Peach and Coconut Galette
[Vegan]

To Make the Pastry:

1. Combine flour, 1 1/2 teaspoons cane sugar, salt, coconut oil, and ice water in a food processor, pulsing for about 10-15 seconds, until just barely combined.
2. Form into a disc and wrap in plastic wrap and/or parchment paper and refrigerate for an hour.

To Make the Filling:

1. Toss all ingredients and let sit for at least 10 minutes.

To Assemble:

1. Preheat oven to 400°F.
2. After pastry dough is chilled, roll out into a circular shape. If your dough is crumbly, sprinkle water until it stays together and feel free to use your hands rather than a rolling pin to press the dough into a circular shape.
3. Arrange the peaches on the pastry in two concentric circles, leaving about 1-2 inches of pastry as a border.
4. Fold pastry over the peaches and make sure all edges are sealed.
5. Combine wash ingredients. Using a pastry brush, brush the outside of the pastry with the wash.
6. Press coconut into pastry and sprinkle with sugar.
7. Transfer galette to a parchment paper-lined baking sheet and cook for 35-40 minutes, until coconut is toasted and peaches are bubbling and cooked.
8. Cool on a wire rack before serving.