This Vegan Galette is a combination of cherry tomatoes with concord grapes and kiwi. It turned out amazing and far better than I expected. Not only it looks divine because of a contrasting color palette but also the combination of sweet and sour sets up mini fireworks in your mouth.
Course: Breakfast, Dessert
Keyword: gallete, vegangalette
Author: Get Set Vegan
1 ¼ cup Flour
1tbsApple cider vinegar
1tbsSoft vegan butter
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.
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.