Don’t be scared by making the short crust pastry for this Vegan Raspberry & Apple Galette, it’s actually super easy & will make you look like a domestic deity!
I often laugh about how terrible I am at pastry. Some of it is to do with not wanting to use any dairy or alternative that contains palm oil, some of it is due to sheer impatience! However I have now mastered the art of making quite a rough and easy to use short crust pastry. In fact, I’m so proud of myself that you will quite probably see quite a few more pastry based recipes here as I wield my new-found pastry deity status.
The key to a good ‘short’ (crispy & crumbly) pastry is to not let the fat within it get warm until you bake it. The colder it is, the nicer the pastry crumb will be. The issue is with veganining (totally a word) shortcrust pastry is to find a solid fat that will make a great tasting crumb & will also be pliable enough to roll out. I’ve discovered that coconut oil kept in the fridge makes a decent butter substitute. Once you have mixed the mixture together it can be a little tricky to roll out, but if you bash it a bit, and use some bits to patch up any gaps, it rolls out pretty well.
Fortunately this recipe pretty much wants to just be rough & is all the more beautiful for it. You could use all kinds of fruit to fill this delicious crispy pastry. I’ve used apples & raspberries because that’s what our garden has currently ripe. We have a dinky little dwarf apple tree that has quite tart & juicy apple that are just perfect in pie. The raspberries are the right kind of sweet-tart too, but you could use plums, other berries, apricots, whatever the season brings or you fancy.
(p.s.- if you do make this & bring it out at a dinner party or take it along to a friends, be prepared for people to be amazed, and to think you’re an even better cook than you really, actually are… shhh.. your secret is safe here!)
(pps. You can also cheat this recipe with pre-made pastry that you buy from a shop. I haven’t found any without palm oil in, so I prefer to DIY..)
An easy, freeform pie made with delicious seasonal fruit & yummy vegan pastry!
- 125 g plain flour Or Spelt Flour (which I used in this recipe)
- 55 g icing sugar also known as powdered sugar
- 55 g solid (fridge cold) coconut oil
- 1-2 tsp ice cold water
- 1 medium cooking apple
- 150 g raspberries
- 3-4 Tbsp granulated sugar
- Juice 1/2 lemon
- plant milk to brush the pastry with for a lovely shine
Whizz all the ingredients except for the water together in a food processor OR cut the coconut oil into cubes & rub together with your finger tips until it resembles fine breadcrumbs
Add a tiny amount of water & form into a ball of dough. Be careful to only add a small amount.
Once you have squished it all into a ball, put in the fridge to cool the pastry a bit (for about 10 - 15cm)
Once chilled, roll the pastry out onto a floured surface. Use a rolling pin to smooth out the pastry until it's a roughly circular shape, about 25cm diameter.
Don't worry if there's a few cracks or holes, use a bit of the rough edge to patch it up & roll it in. This is a free form recipe that is made even nicer by being a bit rough.
Line a baking sheet with baking paper, then transfer the now rolled out roughly circular disc of dough over to the tray.
Chop the apple into 1-2 cm cubes.
Toss the apple in the lemon juice (this prevents it from going brown) & then toss the apple in the sugar.
Pile the apples & the raspberries into the centre of the pastry on the tray, leaving about a 4-5 cm edge
Fold the pastry edges over to form a rough 'crust'. Don't worry if it looks a bit rough, that's the beauty of it!
Brush the plant milk over & sprinkle a small amount of extra granulated sugar over for a lovely shiny finish & crunch.
Put the pie into the oven for roughly 30 mins. Check to see if it is lovely and browned on the outside at 25 min! Cooking times always vary depending on your oven!