GALETTE!

melted chocolate?
dope.
big, juicy bloobs?
dope.
crispy, crunchy, flaky, buttery pastry?
DOPE.
what do you get when all those things get together?
this:

GALETTE AT ME, BRO!
mmmmmm.
blackbottom bloobs are pretty dang delicious.
i tossed a cup and a half of frozen blueberries in a blend of 1/4 cup powdered sugar
and 2 T non-GMO organic cornstarch,
and coated 'em all up.
meanwhile, i had 2/3 cup of chocolate chips tempering to uber-softness
on the stove over medium-low heat, until they were uniformly melted.
(i added 1 T non-dairy milk and 1 tsp vanilla to smooth things out)
the oven was crankin' at 440℉,
the dough?
well, it's always expert.
that's kind of my thing.
-
*
DOUGH'PE!
-
in your food processor, crumble together:
8 T vegan butter cold as ice;
3 T vegan creamchee';
2 heapy cups of king arthur ap flour;
1/4 tsp salt;
2 T sugar;
1 tsp vanilla;
2-4 T non-dairy milk, to get it all to get self-adhesive when squeezed.
pules it until it's combined and crOmbly,
and wrap it up and rest it at least an hour, or ovenight if you really care about great texture.
that's real.
colder butters work better, neighbors.
anyway, roll it out on a well-floured surface and get ready to get rad.
-
chocolate always goes on the bottom.
rules is rules.
bloobs are great, but they get wet...
that's where the cornstarch comes in.
it contains the juice, and thickens it quickly while it's baking.
i like to bake 'em on parchment, to hold in any leaky liquids,
and i just keep my eyes on the tarts from the start,
for around twenty minutes give or take,
or until they look sexxxy.
it's not science, it's intuition and preference that tell you when it's done.
*
a nice little somethin' is right there at your fingertips, dudes..
utilizing time and space and energy to increase productivity and enjoyment
as well as getting all that big ol' flavor in every delightful bite.....
i mean, a few minutes of dough prep, and you've got somethin' good at your disposal,
and only a casual investment is needed to reap a fat reward in flavor and refreshment.
i like that.
little bits that equate to big blocks of rockin' righteous radical vegan goodness
are exxxactly what i'm grateful for, for sure;
never quiet, never soft.....