If you are a hardcore pastry lover, then this vegan pear and raspberry galette is for you. It has the pastry, the fruits and the ice cream BUT it’s a whole lot easier and way less fiddly to make than pies or even tarts. A galette is the most simple version of a pie, which means it is fuss-free!
Pear and Raspberry Galette [Vegan]
For the Pastry:
- 1 cup all-purpose plain flour
- 1/4 teaspoon salt
- 3 tablespoons coconut sugar
- 1/3 cup cold coconut oil
- 4 tablespoons cold vegan butter
- 1/4 cup ice cold water
For the Filling:
- 1 1/2 cups frozen raspberries, thawed
- 3 ripe Packham pears, cored, sliced 1/3-inch thick
- 1/2 lemon zest
- 1/4 cup coconut sugar
- 1 teaspoon lemon juice
- 1 1/2 tablespoons all-purpose plain flour
- 1 teaspoon vanilla extract
- Make the pastry first. Mix the flour, salt, and coconut sugar together in a food processor. Add the coconut oil and pulse until no large chunks remain. Add in the cold vegan butter and pulse to form pea-sized shapes. Be careful not to pulse too much. If you don't own a food processor, you can do this by hand using your fingertips to rub in the fats.
- Transfer mixture to a bowl and with the sharp end of a butter knife, stir in the cold water 1 tablespoon at a time. Using a knife helps to cut through the dough and is easier to stir with. Stop adding water when large clumps of dough begin to form.
- Transfer to a floured surface and knead lightly to bring together. Cover with cling wrap and press down to form a thick disc. Place in the refrigerator to chill for at least 1 1/2 hours.
- Make the filling while the dough is resting. Mix all the ingredients together in a large bowl. Cover and place in the refrigerator until the dough is ready.
- Preheat oven to 375°F and line a baking tray with grease proof paper.
- To assemble the galette, take the dough out of the refrigerator and transfer to a lightly floured surface. Roll dough out to a 12-inch circle. It doesn’t have to be perfectly round; any round shape will do. Place onto the lined baking tray.
- Take the fruit out from the refrigerator and arrange it (not the juice) into the middle of the dough, leaving a 2-inch border all around. Gently fold the edges of the dough over the fruit, overlapping where necessary. Press gently to seal.
- Bake in the preheated oven for 40-45 minutes, until the pears are tender and crust is golden brown. Leave on tray to cool slightly before serving.