Go Back
+ servings
Vegan Blackberry Galette

Vegan Blackberry Galette

Nisha Vora
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.
5 from 2 votes
Prep Time 1 hr 45 mins
Cook Time 40 mins
Total Time 2 hrs 25 mins
Course Breakfast
Cuisine Baking
Servings 4

Ingredients
  

  • 1 cup (120g) all-purpose flour + more for flouring work surface
  • 1 cup (~120-140g) spelt flour (or sub more all-purpose flour)
  • 2 tablespoons organic cane sugar
  • 1/4 teaspoon fine sea salt
  • 10 tablespoons (140g) Country Crock Plant Butter, cubed and chilled until very firm
  • 2-4 tablespoons ice cold water, plus more as needed
  • 2 teaspoons apple cider vinegar

Berry Filling

  • 3 1/2 – 4 cups fresh or frozen blackberries (~ 2 cartons)
  • 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

  • A few fresh basil and mint leaves, finely slivered
  • 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

*The range for sugar depends on (a) how sweet your berries are, and (b) how sweet you’d like this galette to be. If you’re planning to serve this with ice cream, go with 1/4 cup sugar. If you are planning to serve this plain or with unsweetened or lightly sweetened coconut whipped cream, you might want to use closer to 1/2 cup sugar.
Keyword blackberry, galette
Tried this recipe?Let us know how it was!