Recipe Index

Ingredients

• 1 ½ cups (195g) all-purpose flour, plus extra for rolling
• 2 tablespoon (30mL) coconut sugar
• 1 pinch salt
• ½ cup cold vegan butter (I used Earth Balance) or chilled coconut oil
• 45 tablespoon (50-75mL) ice water, as needed
• 4 cups (625g) fresh cherries, stemmed, pitted, and halved
• 2 tablespoon chopped basil
• juice and zest from half a lemon
• 1/4 - 1/2 cup (55-110g) coconut sugar*
• 1 tablespoon tapioca starch or cornstarch

Method

1. Whisk the flour, coconut sugar and salt in a medium bowl. Cut the cold vegan butter into cubes and work it into the flour with a pastry cutter until the mixture is crumbly.
2. Add the ice water a tablespoon at a time, mixing until the dough just holds together, then chill the dough.
3. Toss the cherries with the chopped basil, lemon juice and zest, coconut sugar and tapioca starch or cornstarch for the filling.
4. Heat the oven to 375°F and line a baking sheet with parchment paper.
5. Roll the chilled dough on a well-floured surface into one 12-inch circle, or three small circles for mini galettes, and transfer it to the baking sheet.
6. Spoon the cherry filling into the centre, leaving a 1 1/2-inch margin, then fold the edges of the dough up over the fruit and pleat them. Sprinkle the crust edges with a little extra coconut sugar.
7. Bake 25 to 30 minutes, until the crust is golden brown and the cherries are bubbling. Cool the galette briefly on the sheet before slicing and serving.

Prep: 45 min · Cook: 30 min · Total: 1 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data