Galettes are the crusty free-form versions of those more sophisticated tarts or pies. They are more rustic and “rough around the edges,” so you can just eat a slice with your hands–no need for forks here! The only problem for me is that the traditional ones are made with plain white flour and lots of butter. In fact, I had just resigned myself to the fact that if you wanted that perfect luscious combination of flaky crust and rich buttery taste –the way my idols Julia Child and Jacques Pépin have always made them–there was just no way around it. I imagine you know where I am going with this? Here is my newly created version true to Cuisinicity nutritional standards, AND it has passed my picky French culinary standards with flying colors! Enough said – I will let you judge for yourself! Here I made it with fresh strawberries, but you can make it with whatever fresh fruit is in season, so enjoy and Bon appetite!
* Find this recipe and more in The Environmental Issue of VEGWORLD Magazine
Vegan Spring Fruit Galette
Prep Time
15 minutes
Total Time
40 minutes
Catherine (Sananès) Katz, PhD received her BA (psychology) from the University of California, Berkeley ’81, and her PhD in neuroscience from Princeton University ’87.
Born in North Africa and raised in southern France, Catherine learned Mediterranean French cooking from her mother and aunt. After marrying nutrition expert, Dr. David L. Katz, Catherine applied her scientific acumen to the systematic reconciliation of great cuisine and great nutritional quality, recipe by recipe. The result is an approach to optimal eating she and David refer to as “loving food that loves you back,” an approach on which their five children (age range 22 to 32) have been raised. Catherine founded Cuisinicity around this very philosophy. Catherine has generated hundreds of “loving food that loves you back” recipes, meeting the highest nutrition standards and the demands of discerning palates in adults and children alike.
Ingredients
Dough
• 1 cup whole wheat pastry flour
• 1/4 cup powdered sugar, organic
• 1/4 cup extra virgin olive oil, cold pressed
• 1/4 cup white wine
Custard
• 1/3 cup unsweetened applesauce
• 2 Tbsp ground roasted almonds
• 1/2 tsp pure vanilla extract
Topping
• 10-12 medium strawberries, rinsed and sliced
• 1 tsp granulated sugar
Directions
Preheat the oven 350° F
Dough
- Place all the dough ingredients in the bowl of a food processor and process until a soft ball forms (30 seconds). The dough will be sticky, that’s OK–sprinkle it with a little flour (no more than 1 Tbsp flour), enough to gather it in your hands and make it into a ball.
- Place it on a piece of parchment paper, and using a rolling pin, gently roll into a circle about 7 inches in diameter–it doesn’t have to be perfect.
- Transfer onto baking sheet.
Custard
- Mix applesauce, ground almonds, and vanilla extract and stir well with a spoon until thoroughly mixed.
Assembling
- Spread the custard evenly over the dough to within about 1/2 inch of the edge.
- Spread the sliced strawberries in one layer; no need to arrange them in any way, they will be naturally beautiful.
- Fold the edge of the dough up over the strawberries to create a little border.
- Sprinkle the granulated sugar on top of the strawberries and folded edge.
- Bake in preheated oven for 25 minutes or until the strawberries are juicy and the crust is golden.
