Saturday November 7, 2020 - by Errer
- 8 serves
- Breakfast, Lunch, Dessert, Party
- Used backdrop: Wooden chest
This is my first time making a galette and I wanted to make a healthy version that we can eat for breakfast. We love fruits a lot and for this galette we used pears and persimmon. Both fruits are in season now and widely available in the Netherlands. Apparently I am completely in the pear mood, because my last recipe was stewed pears. For topping I wanted to roast some hazelnuts to make it even more healthy. Galettes are ”flat cakes” and are a French dish, a traditional pastry. Actually, you roll out the dough and fold it rustic and messy around any fruit you like. Besides, you can make it savory as well. As always, this galette is totally vegan.
Obviously, you can make the dough for the pear galette yourself, but you can also use a tortilla wrap or store bought puff pastry. Easy and simple, but if you ask me I think it’s a little less galette. If you have a food processor, you can make the dough in no time, but you can knead it with your hands too like I did. It’s very important to let the dough rest for a while, to make it easier to roll out. Use a rolling pin while rolling out the dough into a circle and it really doesn’t have to be perfect. In this recipe I used pears, but you can replace it with other fruits such as apple and even banana. Or use strawberries, nectarines and peaches depending of what is in season where you live. Furthermore, you can add raisons, dates, pumpkin or sunflower seeds.
As always, I use wholemeal flour to add more fibers. That makes this galette more nutritious and healthier. I have to admit this galette is firm and filling, but very delicious to eat for breakfast or lunch. Remco and I ate the pear galette with lunch and the next day for breakfast. It’s not so sweet, but we consciously choose to use less sugar. If you want, you can sprinkle extra sugar over it befor you bake it in the oven.
- Wholemeal flour, 225 grams
- Plant-based butter, from the refrigerator, 100 grams
- Palm sugar or coconut sugar, 2 tablespoons
- Cold water, 60 milliliter
- Sea salt, half teaspoon
- Pears, firm but ripe (I used Conference), 3 pieces
- Persimmon, 1 piece
- Cinnamon, 2 teaspoons
- Maple syrup, 3 tablespoons
- Potato starch, almond flour or breadcrubs, half tablespoon
- Almond milk, 1 tablespoon
- Hazelnuts or a different kind, for topping
- Preheat your oven to 200 degrees Celsius and place parchment paper on the baking tray.
- Prepare the galette dough. Mix the dry ingredients wholemeal flour, palm sugar and sea salt with a whisk and add the cold butter sliced in pieces. Use your fingertips to divide the butter with the flour until a sandy mixture forms.
- Add the water. Knead into a dough with your hands and shape it into a ball. If the dough feels very wet and sticky, you may add some extra wholemeal flour.
- Wrap the ball in plastic and let it rest (very important!) while you prepare the pear filling for the galette.
- Wash the pears (no need to peel), cut lengthways and remove the core and the stalk. Cut the pears into thin slices lengthwise.
- Combine the pear, maple syrup and cinnamon in a bowl and mix well with your hands until the fruit is coated. Then, make 6 packages of the pear by placing slices together with the skin side up. No need to do this perfect, but doing this makes it easier to assemble the galette later on.
- Next, cut the persimmon into little pieces (peeling is not necessary).
- Lightly flour your counter top and roll out the dough into a circle of approximately 4 milimeter thick and a diameter of 34 cm. Transfer onto the baking sheet. Do not try to move the dough once the fruit is on it.
- Prick the dough with a fork and dust the center with the potato starch or almond flour to prevent the bottom to become soggy. Place the pear packages on the dough with the smallest side pointed to the middle and the skin up. Leave some space around. Shape the pears in a decorative pattern.
- Put the persimmon in the empty bowl and cover the leftover cinnamon syrup around the persimmon with your hands. Place in the center of the galette.
- Finally, fold the edges of the dough inwards over the pears like a package.
- Brush the edges with almond milk.
- Bake the galette for about 35 minutes until the dough is golden brown and the pears are tender depending on your oven. Transfer to a wire rack and let it cool for at least 15 minutes before serving.
- In the meantime, roast the hazelnuts (preferably without skin) in a frying pan with a little olive oil.
- Enjoy the galette for breakfast together with the hazelnuts.
- To make it more yummy you can eat the galette with some vegan whipped cream. Or try with some ice cream. Not for breakfast obviously.
- Before you bake the galette in the oven, you can sprinkle some extra sugar over the crust and fruit topping.
- Instead of hazelnuts you can use pecan or walnuts for example.
- Brush the dough with almond or soy milk for some golden edges.
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