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Raspberry & Almond Galette
Updated: Jul 25
A jammy raspberries filling in a rich, crumbly shortcrust. This galette is a beautiful combination of sweet, jammy and tart. Even better served with a bit of vegan cream, vegan ice cream or plain almond yoghurt.
A galette is so much easier to make than you might think. The pastry is very simple to make and just needs a bit of chilling time in the fridge before it is rolled out into a rough circle, filled with berries, folded over the berries and baked until golden.
A galette is one of those desserts that always looks elegant, no matter how rustic the shape of the tart. Wouldn't you agree? I think it always look impressive, even if you are not a frequent baker.
TO MAKE THIS YOU WILL NEED
plain flour
ground almonds
coconut sugar
pinch of sea salt
vegan butter
fresh raspberries
tapioca starch
almond milk for brushing
flaked almonds
THE PASTRY
The pastry is a vegan version of a short crust. It keeps its shape well, but when bite into it it is a wonderful short, buttery, crumbly pastry. It reminds me a bit of shortbread.
All the ingredients are added to a food processor and blended (or pulsed) into a crumbly dough. The dough should be crumbly but should stick or hold together if pressed together.
It is important to keep the dough as cool as possible and let it rest in the fridge for at least 30 minutes before rolling it out. If the dough gets warm, it will be sticky and not easy to work with.
THE GOLDEN FINISH
To get the golden finish brush the pastry with a little bit of almond or oat milk and sprinkle with a bit of sugar before placing it in the oven to bake.
THE FILLING
Raspberries are in season, meaning they are at their best. Juicy and sweet. The raspberries are sprinkled with coconut sugar and a bit of tapioca starch before placing it on the dough. The tapioca starch will help thicken the raspberries juices and give it a jammy texture.
You can adjust the sugar levels depending on the tartness on the berries. Add more sugar if the berries are very tart.
NO RASPBERRIES?
Not to worry, you can use any berries you like. Blueberries and strawberries work really well. Stone fruit such as peaches will work well too.
OTHER RECIPES TO TRY
RASPBERRY & ALMOND GALETTE
Fresh raspberries, cooked until soft and jammy. Wrapped in a rich, crumbly shortcrust, this galette is a beautiful combination of sweet, jammy and tart. Even better served with a bit of cream, ice cream or plain yoghurt.
Serves: 6
Time: 40 min, plus resting time
INGREDIENTS
FOR THE BASE
80g plain flour
35g ground almonds
1 tbsp coconut sugar
pinch of salt
75g vegan butter, cold and cubed
2 - 4 ice cold water
FOR THE FILLING
150g fresh raspberries
1 tsp tapioca starch
1 - 2 tbsp coconut sugar
TO FINISH
1 tbsp coconut sugar
almond milk for brushing
flaked almonds (optional)
INSTRUCTIONS
TO MAKE THE BASE
Using a food processor blend the plain flour, ground almonds, coconut sugar, salt and vegan butter until a crumbly texture. Add water one tablespoon at a time (as needed) to make a dough that is crumbly but holds together if pressed together. The dough should not be too wet. If you added to much water, simply add a bit more flour. If you don't have a food processor you can use a fork or your finger tips to mix the dough. Try keeping the dough as cold as possible as it will get very sticky as it gets warm.
Remove the dough from the food processor, shape it into a ball and wrap it in clingfilm.
Place in the fridge for 30 minutes before using.
TO MAKE THE FILLING
Mix all the filling ingredients in a small bowl and set aside until needed.
PREHEAT
Preheat the oven to 180C or 160C fan and line your baking tray with baking paper or a silicon baking mat.
TO ASSEMBLE
Roll the chilled dough between two parchment paper sheets into a rough circle or oval shape. Keep the dough about 3 mm thick. It doesn't need to be a prefect circle.
Carefully transfer the dough circle onto a prepared baking tray
Spoon the raspberry filling into the dough but keep about a 5 cm border of dough around the filling.
Fold the dough over the raspberry filling and pinch together where necessary to avoid juices running out.
Brush the dough edges with almond milk and sprinkle with sugar before baking for 30 - 35 minutes or until golden. Baking time will depend on your oven, so I recommend checking after 25 minutes.
Once golden, remove the pastry from the oven and let it cool on the baking sheet for about 20 minutes.
Sprinkle with flaked almonds and cut into pieces. Enjoy with vegan ice cream, vegan cream, plain yoghurt or just on its own.
HAVE YOU MADE THIS?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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