With a refreshing scent and delectable taste, this vegan galette is the perfect way to please your guests. You can prepare it in minutes without putting in too much effort!
Place the flour, salt, and sugar in a large bowl. Pour over apple cider vinegar and mix.
Slowly add the coconut oil to the dry ingredients while mixing with your hands. Gently toss coconut oil in the flour to distribute it evenly. Mix until the mixture resembles coarse crumbs. It's okay if there are a few large pieces of coconut oil remaining.
Prepare your water in a bowl with ice cubes. Start pouring in the ice water slowly and gradually. Combine until flour mixture forms a dough-like texture.
Wrap the dough into a piece of plastic wrap. Flatten into a disk shape and refrigerate for about an hour.
Meanwhile toss the grapes and tomatoes in sugar, cornstarch and lemon juice.
Slice kiwi and some more cherry tomatoes for topping, don’t toss them into the sugar mixture.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Dust your work surface with flour and place the dough on top. Dust the top of the dough with a little flour as well. Roll out until you have a rough round-shaped disc that's about 12 inches in diameter. Then gently place this crust on a parchment-lined baking tray.
Gently spread some soft vegan butter on pastry dough and flip the fruit mixture on its surface. Add sliced kiwi and cherry tomatoes on top. Zest lemon on top of fruits.
Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating. Brush the soft butter over the crust and sprinkle coarse raw sugar all over the galette.
Bake the galette for 25 minutes or until the crust is golden brown. Remove from heat, let it cool on a cooling rack and sprinkle some caster sugar on top.
Serve the galette while warm, or at room temperature, with a scoop of vegan ice cream.
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Notes
Coconut oil should be chilled but not too hard. It should be solid but scoopable.
Be careful not to add too much water and do not over-mix the dough.
The dough is ready when it holds together when you pinch it.
Take the dough out of the fridge and let it sit on the counter for more or less 10 minutes before rolling it out.
Do not use ripe fruits for the galette. They will get mushy while baking and leave so lots of liquid that will be hard to manage.
Don’t overstuff the galette with fruits.
The galette dough can be frozen for up to 1 month. Wrap it tightly in the cling film and store.
You can freeze the unbaked assembled galette. Simply freeze the galette after assembling and once it's solid wrap it in parchment paper and then in cling film and freeze again. When needed simply take it out of the freezer and bake it directly.