Apple Persimmon Galette

The Galette is the ultimate lazy pie and its so delicious! This crust is flakey, buttery and crusted with pecans so it’s the perfect switch up to the typical apple pie. If you’ve been making our recipes for awhile now, you know that I am completely obsessed with Spelt. This flour has much more flavor and texture than typical wheat flour and although it is not gluten free, it is free of wheat and a lot of the inflammatory properties that usually come along with gluten filled flour.

This is sure to be one of your new favorite recipes and is suitable for any level of cook. Now that I have this galette on the blog my head is swirling with all of the fillings you could put inside! It can be sweet for summer with berries, or savory with veggies and garlic. The possibilities are endless and you’ll be so happy you ditched the store bought pie crust and dove into this recipe!

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Serves 3-4 people

The Goods:

For the dough:

• 1 1/2 cup spelt flour + extra for dusting

• 1 tbsp Big Tree Farms golden coconut sugar

• 1/2 tsp salt

• 1/2 cup + 2 tbsp cold vegan butter, cut into small pieces

• 1/4 cup ice cold water

For the filling:

• 1 persimmons, sliced

• 1 apple, sliced

• 1 lemon, juiced

• 1/2 tsp cinnamon

• 1/3 cup Big Tree Farms golden coconut sugar

• 1/2 tsp vanilla extract

• 2 tsp tapioca flour

For the “egg” wash:

• 1/3 cup aquafaba- (juice from can of garbanzo beans)

• 1/4 cup nut milk

For the crust garnish:

• 10 pecans, very thinly sliced

• 1 tbsp Big Tree Farms golden coconut sugar

The Method:

1. In a large mixing bowl, add the spelt flour, coconut sugar, salt and stir with a fork until mixed. Toss in the cold vegan butter and smash with a fork until the mixture becomes small pea size balls. This will take a minute or two.

2. Slowly pour in cold water into the dough mixture while stirring with your fork. Once all the water is added, knead into a smooth dough ball. Don’t knead more than 2-3 times, you just want to focus on rolling and molding into ball, and avoid melting the cold butter. Place dough ball into a sealed air tight container and refrigerate for 30+ minutes.

3. In a separate mixing bowl, add all your filling ingredients and mix together with a spoon. Once everything is coated, let is sit on the counter for 5-10 minutes. This will help the tapioca flour and spices to sink into the fruit to create a sauce.

4. As the dough is refrigerating, and the fruit filling it sitting, it’s time to make the egg wash and crust garnish. In small bowl pour in your aquafaba and nut milk, stir with a whisk for 60 seconds until it starts to froth a bit. Set aside.

5. Add your pecans and coconut sugar into another small dish, mix throughly, and set aside. Preheat your oven to 350.

6. Remove the dough ball from the fridge, and clean off a large amount of counter top/ cutting board space. Slightly dust the counter top with spelt flour, just enough to keep the dough from sticking when you roll it out. Using a roller pin, roll out the dough ball into a large flat disc about 1 1/2 foot in circumference and a thickness about a typical pie crust or a beverage coaster.

7. It doesn’t have to be even and perfectly round, I almost prefer the rustic and unsymmetrical round disc of dough. Now that you have the dough rolled out, slowly pour all the fruit filling into the direct center of the dough leaving about 2 inches space around the perimeter of the dough disc. I like to save the liquid on the bottom to pour on top once the pie is finished.

8. Starting in one spot, grab and fold about a 3 inch section of the crust towards the center, then repeat all the way around until you have all the sides folded over towards the center leaving a big empty space in the middle so you can see the filling inside. This should take about 6-8 folds to get all the way around.

9. Quickly, brush the “egg” wash (aquafaba and plant milk) with a silicone brush on top of the folded edges of the crust. Once the crust lightly wet, carefully with your hands, press the crust with the pecans and coconut sugar mixture.

10. Bake at 350 for 35 minutes or until the sides are golden brown. Enjoy with a scoop of vegan vanilla bean ice cream! Enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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