This delightful and rustic dessert originates from French cuisine. Traditionally it was made with a variety of fruits, both sweet and savoury. It was a great way to showcase produce without the formality of a perfectly shaped tart or pie. The term "galette" is derived from the French word "galet," which means pebble, referring to the round, flat shape of the pastry.
Eleni from Veganella.nz kindly created this Vegan friendly dish for us. It is so delicious you will find yourself wanting to eat it any time of the day!
Mixed Berry Galette Recipe:
Pastry: 2 cups flour 1/4 cup sugar 1/2 tsp salt 1/2 cup coconut oil (hardened in fridge) or hard vegan butter, cut into small chunks 2-4 tbsp cold water Filling: 3 cups @sujonberries mixed berries 2 tbsp sugar 1 tbsp cornflour 1 tbsp lemon juice Vegan egg wash: 1/4 cup plant milk 1 tbsp maple syrup Brown or raw sugar for topping Method: For the pastry, place all ingredients except water into a food processor and blend until fine. Keep blending and add one tbsp of water at a time until mixture starts to clump together. You may not need all the water. Put mixture into a bowl and knead until dough forms. Wrap dough in clingfilm and refrigerate for at least half an hour. Preheat oven to 180 degrees Celcius. Mix berries, sugar, cornflour and lemon together in a bowl. Roll out the pastry to make a large circle. About 3-4mm thick. Transfer to a lined baking tray. Pour the berry mix in the middle of the circle and leave about 5cm pastry clear around the edge. Fold the clear pastry edges over the berries (it's okay if the edges break a bit). Mix together the milk and maple syrup then brush over the pastry thoroughly. Sprinkle sugar over the pastry then bake in the oven for 30 mins until golden brown. Transfer to a cooling rack for 5 mins then slice and serve with some plant-based ice cream!
If you make this recipe, be sure to tag us @sujonberries