Vegan Blueberry Galette

5 from 2 ratings

An easy recipe for a rustic vegan blueberry galette everyone will love. This delicious vegan dessert features a simple homemade flaky crust and it can be made with either fresh or frozen blueberries.

Prep Time25

Cook Time40

Chilling Time2

Total Time3 5

Servings:

Author: Gwen Leron

Ingredients

For the Crust

1 ½ cups (188g) all-purpose flour **for gluten-free, see note below**
2 tablespoons (25g) sugar
1 teaspoon ground cinnamon (optional)
¼ teaspoon salt
½ cup (113g) unsalted vegan butter cold and cubed
3-4 tablespoons ice water

For the Filling

2 ¾ cups (415g) blueberries rinsed
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon (8g) arrowroot starch or cornstarch

For the Outside of the Crust

2 teaspoons dairy-free milk
1 tablespoon turbinado sugar

Instructions

To Make the Crust:

Add flour, sugar, cinnamon (if using), and salt to a medium bowl and whisk together.
Add cold cubed butter and with a pastry blender or two forks, cut the butter into the dry mixture until the butter has broken down and only pea-sized chunks remain.
Add three tablespoons of ice-cold water to the dry mixture and then mix with a spoon. If the dough is too dry, add more water, one teaspoon at a time (up to a maximum of 3 teaspoons). Mix until everything combines to form a loose, chunky dough.
Using your hands, form the loose dough into a tight ball making sure that any dry patches of flour gets incorporated into the ball. Work quickly so the butter doesn't melt.
Place dough on a piece of plastic wrap and pat down into a disk. Wrap the dough disk and place it in the refrigerator to chill for at least 2 hours.

Assembling the Galette:

When the chilling time is up, preheat oven to 375° F (190° C).
Add the blueberries, lemon juice, sugar, and arrowroot starch to a bowl. Gently mix until everything has combined. Set aside.
Dust a piece of parchment paper with flour and place the chilled dough on top of the parchment paper. Add a little more flour on top of the dough and place another piece of parchment paper on top. Using a rolling pin, roll the dough into a 12-inch circle that is ⅛ inch thick. Be careful not to roll the edges out too thin.
Remove the parchment paper from the top. Lift the parchment paper the dough is on and transfer it to a cookie sheet.
Spoon the blueberry mixture into the center of the dough leaving a 2-inch border around the edges. There will be a little liquid at the bottom of the bowl the blueberries were in, save it.
Fold the outer edges of the dough all around the galette, as shown in the images above.
Brush the outside edges of the dough with the dairy-free milk and sprinkle with the turbinado sugar. Drizzle the blueberry liquid from the bowl on top of the blueberries.
Bake for 35-40 minutes, until the crust is golden brown.
Remove from oven and cool before slicing.

Notes

Please read all of the information above, as well as the notes below before making this recipe.
If you need the recipe to be gluten-free, make my vegan gluten-free pie crust instead of the one listed in the recipe. If you don't want to make the crust, you can use store-bought pre-made vegan pie dough.
Either arrowroot starch or cornstarch (cornflour in the UK) can be used, I did not notice any differences in the finished galette during my testing.
Frozen blueberries can be used instead of fresh, just add an extra teaspoon of arrowroot starch or cornstarch as there will be more liquid released from the frozen berries than if using fresh berries. Don't thaw them.
When fully cooled, place leftover slices in a single layer in an airtight container and store the container in the refrigerator for up to three days. Re-heat slices for about 10 minutes in a preheated 350°F (177°C) oven before serving.
Nutrition info is based on 1 of 8 slices with no toppings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition