Serves: 4 medium galettes
Prep time: 1 hour
Cook time: 25 minutes
What you’ll need:
- 2 cups AP Flour + more for rolling
- 1.5 sticks vegan butter (Miyoko’s is what I’d recommend. I have no option 2. Nothing beats Miyoko’s 😀 )
- 2 tbsp cornstarch
- 4 tbsp cane or coconut Sugar + more for sprinkling
- Juice from half a lemon
- 1/4 tsp salt
- Fall filling options:
- (3) sliced pear + masala chai (1/4 tsp each of ground cardamom, ground clove, ground ginger, ground cinnamon) + handful of chopped pecans
- (3) sliced apple + 1 tsp ground cinnamon + handful of sliced almonds
- Ice cold water
What you’ll want to do:
- Preheat your oven to 400F
- Cut up your butter into cubes and refrigerate (it needs to be cold when making the galette crust)
- While the butter chills, make sure you have the following kitchen tools ready: a rolling pin (or wine bottle), large mixing bowl, baking sheet, pastry cutter/fork, measuring cup, measuring spoons
- For the galette crust, bring out your chilled butter
- Mix the butter cubes with the AP flour in a large mixing bowl using a pastry cutter or a fork. The goal is to break up the cubes into tiny balls
- Add 2 tbsp sugar and salt to this and mix.
- Next start adding the ice water slowly. Start with 3 tbsp and mix together with your fingers. Add more until the dough comes together
- Try making the dough into 4 balls at this point. If the dough falls/breaks apart add more water. If it’s too wet add more flour
- Refrigerate the balls by placing in a large bowl (for 15 minutes. You can chill for up to 24 hours but need to bring the dough back to room temperature)
- While waiting for the dough to chill, simply mix together one of the chosen fillings with the spice powders and nuts.
- Then to this filling mix, add lemon juice and cornstarch. Set aside
- Bring the dough out of the fridge and roll each ball on a floured surface into rough circle
- Transfer each circle to the baking sheet
- Arrange your filling in the center of the circle by leaving about 1.5 inches around to fold
- You can use a knife to cut into a more even shape and also to cut the edges and fold into a more aesthetic pattern (pictures below)
- Brush the edges with melted butter and sprinkle some sugar
- Bake in the oven for 22-25 minutes or until the crust is a light brown
- Cool and serve immediately!