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Vegan Rhubarb Mini Galettes

Anastasia
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Sometimes I just want to make dessert only for two people. And when it comes to baking it’s hardly the case. But when you’re making such things as galettes it’s better to eat them the same day. So baking these personal vegan rhubarb mini galettes was a fantastic idea for a light treat.

I had a leftover dough after making my Vegan Strawberry Custard Tarts in a freezer so whole process was super fast. Here I’m giving you the ingredients for two mini galettes but of course you can double or triple them and bake a big one.

Keep in mind that these rhubarb galettes are not quite on a sweet side so you might want to increase the amount of sugar slightly or just use some other fruits.

To make the crust blitz flours, sugar, salt and vegan butter in food processor into crumbs. Then add ice cold water tablespoon at a time to form a ball of dough.

Wrap the dough in a cling film and put in a fridge for half an hour to set.

Cut rhubarb into 1/2-inch pieces and mix with sugar and cornstarch. Set aside.

Take the dough out of the fridge and divide it into two smaller balls. Flour your working surface and roll out each ball into thin circles. It’s not necessary to be a perfect shape.

Place rhubarb in a middle of each circle leaving about an inch of a border around the edges. Fold the dough gently and give it a rustic look. Put in a freezer for 10-15 minutes.

Meanwhile preheat oven to 390°F.

Take the galettes out of the freezer, brush the edges with plant-based milk and sprinkle with brown sugar.

Bake for 20-25 minutes or until golden brown.

Let them cool and serve. The galettes are best to be eaten the same day.

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Vegan Rhubarb Mini Galettes

Vegan Rhubarb Mini Galettes
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Personal vegan rhubarb mini galettes – light and delicious summer treat.

  • Author: Anastasia
  • Prep Time: 40 min
  • Cook Time: 25 min
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x
  • Category: Dessert
  • Cuisine: French

Ingredients

Scale
For the crust:
  • 60g all-purpose flour
  • 10g powdered sugar
  • 1/2 tbsp chickpea flour
  • 1/8 tsp salt
  • 25g vegan butter or shortening
  • 2 tbsp ice cold water
For the filling:
  • 70g rhubarb
  • 2 tbsp brown sugar
  • 1/2 tsp cornstarch
  • 1 tbsp plant milk
  • more brown sugar

Instructions

  1. To make the crust blitz flours, sugar, salt and vegan butter in food processor into crumbs. Then add ice cold water tablespoon at a time to form a ball of dough.
  2. Wrap the dough in a cling film and put in a fridge for half an hour to set.
  3. Cut rhubarb into 1/2-inch pieces and mix with sugar and cornstarch. Set aside.
  4. Take the dough out of the fridge and divide it into two smaller balls. Flour your working surface and roll out each ball into thin circles. It’s not necessary to be a perfect shape.
  5. Place rhubarb in a middle of each circle leaving about an inch of a border around the edges. Fold the dough gently and give it a rustic look. Put in a freezer for 10-15 minutes.
  6. Meanwhile preheat oven to 390°F.
  7. Take the galettes out of the freezer, brush the edges with plant-based milk and sprinkle with brown sugar.
  8. Bake for 20-25 minutes or until golden brown.
  9. Let them cool and serve. The galettes are best to be eaten the same day.

Nutrition

  • Calories: 289
  • Sugar: 14.3g
  • Sodium: 153mg
  • Fat: 13g
  • Saturated Fat: 3.9g
  • Carbohydrates: 39.7g
  • Fiber: 1.6g
  • Protein: 3.8g
  • Cholesterol: 0mg

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