Peach and Blueberry Galette
[Vegan]

To Make the Pie Crust:

1. In a large bowl, stir together the flour, sugar and salt. Add the vegan butter and combine the ingredients with hands. Add water or almond milk gradually (1 tablespoon at a time) to achieve a desired consistency. The mixture should be a little on the dry sideAs the dough begins to stick together, form a flat disk, wrap in plastic wrap, place in fridge for 1 hour or overnight.

To Make the Galette:

1. Preheat oven to 400°F, grease a pan, and dust with flour.
2. Add the fruit to a large bowl. Top with sugar, vanilla extract, lemon zest, and corn starch. Roll out dough onto a flowered surface. Using a large bowl cut a circle. Use the scraps and add them to the middle, roll out the circle again. It doesn’t need to be exact or even.
3. Move the dough to the baking pan and begin to fold the edges of the galette. Once complete, begin to spoon the fruit mixture into the center and fold the dough up and over the filling even more. Add a few tablespoons of juice from the fruit, but don't overdo it as it can become soggy. Brush with the dough with the melted coconut oil and sprinkle with the sanding sugar.
4. Preheat oven to 425°F. Place the galette on the prepared pan and bake until crust is golden and the filling is bubbling, about 25-35 minutes, rotating the sheet pans halfway through.
5. Serve warm or at room temperature. Top with vegan ice cream and fresh thyme.