Because galettes are much easier to make and less fussy. (Pies are still great though, I’m not hating.)
I had to make the miso sweet galette twice before I got it right. The first time, it was way too salty and more like a savory sweet potato pie than the dessert it should have been. We still ate it with loads of ice cream to fix the savory problem. It worked. But this version is a million times better and so festive, full of delicious textures and flavors. While writing down the recipe(s) makes it sound like a lot of work, it really isn’t that bad.
If you want to cut corners, feel free to replace the cashew crema with store-bought vegan cream cheese. I tried it both ways and didn’t notice much of a difference, so if you don’t mind store-bought then by all means.
Do you still need a recipe for whipped coconut cream? Or do I just halfassedly write the now well-known steps right here right now? Okay. Take a 14-ounce can of coconut milk or coconut cream. Don’t shake it before placing it in the fridge though. 24 hours (or so) later, scoop out the hardened cream from the can. Not the watery part. Keep that to cook rice or oatmeal or whatever. Place the chilled cream in a deep bowl that’s preferably chilled too. Add 1 tablespoon of powdered sugar, or more/less if you like it sweeter/less sweet. Add a little vanilla extract or paste too. Whip all that up using a hand blender until the cream is stiff-ish, about 5 minutes. Refrigerate until ready to use. That’s all there is to it.
Galette (or Pie) Crust
Yield: Enough crust for a small, 4-people galette, prepare x 1.5 the recipe for a 10-inch tart or x 2 for an 8-inch pie with double crust
1 1/4 cups (150 g) all-purpose flour or whole-wheat pastry flour
2 teaspoons (8 g) organic light brown sugar
Pinch coarse kosher salt
Scant 1/4 cup (55 ml) roasted oil of choice, or grapeseed oil or olive oil, or a combo
2 teaspoons (10 ml) apple cider vinegar
1/4 cup (60 ml) ice cold water, as needed
Almond, hazelnut, or cashew meal, to lightly cover bottom (optional, for wet fillings mostly)
Preheat the oven to 375°F (190°C, or gas mark 5). Line a large rimmed baking sheet with parchment paper. In a large bowl, use a fork to combine the flour, sugar, and salt. Drizzle the oil and vinegar on top, and use the fork to create crumbles. Add water as needed, 1 tablespoon (15 ml) at a time, stirring with the fork until a dough forms: it should be neither too wet, nor too dry. Shape into a ball, and flatten into a disk. Place on parchment paper.
Using a rolling pin, roll out the dough into an approximately 10-inch (25 cm) circle.
Evenly sprinkle a handful of chosen meal in the center, leaving about 1 1/2 inches (3.8 cm) from the edge. Follow remaining instructions below.
This plum galette was made with the same flaky crust. So’s the salted caramel apple galette pictured below. I’m telling you, there’s no galette/pie this crust won’t do. Even savory, by lowering the sugar to 1 teaspoon. The ratatouille tart pictured at the bottom of this post? Yes. Also made with the same recipe.
Miso Sweet Potato Galette
Yield: 4 to 8 servings depending on how voracious you and your guests are
For the filling:
1 recipe Galette Crust (see above)
1/2 cup plus 2 tablespoons (150 g) Cashew Crema
2 medium sweet potatoes, peeled, boiled, and mashed (about 9 ounces, or 255 g once peeled and mashed)
11 tablespoons (basically scant 3/4 cup, or 132 g) organic light brown sugar (not packed)
2 tablespoons (16 g) organic cornstarch
Scant 2 tablespoons (32 g) white miso
1 1/2 teaspoons (8 ml) pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
Pinch ground nutmeg
For the topping:
1 tablespoon (15 ml) roasted pecan or walnut oil, or melted coconut oil
2 tablespoons (24 g) Sucanat or organic light brown sugar (not packed)
Pinch coarse kosher salt
1 tablespoon (15 ml) plain, unsweetened vegan creamer of choice (I use Nutpods) or coconut cream
1 cup (120 g) unsalted dry toasted pecan or walnut pieces
Whipped coconut cream (see intro of this post)
Preheat the oven to 375°F (190°C, or gas mark 5). Have the crust rolled out and ready.
To make the filling, combine all ingredients in a food processor and pulse until smooth, stopping once or twice to scrape the sides of the bowl with a rubber spatula. Scrape the filling onto the center of the crust, and spread evenly. Fold the edges on top of the fruit, overlapping where needed and pressing slightly to seal.
Bake for 50 minutes, or until golden brown. Let cool on a wire rack, and refrigerate covered or wrapped in foil overnight.
To make the topping, place the oil, Sucanat, salt, and creamer in a medium skillet. Cook on medium heat, stirring frequently, until the sugar crystals are dissolved. This should take about 2 minutes. Add the pecans, and cook until the caramel has thickened slightly, about 2 more minutes. Be sure to stir frequently and adjust the heat as needed. Place evenly on top of the visible filling of the galette, and refrigerate for another 2 hours before serving. Cut slices, and top with a good scoop of whipped cream.