This vegan black grape galette is a simple but striking dessert made with fresh grapes arranged on a crème patissière filling.
The pastry case is a crisp shortcake made with one third rice flour, and the crème patissière is made with the ever-reliable cashew nuts.
This recipe uses up to a whole 400g punnet of black grapes, which are loaded with valuable polyphenols including resveratrol – the compound that gives red wine its health credentials. In terms of flavour, and probably health benefits, the darker and winier the grapes the better.
The shortcake case and custard filling can be used as a base for lots of other fruits, naturally. Strawberry and peach galettes are popular, but sliced apples and pears will also turn out beautifully.
black grape galette…
ingredients
- (up to) 400 g black grapes (ideally a small, sweet variety)
- 1 generous tbsp of jam (eg, blackberry, blueberry or raspberry)
for the pastry case
- 120 g plain white/unbleached flour
- 60 g rice flour (plus a bit extra for rolling)
- 60 g vegan margarine (not a low fat variety)
- 30 g coconut oil
- 40 g caster or granulated sugar
for the crème patissière
- 50 g cashew nuts
- 50 g caster or granulated sugar
- 25 g vegan margarine
- 1 scant tbsp (around 8 g) cornflour (cornstarch)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/8 tsp salt
method
- Set the oven to 180°C/360°F. You will need a large, flat baking sheet.
- Cover the cashew nuts in boiling water. When the water has mostly cooled, drain, and then place in a suitable blender/processor.
- Add the other crème patissière ingredients and 130 ml of fresh water to the cashews. Blend until you have a very smooth, creamy liquid.
- Gently heat the mixture in the microwave or in a double boiler, stirring frequently, until it forms a thick custard. Set aside to cool. (You can also make the crème patissière in advance).
- To make the pastry, place all the ingredients in a large bowl and mix with a pastry blender or rub with your fingers until everything is thoroughly combined and has a texture like fine breadcrumbs. If the coconut oil is hard, soften it a little first in the microwave.
- Add 30 ml of cold water to the pastry ingredients and mix with a fork, then bring the dough together into a ball. Ideally, you should let it rest for at least twenty minutes to make it easier to work, but you can use it right away.
- Dust a board liberally with rice flour, then roll the pastry into a roughly circular shape 10 to 12 inches across. It should be quite thick – perhaps 3mm (see pictures). You can neaten the edges with a knife or leave them as they are if you want a rougher, more rustic-looking galette.
- Transfer the pastry to a large baking sheet. If you think it will break, you can place the tray on top and turn the whole thing upside down, board and all, then carefully lift off the board – it’s supposed to look hand-made so a few breaks and patches won’t matter.
- Spread a spoonful of jam onto the base in a circle, leaving a border of pastry not quite 2 inches/5 cm all around.
- Spoon on the custard and gently spread over the jam layer.
- Lastly, arrange the grapes all over the top. Press them gently into place. Try to leave as few gaps as possible.
- Gently cut lines into the border of the pastry all the way round, not quite reaching the filling. Leave two inches or so between each cut.
- Carefully fold up one of the ‘petals’ you have created, then proceed, overlapping them one after another (see pictures) until you have folded up all the edges to contain the filling.
- Bake for around 40 minutes, until the edges are a light golden brown.
- Allow the galette to cool a little before cutting. It is lovely warm or cold, but is best eaten in the first twenty-four hours.
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