A seasonal vegan summer berry galette with any mix of berries and stone fruits you'd like. Use this recipe as an outline for any variety of fruits. This is my favourite deep dark summer galette, with lots of dark red and purple fruits like cherries, blueberries, and blackberries.
For more summer fruit recipes, try my blueberry cashew cheesecake, vegan peach cobbler, and gluten-free nut butter blueberry cookies.
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Ingredient Notes and Substitutions
- Flour: I've made this pie dough with sifted spelt flour, organic white flour, and a mix of white + whole wheat pastry flour, and found that all worked wonderfully.
- Vegan butter: I recommend a butter than comes in a block or stick form, and you can also use shortening if preferred.
- Berries: if using frozen berries, defrost and drain them before using.
Step by Step
Keep in mind that the dough will need to chill for at least a couple of hours before baking, so it should be made in advance.
Step 1: mix the pastry, adding water until the pastry just comes together into a rough ball.
Step 2: let it chill, then roll the pastry out into a round.
Step 3: mix the filling ingredients in a large bowl.
Step 4: add the filling to the middle of the pastry.
Step 5: fold up the sides. It doesn't need to be really neat.
Step 6: bake until golden, about 40 minutes.
Top Tips
- Flavour the pastry: the recipe below has an option for adding the lavender to the crust, because blueberry and lavender are a match made in heaven, but it's not essential. Lemon zest, cinnamon, or vanilla paste can all be added for an extra punch.
- Adjust the liquid as needed: using whole grains will result in a coarser and slight harder to work with dough (re: sticky), but it brings a nice nutty flavour. Spelt can be a bit of a pain, so personally I like to do half spelt / half wheat, but you can totally make a 100% spelt dough.
- Change up the fruit: feel free to use any or all of the fruits listed at different levels. Sometimes we make this tart just with blueberries and it's great. If you use lots of juicy fruit like cherries, plums, and nectarines you'll have to add a touch more thickening agent to compensate for the juiciness.
How to Store
Storage: the pastry can be stored, well wrapped, for up to 3 days in the fridge before use. The baked galette can be kept at room temperature for a day, but is best fresh.
Freezing: freeze the pastry for up to 2 months. The galette can be frozen after baking, but tends to get pretty soggy once thawed.
More Summer Desserts
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Recipe
Vegan Galette
Equipment
- Measuring cups and spoons
- mixing bowls
- Baking sheet
- Parchment paper
Ingredients
Pastry
- 1 ¼ Cups spelt or wheat flour
- 1 tablespoon Cane Sugar
- 3-4 teaspoons Dried Food Grade Lavender Blossoms Optional. Skip if adding cinnamon to the filling
- ½ teaspoon Sea Salt Omit if using salted butter or Spectrum Shortening
- ½ Cup cold vegan butter
- ½ Cup Cold Water
- Two Ice Cubes
- 1 tablespoon Vodka or Apple Cider Vinegar
FILLING
- 3 Cups Dark Fruit see below*
- 3 tablespoons Cane Sugar you can use more or less depending on your fruit, but I find this amount good
- 1 ½ tablespoons Arrowroot flour
- Optional flavourings - a dash of cinnamon some vanilla paste or extract, or a teaspoon of lemon zest.
- A splash of nut milk or creamer to wash or an egg, if that suits you
- Small handful of coarse turbinado sugar to sprinkle
Instructions
- Start with the pastry. Combine the flour, sugar, lavender (if using) and salt in a bowl. With your finger tips work in the butter until small pieces, no larger than a pea-sized.1 ¼ Cups spelt or wheat flour, 1 tablespoon Cane Sugar, 3-4 teaspoons Dried Food Grade Lavender Blossoms, ½ teaspoon Sea Salt, ½ Cup cold vegan butter
- In a small bowl combine the cold water, ice, and apple cider or vodka. Slowly add a tsp. of this mixture to the flour, gently tossing to combine, until the flour is just starting to come together as a pastry.½ Cup Cold Water, Two Ice Cubes, 1 tablespoon Vodka or Apple Cider Vinegar
- Form this pastry into a disk and wrap it in plastic wrap or a reusable alternative, and refrigerate for at least a couple of hours or up to 24 hours.
