Nectarine Galettes

More adventures in Pie Crust! Aren't these little guys posh? Next time you want to impress, which up a batch of these babies and watch your target audience crumble to bits with cook-envy. Galettes are freeform pies, also known as crostatas. They require no schmancy pans or dishes and look best when they're rustically off-kilter, so feel free to make them look as mottled as you want! Here's how to rock it:

Whip up a half batch (for 6 galettes) of Basic Vegan Pie Crust. While the dough is hangin' out in the fridge, throw together the amusingly simple fillings. First, the fruit:

Combine the following in a bowl and set aside.
3-4 nectarines, sliced
1 tbs sugar (optional)
1 tbs cornstarch
1/2 tsp cinnamon

Now, for the delicious creamy pudding. In a saucepan, whisk together:
1/3 cup sugar
2 tbs cornstarch
1 1/2 cup soymilk (almond milk would be amazing too)

Bring mixture to a gentle boil over medium heat, whisking constantly. Lower to a simmer and whisk until thickened, about 7 minutes. Remove from heat and add:
1 tsp vanilla
1 tbs Earth Balance Butter

Pour into a bowl and smash some plastic wrap down directly onto the surface. Put the bowl in the fridge to cool.

Now, assembling time! Remove the pie crust from the fridge and cut it into 6 equal-ish pieces. Roll out each piece out to 6 inches in diameter, then place a blob of cooled pudding into the center and top with a few nicely-arranged pieces of nectarine. Push up the sides of the disc towards the center (they don't have to meet) and place onto a baking sheet lined with parchment. Once you have all 6 prepared, let the entire tray hang out in the fridge for 30 minutes (this will help prevent your pie crust from flopping over and letting out all the gooey goodness).

Finally, bake them at 375 for about 20 minutes, or until the filling is bubbly and the crust is browned. Serve alone or with a giant wad of soy ice cream!