A homemade flaky vegan crust filled with cara cara orange jam, roasted rhubarb, and pistachios rubbed in vanilla bean and sugar? Yes please! Galettes may sound scary, but they are actually a more forgiving and rustic alternative to making a homemade pie. After seeing cara cara oranges and rhubarb filling my super market this spring, I knew I had to combine the two into an amazing baked concoction. Don’t forget to top off this Vegan Rhubarb, Cara Cara Jam, & Pistachio Galette with some coconut whipped cream for an extra special touch!
Ready to Make a Vegan Galette: Jump to Recipe
The best of Spring: Cara Cara Oranges & Rhubarb
If you’ve never had a cara cara orange before, let me tell you- they are amazing! They are actually much sweeter than the traditional orange you may find at the supermarket and have a pink flesh that resembles a grapefruit. The other interesting thing about cara cara oranges is that they are seedless and contain little pith (the bitter white part between the orange peel and fruit). This makes them the perfect candidate for jam making! I am no canning expert, so I recommend eating this jam in 1-2 weeks. Believe me, it won’t last longer than that anyway!
The other featured ingredient in this galette is rhubarb. Now, can I tell you all a secret? Before this year, I’d never tasted rhubarb! Seriously, until I was introduced to the world of food blogging, this was a seasonal fruit I always passed over in the supermarket. I was so surprised the first time I cooked rhubarb when the tough and stringy stems turned into an unexpected tart and soft filling. It is truly a magical seasonal item to bake with, so don’t pass it over as I did for too many years!
The Final Touch: Pistachios & Coconut Whipped Cream
To even out the soft rhubarb and smooth jam, I knew I needed to add a little crunch. So, I took some pistachios and rubbed them with raw sugar and vanilla bean which added the perfect bite to this galette! Finally, I topped the filling with homemade coconut whipped cream. This is optional, but I highly recommend making this as it brought the vegan galette to the next level! The most important thing to remember when making this whipped cream is to only use coconut cream, not the watery part of coconut milk. If you’re unsure of what to do with that extra coconut water on the bottom of the can, it goes great in smoothies like this 5 Ingredient Triple Berry Protein Acai Bowl.
How to Make This Recipe Even Easier
What I love about this vegan galette is that while I used homemade ingredients, you can actually easily substitute with store-bought items to save time. Don’t want to make jam? Orange marmalade or peach jam is a great substitute! Not feeling like making a crust is in the cards for you? Pre-made pie crust will work just as well! Even buying store bought whipped cream will work too. I truly believe the beauty of baking at home is being able to add your personal touch to everything you make.
All these flavors created a perfect sweet and tart vegan galette that I know you will love. Plus, it never hurts to have a good pie crust recipe up your sleeve for all the other fruit galettes you’ll want to make this summer. Once you’ve devoured this recipe, you’ll definitely want to make these Vegan Rhubarb, Raspberry, & Cream Pops as well as this Vegan Nectarine & Blueberry Crisp to get your spring ingredient fill. Enjoy this fabulous galette!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- Getting a pastry cutter literally changed my life when it comes to scones and pies. It makes “cutting” the coconut oil or butter into the batter so much easier. I use OXO Good Grips and absolutely love it!
- You might notice that this recipe and many of my baked good recipes called for pastry flour. Using the right flour is important because every flour contains a different protein/gluten percent. I used Bob’s Red Mill Whole Wheat Pastry Flour for this recipe.