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Strawberry-Rhubarb Galettes
(VEGAN RECIPE)
(From The Millenium Cookbook – an all-vegan cookbook)
A galette is a freeform tart in which the dough is folded over the filling instead of being baked in a pan. Galettes look rather rustic; no two will ever be the same. They are a nice way to provide everyone with an individual dessert. If you have any leftover, serve them for breakfast.

Strawberry-Rhubarb Filling

1 ½ pounds rhubarb, finely diced (about 4 cups)
½ cup maple syrup
2 Tb minced ginger
1 tsp balsamic vinegar
4 cups strawberries, hulled and chopped
2 tsp arrowroot dissolved in 2 TBSP cold water (this is a starch that comes from the roots of various tropical plants used to thicken food. Unlike cornstarch, will not alter the taste of food. If you don’t have arrowroot, you may use cornstarch).

To make the filling: In a large saucepan, combine the rhubarb, maple syrup, ginger and vinegar. Simmer over medium heat for about 5 to 7 minutes, or until the rhubarb begins to break down. Add the strawberries and mix them into the filling thoroughly. Add the arrowroot and cook for 3 more minutes, stirring continuously. Pour the filling into a sided baking sheet and let cool.

Walnut Pastry Dough

3 cups unbleached all purpose flour
½ cup walnuts, toasted and finely chopped
¼ cup Sucanat (I think this is like Sugar in the Raw)
¼ tsp sea salt
¼ tsp ground pepper
¾ cup canola oil
½ cup soy milk
Vanilla Rice Dream

To make the dough: Preheat the oven to 350 degrees. Sift the flour into a medium bowl. Add the walnuts, Sucanat, salt and pepper. Drizzle the oil into the dry ingredients, covering as much surface area as possible. Mix lightly with a spatula until the flour and oil form into little dough balls about the size of marbles. Drizzle ½ cup of the soy milk into the bowl and stir until the mixture forms a ball. Add more soy milk in 1 tablespoon increments if more liquid is needed. Wrap the ball in plastic wrap. Knead lightly and the plastic until the ingredients adhere and refrigerate for 15 to 30 minutes.

To make the galettes: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Divide the dough into 7 pieces. Roll 1 piece between two sheets of parchment or waxed paper to a rough circle 6 inches in diameter. Keep the remaining dough covered with a towel. Remove the top sheet of parchment to break the seal of the dough. Replace the paper on top of the dough lightly, flip the dough over and remove the parchment paper now on top. With a paring knife, cut the dough into a 5 inch diameter circle, using a small plate as a guide. Remove the excess dough.

Place ¼ cup filling in the center of the circle. Fold the sides of the circle over the filling, leaving the center open and creating a square galette. Using a large metal spatula, transfer the galette to the prepared sheet. Repeat with the remaining dough and filling.

Bake for 35 minutes or until the crust is golden brown and the filling bubbles. Let cool slightly on a rack. Serve warm with Vanilla Rice Dream (or Soy Ice Cream or regular ice cream or frozen yogurt).

Nutritional Info: 536 calories (40% from fat), 7g protein, 73g Carbs, 24g Fat, 0mg cholesterol, 265 mg sodium, 5g fiber

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