I. LOVE. BERRIES. The ultimate summer fruit, don’t you think so? Raspberries are my favorite, but strawberries and blackberries are wonderful too. This rustic vegan berry galette is the perfect way to celebrate summer fruit!
A sandy, flaky crust and juicy berries are the star in this so-easy-to-make dessert. I used (unmelted!) coconut oil, white whole wheat flour and a small amount of coconut sugar to keep this on the healthy side. By the way… this recipe only uses 5 ingredients in total. So.. what are you waiting for? Let’s make a berry galette!
Making a galette is so easy! Why?
- It only requires 5 ingredients;
- You can use many types of fruit; berries, stone fruit, pome fruit. Only have frozen berries? No problem, that is what I often use. And no need to thaw them first;
- There’s no need for a pie pan; you simply bake the galette on the parchment paper you rolled the dough out on – just place it on a baking tray and bake it;
- It can not stick to a pan or fall apart – even if the pastry turns out more brittle than expected, it will still be ok since you don’t have to take it out of the pan. If it turns out a bit messy, it will still be great (that’s why it is called rustic!);
- There is no need to pre bake the crust so that saves time!
When making a galette crust, keep this in mind:
When it comes to making pie or galette pastry, the temperature is really important. To get it to be flaky and crunchy, butter or in this case coconut oil has to be CHILLED VERY WELL. It is also good to have the other ingredients and even the bowl you’ll be preparing the dough in chilled as well. Especially when it is warm outside.
I use a food processor to combine the ingredients so I don’t have to knead the dough with my warm hands (don’t have a food processor? knead by hand, but dip your hands in ice cold water to keep them cool!). And even in the food processor I try to not over mix it.
Using coconut oil in this vegan berry galette instead of butter, is that really possible?
I wondered the same thing when I still made galettes with (vegan) butter. The answer is yes! The crust will turn out as crunchy and delicious. Having said that, the coconut oil needs to be very very cold so it doesn’t turn into liquid (which can be very hard if the outside temperature is high). I find it very difficult here in the jungle. Everything (blender bowl, coconut oil and all the other ingredients) needs to be pre-chilled and very cold (I put everything in the freezer for 20 minutes before I make the dough). And once the dough has formed, I transfer it to back into the freezer instead of the refrigerator to chill. Rolling out the dough and putting the galette together needs to be done quickly as well.
How I make this rustic vegan berry galette?
I add the flour, hard cold coconut oil or (vegan) butter, coconut sugar, salt and optionally a pinch of cinnamon to the bowl of a food processor and pulse to combine. I pulse 8-10 times to get small floury flakes.
Slowly I add ice cold water to the blender bowl, while it is running, until the dough comes together.
I turn the dough onto a lightly floured surface and pat it down into a disk shape, about 1 inch thick, and wrap it in cling foil. Now I refrigerate it for about 30 minutes or up to overnight before rolling out.
While the dough is chilling, I combine the berries, coconut sugar and arrowroot in a bowl. I gently toss to combine.
I roll out the galette dough between 2 pieces of parchment into about a 12″ /30cm circle. The shape doesn’t have to be perfect at all.
I take of the top piece of parchment paper and add your berries to the center of the dough, leaving about a 2″ border all the way around.
Fold up the edges of the crust by taking a section of the edge of the dough and folding it up over the berries. Repeat until all of the edge has been folded around the berries.
Optionally I brush some water or plant based milk over the exposed edges of the dough and sprinkle it with a bit of coconut sugar. Now the berry galette is ready to be baked.
After baking, I allow the galette to partially cool before slicing. It will set a bit as it cools so the juices won’t run out when cutting into the galette.
Doesn’t this look amazing? Dinner party on a warm summer night? Serve this rustic berry galette to wow your guests (and without hours spend in the kitchen making it!).
My boys (both the little one and the big one) all love this berry summer delight. I hope you do too. It is
juicy – naturally sweet – crispy & flaky – so easy to make – & delicious
Looking for more summer inspiration? What about this Niçoise salad? Or gado gado salad with bbq-ed chicken skewers and a refreshing watermelon mint lemonade.
Rustic vegan berry galette
Equipment
- food processor (with pre-chilled bowl)
Ingredients
pie dough
- 160 gr white whole wheat flour (approximately 1¼ cup)(or sub all purpose flour, whole wheat pastry flour or gluten free all purpose flour)
- 105 gr coconut oil (or sub 1 stick/ 113gr of (vegan) butter)
- 1 tsp sea salt
- 1-2 tsp coconut sugar (to taste)
- 1 tsp ground cinnamon (optional)
- 4 tbsp ice water
Filling
- 250 gr fresh or frozen raspberries (approximately 2 cups)(or other berries)
- 1-2 tsp ground ginger (optional)
- 2-2½ tsp coconut sugar (divided)
- 1 tsp arrowroot powder
Instructions
The dough
- Add flour, hard cold coconut oil or (vegan) butter, coconut sugar, salt and (optionally) cinnamon to the chilled bowl of a food processor and pulse to combine (pulse 8-10 times to get small floury flakes).
- Slowly pour ice water into the blender bowl while it is running until the dough comes together.
- Turn the dough onto a lightly floured surface and pat it down into a disk shape about 1 inch/2.5cm thick, wrap it in cling foil and refrigerate it for about 30 minutes.
- Preheat oven to 350F/175C
- While the dough is chilling, combine the raspberries, 2 tsp of coconut sugar and arrowroot in a bowl and gently toss to combine.
- Roll out the galette dough between 2 pieces of parchment into a 12" /30cm circle.
- Take of the top piece of parchment paper and add the berry mixture to the center of the dough, leaving about a 2-inch/ 5cm border all the way around.
- Fold up the edges of the crust by taking a section of the edge of the dough and folding it up over the berries. Repeat until all of the edge has been folded around the berries.
- Optionally brush some water or plant based milk over the exposed edges of the dough and sprinkle it with 1-1½ tsp of coconut sugar.
- Bake the galette for 35-40 minutes, until the edges are golden brown.
- Take the galette out of the oven and allow it to partially cool before slicing.
Notes
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