Vegan Stone Fruit Galette

I'm usually not a fan of fruit based desserts, but I have been trying harder and harder to expand my dessert horizon away from the chocolate bubble I usually stay in. I recently went to the supermarket and got a plethora of stone fruit (peaches are my absolute favorite). Unfortunately, they were not the sweetest selection, so I decided to bake them.

I recently began experimenting with coconut oil and decided to take a stab at a coconut oil based pie dough, rather than the typical butter based dough. It turned out quite well yet it does take some getting used to working with the coconut oil. Coconut oil comes in a solid form yet does not cut the way butter does (and melts a lot faster). Instead of cutting it into cubes like you would with butter, I found I had to cut out chunks which tended to come off in a flaky consistency. Make sure the coconut oil is very very told because it will melt fast. Another tip: refrigerate the dough for at least an hour beforehand, it can become crumbly and hard to work with otherwise.

Ingredients:
Dough:
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 cup coconut oil, cut into small chunks
1/2 cup ice water
Filling:
1 pound stone fruit (I used peaches and plums), sliced
1/4 cup granulated sugar plus 1 tbsp
1 tbsp orange juice
1/4 tsp salt
1 tbsp cornstarch

Directions:
1. For dough: Place flour and salt in a food processor and pulse to combine. Add coconut oil and pulse until mixture resembles course breadcrumbs, making sure no chunks of oil remain. Add ice water a few tablespoons at a time until dough begins to come together. Turn dough out on to a lightly floured surface and flatten into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. For filling: In a bowl combine fruit, 1/4 cup sugar, orange juice, salt and cornstarch. Mix together so all fruit is evenly coated.
3. Assembly: Heat oven to 375F. Roll out dough (or pat with hands if dough is too crumbly) into a 12 inch round dish. Distribute fruit in the center of the disc leaving a 2-inch border. Fold over border leaving the center of the fruit showing. Spray edges with coconut oil spray (or brush on melted coconut oil) and sprinkle with remaining sugar. Bake until golden brown, 45 min.