When blackberries are in season, a vegan blackberry lemon galette is in order! Much easier to make than a pie, but just as tasty.
Galette is a French pastry very similar to a tart. Essentially, it’s a crust filled with seasonal fruits. It’s flat and it doesn’t require a tin to bake it. You can shape it in any way you want: round, oval, square. Galette also known as rustic tart exactly due to its unpretentious look.
Als o on the plus side, blind baking is not needed. Sounds good, right?!
I chose blackberries and lemon for this recipe, but feel free to go with whatever you wish: peaches, apricots, plums, etc.
How to make vegan blackberry lemon galette
Crust preparation
Start with the crust. Bear in mind you need to use cold ingredients to get a flaky crust. As it was really hot when I made this galette, I left all ingredients in the fridge for 30 minutes (flour included)
Place all dry ingredients in a bowl and combine well. Then add vegan butter.
Knead until dough crumbles are formed. Gradually add cold water while kneading until you get a homogeneous dough. If the dough is crumbly, add more water. If it’s too sticky, add add some flour. Shape the dough into a ball and place it into the fridge for 30 minutes.
When the dough is cold, remove it from the fridge and roll it out with a rolling pin. I rolled it directly on parchment paper to easily transfer it into the baking tray. Sprinkle some flour over the parchment paper so you can roll out the dough easier. I got a 33-34 cm dough disc. No worries, you don’t need a perfect circle with perfect edges
Don’t roll the dough into a very thin layer though. Chances are it breaks while baking and the filling spreads all over. If the dough is too thick, it will be difficult to fold it and it will take longer to bake.
Transfer the dough disc into the baking tray and leave it into the fridge for at least 30 minutes.
Filling preparation
All you need to do is put all ingredients into a bowl and gently combine them without crushing the blackberries. The let it chill in the fridge.
Vegan blackberry lemon galette assembly
When the dough is cold, remove it from the fridge and spread the filling into the middle. Make sure you leave a 4-5 cm border around the edges. Also add berries to the dough without the juice they left into the bowl. If there’s too much liquid, the might break while baking.
Next, carefully fold the crust perimeter over the fruit filling towards the center. Don’t fold all the way to the center, just the uncovered area. Pinch together the dough at the seams so it sticks together. Sprinkle some sugar over the folded edges if you wish.
Then bake the galette in the ove and bake at 180°C for 40-45 minutes, until the crust gets crispy.
When done. remove the tart from the oven and allow it to cool for 15 minutes. You can serve it wither warm or cool. Add some vegan ice-cream or cashew, vanilla and lemon sauce and enjoy!
Other simple vegan dessert recipes
- Spiced plum pie
- Raspberry frangipane tarts
- Red currant clafoutis
- Vegan lemon bars
- Vegan pumpkin coconut pie
If you like this vegan blackberry lemon galette recipe, please rate it or leave a comment below; I’d love to know your feedback. And, if you prepare this blackberry rustic tart, you can share a photo and tag Choose Tasty either on Instagram, or on Facebook.
Vegan Blackberry Lemon Galette | Simple Recipe
Ingredients
Crust ingredients
- 130 g all purpose flour
- 130 g spelt flour
- 50 g cane sugar
- ¼ tsp salt
- 120 g cold vegan butter cut into cubes
- 45 ml cold water
Filling ingredients
- 500 g blackberries
- 80 g cane sugar
- 15 g cornstarch
- juice and zest from 1 lemon
- 1 tsp vanilla extract
Instructions
- Put flours, sugar and salt into a bowl and combine well; add vegan butter and knead until crumbly; gradually add the cold water while kneading; stop kneading when all crumbles stick together into a dough; shape the dough into a ball and place it into the fridge for 30 minutes;
- After chilling, remove the dough from the fridge and place on a parchment paper sprinkled dusted with flour; roll the dough into a disc of about 34-35 cm; it doesn't have to be a perfect circle; transfer the dough (together with the parchment paper) to a baking tray and place it into the fridge for 30 minutes;
- Meanwhile, place all filling ingredients into a bowl and gently combine them;
- Pre-heat the oven at 180° C;
- Remove the dough from the fridge and spoon the filling over the dough, from the center to the edges; leave uncovered a 4-5 cm border around the edges; fold the crust perimeter over the fruit filling toward the center; pinch together the dough at the seams so it sticks together; sprinkle some sugar over the edges if you wish;
- Bake the tart at 180°C for about 40 minutes, until the crust turns crispy and golden;
- When done, remove the tart from the oven and allow it to cool for 15 minutes; serve it either warm or cold with vegan ice-cream or cashew cream with vanilla and lemon.
