This galette is a great way to use old peaches past their prime. When cooked, the outcome is a sweet, soft and jammy blend. It's a beautiful partner to this homemade pastry crust and vegan vanilla ice cream.
In a large mixing bowl add all-purpose flour and salt. Add cubes of vegan butter and massage the dough with your fingers, breaking up the butter until it's about pea sized. Add 3 tbsp water and mix with a wooden spoon until dough forms together, optional to add more water if needed (1 tbsp at a time). Transfer dough to a clean, lightly floured, surface and and knead dough until combined and no longer dry. Wrap to cover and refrigerate for 1 hour.
Cut peaches into wedges. Add peach wedges, coconut sugar, ginger, cornstarch, and lemon juice. Mix to combine, and let sit at least 10 minutes for flavours to combine.
Remove dough from fridge, flour work surface and roll dough into a rough circle approx. 1/8th inch thick. Transfer to a non-stick baking tray. Arrange fruit overtop of dough making an even layer, leaving roughly 1.5-inch boarder. Wedge raspberries into any cracks and spaces. Fold in the edges of the dough overtop of the fruit. Then, paint the exposed top crust with olive oil. Optional to sprinkle crust with coarse sugar.
Preheat oven to 375F/190C. Transfer galette to oven and bake for 45 minutes, or until crust is golden and fruit is caramelized. Let cool slightly. Serve warm or cold with scoop vegan ice cream.
*Note: Dough will keep chilled in fridge for up to one week.