Blackberry Galette (Vegan!)

A slice of blackberry Galette on a small plate.

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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!

Prep Time30

Cook Time40

Chill Time2

Total Time3 10

Course: Dessert

Cuisine: American, French

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 231kcal

Author: Megan Calipari

Cost: $6

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.

Notes

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 tart 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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