AuthorGinny ClarkCategoryBreakfast, Desserts, Snacky ThingsDifficultyBeginnerFollow this Easy Classic Vegan Pie Crust recipe , and turn it into a galette crust!! Scroll to the bottom of the link, and you'll find the bonus galette crust mod info! Follow standard instruction from there.
Store the disc of galette dough in the freezer until ready to roll out, fold & bake.
Preheat oven to 425℉.
Take the cold galette dough disc out of the fridge.
Measure -&- slice rhubarb and strawberries into about 1/4" slices.
Add to bowl with frozen dragon fruit and white wine. Toss it all together, and set aside.
Combine sugar, cornstarch, and salt in a small bowl, and set aside.
Dust the counter and the disc of galette dough with flour, and roll out until about 1/4" thick.
The edges can stay natural; they don't need to be straight or 100% perfect, but be sure there's a stable flat middle to center the filling.
Carefully transfer onto a parchment-lined baking sheet.
Mix the fruit -&- wine mix with the cornstarch-seasoning blend [A].
Place the filling in the center of the rolled-out dough, and spread the filling until 1-1/2" to 2" from the edge [B].
Gently fold the edge bits over the outer rim of the filling, around the whole thing, about 6-8 times [C].
Check for any cracks that could lead to leaking during baking, and patch as needed.
Brush the oat milk over the edges, then sprinkle those edges with turbinado/granulated sugar [D].
Bake at 425℉ for about 30-35 minutes.
Cool completely (about 30 minutes to an hour), slice, and serve!
For short-term storage, keep covered at room temperature for up to 2 days.
Long-term storage, keep covered in the fridge for up to a week; store in the freezer for up to 2 months.
Ingredients
Directions
Follow this Easy Classic Vegan Pie Crust recipe , and turn it into a galette crust!! Scroll to the bottom of the link, and you'll find the bonus galette crust mod info! Follow standard instruction from there.
Store the disc of galette dough in the freezer until ready to roll out, fold & bake.
Preheat oven to 425℉.
Take the cold galette dough disc out of the fridge.
Measure -&- slice rhubarb and strawberries into about 1/4" slices.
Add to bowl with frozen dragon fruit and white wine. Toss it all together, and set aside.
Combine sugar, cornstarch, and salt in a small bowl, and set aside.
Dust the counter and the disc of galette dough with flour, and roll out until about 1/4" thick.
The edges can stay natural; they don't need to be straight or 100% perfect, but be sure there's a stable flat middle to center the filling.
Carefully transfer onto a parchment-lined baking sheet.
Mix the fruit -&- wine mix with the cornstarch-seasoning blend [A].
Place the filling in the center of the rolled-out dough, and spread the filling until 1-1/2" to 2" from the edge [B].
Gently fold the edge bits over the outer rim of the filling, around the whole thing, about 6-8 times [C].
Check for any cracks that could lead to leaking during baking, and patch as needed.
Brush the oat milk over the edges, then sprinkle those edges with turbinado/granulated sugar [D].
Bake at 425℉ for about 30-35 minutes.
Cool completely (about 30 minutes to an hour), slice, and serve!
For short-term storage, keep covered at room temperature for up to 2 days.
Long-term storage, keep covered in the fridge for up to a week; store in the freezer for up to 2 months.
