When I was in the Chef's Training Program at The Natural Gourmet Institute for Health and Culinary Arts, we had an exam on galettes. We had practiced making apple galettes so many times, the thought of tasting another galette was nauseating. A year later, I am ready to enjoy galettes again! If you are not familiar with a galette. It is a rustic tart - ideal for those who don't love baking and are not enthralled by the idea of making a lattice pie crust or something more elaborate. Galettes are the perfect way to enjoy the overflow of gorgeous summer fruit. This recipe features a vegan crust that is made mostly of whole grain flour, making it a guilt-free dessert and even an acceptable breakfast.
peach and blackberry galette
makes 1 8-inch galette
crust recipe courtesy of The Natural Gourmet Institute
- 2/3 cup whole wheat pastry flour
- 2/3 cup unbleached all-purpose flour, plus more for dusting
- 1 tablespoon maple crystals
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon ground cinnamon
- Pinch sea salt
- 1/4 cup coconut oil, partially solid (refrigerate if necessary)
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup
- 2-5 tablespoons ice cold water
- In medium bowl, sift together flours, maple crystals, baking powder, cinnamon, and sea salt. Use whisk to fully combine ingredients.
- Add coconut oil to the bowl. Using a pastry cutter; blend the oil into flour. The dough should have a coarse, sand- like consistency.
- Add the vanilla and maple syrup to the dough and mix with a wooden spoon.
- Slowly add the ice water to dough, one tablespoon at a time. The dough should just hold together and be moist (but not wet).
- Place the dough in plastic wrap, twisting so it holds together. Flatten to a disc shape and refrigerate for 10-15 minutes.
- Prep filling and breadcrumbs. (see below)
- Remove dough from refrigerator, resting it until it can be rolled out without cracking.
- Lightly dust a sheet of parchment with all purpose flour. Lay dough atop parchment and lightly dust surface of the dough. Place a second piece of parchment paper on top of the dough, and roll out, flipping halfway. Remove the second piece of parchment and continue rolling until the dough is 1/8 inch thick.
- Place an upside down 8-inch cake pan over the center of rolled out dough. Using a sharp knife, cut a circle with the cake pan as a guide. If the dough is too soft, refrigerate briefly until it is firm enough to work with, but not so firm that is cracks when assembling the galette.
peach + blackberry filling
- 3 cups mixture of sliced peaches and blackberries
- Juice of 1/2 a lemon and 1 tablespoon lemon zest
- 2 tablespoons maple crystals
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon almond meal
- 1 tablespoon maple crystals
- 1/4 teaspoon cinnamon
- 2 tablespoons maple syrup to glaze
- In a bowl, gently toss together the peaches, blackberries, lemon juice and zest, maple crystals, cinnamon, and vanilla extract for the filling.
- In a small bowl, combine the almond meal, maple crystals, and cinnamon for the breadcrumbs.
- Pre-heat oven to 375° F
- Sprinkle the breadcrumb mixture into center of rolled out galette crust, leaving 1 1⁄2 inch border.
- Fan peaches and blackberries in 2 layers of concentric circles over area covered with breadcrumb mixture.
- Score and fold, or fold dough over fruit.
- Transfer galette to refrigerator for 30 minutes or until firm.
- Bake 15 minutes, remove from oven, and glaze with maple syrup, using a pastry brush. Cook for an additional 15 to 20 minutes. Cool, slice, and serve. Top with yogurt if you wish.