Tuesday, July 8, 2014

Peach and Ginger Galette

vegan peach and strawberry galette

Peach & Ginger Galette
There was a time when I never baked, in fact, I was afraid of it because all of my previous attempts failed miserably. Everything was always just wrong and it wasn’t until 3 years ago I decided to try again. I started with muffins, cookies, the occasional loaf cake and with good results, enough to motivate me to continue baking.
I credit the achievement to following good and well written recipes, and over time the chemistry of it started to sink in, and still there is much to know, but with practice comes confidence and success. Crust especially was not one I ever made, it always sounded so complicated and when I became vegan the idea of using shortening and vegan butter didn’t appeal to me, but I soon discovered from a wonderful pastry chef that excellent crust can be successfully made using just good olive oil! My first attempt at making crust was 1.5 years ago, I was slow and careful but learning, now making crust quite often, I whip it up in no time, and what I’m trying to say is, YOU can too!
This summer I’ve gone wild making galette both savory and sweet. I also made my first pot pie with crust which I will share later this summer, but for now, it’s my peach pie! Just a heads up that it’s slightly more time consuming to prepare because of the peeling process and removing the pit, unlike a berry pie, but if you love peaches then it’s worth a try!
Be sure to read all the instructions before beginning the recipe

Note about measuring flour:  Use a whisk and stir the settled flour to loosen it, add your measuring cup to the flour and wipe off excess, do not spoon flour into your measuring cup it’s not how I measure flour and will be inaccurate.

Note about measuring liquid: Use a liquid measuring cup not a dry one
Crust adapted by vegan pastry chef Fran Costigan

¾ cup whole wheat pastry flour or whole wheat
¾ cup spelt
3 tbsp unrefined brown sugar
½ tsp fine sea salt
¼ tsp baking powder
¾  tsp ground cinnamon
¼ cold pressed extra virgin olive oil
½ cup So Delicious milk unsweetened coconut or cashew – ice  cold – I used 5- tbsp
¾ tsp vanilla extract
¾ tsp almond extract or more vanilla

Method for Crust
1. Sift the flour, sugar, sea salt, cinnamon, baking powder over a large bowl. Once passed, mix well with wire whisk.

2. Slowly drizzle the cold oil over the flour using a rubber spatula and gently stir scooping from underneath, little stone like shapes will form do not break these up they are help to create a flaky crust

3. Mix the coconut milk, almond and vanilla extract. Drizzle 3 tbsp of the mixture over the flour mixture and stir gently keeping the pebbly form which will increase in size, add more liquid as needed 1Tbsp at a time tossing gently until dough holds together, (you may not use all of the ½ cup and that’s ok,) turn the dough out onto a large piece of parchment paper and cover with another piece on top, using a roller to press a 10 inch wide round and work quickly, the dough when flattened should look marbleized, place on baking sheet with the parchment and chill in the fridge for 45 minutes to allow gluten to relax,

Meanwhile make the filling

Pre heat oven to 400 rack in the middle

Peach Filling
9 medium peaches peeled and sliced thin
one lemon zest
1 tbsp fresh lemon juice
1/3 cup unrefined fine brown sugar grind in spice grinder if too course
1 tsp ground powder ginger
1 tsp ground cinnamon
2 tbsp arrowroot

1. In a large bowl combine the sliced peaches with lemon juice and lemon zest and set aside.
2. In another small bowl combine the sugar, ginger, cinnamon and arrowroot, combine well and add to the peaches, stir to coat very well and let sit for at least 10 minutes.

This Step after Filling is made
Roll out the dough in between two pieces of parchment paper – do not add flour – roll to 12 inches in diameter,
Flip the parchment along with dough over to loosen the dough from the paper this will help lift the edges of the dough over the peaches without sticking.  Place the dough along with parchment paper on a large baking sheet. Add the peaches to the center of the dough leaving behind most of the juices -  allow a couple of inches all around of free space. Begin lifting the dough carefully up towards the center of the peaches and continue working around until all sides are up. Be sure to over lap the dough as you lift, this helps hold the shape, once it’s all up and the shape is secure you can add a bit of the reserved juices.

Baste the galette with melted coconut oil or
In small bowl combine
1 tbsp milk
1 tbsp pure maple syrup

Place in the oven and bake at 400 for 35-40 minutes. The crust should be golden

Top with ice cream, or coconut whip cream and pecans


And below is Strawberry Fennel Orange to try!
Lots of fresh strawberries sliced into rounds about 4 cups
½ tsp ground fennel
¾ tsp ground cinnamon
1/3 cup unrefined brown sugar such as muscobado
2 tbsp arrowroot  - do not use cornstarch
Pinch sea salt
Zest of one organic orange

vegan galette, strawberry galette, vegan strawberry galette


Wash and pat dry the strawberries, remove the green leaves and slice each strawberry into 3 rounds, place in a large bowl add the orange zest and toss lightly. In another bowl combine the fennel, cinnamon, sugar, arrowroot and sea salt and add this to the strawberries, gently stirring until all the strawberries are coated. Let sit for 15 minutes, there will be a lot of juice be sure to drain it before adding to crust, you can then add it after the crust is pulled up over the strawberries.

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