This Vegan Apricot Rhubarb Galette is sweet and a little bit tangy from the rhubarb. It is the perfect summer treat to have and require minimal ingredients to make. It is both vegan and gluten-free.
Galettes are one of my favorites to have during the summer. I think I like it more than regular pie. The first time I had a galette was before my study abroad trip to Paris. My professor invited my class (which was less than 10 people) to her home to cook. She has one of the most beautiful kitchens, rustic yet modern with the mood of being in a Paris traditional kitchen. Her kitchen countertop is made of all wood and she uses the space to prepare her ingredients. She has one of the old ovens where you see in movies, almost like the ones where you would have to put charcoal in to heat up if this makes any sense.
Anyhow, the night she invited us over, she prepared for us a strawberry rhubarb galette made entirely from scratch and from strawberries from her garden. It was the best galette I ever had and we served it with a scoop of coconut ice cream.
Every summer since then I would always try to make a galette of some sort. Being that it is spring and rhubarb are in season, I got a few from the farmer’s market and made this Apricot Rhubarb Galette. I used the same dough I used for my Almond Peach Frangipane Tart, making it vegan and gluten-free. If you don’t have apricots, you can substitute for any other fruits you have or want.
If you are ready to make this Vegan Apricot Rhubarb Galette, here are the ingredients you will need:
-half the prepared dough from the Almond Peach Frangipane Tart crust (superfine brown rice flour
tapioca flour, arrowroot powder, unsalted vegan butter, organic cane sugar)
-fresh apricots
-fresh rhubarb
-almond flour
-tapioca flour
-organic coconut sugar
-ground cinnamon
-vanilla extract
-maple syrup
Are you hungry for this galette yet? Let’s start baking!
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PinDescription
This Vegan Apricot Rhubarb Galette is sweet and a little bit tangy from the rhubarb. It is the perfect summer treat to have and require minimal ingredients to make. It is both vegan and gluten-free.
Ingredients
-half the prepared dough from the Almond Peach Frangipane Tart crust
-4 large apricots, thinly sliced
-1 large rhubarb stalk, about 1 inch sliced
-⅓ cup almond flour
-2 tbsp tapioca starch
-½ cup + 1 tbsp organic coconut sugar
-½ tbsp ground cinnamon
-1 tsp vanilla extract
-3-4 tbsp maple syrup
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a bowl, toss together the apricots, rhubarb, coconut sugar, cinnamon, vanilla extract, and tapioca flour. Set aside.
- Dust a clean surface with some brown rice flour or gluten-free flour. Roll the dough out into a large circle, about 12-13 inches and ¼ inch thick.
- Add the almond flour into the center of galette and spread it about 3-4 inches wide.
- Add the fillings into the center of the galette, making sure to leave about 2 inches of space between the center and edge of the galette.
- Fold the edges of the galette in and form it into a circular shape. Brush the crust with some of the maple syrup. Bake for 25-30 minutes or until the crust is slightly golden. Remove from the oven and brush the tart with some of the maple syrup. Let cool for 15 minutes before slicing. Enjoy!
Keywords: apricots, rhubarb, galette, vegan galette, gluten-free galette, vegan desserts, summer desserts
