Was that you at the farmer’s market the other day? The one who was spellbound by nature’s bounty? The one who bought entirely too many cherries, peaches, plums, berries? I know, I know. They were calling your name and you simply could not resist. Lucky for you, I have just the recipe to make use of that delicious summer fruit.
Confession. Somehow I managed to survive 38 years on this planet with no knowledge of the galette. For those of you in the same camp, a galette (French) or crostata (Italian) is a free-form, rustic version of a tart, with the dough edges folded up around the filling. They can be sweet or savory. As it turns out, they can also be vegan and gluten-free! This galette crust recipe is buttery, flaky perfection. A plant-based pastry that can rival the best of them. Strap on your apron, channel your inner Julia Child and get ready to make an amazing dessert.
Just one note before you begin. While cooking is forgiving, baking is not. Measurements should be precise for consistent results. It’s a good idea to use a kitchen scale when measuring flour. One cup of flour weighs 140 grams, so you’ll need 350 grams for this recipe. If you don’t have a kitchen scale, then at least spoon the flour into a measuring cup and level it off with a knife. If you scoop the flour straight out of the bag using a measuring cup, it will result in too much flour. And as with any recipe, read through the entire recipe before you begin. There is some refrigeration/freezer time involved with this crust.