This beautiful galette is an ideal way to showcase the gorgeous fruits of summer. The recipe comes from Maja Brekalo’s new book Bake It Vegan (Page Street Publishing, 2021). According to Maja, “I always go a bit crazy when blackberries and peaches are in season, and this delicious treat is one of my favorites to make. It’s easy, it’s quick and it’s so tasty with its rich fruity center and a delicious spelt flour and coconut oil crust. For even more deliciousness, add a scoop of vegan vanilla ice cream on top and let it melt slightly for the ultimate sweet indulgence.”
Makes 6–8 slices
- 1⁄2 cup (100 grams) vegan butter or 1⁄2 cup (120 milliliters) melted extra virgin coconut oil
- 1 cup plus 1 tablespoon (140 grams) white spelt flour
- 1⁄2 teaspoon ground cinnamon
- 1/3 teaspoon salt
- 11⁄2 tablespoons (15 grams) coconut sugar
- 4 to 5 tablespoons (60 to 75 milliliters) ice water
- 1 tablespoon (10 grams) tapioca starch
- 11⁄2 cups (180 grams) blackberries
- 1 tablespoon (10 grams) tapioca starch
- 1 teaspoon ground cinnamon, divided
- 2 tablespoon (30 milliliters) agave syrup
- 2 cups (250 grams) thinly sliced peach
- 3 tablespoons (30 grams) coconut sugar, divided
Note: The amount of sweetener used in the filling is adjustable and depends on how sweet your berries and fruits are and how sweet you’d like the galette to be. The amount I included would be medium-sweet. To achieve an even sweeter taste, increase the amount of sweetener by 2 tablespoons (20 g). Add 1 tablespoon (10 g) of coconut sugar to each fruit, so 2 tablespoons (20 g) total.
- Vegan vanilla ice cream
Make the crust:
- If using the vegan butter, slice it into cubes. Then place it in the freezer to firm up and chill. If using the coconut oil, measure it in a cup and place in the refrigerator to solidify. Take it out, slice it into small cubes and then place it back in the refrigerator until you get the other crust ingredients ready.
- Sift the flour with the cinnamon, salt and sugar and mix together with a whisk. Set it aside.
- Prepare the ice water, adding some ice cubes to a glass of room-temperature water. Let it sit for a few minutes so the ice melts and chills the water.
- Using a pastry cutter or two knives, cut the coconut oil or butter cubes into the flour mixture, until the pieces of solid oil or butter are about the size of peas. Use your fingers to quickly crumble everything together. Sprinkle 3 tablespoons (45 milliliters) of ice water over the dough, and gently knead it with your hands. Add more ice water as needed, just a tablespoon (15 milliliters) at a time, until the dough comes together when you squeeze it, and you can form a ball that doesn’t crumble. Work the pastry very briefly, just to get it to stick together as a dough. The dough shouldn’t be wet or too sticky. If the dough seems wet, add a little more flour into the mix. If the dough is not holding together or appears crumbly, add a little bit more ice water.
Shape the dough into a disc, wrap it in plastic wrap and refrigerate for 30 minutes. Once the dough has chilled, arrange a rack in the middle of the oven and preheat the oven to 375°F (190°C) on conventional-baking mode.
Make the filling:
- Place the blackberries into a small bowl. Sprinkle them with the tapioca starch, 1⁄2 teaspoon of cinnamon and syrup. Set aside. When you add the filling to the galette, do not include any of the liquid juices because they could make the bottom soggy; use a slotted spoon to avoid the liquid.
Take out the chilled dough and let it sit at room temperature for about 10 minutes to become more pliable, then unwrap it and place it on a piece of floured parchment paper. Sprinkle some flour on top of the dough and cover it with another piece of paper. Using a rolling pin, roll out the pastry into a rectangular shape. You should get a 10 x 14-inch (25 x 36–cm) rectangle. The pastry should be 1 inch (2.5 cm) thick. If the dough sticks to the paper, add a little bit more flour and keep rolling. When you’re done, slide the parchment paper with the rolled-out pastry onto a large baking sheet and discard the top paper.
Assemble and bake the galette:
- Sprinkle the tapioca starch over the dough and arrange the blackberry filling on top of it, leaving a 11⁄2- to 2-inch (4- to 5-cm) border around the edge. Next, neatly assemble the peach slices over the blackberry layer so the slices overlap. When done, sprinkle them with the remaining 1⁄2 teaspoon of cinnamon and 2 tablespoons (20 grams) of coconut sugar. Use the parchment paper to fold the dough over the edges of the fruit, and press gently where the pastry folds over to ensure the fruit gets tucked into the dough. A large part of the filling shall remain uncovered. Sprinkle the remaining 1 tablespoon (10 g) of sugar over the whole galette for more crunchiness and sweetness.
- Bake on conventional-baking mode for 15 minutes, then another 15 minutes on fan-assisted mode to get a nice crunchy crust. It is done when the filling is bubbly and the crust is nicely browned and feels sturdy when you tap on it. If you’re baking it only on conventional-baking mode, prolong the baking to 35 minutes, or until the crust has that nice golden-brown color around the edges.
- Leave the galette to cool down for about 20 to 30 minutes before slicing so it can firm up. Serve the galette warm, and add vegan ice cream, if using, for even more deliciousness. It will keep for up to 3 days in the refrigerator and for up to 2 days at room temperature.
Reprinted with permission from Bake it Vegan by Maja Brekalo, Page Street Publishing Co. 2021.
Photo credit: Maja Brekalo