Galettes: what's not to love? Free-form pastry that doesn‘t need to be perfect, filled with virtually any fruit, and almost always served with something creamy. Just dreamy.
This version is no exception, featuring flaky sprouted-spelt flour pastry, tart gooseberries, and crunchy toasted hazelnuts. I served this with vegan vanilla ice cream, which I allowed to soften until it was almost custard-like.
A word of warning here: gooseberries are delicious, but very very sharp, so you can't get away without sweetening them. As this dessert is a treat, I used caster sugar here, although coconut or stevia could also work.
For the pastry
225g spelt flour – plain is fine, but I used sprouted, for extra goodness
1 tbsp caster sugar
Pinch of salt
125g cold vegan butter, chopped into 1-inch chunks
1-3 tbsp cold water
For the filling
½ cup sugar
2 tbsp coconut sugar or demerara, for sprinkling
Vegan vanilla ice cream, cream, crème fraîche or custard
¼ cup toasted hazelnuts, roughly chopped
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