This Vegan Blackberry Galette is an easy yet impressive dessert that’s perfect for summertime. Made with fresh blackberries and baked in a golden buttery crust, then topped with fresh mint, basil, and vegan vanilla ice cream.
– All-purpose flour – Spelt flour – Organic cane sugar – Fine sea salt – Vegan butter – Ice-cold water – Apple cider vinegar – Frozen blackberries – Lemon zest – Lemon juice – Organic cane sugar – Cornstarch – Plant-based milk – Basil and mint leaves – Vegan vanilla ice cream
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. 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.
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.
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.
Arrange the Berry Filling over the rolled out dough, leaving a 1 1/2 to 2-inch (4-5 cm) border around the edge. Fold the edges of the dough up over the berry filling to form a crust, ensuring the fruit gets tucked into the dough.
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.