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!