This easy and tasty peach galette was my go-to dessert this summer! If you’ve never heard of a GALETTE before–it’s simply a French pastry made with flour, butter, sugar, and fruit. It’s basically an easier, more rustic version of a pie.
AND it’s easy to exchange the fruit for whatever fruit is in season or for your favorite fruit!
This may not be the healthiest dessert, but it’s fun every now and again to splurge, especially when you are serving company. This will definitely be a hit!
Traditionally, galettes use regular butter and even egg. But it’s very easy to make this vegan. Switching regular butter for Earth Balance Vegan Butter, and simply omitting the egg wash will do the trick. I brush maple syrup on the edges where I’d normally use egg. It has the same effect, but gives it a sweet touch.
The crust recipe will make enough for two crusts. You can cut the recipe in half, or do what I do and keep one in the freezer to make for an easy dessert in a pinch.
If you’re like me and you love all things summer, then you’ll love this recipe for PEACH SALSA. And by “things” I mean summer fruit. I like sunshine–it makes me happy, but if we’re talkin’ favorite seasons? It would definitely be the one that rhymes with BALL.
But grilled corn? Watermelon? Vegan BBQ? Oh yeah. I’ll brave the heat for that.
We are having some friends over for a poolside grill-out tonight, and so it is the perfect opportunity to have a summer time feast.
Our menu is:
-Peach salsa with lime tortilla chips
-Oriental Coleslaw with Ramen
-Grilled corn with Coconut-Lime cream sauce
-Teriyaki Tofu & Veggies Kabobs
-Steak & Chicken Kabobs for the meat eaters
-Peach Galette with coconut cream for dessert
I seriously CANNOT wait. I love the easy-going feel of our summer nights (the pool at our apartment helps our nighttime routine. Also, it counts as the kids’ baths 90% of the time. Right?)
At your next gathering, try serving this fresh and delightful salsa. It mixes sweet and spicy, which is one of my favorite combinations and will have your guests cooling off before the grill heats up.
The South Carolina heat is definitely moving in. It’s the “I’m standing still outside, and I’m pouring sweat” kind of summer so far. And I have a feeling it’ll be around for a while.
So, we might as well get used to it, have some friends over for a cookout, and eat things like watermelon and berry cobbler.
Except for my husband–he won’t eat watermelon. Serious question, who doesn’t like watermelon?
In my book, it’s almost like the symbol of summer, and I’m the only one in my house who eats it. Hey, at least I don’t feel so bad when I eat a whole watermelon by myself. Quite a different feeling than the bag of chips 🙂
This recipe is adapted from one of my favorite cookbooks, Forks Over Knives. I made some adjustments to make it fit what we normally have on hand, and the taste we prefer.
I hope this makes your summer cookout a little nostalgic–but without all the bad stuff.
There’s just something about that sweet and savory combination that satisfies our taste buds. It’s probably why I used to follow my Wendy’s Fry with a Frosty. (Ok, ok, stop drooling. If you need a Frosty fix, try something like our Chocolate Milkshake).
This Mango & Black Bean Salsa is light & fresh and can be served as a topping for burritos, tacos, or salads OR would make a fabulous dip on its own as an appetizer.
You’ll love it because it uses simple, inexpensive ingredients, and doesn’t have to be cooked 🙂
I can picture this beautifully at a summer picnic or potluck!
A note about cilantro: I really don’t like a ton of cilantro on anything. I don’t LOVE the taste, but I like it. So in my recipes, I tend to do just a little sprinkle. BUT if you love the taste, you can always up it. For this recipe, I only used 1 Tablespoon chopped, but feel free to add as much as you like, up to about 1/4 cup or so!