Summer Sangria Galette

I love the term "galette"; it makes me laugh.  It's French for a free-formed crusty cake or pie.  For me, I think of it as a name for a rustic pie that can look however you'd like.  Like either cute or a hot mess.  A galette could describe both.

vegan summer sangria galette pie.jpg

If you have a bunch of berries laying around, this galette would be a perfect way to utilize them.  The crust is an adaptation from Post Punk Kitchen.  As you know, I love Isa from PPK and her crust does not disappoint!  With that said, it is delicate and crumbly.  The flavors in the olive oil pair extraordinarily well with the fruity notes in the wine.

You won't be disappointed!


For the crust:
Adapted from Post Punk Kitchen

2 1/2 c. organic white flour
3/4 tsp. sea salt
2/3 c. extra virgin olive oil, partially frozen
4 to 8 T. very cold lemon-infused vodka (learn more about infusing your own liquors!)
1 T. apple cider vinegar, preferably raw and organic

For the filling:
Adapted from Clean Start

1 c. white wine
2 T. organic cornstarch or arrowroot
1/2 c. pure maple syrup
juice of one lemon
zest of one lemon
1/4 tsp. vanilla
pinch of sea salt
2 c. frozen berries, preferably organic
pinch of cinnamon

For the crust:
A half hour or so before you start this process, place your olive oil in a shallow, freezer-safe container. Place it in the freezer. When it's ready to be used, it should be partially frozen and opaque.

Preheat the oven to 425°. Line a cookie sheet with parchment paper or a Silpat.

In a large bowl, sift the flour and salt.  Quickly, add the olive oil by the tablespoonful, cutting it into the flour with your hands, until the mixture resembles a meal.

In a cup or small bowl, mix 4 tablespoons vodka with the vinegar. Add 2 tablespoons of the vodka/vinegar mixture into the flour; stir it into the dough, adding more a little more vodka until it holds together to form a small melon. 

Divide dough into two chunks and press each into a disk about an inch thick. Between two pieces of parchment, roll each piece into a circle about 1/4 inch thick. Refrigerate the rolled dough wrapped in waxed paper or plastic wraps for at least 30 minutes, or until you are ready.

dough Collage.jpg

For the filling:
In a small saucepan, combine all of the ingredients, except for the zest and cornstarch, and cook over medium heat.  Once the mixture has reduced by about half, remove it from the heat and add the zest and cornstarch.  Stir to combine and thicken.

berry fillingCollage.jpg

Add some of the berry filling to each dough disk, leaving an inch border on all sides.  

pie raw Collage.jpg

Fold the dough toward the center of each galette and pop it in the oven for 20 minutes.  After, lower the heat to 350° and bake for another 20 minutes.

I hope your galettes turn out rustic and beautiful!