bob's Red Mill)
• 1 1/2 cups organic whole wheat pastry flour (I use Bob's Red Mill)
• 2 Tbsps organic pure cane sugar (I use Wholesome Sweets)
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup Dairy-free 'Buttermilk' + 1 Tbsp! (See Notes!)

For the Filling:

• 2-3 medium peaches, peeled + sliced
• 2 cups diced strawberries
• 1/3 cup pure maple syrup (See Notes!)
• 2 Tbsps Arrowroot starch (See Notes!)
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• juice of 1/2 lemon
• 2 Tbsps melted vegan butter (I use Earth's Balance)

Other:

• organic powdered sugar, garnish

Instructions

To Make the Crust:

• Whisk the all-purpose flour, whole wheat pastry flour, cinnamon, pure cane sugar, and sea salt together in a medium bowl. Add the cubed vegan buttery sticks and using a pastry blender, blend butter in until the mixture becomes “peas-like.
  
• Add the cold non-dairy 'buttermilk' and stir until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of water until it’s moistened**.
• Next, add dough to a lightly floured surface and knead a few times, about 2-3 minutes. Now, shape the dough into a ball and flatten it into a thick disk-like shape, dividing dough into 6 equal disks. **NOTE: to flatten it more easily, I used a plate or something flat**. Wrap the flattened doughs in plastic wrap (individually) and refrigerate them for at least 1 hour.
• In the meantime, prepare the filling.

For the Filling:

• In a large bowl, mix the peaches, strawberries, pure maple syrup, arrowroot starch, lemon juice, cinnamon, ground ginger, and nutmeg together, until well combined. Cover bowl tightly with plastic wrap and set aside until ready to use. **NOTE: I usually place the filling in the refrigerator to “marinate”.**
• Preheat oven to 425 degrees Fahrenheit and line 2 large baking sheets with parchment paper.
• Once doughs have chilled, place each one on a lightly floured surface and gently roll them out (one by one) using a rolling-pin. You should aim for the best circle, which of course doesn’t have to be perfect! Then transfer the rolled out doughs unto the baking sheets (about 1 inch apart from each other) and arrange the fruit mixture in the center, leaving a 2-3 inch border around the dough. **NOTE: Do not add the juice from the fruit. Just add the “drained” fruit, using a fork, etc**.
• Once filling has been arranged, gently fold the edges of the dough over the fruit, overlapping if needed. Press the overlaps gently to seal the dough. Repeat until all galettes are made.
• Once assembled, lightly brush tops of doughs with melted vegan butter and bake galettes for 35 minutes, until crust is golden brown and fruit are bubbling. Once done, remove the oven and allow them to cool for 10 minutes or so.
• Garnish with powdered sugar if desired and enjoy!
• Bon Appetite!

Tips & Tricks

STORAGE (DOUGH): You can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge, if you choose not to use it right away!

SWEETENER: If you choose to opt out of pure cane sugar, you can substitute with coconut sugar, maple syrup, or agave.

DAIRY-FREE 'BUTTERMILK': Add 1/2 cup Almond in with 1 Tbsp lemon juice or apple cider vinegar, stir and let sit for 10-15 minutes. Continue recipe.

STACRH/THICKENER: If you don’t have or don’t want to use Arrowroot starch, you can always use Tapioca Flour, regular Cornstarch, or flour instead. Either substitution will help to thicken the mixture just fine.

 

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Mini Vegan Strawberry Peach Galettes.

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