Rustic Peach And Blueberry Galette With Almond Crust

by Gabrielle Campbell

Information

Ingredients

for the crust:

5 tablespoons almond meal
1 cup AP flour
small pinch salt
4 tablespoons sugar
4 tablespoons vegan margarine
1 egg replacement equivalent
1 teaspoon vanilla extract
1/4 teaspoon almond extract

for the filling:

1 & 1/2 lb. fresh peaches, (about 5-6) peeled and sliced
1 cup blueberries, washed
8 tablespoons sugar
splash lemon juice
1/2 teaspoon cinnamon
2 tablespoon cornstarch
powdered sugar for dusting

Directions

to make the crust:

1. Place the almond meal, flour, salt and sugar in a food processor and pulse to blend.

2. Add the vegan margarine and again pulse to a crumbly mixture.

3. Mix the egg substitute and add to the dough.

4. Add the vanilla and almond extracts to to the dough and pulse.

5. Remove from the food processor, wrap in plastic and chill in the refrigerator until ready to use.

to make the filling:

1. Peel the peaches and slice into a bowl.

2. Add the splash of lemon juice to prevent discoloration.

3. Add the blueberries and sugar and gently mix. Allow the mixture to sit and draw the juice while you prepare the crust.

4. Preheat the oven to 375 F.

5. Lay baking parchment or silpat on a cookie sheet and lightly spray with oil.

6. Lightly dust your workspace with flour, roll out the pastry dough to a circular form about 1/3 of an inch thick. Make a large enough circle to allow folding over to be the edge of the pie.

7. Place the rolled out dough on the prepared cookie sheet.

8. Add the cornstarch to the peaches and blueberries and mix gently.

9. Place the fruit mixture in the center of the dough and fold the edges up around the fruit.

10. Place in the oven to bake for 40-45 minutes or until the crust is lightly golden brown.

11. Allow the pie to slightly cool and set, then slide onto a serving platter.

12. Dust the edges with powdered sugar.