- Prep Time: 15 mins
- bake Time: 30 mins
- Total Time: 45 mins
Ingredients
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2 puff pastry sheets, thawed and cut into 14 inch circles
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200g Anthony’s Organic Cane Sugar
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3 tsp neutral oil (like canola or avocado)
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40g Anthony’s Organic Tapioca Flour
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200ml vegan cream
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1 tsp almond extract
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1 tsp vanilla extract
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250g Anthony’s Blanched Almond Flour
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1 “fève” (a little trinket or a nut)
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A brush of oil for a golden surface
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Instructions:
- Thaw out your puff pastry sheets and cut them into 14 inch circles.
- Line a baking sheet with parchment paper and place one of the circles on top. Using a fork, poke holes into it. This will be the bottom layer of your galette.
- In a large bowl, mix the sugar with the oil. Using a sieve, dust the tapioca starch on top and mix everything again until well combined.
- Next, pour in the vegan cream, the vanilla extract and the almond extract. Mix to combine.
- Lastly, mix in the almond flour.
- Spoon the filling into the center of the prepared pastry sheet and spread it out evenly, leaving a 1 inch border around the edge.
- Add your “féve” into the filling—this can be a small trinket or a nut. We used a walnut.
- Brush the border with water and place the second pastry sheet on top. Press down with your fingers to seal the edge.
- Using a knife, gently score a pattern on the surface of the galette. Try not to cut through the pastry sheet.
- Brush the surface with some oil and bake for 30 minutes at 400F, or until the pastry is nice and golden.
