I promised I would come back with another galette post plus a recipe. I was hoping to have a gorgeous, picturesque, classic French looking galette, but alas, this galette has my usual “homemade” look. Yes, homemade looking sounds much better than crappy looking. Le sigh. Some day, I hope to create desserts that are both delicious AND presentable. Ay, I feel like such an amateur.
Well, on a more positive note, this galette is reaaaalllly delicious. I veganized this recipe from one of the greatest baking blogs ever, Eat the Love. Most of the recipes on the blog are not vegan, but I enjoy seeing what success I can have adapting the wonderful Irvin’s recipes into vegan creations.
Irvin made an additional rum-caramel sauce to top the galette, which sounded very yummy, but after going over the ingredients for the filling and crust, I deemed it sweet enough to go without the sauce. If you’re looking for an extra kick of rum or sweetness, head on over to Eat the Love and make up a batch. If you’re a strict vegan, just sub out the honey for brown rice syrup.
So, without further ado, please enjoy this yummy pineapple galette recipe.
1 c unbleached all-purpose flour
1/2 c whole wheat flour
2 tbsp arrowroot powder
1 tbsp golden brown mascobado sugar
1 tbsp golden flaxseed, finely ground
1/4 tsp salt
2 tbsp cold dark rum
5 tbsp Earth Balance
4 tbsp Earth Balance Coconut Spread
*2-3 tbsp cold water on reserve in the fridge, if needed
Make sure all of your ingredients are cold. This pastry recipe is slightly altered from the original recipe I used–my original dough was rather soft and delicate because it got warm very fast due to me making it on a hot day. If your dough becomes soft, you can stick it back in the fridge for a few minutes.
Mix both flours, arrowroot, flax, salt and sugar in medium mixing bowl. Whisk them until thoroughly mixed. Add both types of Earth Balance in tablespoons, cubes or small chunks. Cut it in with a pastry whisk, and mix until you have mixture starting to resemble damp sand. Add the cold rum to the mixture and mix until a dough starts to come together. If your mixture is too dry, add some of the cold water you put in the fridge earlier. Add a little bit at a time. If for some reason you have dough that’s too wet, just add a bit more flour. Flatten your dough into a disk, wrap it up in plastic wrap, and refrigerate it for a minimum of one hour or overnight.
2lbs of pineapple, fresh and cut into spears. After you grill it and let it cool, you will slice it up into smaller pieces.
1/4 c MimicCreme
2 tbsp arrowroot
1/2 c unbleached cane sugar
1 1/2 tsp Ener-G Egg Replacer
1/2 tsp ground cinnamon
1/4 tsp salt
1 vanilla bean, split and beans scraped from both sides
Preheat oven to 400°F. Line a baking sheet with a silpat.
Preheat your grill or a grill pan. If you’re using a grill pan, make sure to put some oil on it. I used my recently purchased Le Creuset grill pan and used coconut oil. Grill the pineapple for about 2-3 minutes of each side. Put the pineapple on a plate to cool. After the pineapple has cooled, go ahead and slice it up into small pieces.
Mix the MimicCreme, arrowroot, sugar, egg replacer, cinnamon, and salt. Use a sharp knife and split the vanilla bean lengthwise. Use the back or your knife or something flat and scrape out the vanilla beans. Add the vanilla beans to the mixture and reserve your vanilla bean pod for homemade vanilla extract or homemade vanilla sugar. Or, if you make the aforementioned rum caramel sauce, you can use it for that. Stir the mixture until the arrowroot is dissolved and everything is thoroughly mixed.
Roll out your dough on a well floured work surface. I made my galette circular in shape, but feel free to make a rectangle or other shape. Place the dough on the baking sheet with silpat. Add the sliced pineapple in whatever pattern you please. Pour the cream, sugar, arrowroot mixture over the pineapple, very slowly. Don’t make a puddle. It’s okay to stop pouring, even if you have a lot left in your bowl. Start to fold up the sides of the galette. Once completely folded, pour the remainder or the cream mixture over the exposed pieces of pineapple. Place in the hot oven and bake about 40-45 min or until the edges of your galette start to turn golden and the fruit inside is bubbling.
If you want to make the caramel sauce, now is the time to head to Irvin’s awesome blog and start making it!
Now slice up that galette and serve. Maybe with some vanilla coconut milk ice cream. 🙂