"Baby galettes! Rhubarb, strawberries and cherries soaked in lemon juice, rose water and a lil sugar, encased in a vegan shortcrust pastry. Note to self - don't make a whole batch of these before lunch. Impossible to resist these little babes. Which would you go for first? Mine was the rhubarb because I love sour stuff! This was my first attempt at a galette, so I'll be giving them another go before writing down the recipe. Love how quick they come together though! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀"
Mini Berry Galettes
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Recipe Intro From bos.kitchen
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Filling
1/2 cup raw cane/coconut sugar
1 tsp vanilla bean paste
Juice and zest of 1 lemon
1 1/2 Tbsp cornstarch
Pinch of salt
4 1/2 cups blueberries, strawberries and/or raspberries
1/4 cup nut milk of choice
Coconut sugar for sprinkling
1. Make the pastry. Chop up coconut oil or margarine into rough pieces. Add to food processor with other pastry ingredients apart from water and pulse until crumbly. Slowly add the water until a dough is formed. Take out and flatten into a disc on a floured surface. Wrap in clingfilm and chill in the fridge for 30 mins.
2. Let the dough rest for a minute or two to come to room temperature. Roll the dough on a lightly floured surface into rounds, you can make bigger ones or 12 small ones, using a 5 inch bowl. Use a pizza cutter to trim any excess pastry. Stack the rounds on a plate, with greaseproof paper and chill while you make the filling.
3. Pop a large lined baking tray in the oven to preheat at 425F. Mix sugar, vanilla, lemon, salt and cornstarch in a medium sized bowl. Toss fruits in sugar mix until evenly coated. Divide the mix between pastry rounds, leaving an inch gap around the edge. Go round the dough in one direction, pinching and folding the pastry. Top with extra fruit if you need to. Pour over and juices from the sugar bowl. Brush pastry with nut milk and sprinkle with sugar.
4. Bake for 30 mins, turning half way through until golden and the fruit is jammy. Remove immediately onto a cooling rack. Delicious on their own, or with coconut whipped cream.
Prep time 1hr
Cook time 30mins
Serves or Makes: 12
Recipe Card
For the Pastry
ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup coconut oil, or vegan butter
- 3/4 teaspoons salt
- 1 tablespoon cornstarch
- 1/3-1/2 cup ice cold water
- 1 teaspoon apple cider vinegar
- 1 teaspoon almond extract
For the Filling
ingredients
- 1/2 cup raw cane sugar, or coconut sugar
- 1 teaspoon vanilla bean paste
- 1 lemon, zested and juiced
- 1 1/2 tablespoons cornstarch
- a pinch of salt
- 4 1/2 cups blueberries, strawberries and/or raspberries
- 1/4 cup nut milk
- Coconut sugar, for sprinkling
Method
Step 1
To make the pastry: Chop up coconut oil or margarine into rough pieces. Add to food processor with other pastry ingredients apart from water and pulse until crumbly. Slowly add the water until a dough is formed. Take out and flatten into a disc on a floured surface. Wrap in clingfilm and chill in the fridge for 30 minutes.
Step 2
Let the dough rest for a minute or two to come to room temperature. Roll the dough on a lightly floured surface into rounds, you can make bigger ones or 12 small ones, using a 5 inch bowl. Use a pizza cutter to trim any excess pastry. Stack the rounds on a plate, with greaseproof paper and chill while you make the filling.
Step 3
Pop a large lined baking tray in the oven to preheat at 425ºF.
Step 4
To make the filling: Mix sugar, vanilla, lemon, salt and cornstarch in a medium sized bowl. Toss fruits in sugar mix until evenly coated. Divide the mix between pastry rounds, leaving an inch gap around the edge. Go round the dough in one direction, pinching and folding the pastry. Top with extra fruit if you need to. Pour over and juices from the sugar bowl. Brush pastry with nut milk and sprinkle with sugar.
Step 5
Bake for 30 minutes, turning half way through until golden and the fruit is jammy. Remove immediately onto a cooling rack. Delicious on their own, or with coconut whipped cream.