This past Friday evening, my dear friend Atara and I hosted our inaugural The Wandering: a plant based and seasonally inspired gathering series, offering Washington, DC’s wanderers the opportunity to step away from their everyday chaos and assemble around the communal table. An intimate home cooked summer feast prepared by Atara and myself, we opened our home and our table to ten ‘Wanderers’ in the hopes of fostering community and conversation in a real life, accessible atmosphere. The evening surpassed every expectation, giving Atara and I the opportunity to meet and mingle with such a refreshingly wonderful group, filling our night with this immense and altruistic magic. Perhaps it was the bottomless rosé and watermelon-ade gin spritz cocktails, perhaps we truly stumbled onto something – creating this intimate atmosphere, filled with great food and even greater people. A moment in time where we could step away from day-to-day this’s-and-that’s and just be. Regardless, we can’t wait for the next one.
Atara and I wound down the evening the best way we knew how – with our Stone Fruit Galette piled high with a freshly whipped Maple Coconut Cream. A simple, plant based, and vegan friendly galette celebrating late summer’s ripest, juiciest peaches in all of their glory. Made with whole wheat flour, coconut sugar and pure maple, coconut oil, and a bright squish of lemon, generously provided by Whole Foods Market, Montgomery County, each bubbling slice, served warm from the oven, was topped with a heaping dollop of pure maple and vanilla infused coconut cream. The most rustically decadent, perfect summer bite for our perfect summer feast.
Summer Stone Fruit Galette with Maple Coconut Cream [serves 6]
2/3 cup all purpose flour
2/3 cup whole wheat pastry flour
1 tablespoon coconut sugar + extra for sprinkling
¼ teaspoon salt
½ cup coconut oil, solid
1 tablespoon ice water
2 large ripe peaches, sliced thin
7 tablespoons pure maple syrup, divided
juice + zest of ½ lemon
2 tablespoons cornstarch
1 can (14 oz) full fat coconut milk, chilled overnight
¼ teaspoon pure vanilla extract
Preheat oven to 375 degrees F, rack in the middle. Line a nonstick baking sheet with parchment.
In a food processor fitted with an S-blade, pulse all purpose flour, pastry flour, 1 tablespoon coconut sugar, and salt until well combined. Add coconut oil (you’ll want to make sure your oil is very solid – I stuck my jar in the freezer prior to preparing the recipe), and continue to pulse until dough takes on a crumble-like consistency. Then add ice water, pulsing until dough just comes together. Remove dough from processor and form into a disk.
Place disk on well floured surface and using a rolling pin, roll into a large circle, about 1/8 inch thick. Set aside.
In a large bowl, toss together peaches, ¼ cup maple syrup, lemon zest and juice, and cornstarch until peaches are well coated. Transfer the peaches from the bowl into the center of the dough’s circle, spreading them out while leaving about a 1 ½ inch boarder of dough on the sides. Fold the dough’s border over the edges of the peaches, then transfer galette to prepared baking sheet. Lightly brush dough with 1 tablespoon maple syrup, sprinkle with coconut sugar, then place in oven to bake for 35 minutes.
Meanwhile, in medium bowl, scrape out the top, thickened layer of the coconut milk and whisk it together with the remaining 2 tablespoons maple syrup and vanilla extract until smooth and fluffy. Place in refrigerator while waiting for galette to bake.
Remove galette from oven, allow it to cool, then top with coconut cream. Serve and enjoy!
All galette ingredients generously provided by Whole Foods Market, Montgomery County