Now, I love making this stunning rustic tart all summer long with seasonal berries. And I’ve updated the post with new tips and tricks to help you perfect it too.
What is a Galette?
A galette is simply a flat, round cake made of pastry dough or bread. You can make a galette like this one, with a crust surrounding a fruit filling. Or, you can even make a galette from thin pancake-like pastries.
Galette is one of the most popular desserts in France. So it’s no surprise that we love it here in the States too.
Why You’ll Love This Recipe
To me, the star of this dish is the vegan pie crust. It’s flaky and buttery, with a subtle sweetness.
The filling is a bit sweet and a bit tart, thanks to a combination of seasonal berries.
This galette is so easy to make, and you probably already have the ingredients on hand.
You can even customize the filling to use whatever fruits you have at home, including other berries, apples, stone fruit, or even chocoalte.
How to Make Vegan Cinnamon Pie Crust
The first step in this recipe is to assemble the delicious pastry crust. Here’s what you’ll need:
Cane sugar. Choose organic to ensure it’s vegan
Vegan buttery sticks. Cube them into 1/4-inch pieces and make sure they’re nice and cold first.
That’s it! Ice-cold water helps the pie dough come together.
Tip: When mixing the pie dough, be careful not to overmix it. If you knead it too much, you’ll end up with tough dough because too much gluten will develop.
Summer Berry Filling
While the pie dough rests in the fridge, you can make the simple berry filling for your galette.
All it takes is tossing together a few ingredients:
Fresh strawberries and blackberries. I love this combination, but you can also use raspberries, blueberries or cherries.
Maple syrup. Feel free to use agave or coconut sugar as an alternative sweetener.
All-purpose flour. This helps thicken the galette filling.
Cinnamon, ginger and nutmeg. For a gentle spice to match the sweetness of fruit.
Lemon juice. This adds a nice tart flavor and brightness.
Assembling the Berry Galette
When you’re ready to build your summer galette, start with a lightly floured work surface.
If you’re having trouble rolling the dough, cover it and let it rest on the counter for a few minutes. This relaxes the gluten so it’s easier to roll.
Tip: When filling the dough, leave the juices behind in the bowl. Instead, use a slotted spoon to transfer just the solids to the rolled-out pastry crust.
Whisk the all-purpose flour, pure cane sugar, cinnamon, and sea salt together in a medium bowl. Add the vegan butter and using a pastry blender, blend butter in until the mixture becomes "peas-like.
Add the cold milk and apple cider vinegar and stir until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 Tbsp of milk until it's moistened and can formulate into a ball.
Once you’re able to form it into a ball, wrap it in plastic wrap and refrigerate for 1 hour (minimum), or overnight if not using right away.
In a large bowl, combine the blackberries, strawberries, maple syrup, vanilla, arrowroot, cinnamon, nutmeg, and ginger, mixing using a rubber spatula until combined and fruits are coated. Let sit until ready to use.
Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
Remove dough ball from the refrigerator and place it on a lightly floured surface. Roll out the dough ball (not making it too thin), about 1/2-inch thick and gently placing it onto the prepared baking sheet.
Add the fruit filing mixture and minimal amount of juices from the bowl to the center of the crust, evenly spreading it out but keeping it in the middle. Fold the excess dough upward all around until they overlap and the galette becomes a nice circular shape.
Lightly brush top of crust with melted butter and bake galette for 35 minutes or until the crust is golden brown and center is bubbling.
Once done, remove from the oven and allow it to cool slightly for 10-15 minutes before slicing.
Tips & Tricks
STORAGE: Keep leftover galette tightly wrapped with heavy duty plastic wrap and foil paper refrigerated for 3-4 days. Re-heat each slice when serving.
FLOUR: You can use Pastry Flour in substitute of All-Purpose flour for extra flakiness.
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD 1/4 cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1/2 cup of milk mixture.