Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prep the fruit: In a bowl, gently toss the peach, white peach, and plum slices with brown

sugar, cornstarch, cinnamon, and lemon juice. Let sit for 5–10 minutes to release juices.

Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry and transfer it

to the prepared baking sheet.

Assemble: Spoon the fruit into the centre of the pastry, leaving a 1.5-inch border around the

edges. You can also carefully arrange the slices in a circular pattern or layered design for a

more styled finish. Fold the edges of the pastry over the fruit, pleating as you go, while

keeping the centre exposed.

Brush the edges with plant-based milk for a golden, flaky crust.

Bake for 25–30 minutes, until the pastry is golden and puffed and the fruit is tender.

Optional glaze: While the galette is still warm, lightly brush the fruit with maple syrup for

added shine.

Cool slightly before slicing and serving. Delicious on its own or with vegan vanilla ice cream!