Gluten free Stone Fruit Galette (Vegan)

Vegan and gluten free stone fruit galette, made with dairy free egg free golden pastry crust and juicy peaches, plums and apricots!

Course Breakfast, Dessert

Cuisine American, French, Mediterranean

Keyword dairy free, egg free, eggless, galette, gluten free, no butter, no milk, pastry crust, summer, vegan

Prep Time 15

Cook Time 35

Resting time for the pastry crust 20

Total Time 1 10

Servings slices

120 grams gluten free white rice flour
50 grams gluten free brown rice flour
150 grams gluten free potato starch
60 grams white sugar (for the dough)
1.5 teaspoon baking powder (or ½ teaspoon baking soda + 1 teaspoon lemon juice)
60 grams plain, plant based yogurt (best if soy)
100 grams vegan margarine or butter
50 grams gluten free, plant based milk (best if soy) (+ extra for brushing the pastry crust)
4-5 stone fruits (peaches, plums, apricots)
brown sugar for sprinkling fruit and crust

In a large bowl mix brown and white rice flours, potato starch, white sugar, baking powder, and mix well
Add milk, yogurt and margarine and - using a fork or a spoon - mix and incorporate as much dry ingredients as possible, until you have a crumbly mixture
Work the mixture with your hands, pressing all the ingredients together
Move the dough to a worktop and keep working the dough untill you get a smooth ball of dough
Place in a bowl and refrigerate for 15-20 minutes
In the meantime slice the stonefruits into thin wedges
Pre-heat oven at 180°C/350°F
Remove the pastry dough from the fridge and roll it out over a piece of parchment paper (flour the top with rice flour, place another piece of parchment paper on top and roll the dough out)
Add the sliced stone fruits on top, leaving a couple inches uncovered along the edges
Sprinkle the fruit wedges with brown sugar (and/or cinnamon powder, if desired)
Fold the pastry crust edges over the fruit
Brush the crust with soy milk and sprinkle with brown sugar
Bake in pre-heated oven for 35 minutes, or until the crust is nice and golden brown
Once baked, let cool down for 10-15 minutes, slice and enjoy as is or serve with a spoonful of vanilla icecream!
Store in airtight container and keep in the fridge