Vegan Cherry and Almond Galette Des Rois

Vegan Cherry and Almond Galette Des Rois 

Last year I made a vegan galette des rois with a layer of chestnut cream under the almond frangipane, and I fully intended to make it again this year, until I went shopping yesterday and saw frozen cherries on sale...

This is even less traditional than the chestnut version, as usually the tart is only filled with frangipane, but when life hand you cherries, you have to roll with it!

I used sweet cherries here, but if you have sour cherries to hand, just increase the sugar slightly.  

Briefly, the Galette des Rois is traditionally eaten on Epiphany, and contains a small figurine somewhere in the tart - whoever gets this feve is King for the day!  In the south of France, a Couronne is often eaten in place of the Galette, and people often eat these cakes all month long - a tradition I'm happy to keep up. 

There's a bit more info about the Galette des Rois in my recipe from last year.

This is a remarkably quick recipe to put together, if you use pre-made puff pastry.  I still haven't bothered to try that, though with some changes coming in 2016 to our pantry, that may well change soon.

Vegan Cherry and Almond Galette Des Rois 

Total time: 30 minutes

Serves: makes 8 slices

For the cherry layer:

• 200g (1 1/2 cups) frozen sweet cherries
• 50g (1/4 cup) sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• pinch of salt

For the frangipane:

• 125g (2/3 cup) sugar
• 2 tbsp ground flax seed
• 200g (1 cup) ground almond
• 1 tbsp rapeseed oil 
• 1 tsp vanilla
• 2 tbsp brandy or rum
• 1/4 tsp almond extract
• 200ml almond milk (unsweetened)

For the assembly:

• 2 sheets puff pastry
• 1 fève (you can substitute anything that will withstand baking temperatures here)
• 2 tbsp almond milk
• 1 tbsp maple syrup (or other sweet syrup)

Preheat your oven to 190C/375F.  In a small saucepan, cook the cherries, stirring often, over a medium heat until they start to fall apart (about 5 minutes).  Then, add the cornstarch, sugar, salt, and vanilla, and stir until a thick, creamy sauce forms - about 2 minutes.  Turn off the heat and set aside.

While the cherries are cooking, start the frangipane - in a large bowl, fully mix the almonds, sugar, and flax seed.  Then, add the liquid ingredients.  I find it's easiest to add all the liquids and half the almond milk first, stir well, then add the remaining almond milk.  

Cut the pastry to fit your pie (or, in my case, cake) pan.  Place one circle of pastry in the bottom, and spread the cherry filling.  Then, pour over the frangipane, and add the fève.  Top with the other circle of pastry.

In a small bowl, mix the 2 tbsp almond milk and maple syrup together - brush the top of the pastry with this to get a shiny, golden top.  Decorate the pastry by cutting a design into the top, if desired.

Bake for about 20 minutes, or until nicely golden brown.