My first introduction to galettes happened about 4 years ago. My boyfriend and I went away to his parents’ cottage for the weekend and wanted to make a dessert that was rather quick to put together and that required few ingredients. We also wanted this dessert to be chocolate free and were not really in the mood for a cake…
Yeah, we can be quite picky...or should I say I can be quite picky – Sam is honestly happy with any dessert 99% of the time!
After doing some research, I stumbled upon a recipe for a Caramel Apple and Pecan Galette – I am pretty sure it was a recipe from Gerry at FoodnessGracious. Long story short, we made the recipe minus the caramel sauce and were blown away by the result: I was basically a rustic pie with the most flaky, buttery crust and filled with a lovely sweet and tangy apple filling. I fell in love with this recipe instantly!
Weirdly enough, even though it was a delicious recipe, ever since that weekend away with Sam (4 years ago!) I must have made 2 or 3 galettes MAX !
Then, recently, I was planning my content for February and the idea to make a galette popped into my mind! I thought, why not make a vegan galette with a blood orange and raspberry filling?
I was super pumped by the idea and quickly started to brainstorm about the most important element of a galette: the crust. How would I make it vegan? With vegan butter? With coconut oil? How could I decrease the amount of sugar? Should I make it gluten free? All these questions popped into my head and I was super excited to make this recipe come to life. Until... I went to the grocery store and guess what… the blood oranges were gone ! Like gone, gone… Vanished!
I was super disappointed. Now I had to completely reimagine my recipe for the week… Should I even do a galette or should I just try making something else ?
Instead of simmering in these thoughts of disappointment, I decided to just stick with my original plan and swap the blood oranges with apples. Apples really bring me back to that first time I had a galette and also, they can be found all year round so it doesn’t matter if you read this blogpost in the summer, or the winter or even the spring. You can make it any day, any time!
One last note, even if you don’t have any apples or raspberries on hand, you can be creative and swap them out with other fruits like peaches, plums, pears and fresh berries. However, I would recommend that if you decide to make a berry galette, simply toss your berries in a tablespoon of corn starch before wrapping them in the pastry.
What I love about this galette is that putting all the ingredients together takes less than 30 minutes and the flavour is ah-mazing! The crust is super flaky, the pecans add a lovely nuttiness, and the sweetness level is on point in my opinion.
If you end up trying out this recipe, I would love it if shared your thoughts with me and tagged me on IG (@muriellebanackissa).
Raspberry and Apple Galette (Gluten Free & Vegan)
Prep time : 15 minutes
Cooking time : 50 minutes
Total time : 1 hour 5 minutes
Yield : 8 servings
1 1/2 cup gluten free all-purpose flour
1/2 cup oat flour
2 tbsp coconut sugar
1/4 tsp salt
6 tbsp hard coconut oil
7 tbsp ice cold water
2 tbsp packed soft dates, pitted
2 tbsp water
4 small apples, peeled and sliced
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp chopped pecans
1/3 cup fresh raspberries
1 tsp raw cane sugar (optional)
Add flours, coconut sugar and salt to a large bowl. Mix.
Add coconut oil and use a pastry cutter to cut the coconut oil into the flour mixture. If you don’t have a pastry cutter, you can also add the dry ingredients and the coconut oil into a food processor and pulse until you obtain a sand like texture.
If your mixture is in the food processor, transfer to a big bowl.
Add water, one tablespoon at a time, mixing after every addition, until the dough sticks together. You should not need more than 8 tablespoons of water in total.
Form a ball with the dough, cover and set in the fridge for 5 minutes while you prepare the fruits.
Add dates and water into a small blender and blend until smooth. Alternatively, you could use a hand blender to break the dates down.
Add apples, lemon juice, cinnamon, pecans and blended dates to a large bowl. Mix until all the ingredients are well incorporated. Set aside.
Putting it all together
Heat oven to 350ºF and line a baking sheet with parchment paper.
Place your chilled dough onto the parchment-lined baking sheet and roll out into disc shape of about half a centimetre thick.
Place the apple mixture along with your raspberries in the middle of the disk, leaving about 1 1/2 inch of dough free all around the sides of the disc.
Fold the edges over the filling to form a galette. If any holes form, just wet your fingers and seal them gently.
Sprinkle the edges with raw sugar if desired.
Bake for 50 minutes or until golden brown.
Let cool for 15 minutes before serving and enjoy with vegan ice cream or coconut whipped cream.