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Rustic Vegan Rhubarb Galettes

These vegan rhubarb galettes are a perfect way to celebrate Spring. Blushing stalks wrapped up in a flaky spelt crust.
Course: Dessert
Cuisine: dairy free, vegan
Keyword: galette, rhubarb, vegan
Author: Ciarra Siller

Ingredients

for the crust

  • 2 cups spelt flour
  • 1/2 cup vegan butter, cubed cold
  • 1/2 cup + 2 tbsp filtered water cold
  • 2 tbsp granulated sweetener I used Truvia
  • 1/8 tsp salt

for the rhubarb

  • 3 stalks rhubarb
  • 2 tbsp granulated sweetener
  • 1/2 tbsp tapioca flour or corn starch
  • juice from half a lemon
  • almond milk for brushing

Instructions

  • Preheat oven to 375 F and prepare a baking sheet with parchment paper.
    Wash and chop the rhubarb into 1-1/2 inch stalks. Toss stalks in sweetener, tapioca flour and lemon juice until well coated in a shallow dish.
    Prepare your dough by cutting together the flour, sweetener, salt and butter using a pastry cutter or a fork. Add in half of the cold water and incorporate using your hands. Add in the remaining water 1 tablespoon at a time until a dough forms. Separate the dough into 3 evenly sized balls and place them between pieces of parchment paper. 
    Roll the dough flat until it's roughly 1/4 inch in thickness. Arrange stalks in the center of the doughs, leaving about 1 1/2 inches around the edge. Fold the edges towards the center. Brush the edges with almond milk and place the galettes on the prepared baking sheet. Bake for 45-55 minutes or until edges are golden brown.