I use frozen berries in the winter months, they are always picked at their best and when in season. You can use them for all sorts of things from pies and crumbles, to sauces and smoothies. They can be cooked straight from frozen too. I used a ready mixed summer berry box.
This galette is really simple to make and if you don’t want to make your own pastry, shop brought will be fine. I added flaked almonds to the crust for added crunch, but you can omit these if you like. It’s extremely low in sugar too and off course dairy free, egg free and Vegan. As long as you have a store cupboard essentials and frozen fruit, you will always have a dessert!
225g plain flour (organic un bleached were possible) sub for GF.
115g vegan butter I used Tomor
1-3 tbsp. plant milk or water
1 tbsp. icing sugar or coconut sugar
300g frozen summer berry mix
1 tsp vanilla extract
2 tbsp. maple syrup
2 tbsp. ground almonds(optional)helps soak up a little juice
1 tbsp. plant milk
1/3 cup flaked almonds approx.(optional)
Start my making your pastry, add the flour, icing sugar and a pinch of salt to a large mixing bowl. Add in the butter in cubes.
With your hands, palms facing up, rub the butter and flour between your fingers, starting from the little finger to the thumb. Do tis until it resembles bread crumbs.
Using a butter knife, add in the milk 1 tablespoon at a time until the dough just comes together. Using your hand form the dough into a rough ball and flatten a little to form a disc. Do not handle the dough too much, or knead it in anyway. Just bring it together and wrap in cling film and place in the fridge to rest. For 20-30 minutes or till you’re ready to make the tart.
Preheat the oven to 180°C.
Take your frozen berries from the freezer and combine with the vanilla and maple syrup, set aside.
Take your pastry from the fridge and place between two sheets of baking paper. Using a rolling pin, roll out into a rough circle about 5mm thick.
Slide the pastry and bottom sheet of paper onto a baking tray, I use a round pizza one but any will do.
Remove the top sheet of paper. Spread the ground almonds onto the middle of the pastry and pile the berry mix on top. Leaving a 2 inch boarder.
Fold the pastry up around the berries to encase them, being careful to patch any cracks around the edge, so as the juices don’t spill out during cooking, however it doesn’t matter to mush if this happens, it after all a rustic tart.
Brush the milk on the pastry edge and press on the flaked almonds, you can also sprinkle a little extra coconut sugar or granulated brown sugar on the crust if like.
Bake in the pre heated oven for about 30 minutes or until the berries are bubbling and crust is lightly golden and the almonds are starting to turn brown.
Remove from the oven and let it rest for 5-10 minutes before serving with vegan cream, ice cream, custard, cream fraiche, or as it comes.
The berries produce a lovely sauce, they are also nice and sharp due to currents, so ice cream works well if you have sweet tooth.