For those of you who are hard-core pastry lovers (ME!), then this Vegan Pear and Raspberry Galette is for you.
It has the pastry, the fruits and the ice cream BUT it’s a whole lot easier and way less fiddly to make than pies or even tarts. A galette is the most simple version of a pie, which is also fuss free!
Start off with the pastry. This is the most important part because without a good pastry, you don’t have a good galette. I’ve used my tried and tested pastry. The one that always ends in a buttery flakey crust. I first made the crust for this Cherry Pie, where I also wrote a whole article about making the perfect crust (for those baking nerds who love the science behind food, be sure to check it out 🤓) You only need half the amount because you’re only making the bottom half.
Once you have made the crust and let it chill, all you need to do is roll it out into a somewhat circular shape. This is the best part about the galette. It doesn’t have to be perfectly circular, in fact a crust with some uneven edging is good because it makes this Vegan Pear and Raspberry Galette look more rustic.
After the crust is rolled, it needs to be filled with the gorgeous summery filling. Todays combo is pear and raspberry, with a hint of lemon. Delicious! Once the crust is made and sitting in the fridge, start on the filling. Throw everything together in a bowl, mix it together (don’t worry if the raspberries don’t stay in contact), cover and then place in the fridge until it’s needed. Simple as that.
Note: Chilling the fruit is essential as everything needs to be cold for the pastry’s sake. You can read why, in this Cherry Pie post.
Once cooked, leave to cool slightly and then top with your favourite dairy-free ice cream! The hint of lemon really makes this dessert perfect for summer, plus outrageously good.
- - 1 cup (160g) all-purpose plain flour
- - ¼ teaspoon salt
- - 3 tablespoons (30g) coconut sugar
- - ⅓ cup (50g) cold coconut oil
- - 4 tablespoons (45g) cold vegan butter
- - ¼ cup (60mL) ice cold water
- - 1 ½ cups (180g) frozen raspberries, thawed
- - 3 ripe Packham pears, cored, sliced 1cm thick
- - ½ lemon zest
- - ¼ cup (40g) coconut sugar
- - 1 teaspoon (5mL) lemon juice
- - 1 ½ tablespoons (15g) all-purpose plain flour
- - 1 teaspoon (5mL) vanilla extract
- Make the pastry first. Mix the flour, salt and coconut sugar together in a food processor. Add the coconut oil and pulse until no large chunks remain. Add in the cold vegan butter and pulse to form pea sized shapes. Be careful not to pulse too much. If you don't own a food processor, you can do this by hand using your fingertips to rub in the fats. Transfer mixture to a bowl and with the sharp end of a butter knife, stir in the cold water 1 tablespoon at a time. Using a knife helps to cut through the dough and is easier to stir with. Stop adding water when large clumps of dough begin to form.
- Transfer to a floured surface and knead lightly to bring together. Cover with cling wrap and press down to form a thick disc. Place in the fridge to chill for at least 1 ½ hours.
- Make the filling while the dough is resting. Mix all the ingredients together in a large bowl. Cover and place in the fridge until the dough is ready.
- Preheat oven to 190°C / 375°F and line a baking tray with grease proof paper.
- To assemble the galette, take the dough out of the fridge and transfer to a lightly floured surface. Roll dough out to a 30cm/ 12inch circle. It doesn’t have to be perfectly round; any round shape will do. Place onto the lined baking tray.
- Take the fruit out from the fridge and arrange it (not the juice) into the middle of the dough, leaving a 5cm/ 2inch boarder all around. Gently fold the edges of the dough over the fruit, overlapping where necessary. Press gently to seal.
- Bake in the preheated oven for 40-45 minutes, until the pears are tender and crust is golden brown. Leave on tray to cool slightly before serving.
Crust does soften after being place in the fridge so best to eat fresh.