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My Vegan Kitchen

Blueberry and blackberry Galette

Imogen Taylor - Saturday, August 01, 2020
Since I embarked on the world of plant-based cooking - let's face it; it's a wonder-filled culinary path - I have focused on vegetable dishes, as well as RAW dishes - accomplished in the dehydrator.

As I moved into adult life with dairy and egg allergies; the world of Baking has been outside of my attention span. Until Now!

As a chef, "Pastry" was my favourite section of the professional kitchen. But it has taken me till now to develop a curiosity for vegan pastry dishes; go figure?!

My current obsession is with galettes.

I have arrived at a pastry recipe which works really well for savoury and sweet dishes. Please read through the whole recipe before starting to cook...

 

My Spelt Flour Galette Recipe.

(This is the savoury version. For a sweet pastry, add 1 tbsp coconut sugar)

1 cup organic wholemeal Spelt flour
pinch Himalayan pink salt
25gm vegan butter
3 tbsp water

Blueberry/Blackberry mixture
2 punnets blackberries
1 punnet blueberries
1 tbsp coconut sugar 
zest of 1 lemon

Add coconut sugar and lemon zest to the berries and toss all ingredients together to combine.

To glaze
25gm vegan butter for brushing on the pastry before cooking

Method.
Add the vegan butter to the flour/salt/sugar mixture and rub together till you have a crumb.
Add the water and combine till a dough forms.
Put aside to rest for half an hour minimum.

When ready, roll out the dough on a sheet of baking paper till the dough is really thin.

Spill the sticky berry mixture onto the centre of the pastry, leaving room on the outside edge to fold over the berries.

Melt 25gm vegan butter in readiness for brushing on the pastry once you have folded the outsides in towards the centre of the galette.

I have baked this at 200 degrees celcius for 18 minutes. This was a sufficient period in my own oven.
But every oven will be different.

I haven't dusted this with icing sugar as I don't use refined food products.
Let's keep things natural and body-friendly?

p.s. I have an abundant supply of jasmine right outside my kitchen door at the moment!

 @thegastronomicalworkshop

 
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