Vegan Blackberry Galette
User Reviews
5
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Prep Time
1 hr 45 mins
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Cook Time
40 mins
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Total Time
2 hrs 25 mins
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Servings
4 to 6
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Calories
406 kcal
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Course
Breakfast, Baked Goods
Vegan Blackberry Galette
Description
This recipe for Vegan Blackberry Galette centers on a rich and flaky crust achieved by mixing chilled vegan butter into a combination of all-purpose and spelt flours, sugar, and salt. Ice-cold water and apple cider vinegar help bind the dough while maintaining a tender texture. The crust is chilled before rolling out to ensure crispness when baked.
The filling is a mix of blackberries with lemon zest and juice to add brightness, sweetened with a variable amount of cane sugar depending on the desired sweetness. Cornstarch or arrowroot powder is used to thicken the filling as it bakes, preserving a juicy but not runny consistency. The edges of the dough are folded over the filling to create the rustic galette shape.
The galette is brushed with a plant-based milk glaze mixed with sugar before baking, which helps develop a slight golden color on the crust. Fresh mint and basil leaves add a fragrant note, and serving with vegan vanilla ice cream provides a cool contrast to the warm tart.
A practical note is to adjust the sugar in the filling based on the sweetness of the berries and intended accompaniments: use less sugar if serving with ice cream and more if serving plain. The dough’s hydration can be modified with more or less water to get the right consistency, aiming for a dough that holds together without being sticky.
Ingredients
- 1 cup all-purpose flour 120g + more for flouring work surface
- 1 cup spelt flour ~120-140g, or sub more all-purpose flour
- 2 tablespoons organic cane sugar
- 1/4 teaspoon salt fine sea salt
- 10 tablespoons vegan butter cubed and chilled until very firm; 140g
- 2-4 tablespoons water plus more as needed, ice cold
- 2 teaspoons apple cider vinegar
Berry Filling
- 3 1/2 blackberries ~ 2 cartons, 4 cups, fresh or frozen
- 1 1/2 teaspoons lemon zest
- 4 teaspoons lemon juice
- 1/4 – 1/2 cup (48 – 96g) organic cane sugar*
- 1 1/2 teaspoons cornstarch or arrowroot powder
For Finishing
- 1-2 tablespoons plant-based milk
- 1-2 teaspoons organic cane sugar
Garnishes
- basil finely slivered, few, fresh leaves
- mint finely slivered, few, fresh leaves
- Vegan vanilla ice cream
Instructions
- Slice the vegan butter into cubes. Then place it in the freezer to firm up and chill.
- Make the crust: mix the all-purpose flour, spelt flour, sugar, and salt in a large bowl. Add the chilled Plant Butter and using a pastry cutter (or two knives), cut the butter into the flour mixture, until butter is about the size of peas.
- Mix 2 tablespoons of the ice water with the apple cider vinegar. Sprinkle it over the dough mixture, gently kneading the dough with your hands. Add more of the ice water as needed, just a teaspoon at a time, until the dough comes together when you squeeze it and you can form a ball that doesn’t crumble when you pull it apart. The dough shouldn’t be wet or too sticky.1. NOTE: If the dough seems wet, add a little more flour into the mix. If the dough is not holding together or appears crumbly, add another more ice water, a tablespoon at a time.
- Shape the dough into a disc. Wrap the disc in plastic, or place in a bowl and cover it. Refrigerate for 1 hour, or up to 48 hours.
- Once the dough has chilled, arrange a rack in the middle of the oven and preheat to 400°F. You’ll also need to bring the dough to room temperature for 10-15 minutes to make it pliable enough to roll.
- Meanwhile, make the blackberry filling. In a bowl, add the blackberries and gently toss with lemon zest, lemon juice, sugar, and cornstarch until combined. When you add the berry filling to the galette, do not include any of the liquid juices.1. NOTE: if you want to save the liquid from the berry mixture, see the section in the blog post called “Berry Filling.”
- Roll out the dough – Method 1: Place the disc of dough on a large piece of parchment paper. Cover it with a second piece of parchment paper. Using a rolling pin, roll the dough into a 12-to 14-inch (30-35 cm) round that’s between 1/4 and 1/8-inch thick (0.3 – 0.6 cm), dust the rolling pin with flour as needed. If the dough sticks to the surface, add a little bit of flour underneath the dough. When you’re done rolling, slide the parchment paper + dough onto a large baking sheet; discard the top layer of parchment.
- Roll out the dough – Method 2: Lightly flour a large working surface. Using a rolling pin, roll the dough into a 12-to 14-inch (30-35 cm) round that’s between 1/4 and 1/8-inch thick (0.3 – 0.6 cm), dust the rolling pin with flour as needed. If the dough sticks to the surface, add a little bit of flour underneath the dough. Roll dough onto the rolling pin, then unroll it on a sheet of parchment paper. Slide the paper onto a large baking sheet.
- Arrange the Berry Filling over the rolled out dough, leaving a 1 1/2 to 2-inch (4-5 cm) border around the edge (see photos in blog post). Fold the edges of the dough up over the berry filling to form a crust, ensuring the fruit gets tucked into the dough (see photos in blog post).
- Brush the tops and edges of the dough with the plant-based milk; then sprinkle with the 1-2 teaspoons sugar.
- Bake for 40 minutes, or until the crust is deeply golden brown and the crust is sturdy when you tap it. Transfer the galette to cool on a wire rack and serve warm. Top with freshly slivered mint and basil, and vegan vanilla ice cream.
Notes
- Adjust sugar amount in the filling based on berry sweetness and serving preferences; use less sugar if serving with ice cream.
- Keep vegan butter very cold and cubed when mixing into the flour for a flaky crust.
- Add ice water gradually to form a cohesive dough without it becoming sticky.
- Chill the dough before rolling to improve texture and ease of handling.
- Roll dough gently and fold edges when assembling to create the galette’s rustic shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 3g | 150% |
| Sodium | 236mg | 10% |
| Potassium | 170mg | 4% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 20mg | 22% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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