How long does pear galette with rooibos glaze [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can pear galette with rooibos glaze [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make pear galette with rooibos glaze [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is pear galette with rooibos glaze [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does pear galette with rooibos glaze [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Pear Galette With Rooibos Glaze
[Vegan]

AV By: Anett Velsberg

Author Bio

Anett Velsberg is an experienced food photographer, videographer, recipe creator, and food stylist from Tallinn,... Read More

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Pear Galette With a Rooibos Glaze [Vegan]

Dairy Free

Vegan

This galette tastes like a dream. Ripe pears are sliced thin and layered in a flaky crust, then brushed with a syrupy rooibos glaze just before being placed in the oven. As it bakes, the pears soften and caramelize just a bit and the crust turns golden. Garnish with confectioner's... Read More

Ingredients You Need for Pear Galette With Rooibos Glaze [Vegan]

1 cup, plus 3 heaping tablespoons unbleached all-purpose flour
3 heaping tablespoons whole wheat flour
1 tablespoon sugar
1/2 teaspoon salt
Scant 1/2 cup coconut oil, cold
Approximately 2 tablespoons water
1/2 cup, plus 2 tablespoons rooibos tea
3 tablespoons sugar
1/2 teaspoon vanilla seeds
3 tablespoons maple syrup, for brushing
2 pears, cut in half length-wise, seeds removed and thinly sliced
Confectioner's sugar, for dusting
Vegan whipped cream, to serve

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How to Prepare Pear Galette With Rooibos Glaze [Vegan]

Preheat oven to 390°F.
Place the flours, sugar, and salt in a food processor and pulse to combine. Add the coconut oil and pulse until the mixture resembles breadcrumbs. Start dripping in cold water while the machine is running until the dough comes together. Take it out, form a ball, flatten it into a disc, wrap in cling wrap, and place in the fridge for 15 minutes.
Make the rooibos glaze by bringing the tea, sugar, and vanilla to a boil and reducing it until the consistency of syrup.
Roll out the dough between two sheets of baking paper. Arrange the pears on top, fanning them out, and leaving a bit of room from the sides.
Bring the sides of the dough over the pears, smudging together any bits that tear. Brush the pears with the rooibos glaze and the dough with the maple syrup. Place in the oven for 15-20 minutes until slightly golden. Serve warm with coconut whipped cream.