The Complete Idiot's Guide to Vegan Baking - Donna Diegel [85]
1 TB. nonhydrogenated vegan
margarine, melted (optional)
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper, or with aluminum foil.
2. On a floured surface, and with a rolling pin, roll piecrust to approximately 14 inches in diameter. Leave edges ragged, or trim as desired. Carefully transfer piecrust to the prepared baking sheet. Edges should fall over the sides of the baking sheet.
3. Using a 9-inch inverted bowl or pan lid, lightly mark inside of piecrust (this will be a guide for apple butter), being careful not to cut through dough. Spread apple butter evenly over piecrust within the circle.
4. In a medium bowl, toss apple slices with 2 tablespoons unbleached cane sugar, light brown sugar, and 1 teaspoon ground cinnamon.
5. Layer sliced apples and ½ of cranberries inside and around apple butter-topped circle until it’s full, poking in remaining ½ of cranberries to fit. Sprinkle pecans (if using) on top.
6. Using a pastry brush or your fingers, moisten edges of piecrust with a small amount of water, and carefully fold up, pressing, folding, and pinching edges in a rustic pattern. Bake for 30 minutes.
7. In a small cup, mix 1 tablespoon unbleached cane sugar and remaining ½ teaspoon ground cinnamon.
8. Meanwhile, for “custard” (if using): in a small bowl, dissolve cornstarch in ¼ cup plus 1 tablespoon soy milk.
9. In a blender, combine soft silken tofu, remaining 1 tablespoon unbleached cane sugar, and vanilla extract, and blend until smooth. Add melted vegan margarine and cornstarch mixture, and blend on high speed for 1 minute or until smooth.
10. Remove galette from the oven after 30 minutes, and carefully pour “custard” into the center. With a pastry brush, paint outside of crust with remaining 1 tablespoon soy milk, and sprinkle with cinnamon sugar. Return galette to the oven, and bake for 10 to 20 more minutes or until fruit is tender and “custard” is set. Remove galette from the oven, and let sit for 10 to 15 minutes before transferring to a wire rack to cool completely. This galette is best eaten within a day, but will keep in the refrigerator loosely covered for up to 3 days. It does not freeze well.
DOUGH-NOT
Depending on the amount of fruit juice the tart has produced while baking, some of it may need to be spooned out to make room for the “custard” filling. Don’t worry if it doesn’t all fit. Some is better than none.
Free-Form Peach Galette
Juicy yellow peaches, combined with red cherries and a touch of spice and baked in a rustic flaky pastry crust, make this one of the prettiest—and tastiest!—galettes around.
Yield:
1 (9-inch) galette
Prep time:
40 to 50 minutes
Bake time:
40 to 50 minutes
Serving size:
1 slice
1 double Flaky Piecrust (recipe in
Chapter 13)
4 TB. peach butter or peach jam
4 large ripe peaches, peeled,
pitted, and sliced
6 TB. unbleached cane sugar
1 tsp. ground cinnamon
1 cup fresh cherries, pitted and
cut in ½
2 TB. toasted, sliced almonds or
pecans (optional)
½ tsp. cornstarch (optional)
¼ cup plus 2 TB. soy or almond
milk (optional)
¼ cup soft silken tofu (optional)
½ tsp. pure almond extract
(optional)
1 TB. nonhydrogenated vegan
margarine, melted (optional)
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper, or with aluminum foil.
2. On a floured surface, and with a rolling pin, roll piecrust to approximately 14 inches in diameter. Leave edges ragged, or trim as desired. Carefully transfer piecrust to the prepared baking sheet. Edges should fall over the sides of the baking sheet.
3. Using a 9-inch inverted bowl or pan lid, lightly mark inside of piecrust (this will be a guide for peach butter), being careful not to cut through dough. Spread peach butter evenly over piecrust within the circle.
4. In a medium bowl, toss peaches with 4 tablespoons unbleached cane sugar and ½ teaspoon ground cinnamon.
5. Layer peaches and ½ of cherries inside and around peach butter-topped circle until it’s full, poking in remaining ½ of cherries to fit. Sprinkle