Vegan Rhubarb & Pear Galette
I felt called to make a buttery and seasonally inspired galette, but without the butter. Rhubarb is perfect in baked goods, but they are very tart. To overcome that tartness you can add quite a bit of sugar, or a low amount of sugar and pair it with a fruit high in natural sugars; I opted for the latter. Other fruits that would work great are sweet apples, peaches, or red berries.
The best part about making galettes is their amorphic shape. You don’t need a pie tin, or cake mold, or loaf pan. All you need is a baking sheet and some parchment paper, and you can design your own fun shape!
Ingredients (crust):
1/2 cups all-purpose flour
1 T coconut sugar (plus more for sprinkling)
1/2 tsp kosher salt
1/2 cup vegan butter (cold)
1 T oat milk (to brush the crust)
Ingredients (filling):
1/2 lb. rhubarb stems, cut into 2-4 inch pieces
1/2 lb pears, cut into 1/4 inch slices
1/4 cup coconut sugar
1 tsp vanilla extract
2 T all purpose flour
1/2 lemon juiced
1/2 lemon zest (use organic if possible)
Method:
To make the crust, beat the vegan butter with a mixer. Slowly add in the flour, coconut sugar, and salt. Mix until it is all incorporated and the dough holds together. Gather the dough in a ball and wrap in saran wrap or put in a Stasher bag (to go plastic free) and refrigerate for at least one hour.
Preheat the oven to 400 degrees F.
To make the filling, mix together all of the filling ingredients in a bowl. Stir until evenly coated.
After the dough has chilled, roll out onto a floured surface until it is circular like shape with a 1 foot diameter. Don’t worry about this being perfect! Transfer to a parchment paper lined baking sheet
Pour the filling on top of the center of the galette and spread out into it is an even layer.
Fold the edges around the galette, any pattern will do, so long as you can make sure all of the filling is surrounded by a wrapped edge so the juices can’t escape.
Use the oat milk as a vegan, replacement egg wash, by brushing the edges of the galette. Sprinkle with a little bit of coconut sugar.
Bake for 40 minutes or until golden brown.