My easy vegan Rhubarb Galette has a puff pastry crust, which truly makes baking this treat as easy as pie. A soy-free, nut-free recipe.
Something magical happens to rhubarb when you bake it in a pool of sugar. These puckeringly sour stalks mellow and melt, creating some of the most delicious food you can imagine. And delicious is exactly what I have for you today, with this easy Vegan Rhubarb Galette.
I realize I am a little late for rhubarb season, but in our new normal world, with depleted supermarket shelves, I just couldn't find it through all of spring.
I have shared a rhubarb recipe with you every year for many years now, and so many of you have enjoyed them, especially my vegan rhubarb cake. But I was pretty much resigned to not being able to make a rhubarb treat this year when viola! I finally got my hands on some last week.
I wanted to cook it up rightaway, so I came up with this rather simple, but also rather genius, recipe for a vegan rhubarb galette that anyone can bake up.
If you can lay your hands on some rhubarb, I hope you'll try it asap. Or save this recipe, make it next year, and come back to tell me all about it!
This really is an easy recipe, as in every step of it is easy. The puff pastry comes out of a box, and all you need to do is chop the rhubarb, mix it with sugar and a few other ingredients, dump all of it into the pastry, fold in the edges, and bake. It will look great in the end, and a galette is meant to be rustic anyway, so don't sweat the process.
I was lucky to get some bright red rhubarb stalks, but if you can only find ones that are mildly colored or greenish, don't fret. Your tart will still taste amazing.
Cut the rhubarb in thin, ¼th-inch slices to ensure it cooks thoroughly.
Most rhubarb recipes pair this veggie with cinnamon or nutmeg. But I love mixing in some cardamom, especially in this galette. It adds intoxicating flavor to an already delicious dish, just that extra bit of je ne sais quoi.
Most pie recipes need to be cooled thoroughly before you can eat them, and it's the same for this galette. Cooling the galette gives the juices that have oozed out during cooking to gel and firm up so you can easily slice the pie. So as badly as you may want to eat your galette the minute it comes out of the oven, be patient.
Yes! I really like the rhubarb on its own in this tart because it has such a unique flavor, and I'd recommend trying it that way at least one. But you can definitely pair it with berries --like strawberries or blueberries--or even peaches and apples.
Yes, you absolutely can. Try this pie crust recipe from my vegan apricot frangipane tart.
Jay ate it with some whipped cream. Ice cream is good too. But Desi and I loved it by itself.
Easy Vegan Rhubarb Galette
Vegan Rhubarb Galette
- Rolling pin
- 1 sheet puff pastry
- 1.5 pounds rhubarb (sliced into ¼-inch-thick pieces.
- 1 cup sugar
- ½ teaspoon ground cardamom
- 1 tablespoon lemon juice
- 2 tablespoon cornstarch
- Sugar for sprinkling on crust (optional)
- Preheat the oven to 400 degrees F
- Mix the rhubarb with the sugar, cardamom, lime juice and cornstarch in a bowl. Set aside as you prep the crust.
- Roll out the puff pastry to approximately 12 inches square. Transfer to a baking sheet.
- Place the rhubarb mixture in the center, leaving a two-inch border all around. Fold up the edges to partially cover the filling. You can get as crafty as you want here and make the folds really nice, or just go freestyle. You simply can't go wrong. If desired, sprinkle some sugar on the puff pastry edges.
- Bake the galette 30 minutes. The juices will still be bubbling when you take it out. Let the baking sheet stand on a rack until the galette is completely cooled.
- Slice the galette and serve by itself or with vegan whipped cream or ice cream.