Go Back
+ servings
Any Fruit Frangipane Galette - Hello Veggie

Any Fruit Frangipane Galette

Reprinted with permission from No-Waste Save the Planet Vegan Cookbook by Celine Steen.

Course Dessert
Cuisine American
Keyword galette
Servings 4
Author Celine Steen


For Frangipane Filling

  • 1/2 cup almond meal
  • 3 tablespoons organic culinary-grade chamomile flowers crumbled between your fingers into a powder
  • 2 teaspoons organic cornstarch optional
  • 1/2 teaspoon pure almond extract optional
  • 1/4 cup plus 2 tablespoons granulated pure cane sugar divided
  • Cold kombucha flavored
  • sparkling water or plain water, as needed
  • 6 apricots or plums or 4 peaches or nectarines, pitted and sliced, or 11/2 pounds (681 g) fresh strawberries, hulled and halved

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated pure cane sugar
  • 1/2 teaspoon Diamond kosher salt
  • 2 teaspoons apple cider vinegar
  • 1/4 cup roasted walnut oil or other oil
  • 1/4 cup cold kombucha flavored
  • sparkling water or plain water, as needed


  1. Preheat the oven to 375F (190C, or gas mark 5). Have a rimmed baking sheet handy, along with a silicone baking mat or piece of parchment paper.

  2. To make the frangipane filling: In a medium-size bowl, combine the almond meal, chamomile, cornstarch (if using; for thicker results, less likely to ooze out of the crust), almond extract (if using; for more genuine frangipane flavor), and 1/4 cup (50 g) of sugar. Stir to mix well.

  3. Add kombucha, 1 tablespoon (15 ml) at a time, to obtain a somewhat dry paste. I usually need 2 tablespoons (30 ml) of liquid in all. Set aside.

  4. In another medium-size bowl, gently stir together the apricots or other fruit and remaining 2 tablespoons (25 g) of sugar to release the juices. Set aside.

  5. To make the crust: In a medium-size bowl, whisk to combine the flour, sugar, and salt.

  6. Add the vinegar and oil. Stir to distribute the oil throughout the flour, creating little pebbles in the process. Do not overwork the dough. Slowly add the kombucha and stir just until a dough forms: it shouldn’t be too wet, nor too dry. Transfer to the silicone baking mat or parchment, form the dough into a disk, and roll it into a roughly 10-inch (25 cm) circle. Prick the dough all over with a fork.

  7. Place the frangipane mixture evenly in the center, leaving 11/2inches (3.5 cm) from the edge.

  8. Drain the extra liquid from the fruit (reserve for smoothies, if desired) and arrange the fruit evenly on top of the frangipane. Use the baking mat or parchment paper to fold the edges of the galette partially over the fruit. Transfer the galette to the baking sheet, using the mat or paper to lift it.

  9. Bake for 55 minutes, or until golden brown. Bear in mind the juices might escape, which is a common issue with galettes. Don’t sweat it!Rustic is the name of the game. Let cool for 30 minutes before slicing and serving with a big scoop of vanilla ice cream, if desired.

Recipe Notes

Not fond of chamomile? That’s okay, we all have our quirks. Replace it with other teas that might be lurking in the dark recesses of your cupboards. Usually one to two herbal teabags’ worth of whatever you have won’t be too overwhelming, unless we’re going into black tea territory. Show some restraint if using those, about 2 teaspoons to 1 tablespoon(1 g) instead. You don’t want the frangipane to take a turn for the bitter.