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With French origin, the galette is currently a dish reproduced and loved all around the globe.
The galette premise has always been to be a more rustic kind of pie, made with a simple dough that was opened in a round and flat shape. Originally known as “gale”, the galette became popular throughout France, varying between sweet and salty versions, but all of them delicious.
Some versions are better known than others, such as the Galette de Rois, for example, but they all have their round and flat shape in common.
In addition to this feature, another characteristic that defines a galette is the open format that exposes the filling and which serves not only to make the galette beautiful but also helps to caramelize the ingredients better, giving this recipe an even richer flavor.
The recipe I bring you is a Vegan Berry Galette, but one of the things I love most about the galette is its versatility. Any fruit you have in abundance can be used! That’s why it’s a recipe that changes with seasons and allows us to enjoy fruit that we wouldn’t be able to consume otherwise.
As we are at the peak of summer and berries are sprouting everywhere, I decided to prepare this delicious recipe so that you can make it and enjoy until the very last blueberry of the season!
To pair this elegant galette and who knows, maybe even enjoy a sunset (alone or with company), I suggest the Graham´s Quinta dos Malvedos 2010, a vintage port wine with notes of wild berries, currants, black plums, jam, marmalade, eucalyptus and dark chocolate. The perfect match for this galette!
SIMPLE | EASY | QUICK | FRESH | PERFECTLY SWEET | VERSATILE | DELICIOUS
This Vegan Berry Galette is a very simple recipe and perfect for that last-minute meeting with friends or family that leaves you with no time to make something to take with you.
As it has this more rustic look, you don’t even have to worry about the refined aspect. Just open the dough, put the stuffing in the center, close the edges, take it to the oven and that’s it!
The dough in this recipe is a kind of vegan shortcrust pastry, made only with flour, butter, sugar, salt and plant based milk. Mix everything, knead well until you create a dough that can be molded. It is important to let this dough rest in the fridge for at least 30 minutes. Because it is a dough with a lot of butter, the colder it is, the better to work with.
To make the filling, you just need to put all the berries in a bowl, add the sugar, cornstarch and lemon juice, mix everything well with your hands, and you’re done.
Then just open the dough in a shape as round as possible, place the filling in the center, leaving about 2 cm of free edge, close this edge over the filling, brush the entire dough with plant based milk, sprinkle with sugar and take it to the oven until the dough is golden brown and the berries are well caramelized and bubbling.
If you don’t have berries, you can replace them any other fruits of your preference or that you have in abundance
FOR THE DOUGH
220g all-purpose flour
2 tbsp of sugar
1/4 tsp of salt
95gr cold vegan butter
3 tbsp cold plant based milk
FOR THE FILLING
200g of fresh blueberries
200g of fresh blackberries
1 handful of currants
3 tbsp of sugar
2 tbsp of corn starch
2 tbsp of lemon juice
Vegan cream cheese
TO SERVE
Vegan vanilla ice cream
Extra currants
FOR THE DOUGH
220g all-purpose flour
2 tbsp of sugar
1/4 tsp of salt
95gr cold vegan butter
3 tbsp cold plant based milk
FOR THE FILLING
200g of fresh blueberries
200g of fresh blackberries
1 handful of currants
3 tbsp of sugar
2 tbsp of corn starch
2 tbsp of lemon juice
Vegan cream cheese
TO SERVE
Vegan vanilla ice cream
Extra currants
1- Start by making the dough by putting the flour, sugar and salt in a bowl and mixing everything.
2- Then, remove the butter from the cold, cut it into small cubes and add it to the flour. Keep kneading with your fingers until you dissolve all the butter and get a sand-like texture.
3- Next, add the plant based milk one tablespoon at a time and knead the dough between them, until the dough reaches an easy-to-mould texture. Do not add the 3 spoons at once because you may not need all 3. If by chance after adding the 3 spoons the dough is still dry, add another tablespoon until you can form a ball with the dough. Wrap in cling film and place in the fridge for 30 minutes.
4- Meanwhile, in another bowl, place the blueberries, blackberries and currants together with the sugar, lemon juice and cornstarch. Stir well until all the fruits are covered by the sugar and the other ingredients.
5- Preheat the oven to 180ºC.
6- Remove the dough from the cold, place a sheet of parchment paper on the counter, sprinkle with a little flour and open the dough on that surface. Try to open the dough into a shape as round as possible and to a thickness of about 3mm.
7- When the dough is open, cover the center with a thin layer of vegan cream cheese leaving about 2 cm of free edge. Add the berry filling over the cream cheese and finally close the edges over the filling. Brush all the dough with plant based milk and sprinkle with sugar.
8- Take it to the oven for about 35 minutes or until the dough is golden and the fruits are well baked, caramelized and bubbling.
9- Remove from the oven and let it cool. When it’s cold, add some fresh currants on top.
10- Serve each slice with a scoop of vegan vanilla ice cream and, of course, the delicious Quinta dos Malvedos 2010.
1- Start by making the dough by putting the flour, sugar and salt in a bowl and mixing everything.
2- Then, remove the butter from the cold, cut it into small cubes and add it to the flour. Keep kneading with your fingers until you dissolve all the butter and get a sand-like texture.
3- Next, add the plant based milk one tablespoon at a time and knead the dough between them, until the dough reaches an easy-to-mould texture. Do not add the 3 spoons at once because you may not need all 3. If by chance after adding the 3 spoons the dough is still dry, add another tablespoon until you can form a ball with the dough. Wrap in cling film and place in the fridge for 30 minutes.
4- Meanwhile, in another bowl, place the blueberries, blackberries and currants together with the sugar, lemon juice and cornstarch. Stir well until all the fruits are covered by the sugar and the other ingredients.
5- Preheat the oven to 180ºC.
6- Remove the dough from the cold, place a sheet of parchment paper on the counter, sprinkle with a little flour and open the dough on that surface. Try to open the dough into a shape as round as possible and to a thickness of about 3mm.
7- When the dough is open, cover the center with a thin layer of vegan cream cheese leaving about 2 cm of free edge. Add the berry filling over the cream cheese and finally close the edges over the filling. Brush all the dough with plant based milk and sprinkle with sugar.
8- Take it to the oven for about 35 minutes or until the dough is golden and the fruits are well baked, caramelized and bubbling.
9- Remove from the oven and let it cool. When it’s cold, add some fresh currants on top.
10- Serve each slice with a scoop of vegan vanilla ice cream and, of course, the delicious Quinta dos Malvedos 2010.
*This recipe was supported by School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
*This recipe was supported by School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!