- When it's time to make the galette, remove the pastry and let it sit out for a few minutes until it's workable, but still chilled.
- To make the filling combine the fruit with the sugar, arrowroot, and flavourings (if using). Set this aside while you roll the pastry.3 Cups Dark Fruit, 3 tablespoons Cane Sugar, 1 ½ tablespoons Arrowroot flour, Optional flavourings - a dash of cinnamon
- Place the pastry onto a piece of parchment and, using a little flour, roll so that it's about a 13 inch (33 cm) disk (give or take).
- Next move the pastry and parchment to a baking sheet. Using a big spoon transfer the berries to the centre of the pastry, leaving about a good 2-3 inch ring of pastry around the fruit to make the crust (see photo above). If you find that your fruit mixture has a ton of liquid left in the bowl, it's best not to add it to the galette as it will make for a over spilled tart.
- To make the galette shape, gently fold up the outer ring of pastry onto the berries, making a little envelope sealing them in. I find that using the corners of parchment paper here really comes in handy to lift the pastry. Gently press all the seams to make sure nothing will leak out before you chill it. Next, pop the galette in the freezer just to chill for 15-30 minutes while you preheat the oven.
- Turn the oven to 190°C (375°F). Just before you pop the galette in the oven, you can give it a quick wash with milk on the exposed pastry area (I've actually found the vegan coffee creamer works excellently), and a quick sprinkle with the coarse sugar if desired. If eggs are part of your diet, you can also whisk up an egg with a pinch of salt and a splash of milk and use that instead of the vegan milk.A splash of nut milk or creamer to wash, Small handful of coarse turbinado sugar to sprinkle
- Set the galette in the oven and bake for 35-45 minutes or until the middle is bubbling and the crust is golden. I tend to make mine a little darker as I like the caramel flavour, but feel free to cook it to suit your tastes.
You totally did win the roommate lottery! I used to bake so much, but I've fallen out of the habit. This is inspiring, I want to make it as soon as I have a free day! xo
I hope you love the recipe. I find galettes to be the perfect baking item - so easy to make and they impress people.:) We should totally organize a baking day soon. And let me know if you're into sourdough! I have some starter <3
Now that is roommate lottery.. I would be 1000 lbs if I was rooming with pie makers. 🙂
This galette and your tips are so helpful, making me stop what I am doing, go into my kitchen and start baking.
Beautiful photos, as always.
Cheers!
Ha ha, it was hard at times. Trust me, I ate a lot of kale to balance out my diet 😉 Thanks for your sweet words, friend. I can't wait to see what gorgeous creations you make. xox
You certainly did hit the roommate lottery! While i lived with a girl who would do sinus irrigation at 3 in the morning and another who would leave KFC behind the toilet and used sanitary items on the bathroom sink. I love your flavour combinations! Blueberry and lavender sounds divine and i love all that jammy goodness peeking through that pastry 🙂
Ha ha, that's so terrible, Ruby! Oh goodness. Let's get you out of there 😉 If you even need to get away, come over for a slice <3 So happy you like the recipe, and yes, that lavender kick is subtle but so yummy!
What a lovely galette! I just adore your photos and how they really deliver the taste in a visual form!
Awe, Tori! You're the sweetest. Thank you ever so much <3 I wish I could share a big ol' slice of this pie with you.
The short + sweet ingredient list makes these galettes VERY appealing to me in this steamy weather. Thinking this could be a perfect Saturday morning treat 😉 Gorgeous!
Ah, yay! Yes, galettes aren't that scary. And after a couple you're like, "this is easy" 😉 I hope you get to enjoy a big slice and a nice cup of coffee (maybe iced) this weekend. xox
What a comprehensive, great guide to galette making! Thanks for your tips and advice, I can't wait to try this using some Okanagan fruit. The lavender crust sounds delish!
So happy you liked the post, Barbara! Oh, and yes! Okanagan fruit makes the best pies around 🙂