Vegan Galette
A seasonal vegan summer berry galette with any mix of berries and stone fruits you'd like. Use this recipe as an outline for any variety of fruits.
Servings: 6 people
Equipment
- Measuring cups and spoons
- mixing bowls
- Baking sheet
- Parchment paper
Ingredients
Pastry
- 1 ¼ Cups spelt or wheat flour
- 1 tablespoon Cane Sugar
- 3-4 teaspoons Dried Food Grade Lavender Blossoms Optional. Skip if adding cinnamon to the filling
- ½ teaspoon Sea Salt Omit if using salted butter or Spectrum Shortening
- ½ Cup cold vegan butter
- ½ Cup Cold Water
- Two Ice Cubes
- 1 tablespoon Vodka or Apple Cider Vinegar
FILLING
- 3 Cups Dark Fruit see below*
- 3 tablespoons Cane Sugar you can use more or less depending on your fruit, but I find this amount good
- 1 ½ tablespoons Arrowroot flour
- Optional flavourings - a dash of cinnamon some vanilla paste or extract, or a teaspoon of lemon zest.
- A splash of nut milk or creamer to wash or an egg, if that suits you
- Small handful of coarse turbinado sugar to sprinkle
Instructions
- Start with the pastry. Combine the flour, sugar, lavender (if using) and salt in a bowl. With your finger tips work in the butter until small pieces, no larger than a pea-sized.1 ¼ Cups spelt or wheat flour, 1 tablespoon Cane Sugar, 3-4 teaspoons Dried Food Grade Lavender Blossoms, ½ teaspoon Sea Salt, ½ Cup cold vegan butter
- In a small bowl combine the cold water, ice, and apple cider or vodka. Slowly add a tsp. of this mixture to the flour, gently tossing to combine, until the flour is just starting to come together as a pastry.½ Cup Cold Water, Two Ice Cubes, 1 tablespoon Vodka or Apple Cider Vinegar
- Form this pastry into a disk and wrap it in plastic wrap or a reusable alternative, and refrigerate for at least a couple of hours or up to 24 hours.
- When it's time to make the galette, remove the pastry and let it sit out for a few minutes until it's workable, but still chilled.
- To make the filling combine the fruit with the sugar, arrowroot, and flavourings (if using). Set this aside while you roll the pastry.3 Cups Dark Fruit, 3 tablespoons Cane Sugar, 1 ½ tablespoons Arrowroot flour, Optional flavourings - a dash of cinnamon
- Place the pastry onto a piece of parchment and, using a little flour, roll so that it's about a 13 inch (33 cm) disk (give or take).
- Next move the pastry and parchment to a baking sheet. Using a big spoon transfer the berries to the centre of the pastry, leaving about a good 2-3 inch ring of pastry around the fruit to make the crust (see photo above). If you find that your fruit mixture has a ton of liquid left in the bowl, it's best not to add it to the galette as it will make for a over spilled tart.
- To make the galette shape, gently fold up the outer ring of pastry onto the berries, making a little envelope sealing them in. I find that using the corners of parchment paper here really comes in handy to lift the pastry. Gently press all the seams to make sure nothing will leak out before you chill it. Next, pop the galette in the freezer just to chill for 15-30 minutes while you preheat the oven.
- Turn the oven to 190°C (375°F). Just before you pop the galette in the oven, you can give it a quick wash with milk on the exposed pastry area (I've actually found the vegan coffee creamer works excellently), and a quick sprinkle with the coarse sugar if desired. If eggs are part of your diet, you can also whisk up an egg with a pinch of salt and a splash of milk and use that instead of the vegan milk.A splash of nut milk or creamer to wash, Small handful of coarse turbinado sugar to sprinkle
- Set the galette in the oven and bake for 35-45 minutes or until the middle is bubbling and the crust is golden. I tend to make mine a little darker as I like the caramel flavour, but feel free to cook it to suit your tastes.
Notes
For this recipe I used about 1 cup blueberries, 1 chopped nectarine, ½ cup blackberries, ½ cup pitted and chopped sweet cherries, and a handful of black currants.
Nutrition
Serving: 1 | Calories: 196kcal