"Rustic strawberry + rhubarb + rye galettes (vegan). A super jammy and sweet filling with vanilla bean + grand marnier and an earthy, flaky rye crust. These ones fell out of shape a little bit thanks to a very tired me, but they were just as delicious as perfect looking ones. And besides, a rustic look is part of the charm! Galettes are always a favourite; seasonal fruit + flaky buttery pastry, what's not to love"
Rhubarb, Strawberry + Rye Galettes.
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RECIPE:
Ingredients
For the pastry:
¾ cup all-purpose flour, chilled in the fridge/freezer
½ cup whole rye flour, chilled in the fridge/freezer
2 Tbsp raw granulated sugar
1/4 teaspoon sea salt (omit if using salted butter)
8 tablespoons (1 stick, 114g) cold vegan butter, cut into pieces and placed into the fridge to re-chill (i make my own vegan butter, however any firm vegan butter will work)
1/4 cup non-dairy yoghurt or vegan sour cream (i used unsweetened coconut yoghurt)
2 teaspoons fresh lemon juice or apple cider vinegar
1/4 cup or so ice water
For the filling:
1 small bunch of rhubarb (approx 6 stalks), cleaned, green leaves removed, stalks sliced into small chunks
3 handfuls strawberries, washed, hulled and sliced
½ cup raw, granulated sugar (i used vanilla bean infused sugar)
1 vanilla bean pod, seeds scraped
2 tbsp orange juice
1 Tbsp cornstarch
¼ tsp grand marnier
Assembly:
non dairy milk/yoghurt for brushing
raw sugar (i used demerara) for sprinkling
Method
Dough
Whisk together the flours, sugar and salt (if using) in a large, preferably chilled bowl. Toss in the chilled cubes of butter and using either a pastry blender or your fingertips, cut the butter into the flour mixture until the mix resembles coarse sand, with some bigger, pea sized, chunks still visible.
In a small bowl, whisk together the yoghurt, lemon juice/vinegar and 1 tbsp of ice water and add this to the butter and flour mixture. With your fingertips, mix in the liquid until it begins to form large lumps. Continue adding ice water by the tablespoon until the crumbly bits of dough just hold together when pressed between your fingers. You only need to add just enough water so that the dough holds together. Gently pat the lumps into a ball, do not work the dough any more than is necessary. Wrap the dough with plastic wrap and refrigerate for 1 hour.
Try to complete this process as quickly as you can manage, the goal is to have visible chunks of firm butter left in the dough for ultimate flakiness (i.e. try not to melt the butter too much).
Filling
Toss all ingredients together in a large bowl until the fruit is well coated, set aside and leave to macerate.
Assembly
Preheat the oven to 200 degrees celsius (400 fahrenheit) and line a large baking tray with baking paper.
Once the dough has had an hour in the fridge, unwrap it and place it on a lightly floured surface. Cut into 6 equal pieces. Take 1 piece (cover the rest while you work) and pat it into a circular shape. Roll it out into a circle with a rolling pin, it should be just over ¼ inch thick, if you roll it too thinly the dough won't support the weight of the filling.
Scoop a big handful of the rhubarb filling into the center, leaving behind most of the liquid, and fold the pastry edges up around the sides of the filling, crimping them together as you go. Patch up any holes in the pastry wall, to avoid a jammy rhubarb mess in the oven. Place galette on the lined baking tray and repeat with the other 5 pieces of dough.
Brush the pastry of the assembled galettes with non dairy milk/yogurt and sprinkle all over, generously, with demerera or raw sugar of choice.
Bake for 30-35 minutes until the pastry is golden and crispy and the filling is bubbling, rotating the tray halfway through the cooking time. Remove from the oven and allow to cool a little before serving. Best eaten the day of baking with vegan ice cream or coconut whipped cream.
Ingredients
For the pastry:
¾ cup all-purpose flour, chilled in the fridge/freezer
½ cup whole rye flour, chilled in the fridge/freezer
2 Tbsp raw granulated sugar
1/4 teaspoon sea salt (omit if using salted butter)
8 tablespoons (1 stick, 114g) cold vegan butter, cut into pieces and placed into the fridge to re-chill (i make my own vegan butter, however any firm vegan butter will work)
1/4 cup non-dairy yoghurt or vegan sour cream (i used unsweetened coconut yoghurt)
2 teaspoons fresh lemon juice or apple cider vinegar
1/4 cup or so ice water
For the filling:
1 small bunch of rhubarb (approx 6 stalks), cleaned, green leaves removed, stalks sliced into small chunks
3 handfuls strawberries, washed, hulled and sliced
½ cup raw, granulated sugar (i used vanilla bean infused sugar)
1 vanilla bean pod, seeds scraped
2 tbsp orange juice
1 Tbsp cornstarch
¼ tsp grand marnier
Assembly:
non dairy milk/yoghurt for brushing
raw sugar (i used demerara) for sprinkling
Method
Dough
Whisk together the flours, sugar and salt (if using) in a large, preferably chilled bowl. Toss in the chilled cubes of butter and using either a pastry blender or your fingertips, cut the butter into the flour mixture until the mix resembles coarse sand, with some bigger, pea sized, chunks still visible.
In a small bowl, whisk together the yoghurt, lemon juice/vinegar and 1 tbsp of ice water and add this to the butter and flour mixture. With your fingertips, mix in the liquid until it begins to form large lumps. Continue adding ice water by the tablespoon until the crumbly bits of dough just hold together when pressed between your fingers. You only need to add just enough water so that the dough holds together. Gently pat the lumps into a ball, do not work the dough any more than is necessary. Wrap the dough with plastic wrap and refrigerate for 1 hour.
Try to complete this process as quickly as you can manage, the goal is to have visible chunks of firm butter left in the dough for ultimate flakiness (i.e. try not to melt the butter too much).
Filling
Toss all ingredients together in a large bowl until the fruit is well coated, set aside and leave to macerate.
Assembly
Preheat the oven to 200 degrees celsius (400 fahrenheit) and line a large baking tray with baking paper.
Once the dough has had an hour in the fridge, unwrap it and place it on a lightly floured surface. Cut into 6 equal pieces. Take 1 piece (cover the rest while you work) and pat it into a circular shape. Roll it out into a circle with a rolling pin, it should be just over ¼ inch thick, if you roll it too thinly the dough won't support the weight of the filling.
Scoop a big handful of the rhubarb filling into the center, leaving behind most of the liquid, and fold the pastry edges up around the sides of the filling, crimping them together as you go. Patch up any holes in the pastry wall, to avoid a jammy rhubarb mess in the oven. Place galette on the lined baking tray and repeat with the other 5 pieces of dough.
Brush the pastry of the assembled galettes with non dairy milk/yogurt and sprinkle all over, generously, with demerera or raw sugar of choice.
Bake for 30-35 minutes until the pastry is golden and crispy and the filling is bubbling, rotating the tray halfway through the cooking time. Remove from the oven and allow to cool a little before serving. Best eaten the day of baking with vegan ice cream or coconut whipped cream.