and so glad you liked the
rye galette crust — I actually just bought a bag of spelt flour so will definitely have to try that next.
I recommend searching for a gluten - free and
vegan galette crust recipe instead of trying to adapt that one to be vegan — I think a lot of things could go wrong when adapting:) Hope you enjoy the galette!
I love
that galette crust requires the least amount of fuss of all the crusts, and that the messier it looks, the better.
I made
your galette crust and filled it with sliced peache slighly sweetened and thickened with flour.
Slide the piece of baking paper holding the galette on to a baking tray, then place the tray in the oven and bake for approximately 30 - 35 minutes, until
the galette crust starts turning a dark golden brown.
Use a pastry brush to brush over the folded part of
the galette crust.