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]

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Calories

417

Serves

6

Cooking Time

45

Ingredients

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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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 375°F and line a baking tray with grease proof paper.
  6. 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.
  7. 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.
  8. 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.
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Nutritional Information

Per Serving: Calories: 417 | Carbs: 62 g | Fat: 20 g | Protein: 3 g | Sodium: 169 mg | Sugar: 39 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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