Pastry crust

1. In a large mixing bowl, mix the flour, salts, sugar, rosemary and cinnamon.
2. Slowly add the olive oil and stir with a wooden spatula. Then, continue to mix using your fingertips, breaking any large lumps. At this stage, the dough should be very dry and crumbly.
3. Add water, one tablespoon at a time and stir until the dough becomes soft and easily scrapes away from the bowl. The quantity of water can vary depending on the flour you use. Slowly add water until you get the right consistency. If you add too much water, add a little more flour to rectify.
4. Transfer the dough to a lightly floured surface and quickly knead until it is smooth and not sticky. Form dough into one large ball. Wrap in plastic film and leave for 30 minutes at room temperature.

Almond cream and filling

1. Meanwhile, prepare the almond cream. Mix all the ingredients in a bowl until combined. The almond cream should be thick enough to hold on the galettes. If the cream is too thick or too runny, add more soy cream or more almond meal.
2. For the filling, add maple syrup, lemon juice and vanilla extract to a large bowl. Wash, stone and slice the apricots and the peach. Fold the the apricots, peach and raisins into the bowl and gently stir until they are evenly coated with the mixture. Set aside and let macerate until the dough is chilled.

Assembly

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
2. Once the dough is thoroughly chilled, remove it from the plastic wrap and divide into six segments if making mini galettes.
3.  On a lightly floured surface, working one at a time, use a rolling pin to roll each piece of dough out into about a 5-inch diameter circle about 1/8-inch thick. Transfer to the prepared baking sheet and unfold.
4. Add one tablespoon of almond cream in the center of each disc of dough, leaving about 1 inch along the edges. Then arrange the fruits on top with a little of the excess juice.
5. Next, carefully fold the crust edges over the filling towards the center of the galettes. Work all around the galettes, creating a few pleats where needed. Try to ensure there are no cracks in the pastry crust.
6. Prepare the wash by mixing the maple syrup and soy milk. Brush the edges and sides of the galettes with the mixture. 
7. Bake for 20-25 minutes for mini galettes (30-35 minutes for a large galette), or until the crust is golden brown and the fruits are bubbly. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve cool or warm with a scoop of vanilla ice-cream