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.
Ok, now the part you’ve been waiting for..
Vegan Summer Fruit Galette Recipe (Gluten-Free)
Cuisine: French, American
- 2 sticks (16 Tbsp) cold Earth Balance Vegan Buttery Sticks
- 2 1/2 cups (350 grams) King Arthur gluten-free multi-purpose flour*
- 1/2 + 1/8 tsp xanthan gum
- 1/4 tsp salt
- 2 tsp sugar
- 1/2 cup ice water
- 1 large ripe plum (black or red), sliced
- 1 medium ripe nectarine or peach, sliced
- 1 cup sliced strawberries
- 3-5 Tbsp** + 1 tsp sugar
- 1 Tbsp fresh lemon juice
- 1-2 Tbsp corn starch
- 1 Tbsp almond milk
- To make the crust, cut Earth Balance buttery sticks into 1/4″ cubes. Place roughly three quarters of the cubes on a parchment-lined baking sheet and freeze until hard (at least 30 minutes). Refrigerate remaining butter.
- Combine flour, xanthan gum, salt and sugar in a food processor. Add refrigerated butter and pulse to combine, about 10 times. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
- Add ice water and immediately pulse until just incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times, if necessary.
- Empty dough onto a piece of large piece of plastic wrap (Glad Press’n Seal works well for this). Bring edges of plastic together to gather dough, gently pressing so it comes together in a mass. Peel down the wrap, then form dough into a disk and place another large piece of plastic wrap on top. Roll out dough, still topped with plastic until it is about 12″ in diameter (doesn’t have to be a perfect circle and rough edges are fine). Refrigerate on a flat surface at least 45 minutes and up to 2 days.
- To make the galette, preheat oven to 350 degrees. Combine fruit, 3 Tbsp sugar, lemon juice and 1 Tbsp corn starch in a large bowl. Set aside for 10 minutes at room temperature. If mixture is too wet, add more cornstarch as needed to create a thicker consistency.
- Line a large baking sheet with parchment paper. Unwrap refrigerated dough and place on prepared baking sheet. Using a slotted spoon, scoop fruit mixture onto center of dough (discard remaining juice), leaving about a 2″ border. Gently fold dough over edge of fruit filling, overlapping/pleating as needed to contain the filling (sloppy is fine). Be sure to patch any cracks/holes in the dough to avoid leaky filling.
- Brush dough with almond milk and sprinkle with 1 tsp sugar. Bake for 50-60 minutes, until edges are golden. Be careful not to burn the fruit.
- Cool on baking sheet for 15 minutes, then slice and serve.
*I’m sure other brands/mixes of gluten-free flour will work, but I prefer King Arthur for this recipe. Be sure to use a kitchen scale to weigh the flour. Or at the very least, spoon the flour into the measuring cup and level off with a knife. Scooping directly from bag with a measuring cup will result in too much flour. **Start with 3 Tbsp of sugar. Depending on the ripeness of your fruit, add more sugar to taste.