Eat

Raspberry and Beet Galette

raspberry beet galette

Berries are very expensive in Australia. Usually, a single punnet costs around $7.00. I generally avoid buying them altogether but they’re currently in season and when I saw them priced at $3.50 per/punnet I couldn’t resist. This raspberry beet galette is simple and delicious. It makes for a perfect summer dessert with earthy undertones.

I must admit I used store bought puff pastry because I was too lazy to make my own. Little known fact: cheap brands of puff pastry, pie crusts, garlic bread, etc. usually do not contain any animal products. I wouldn’t encourage you to buy them because they are often packed with artificial ingredients. It’s just interesting to note that some food items are accidentally vegan like Oreos or Cocoa Puffs. I used Pampas Puff Pastry which has no artificial flavours or colours and simply replaces the butter in their pastry with vegan margarine.

It was my intention to serve this topped with coconut whipped cream. I planned to store the can of coconut milk in the fridge over night and then whip the maple syrup, vanilla and milk together for a fluffy topping. Sadly, I forgot to refrigerate the can. I drizzled the mixture on instead which was quite nice. That said, feel free to make the whipped coconut cream I’m sure it would be delicious!

raspberry beet galette

 

Raspberry Beetroot Galette

Ingredients:

  • 1 sheet of puff pastry
  • 1 medium to large beet cooked with skin removed
  • 2 punnets fresh raspberries
  • 1 tbsp. vegan butter
  • 2 tbsp. agave syrup
  • 1/2 tsp. dried thyme
  • sweetened coconut milk (1 can coconut milk with 1 tbsp. maple syrup and 1/2 tsp. vanilla stirred through)

Directions:

  1. Preheat the oven to 375°C
  2. Line a baking tray with baking paper.
  3. Place one sheet of puff pastry on the tray.
  4. Spread the vegan butter evenly on the sheet of puff pastry.
  5. Slice up the beetroot into thin rounds and place on top of puff pastry. Leave room to fold over the edges of the pastry later.
  6. Gently toss raspberries, thyme and agave so they’re coated with the syrup.
  7. Bake in the oven until pastry is golden brown.
  8. Serve with sweet coconut milk drizzled over top.