Knowledge Base > Fran Costigan - A Fresh Take on Spring Desserts

A Fresh Take on Spring Desserts

Fran Costigan - A Fresh Take on Spring Desserts

This event was on Tuesday, May 20, 2025 at 1:00 pm Pacific, 4:00 pm Eastern

Join Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, for an exciting and delicious exploration of springtime sweets. This special event will showcase the vibrant and fresh fla… Read More.

Recorded

Question:

Do you have any healthier galette recipes?

— Richa Goyal

Answer:

There's a proportion of whole wheat pastry flour in the crust, A nice neutral oil that gets cold. Either extra virgin olive oil, a mild tasting one or a sunflower oil and some ice water and some vinegar. So that is a healthier crust by itself. And then loading it up with fruit. Fruit has a lot of health benefits and so that's going to be your healthier GT recipe. You can add some fresh herbs. I have, um, this is really wonderful, but I was given some beautiful herbs from a neighbor and I didn't use them all, so I dried them out on a sheet. Smells so good. You want, you know, things should be enjoyable. And I said this earlier, and it's worth repeating. We all have different palettes. We are all bio individual. So what tastes good to me isn't necessarily going to taste good to you. If something you are told something is super, super healthy but you don't like it, then it's not for you. It's not for you. But I would encourage everybody to taste things. Choose your fruits and produce seasonally. I like combining strawberries, tomatoes, and, and to make a galette, you know, who's to say a tomato is a vegetable, it's a fruit, but it's sweet. The combination with strawberries, tomatoes, some balsamic roasted together as a gt or the, we do a, um, an unusual kind of a cobbler here where the vegan butter is melted and then a simple batter is made. The batter is poured right over the melted butter and then not mixed in. And then fruit is poured over the top and it gets baked and it's simple and delicious. Well, one of my students actually did it using tomatoes and basil and some strawberries and it was thinking out of the box, but it was absolutely wonderful.
Fran Costigan

Fran Costigan

Director of Vegan Pastry

FranCostigan.com