I am not a lazy person when it comes to making pastry from scratch. I make pies all the time, but I wanted to make a different style of pastry this time, both easier and perhaps lighter. I've been enjoying making sweet Galettes with homegrown fruit, so a savoury one was just waiting to be eagerly made.
Its my first time baking with spelt flour, and I thought it would be a lot more sturdy to hold the filling,, but the recipe I followed from a blog that I hadn't previously used a recipe from, sadly the pastry just collapsed and crumbled. Despite the spelt pastry falling apart, the pastry was crisp and biscuity in texture and this balanced well with the sweetness coming from the roasted sweet potatoes.
As I had really enjoyed VPud 'Black Pudding' last time, I was very keen to get my hands on some more to make this particular galette as I have been imagining this combo would work well together. And it did, the vegan Black Pudding surprising spice kick offsets the sweetness from the orange sweet potatoes beautifully, and the red onions just give it that additional contrast. I would be more than happy to make this again, just with a more reliable spelt pastry recipe. I have recently made one with a mixture of plain flour and spelt flour, so the recipe which I share below is still in its testing stage, so subject to change.
I think the colours in this Galette compliment Vegan Mofo's prompt today which happens to be 'Autumn Equinox Eats'. The colours are orange, gold, and dusky dark brown - the colour of changing autumnal leaves. Autumn is my favourite season. I look forward to pulling on my jumpers and cardigans, gloves, crochet mitts and various knitted hats. I am sharing this Galette with Fabulous Foodie Fridays. and The Pastry Callenge as my Galette base, although an unsucessful one was made from scratch. It is hosted by United Cakedom and Jen's Food.
For the Spelt Flour Galette (still in recipe testing stage)
100g plain flour
60g spelt flour
60g coconut oil, cold is fine
Pinch of salt
4 - 6 tablespoons cold water
In a food processor, add the flours, salt and coconut oil and blitz until it becomes breadcrumb like, then pour in through the top the cold water, tablespoon at a time until it begins to form a dough. Turn off and turn onto a board and knead to form a dough.
Wrap in cling film and refrigerate for 30 minutes or longer.
For the Sweet Potato and Black Pudding Filling
4 sweet potatoes, depending on size. peeled and sliced into fat rounds
2 tablespoons Olive oil plus extra for topping, plus extra
1 medium red onion, cut in half then finely sliced or 4 - 6 tablespoons caramelised red onions
1 teaspoon fresh thyme, leaves only, plus optional extra
Salt and pepper to taste
In a roasting pan, toss the slices sweet potatoes, red onion, herbs and seasoning with the oil and bake in a preheated oven gas mark 4/180oc for 20 - 25 minutes or until it begins to soften. Turn off the heat and allow to cool.
1 x V Pud black pudding (or vegan Pepperoni slices), sliced as neatly as you can into coins
To assemble to galette
When you are ready to make the galette, remove from the fridge and roll out the dough and transfer to a baking sheet.
Roll out the pastry 3mm thick, then fill with the roasted onion or caramelised red onion, tender sweet potatoes and black pudding, distributing it evenly, the scatter over a little optional fresh thyme, season with salt and pepper.
Coat the black pudding with a little olive oil, then bake in preheated oven gas mark 4/180oc for 20 - 25 minutes or until golden.
Allow to cool for a few minutes, before serving and slicing.