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!
Servings 6 servings
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!
Notes
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.