Whole Grain Stone Fruit Galette (Vegan Optional)

Tomorrow is July 4th! Already? Again? Wasn't it just yesterday I was whipping up a batch of strawberry celebration waffles, pound cake with lime coconut cream, summer berry cake, and last year's oatmeal berry cookies?

When I put it in a list like that, it's rather apparent that I have a thing for red, white, and blue pastries. And in all the chaos that is the beginning of summer, I've managed to slow life down just enough to bake up something special to add to my collection of holiday treats. Thank goodness for that.

I've noticed a pattern of puzzled looks when I mention galettes in conversation (a baker's topic at best), so I'll start with a definition. A galette is essentially a thin-round pastry with a filling. I tend to make galettes with leftover pie dough, but this time, I've intentionally made a "lazy pie" aka: pie dough rolled and folded around a filling of juicy red plums, peaches, and cherries. It's extremely simple to make, fast to bake, and pairs excellently with a scoop of vanilla ice cream. 

The idea for a pie-like treat came about during a last-minute lunch with my friend, Nance. When I asked for advice on what to make this year for the 4th, she insisted on pie. Apple pie to be exact. I think I have a pretty recognizable eye-roll for pie suggestions. In my mind, pie was designed for holidays like Thanksgiving and Christmas, and apple pie is definitely off my radar for summer. However, I've been seeing a stone fruit takeover at the farmers market lately, and thought...hey, I don't think I've ever made a peach pie. Somehow, after several recipe tests and grocery trips later, peach pie became a peach, plum, and cherry galette, and I am beyond happy with the result. 

I've been a little absent in terms of new Spotify playlists lately. Long term readers will know that they're a regular part of my posts. Today, in the spirit of the July 4th, I'm going to throw it back to last year's playlist. Click here to listen!

This crust uses Kodiak Cakes all-purpose baking mix, which is 100% whole grain and loaded with protein. Although, if you choose to veganize this recipe, I recommend using whole wheat flour in its place, as it does contain whey protein. One more note—since the size of your fruit may vary, I will mention that you are looking for about 3 cups of fruit total for the filling, so please adjust your fruit amounts as needed. Enjoy!

Whole Grain Stone Fruit Galette 
Yield: one 8" galette

- 1 cup Kodiak Cakes all-purpose baking mix (vegan option: whole wheat flour)
- 6 tablespoons cold butter, cubed (vegan option: earth balance)
- 2 1/2 tablespoons ice water 
- 2 peaches
- 2 plums 
- 1/2 cup cherries, pitted 
- 1/4 cup coconut sugar + extra to sprinkle on pastry 
- 1 tablespoon cornstarch 
- 1 teaspoon lemon juice 
- 1/2 teaspoon ground cardamom 
- 2 tablespoons milk or almond milk 

  1. In a large bowl, rub the butter into the baking mix until it becomes pea-sized. 
  2. Add the ice water and combine until a dough is formed. Form the dough into a disc and wrap in parchment or plastic and refrigerate for one hour.
  3. Meanwhile, slice the peaches, plums, and cherries into 1/8" thin pieces. Gently toss them with coconut sugar, cornstarch, lemon juice, and cardamom. 
  4. Once chilled, roll out the pie dough into a circle about 1/4" thick. Use a pastry wheel to even out the edges. Then, move the rolled pastry to a sheet pan lined with parchment paper. 
  5. Arrange the peaches and plums in concentric circles and tuck the cherries evenly throughout. 
  6. Carefully fold the edges of the pastry over the fruit to create a crust. 
  7. Brush the crust with milk and sprinkle the pastry with extra coconut sugar.
  8. Place the pan in the freezer while pre-heating the oven to 375 degrees. 
  9. Bake for 14-16 minutes or until the fruit is bubbling and the pastry is golden.
  10. Remove from the oven and let cool slightly before slicing and topping with vanilla ice cream!

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© A Little Baker
Maira Gall