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. To top this off, make a decadent homemade coconut whipped cream and you are seriously in for a treat!
I’m ready for some rustic baking: Jump to Recipe
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 super market 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 the jam within 1 week. 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 super market. 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 like I did for too many years!
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 a homemade coconut whipped cream. This is optional, but I highly recommend making this coconut cream as it brought the galette to the next level! The most important thing to remember when making this whipped cream is to only use the thick white cream on the top of the can. If you’re unsure of what to do with that extra coconut liquid from the bottom of the can, it goes great in smoothies in place of almond milk!
What I love about this 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! I truly believe the beauty of baking at home is being able to add your personal touch to everything you make. P.S- If you do substitute ingredients, I’d absolutely love to hear about them too. This helps me better understand the flavor combinations you all would love to see in future recipes!
All these flavors created a perfect sweet and tart 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!
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.
- Wondering where to get in season produce that is also helping to reduce food waste? You’ve heard me mention them before, and now I officially have partnered with Imperfect Produce to offer you their best discount yet. Use code “SGTO” at checkout for 50% off your first order. Get your rhubarb and cara cara oranges from them for this recipe!