With stone fruit season in full effect, I find myself baking galettes almost every weekend. In my opinion, a galette is a perfect dessert to shine the spotlight on fresh and local fruit, while also being a very accessible technique to master at home— they’re certainly less intimidating to make than pie.
The crust of this (vegan and gluten-free) galette is made out of store-bought gluten-free all-purpose flour; however, I have made countless variations on this crust using other flours, both with and without gluten: All-purpose, whole-wheat, a 1:1 mixture of both, as well as substituting part of the gluten-free all-purpose flour with ½ cup oat flour or tigernut flour are all lovely. The possibilities are truly endless. Along with the gluten-free all-purpose flour, I used cold, salted vegan butter so that the crust is reminiscent of a traditional buttery pie crust. (If you have only unsalted butter on hand, feel free to use that along with ¼ teaspoon of kosher salt.) You could also swap the butter with the same amount of cold refined coconut oil, plus ¼ teaspoon of salt. The chilled butter (or coconut oil) is key to a flaky crust that beautifully complements the fruit.
The fresh cherries used in this galette are not kept whole, as you might be used to seeing in a pie or galette, but rather cooked together with maple syrup and vanilla extract, then pulsed in a mini food processor (a larger one may not be able to break up the relatively small amount of the cherry mixture) to obtain a spreadable mixture. If you do not have a mini food processor, feel free to use a hand/immersion blender or finely chop the cherries by hand before cooking the mixture.
On top of the cherries is a layer of apricot slices. When choosing apricots, opt for firmer pieces of fruit as opposed to soft ones (save those for eating raw!) The firmer-fleshed slices keep their shape a little better when tossed in sugar and cooked. Once assembled, the result is a fragrant and fruity summery dessert, perfect to eat on its own or with a scoop of vegan ice cream.
This galette is best eaten the day it’s made, but it can keep stored in the refrigerator, in an airtight container, for up to 2 days. —Murielle Banackissa
- Prep time 45 minutes
- Cook time 1 hour
- Serves 12
- Galette Crust
gluten-free all-purpose baking flour (such as Bob’s Red Mill 1:1 Baking Flour), plus more for dusting
cold salted vegan butter
, cut into ½-inch pieces
7 to 8 tablespoons
- Galette Filling and Assembly
small apricots, pitted
unsweetened plant-based milk
- Make the galette crust: In a large bowl, use a rubber spatula to mix together the flour and sugar.
- Add the vegan butter and incorporate using a pastry cutter or a fork until the mixture forms a soft, sandy texture. (Alternatively, in a standard food processor, pulse together the flour and sugar, then pulse in the butter. Transfer the mixture to a large bowl before moving on to the next step.)
- Add 7 tablespoons of the ice cold water, a tablespoon at a time, mixing it with a rubber spatula to incorporate, until the dough is no longer dry and crumbly and there are no white streaks of flour visible. If the dough is still pretty crumbly, add the remaining tablespoon of water. (Don’t feel the need to add all the water if unnecessary, as you do not want the dough to be sticky.)
- Form the dough into a ball with your hands, return it to the bowl, and place the bowl in the refrigerator uncovered (for at least 15 minutes, or up to 1 hour) while you prepare the galette filling.
- Make the galette filling: In a small saucepan, combine the pitted cherries and maple syrup. Cover and bring to a boil over medium heat.
- Reduce the heat to low and cook for 5 minutes, covered, watching the mixture closely, making sure that the mixture does not boil over, and stirring from time to time.
- After 5 minutes, increase the heat to medium-low, uncover, and cook for another 5 minutes, until the mixture has slightly thickened. Stir in the vanilla and remove from the heat to cool for 10 minutes.
- After the mixture has cooled, transfer to a mini food processor and pulse until the cherries have broken down into small chunks (not totally puréed). Set aside.
- Slice each apricot into 8 wedges. In a medium bowl, toss the apricot slices with the sugar and set aside.
- Assemble: Heat the oven to 375°F. Place a large piece of parchment paper (big enough to fit a sheet pan) on a work surface and dust with flour. Flour a rolling pin. Transfer the chilled galette dough onto the parchment paper and roll it out into a 12-inch circle.
- Transfer the parchment paper and the dough onto a sheet pan.
- Spread the cherry mixture onto the dough, leaving about 1 inch of a border from the edge of the crust. Top with the apricot slices, forming a circular pattern.
- Fold over the edges of the crust and brush the exposed edges with milk. Sprinkle the crust with turbinado sugar and place in the oven. Bake for 45 minutes, or until the edges are golden. To add a little extra color to the galette after it’s baked though, broil at 500°F for an additional 1 to 2 minutes.