Anyone feeling in a Springtime mood today?
Well, if you said yes that makes one of us because I’m not necessarily feeling it given that my days are starting to really get cold now. For anyone who hasn’t heard me complain about this a million times before, I live in the Southern hemisphere. I’m getting pretty good at faking the opposite season though, and with Mother’s Day coming up there is just supposed to be fresh fruit and flowers, don’t you think? I’m defying the cold with what was probably the last batch of fresh strawberries I’ll see until next summer, enter major sad face.
So do you guys have plans for gifts and/or activities for the mothers in your life or is Mother’s Day not really on your radar? For us it kind of changes every year, some years we make it a big deal and other year’s we’ve nearly forgotten it altogether. My mom knows that we all love her and I know she doesn’t like all of her many kids to feel obligated to get her a gift just because someone decided we have to. I think she also secretly prefers the years that she doesn’t get attention for a day that groups her with all of the woman in the world who are old enough to have kids created to market more products to consumers. Just sayin’.
And speaking of her many kids, I would guess that it varies from person to person, but with human nature being what it is, it seems like everyone probably has at least a few seconds in their life that they wonder what it would be like to have more or less family members. For example, I can’t deny that there have been moments where I wished I’d been born an only child. When it really comes down to it though, I wouldn’t change a thing about my crazy bunch, especially getting to be the primary food person for these past few years.
It’s really funny how you just learn things when living with people, like habits and taste preferences. Personally, I’m extra observant when it comes to everyone’s favorite foods because, obviously, I spend a wee lil’ smidgen of time in the kitchen here. Like, I know that Brock says he hates cheese but what that really means is that he doesn’t like it cold and by itself. Actually sometimes he’ll even eat it like that as long as he doesn’t know about it. I also know that there are unofficial laws about leftovers that everyone seems to follow. A good example of these laws is the broken cookie phenomenon. When there are fresh cookies around they disappear like crazy but then it gets down to the last few damaged or halved ones, those are apparently invisible. It’s like everyone plays the maybe-someone-took-a-bite card and will leave a whole pile of wounded ones even though everyone in my house knows that we have nibblers around who like to break off pieces or only eat halves.
Sorry, I’m probably not making any sense. What I was trying to get at is that I know my mom and I know how she loves anything in the fruity pastry category so this was something I sort of made for her with Mother’s Day in mind. Of course, Sophie had no problem helping her finish it off though. I seriously think she ate about half of this thing over a day or two. Who doesn’t love a galette?
What I love about galettes is that they look all fancy and labor intensive when in reality they are just the lazier alternative to pie. For reals, this is so simple. All you need is to know how to slice fruit and roll out dough and you’re pretty much good to go. I’m thinking this could be the perfect life-saving last minute breakfast in bed for any of you forgetful dads out there. Don’t get me wrong though, you can make this for any day or any occasion and you need to!
Pies are great but galettes just have such a rustic and beautiful touch.
- 3 cups flour
- 3/4 cup vegan butter or coconut oil, cold
- 1 teaspoon salt
- 1/2 cup sugar
- 1/3 cup water
- 2 tablespoons almond milk and 1 tablespoon of sugar for brushing crust (optional)
- 1/2 cup sugar
- 2 tablespoons vegan butter or coconut oil
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 medium peaches, peeled and sliced with pits removed
- 2 cups fresh strawberries, stems removed and sliced
- 2 tablespoons flour
- non-dairy whipped cream or vanilla ice cream for serving (optional)
- Combine flour, sugar, and salt in the bowl of food processor and pulse. Add butter and pulse a few times more until crumbly. Add water and process until the dough comes together, adding more water if necessary. Turn out onto lightly floured surface and form into a ball. Flatten into disks, wrap in plastic wrap, and place in fridge for a minimum of 15 minutes until you're ready to use it.
- While pastry chills, make the filling. Combine sugar, butter, lemon juice and salt in a small saucepan and stir over medium heat until sugar is dissolved and it just starts to boil. Remove from heat and whisk in vanilla and flour. Pour the syrup over the fruit in a large mixing bowl and gently toss to coat everything.
- Heat oven to 375 degrees F (190 C) and line a baking tray with parchment. Roll out pastry dough on lightly floured surface into a layer roughly 1/8 inch thick. Spoon the filling onto crust and spread into an even layer. Fold up about 2 inches of the edges all the way around filling.
- If desired, brush edges with the almond milk for browning then place in oven and bake for 18 - 25 minutes until edges are golden.
- Remove and cool for at least five minutes before slicing and serving. Top with sweetened whipped cream if desired or this is also great topped with vanilla ice cream.