The Galette of dreams!
I’ve teamed up with POM Wonderful to bring you this beauty of a dessert to keep you ticking over this January. I always looked at galettes and assumed they were tricky to make and too time consuming to have an interest in making. Because in reality in today’s day and age, whose got hours to slave away in the kitchen? However much you love it. NOBODY!
Time to be blown away. It’s so so easy. I honestly think you could make it with your eyes closed. Maybe. The pastry takes minutes to make, and the combination of raspberry and pomegranate is just delightful. Topped with a big dollop of dairy free vanilla ice cream, this is a dish you need to make to accompany your Sunday roast this week. You and your guests will not be disappointed!
takes approx. 50 minutes
Ingredients
145g plain flour
1/4 teaspoon of salt
90g dairy free butter
4 tablespoons of ice-cold water
150g fresh raspberries
85g pomegranate seeds
30ml POM Wonderful Pomegranate Juice
20g coconut sugar
1 tablespoon of corn starch
Dairy free vanilla ice cream
Method
- Preheat oven to 180c.
- In a large bowl combine the plain flour and salt.
- Next add the butter and using your fingers combine until a crumbly mixture forms.
- Add 1 tablespoon of ice-cold water at a time and combine until a ball of dough is formed. If the mixture seems too sticky add a little bit more flour.
- Sprinkle flour onto a surface and using a rolling pin coated in flour, roll out the mixture until its approximately 5mm thick. Carefully folding the pastry over the rolling pin transfer it to a lined baking tray and roll it back out flat.
- In another bowl combine the raspberries, pomegranate seeds, pomegranate juice, coconut sugar and corn starch.
- Add the mixture to the middle of the pastry leaving around 2.5cm around the edge.
- Carefully fold the edges over and sprinkle with some more coconut sugar.
- Place in oven for 35 minutes and serve with dairy free vanilla ice cream. Enjoy!
Enjoy! – share and tag your creations with me on Instagram @whatluceeats
