A simple and fairly wholesome vegan dessert that can be served at any time of the day, and when topped with ice-cream turns into an cosy dessert. This vegan summer galette heroes the summer fruit favourite: Calypso® Mangoes.
2 1/2 cups (312g) plain flour
2 Tbsp (24g) granulated sugar
1/2 tsp (3g) salt
2/3 cup + 2 Tbsp (200g) vegan butter
1/2 cup (125g) ice cold water
Calypso® Mango filling
1/2 cup (75g) almond meal
2 Calypso® mangoes
1 tsp lime zest
1/3 cup (80ml/115g) Maple Syrup
Handful of raspberries (optional: to serve)
- I always recommend using scales to get this recipe correct as they are far more accurate. I used Australian standard cups. Prepare the butter and ensure you have ice-cold water on hand. The trick to getting the pastry to come together is using cold ingredients, and so it is best to have your butter cubed straight from the fridge, and ice cold ready to go.
- Add flour, sugar and salt to a food processor and pulse to combine. Add butter, pulse until small crumbs form then, with the food processor running, stream in the water and process only until a large ball forms. From when you add the butter to when the balls come together it should take only 15 seconds or so.
- Scrape out dough (a rubber spatula is recommended) and quickly form into a small disc. Wrap tightly in plastic wrap and set in the fridge for 1+ hours. I use a compostable plastic wrap, so if you want to go plastic free check out this one.
PREPARE THE FILLING
- First, prepare the mango flesh. Use a sharp knife to cut the cheeks off each mango, then cut into slices about 5mm thick. Cut any extra flesh off from around the seed, and discard the seed and skin.
- Place the sliced mango flesh into a bowl and very gently combine with all of the other filling ingredients, except the almond meal, in a bowl and set aside. I used my clean hands here, and just very gently moved everything around to coat the mango, but not damage it.
CREATE THE GALETTE.
- After 1 hour, remove dough from the fridge. You will need to work quickly here, so get your self prepared and if its a hot day I would recommend using a cold marble slab to roll out the pastry on. Place dough between 2 sheets of baking paper (or two silicone mats, I use these ones), and carefully roll out to a large circle. You want the dough to be around 5-7mm in thickness and very even all over, preferably with no cracks as they will split during baking. Remove the top sheet of baking paper, and place the dough (still on the bottom piece of baking paper) on a baking tray.
- Spread almond meal over the dough, leaving a 5cm boarder (this will be rolled over in to a crust) and layer on the mango filling on top, arranging in whichever pattern you prefer. Ensure there is a 5 cm gap around the boarder, and if you have any extra filling, set it aside.
- Now, fold up the sides of the galette. The dough will be a little bit sticky, so use a small, sharp knife to peel the edge away from the baking paper. After you have folded over the first edge, rotate the galette, do another fold, and continue until you’re back to where you started. Once the crust has been completely formed, you can add any extra filling on top, but be careful to not pile it too high. Brush the top crust in extra melted butter, olive oil or milk them sprinkle with raw sugar (optional).
- Now, place the galette (on the baking tray) back in the fridge for a minimum of 30 minutes (don’t skip this step) then preheat the oven.
- Preheat the oven to 200C (390F) then add galette to the oven and bake for 10 minutes. Turn down to 175 C (350F), then bake a further 30-35 mins. Serve immediately with ice-cream, or allow to cool and cut into slices atet can be eaten throughout the day.
The choice of butter here is very important. A margarine will not work- you want to use a hard, stick vegan utter. I use this one by natural for the best result.
Keywords: Galette, mango, vegan, vegan dessert, summer food, fruit tart