Stone Fruit Galette
Enjoy this vegan stone fruit galette with peaches and plum, baked to golden perfection and lightly spiced. A rustic, sweet treat with a touch of maple glaze.
Recipe - Coal Harbour
Stone Fruit Galette
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
0Ingredients
1 sheet vegan puff pastry (e.g., Tenderflake, thawed)
1 ripe peach, thinly sliced
½ large white peach, thinly sliced
1 ripe plum, thinly sliced
2 tbsp brown sugar (adjust to taste)
1 tbsp cornstarch or arrowroot powder
½ tsp cinnamon
1 tsp lemon juice
1 tbsp plant-based milk (for brushing edges)
Optional: 1 tbsp maple syrup for glaze
Directions
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!
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Directions
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!