This Blackberry Galette is simple to make and is bursting with fresh berries! The crust is tender and flaky, and the blackberry filling is perfectly sweetened. The perfect dessert for Summer!
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Something about blackberries just tastes like Summer to me. They are so juicy and flavorful, and pair so well with lemon and vanilla. I love to use them to make Blackberry Hand Pies or my reader-favorite Vegan Blackberry Chantilly Cake or even just a simple batch of Vegan Blackberry Muffins.
And this Blackberry Galette really lets the flavor of fresh blackberries shine through. The berries are lightly sweetened and tossed with fresh lemon zest and juice before being piled high on flaky pie dough and baked to perfection. So let's make it!
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And this galette is a rustic, free-form tart, so you don't need a special pan to bake it in.
- This Blackberry Galette is completely dairy-free and vegan, so anyone can enjoy it.
- It is bursting with fresh berry flavor, and the crust is tender and flaky.
- And most importantly, it is absolutely delicious!
Ingredients
Blackberries: I recommend using fresh blackberries for this recipe. And you will need two to three half-pint containers!
Flour: Regular all-purpose flour. I always recommend King Arthur brand.
Cornstarch: Cornstarch thickens the juice from the blackberry mixture.
Fresh Lemon: Lemon zest and lemon juice are added to the Blackberry Galette filling to bring out the berry flavor.
Non-Dairy Butter: I love Country Crock Plant Butter. It tastes great and is easy to find.
Instructions
Step 1. First, cube the non-dairy butter and place it back into the refrigerator until you are ready to use it.
Then, put a couple of ice cubes in a small cup of water and set aside.
Step 2. In a wide shallow bowl, combine flour, sugar, and salt.
Then, add the cold cubed butter and use your fingers to smash the butter into thin sheets. This will make the crust super flaky!
Step 3. Next, add three tablespoons of ice water and the white vinegar, and gently toss the mixture together.
Only add the remaining tablespoon of water if necessary. The pie dough should look shaggy, but stick together when pressed.
Then, press the dough into a disc, wrap it tightly with plastic wrap, and refrigerate for at least 2 hours before proceeding.
Step 4. In a large bowl, make the Blackberry Galette filling by combining blackberries, lemon juice, cornstarch, lemon zest, and vanilla extract.
Gently toss the mixture together using your hands.
Set aside.
Step 5. Lightly flour a work surface and a rolling pin.
Roll the pie dough into a circle with an 11" diameter.
Then, gently transfer the pie dough onto a parchment-lined baking sheet.
Step 6. Add the blackberry filling to the center of the pie dough circle, leaving a 2-inch border around the perimeter.
Then, fold the 2-inch border in towards the middle of the tart. This will create the crust.
Bake the Blackberry Galette in a 400* F oven for 35 to 40 minutes or until the crust is browned and the filling is bubbling.
Recipe FAQs
To store, keep the galette at room temperature for up to 3 days.
Yes! In fact, you can use a pre-made, frozen pie dough to make this galette if you don't like making pie dough.
A galette is a rustic free-form tart, so it is baked on a baking sheet, not in a pie plate.
A galette has less filling than a pie because it is not baked in a pie plate.
Expert Recipe Tips
Don't forget to move the rolled-out pie dough circle onto a parchment-lined baking sheet before adding the blackberry mixture. It will be very hard to move without breaking the Blackberry Galette once the filling is added.
You can also roll the dough out on a floured sheet of parchment paper that you can just slide onto a baking sheet.
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📖 Recipe
Blackberry Galette (Vegan!)
Equipment
- 2 Large Mixing Bowls
- 1 Rolling Pin
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
For the Pie Dough
- 8 tablespoon Non-Dairy Butter, cold, cut into ¼" cubes
- 18 tablespoon All-Purpose Flour This is 1 Cup + 2 Tablespoons
- 2 teaspoon Granulated Sugar
- ¼ teaspoon Salt
- 3-4 tablespoon Ice Water
- ½ teaspoon White Vinegar
For the Blackberry Filling
- 3 Cups Fresh Blackberries
- ⅓ Cup Granulated Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest This is the zest of half a lemon.
To top the Tart
- 2 teaspoon Granulated Sugar Or turbinado sugar.
Instructions
First, Make the Pie Dough
- Cube the non-dairy butter and return it to the refrigerator. Place a couple of ice cubes into a small cup and fill it with water.8 Tbsp Non-Dairy Butter, cold, cut into ¼" cubes
- In a large bowl, combine flour, sugar, and salt. Stir to combine, then add the cold, cubed butter and use your fingers to smash the butter cubes into thin sheets. This will make the crust super flaky.18 Tbsp All-Purpose Flour, 2 tsp Granulated Sugar, ¼ tsp Salt
- Add 3 tablespoons of ice water and the vinegar. Use your hands to gently toss the mixture together, only adding the remaining tablespoon of ice water if necessary. The pie dough should look shaggy, but should stick together when pressed.3-4 Tbsp Ice Water, ½ tsp White Vinegar
- Press the pie dough into a disc, then wrap it tightly with plastic wrap and place it in the refrigerator for at least two hours to chill.
Make the Galette
- Preheat oven to 400* F. Line a baking sheet with parchment paper.
- After the pie dough has chilled, make the blackberry filling by combining blackberries, sugar, cornstarch, lemon juice, vanilla extract, and lemon zest in a large bowl. Use your hands to toss the mixture together until everything is evenly coated. Set aside.3 Cups Fresh Blackberries, ⅓ Cup Granulated Sugar, 1 Tbsp Cornstarch, 1 Tbsp Lemon Juice, 1 tsp Vanilla Extract, 1 tsp Lemon Zest
- Lightly flour a work surface and a rolling pin and roll the pie dough into an 11-inch circle. Then, transfer the pie dough to a parchment-lined baking sheet.
- Pile the blackberry filling into the center of the pie dough, leaving a 2 -inch border around the outside of the dough. Then, fold the border inward, crimping the dough as you go around, forming the crust of the galette. Sprinkle the crust with granulated or turbinado sugar.2 tsp Granulated Sugar
- Bake the galette in a 400*F oven for 35-40 minutes, or until the filling is bubbling and the crust is golden brown.
- Allow the galette to cool for at least 45 minutes before slicing and serving.
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