How do I ensure my vegan galette pastry is flaky?

For a flaky pastry, use cold coconut oil and vegan butter, pulsing them with flour until pea-sized, and add ice-cold water slowly until clumps form, then chill thoroughly for at least 1 1/2 hours.

Can I use fresh raspberries instead of frozen for the filling?

Yes, you can use fresh raspberries, but ensure they are ripe. The recipe specifies thawed frozen raspberries, which often release more juice, so adjust the flour slightly if needed to maintain filling consistency.

What kind of pears are best for this galette?

The recipe calls for three ripe Packham pears, cored and sliced 1/3-inch thick, which will become tender and sweet during baking in the galette.

How do I prevent the fruit filling from making the crust soggy?

To prevent sogginess, arrange only the fruit filling (not any excess juice) into the middle of the dough, leaving a 2-inch border. The 1 1/2 tablespoons of flour in the filling also help absorb moisture.

How should I store leftover Pear and Raspberry Galette?

Once cooled, store leftover galette covered at room temperature for a day, or in the refrigerator for up to 3-4 days. It can be gently reheated in the oven.

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Pear and Raspberry Galette
[Vegan]

LW By: Lauren Wright

Author Bio

I'm passionate about veganism, food, and health and I love to bake using healthy ingredients... Read More

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Vegan Soy-Free Pear and Raspberry Galette With Ice Cream On Top

Slice of Vegan Soy-Free Pear and Raspberry Galette

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Pear and Raspberry Galette [Vegan]

417

Dairy Free

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... Read More

Ingredients You Need for 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

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How to Prepare Pear and Raspberry Galette [Vegan]

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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.