CRUDE EATS: VEGAN CRANBERRY PEAR GALETTE

If you’re anything like me you’re really not emotionally prepared to let go of certain holiday flavors quite yet. I definitely have a Coconut Nog hiding in the corner of my fridge and I can’t stop buying cranberries. Luckily, desserts can transcend seasons and people will still eat them and adore you for sharing and that’s reason enough. This recipe combines fresh cranberries and pears for a tart, sweet, flaky pastry that will make you want to eat it for every meal for a week. Oh, and did I mention it’s vegan?

If you’ve never made a galette, allow me to put it in perspective for you. It’s like making a pie, except you can’t mess it up! Seriously. It’s simple yet impressive. And once you have the basics down, you can do any number of variations on this theme that you want. You’ll want to make gals for all your pals.

Dough

  • 1 ¼ c all purpose, unbleached white flour
  • 1 tablespoon sugar
  • ½  teaspoon kosher salt
  • ½ c cold Earth Balance vegan butter (or any other vegan butter/shortening,) cut into small pieces
  • ¼ c ice cold water
  • A few tablespoons apple cider vinegar

 

Cran-Pear Filling

  • ½ package fresh cranberries (about 1 cup)
  • 3-4 fresh pears, sliced thinly
  • Juice of one fresh lemon
  • ¼ c brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt 
  • Raw sugar for sprinkling

To Make the Dough:

  • If you have access to a food processor, combine dry ingredients and pulse a few times until combined. Add butter and pulse until the texture is crumbly and resembles cornmeal. Be careful not to overmix. Add in ice cold water and a tiny bit of apple cider vinegar a little at a time until the dough just comes together.
  • If you’re mixing by hand, combine dry ingredients and whisk until combined. Use your fingers to break up the butter chunks into the dry mix, until the texture begins to feel like cornmeal. You don’t want any butter pieces bigger than a pea. You can also use a pastry cutter to accomplish this. Drizzle in ice cold water and a tiny bit of apple cider vinegar a little at a time, mixing with a wooden spoon until the dough just comes together.
  • Form the dough into a disk, wrap in plastic and allow to chill in the fridge for at least two hours. This time is important because it allows the fat from the butter to solidify, which will make your dough easier to roll out and work with. While it’s chillin’, you should too! Treat yourself to a bath, nap or dance party.
  • Before you roll your dough out, make your filling. Dump your fruit into a large bowl and squeeze a fresh lemon over the top. Dredging your fruit in lemon will allow the flavors to open up and bring a lovely brightness to your galette. Also add your sugar at this time and toss all together. You’re welcome to experiment with sweetness here. I love the contrast between brown sugar and cranberry, but you could use any variety you’d like. Coconut sugar would be yummy, and you could even use agave if you’re looking for a lighter option. Let the fruit mixture sit for 15 minutes or so, then drain the liquid and add cinnamon, nutmeg and salt. Set aside.
  • To roll your dough, lightly flour a surface and use a rolling pin in a cross formation to ensure evenness- as in, roll up, then down, then side to side. Don’t worry too much though, because a galette shines through imperfections. Make it whatever shape you want as long as it’s fairly consistent thickness throughout- about ⅛ of an inch. Place the dough on a parchment paper covered baking tray and preheat oven to 375.

Fill your galette with the fruit mixture, spreading evenly but avoiding the edges of dough. You may have more fruit than you need--in which case you should definitely save it and put on your oatmeal in the morning. Gently fold edges of dough in towards the center to create the galette shape. Sprinkle the top of your pastry with raw sugar for a crunchy, beautiful touch on top. Bake for 40-45 minutes, until fruit is bubbling and pastry is golden brown.

Serve and share when cooled but still warm. Might I suggest some vegan ice cream on top and a side of hot coffee? Just a thought, you could save this recipe for February and serve it at your Galentine's Day party 

XOXO,

Kia & the CRUDE Crew. 


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