Vegan Mixed Berry Galette
A galette is the rustic, free‑form cousin of a tart: no fancy moulds or precise shaping needed, just a crisp, buttery pastry crust folded simply over a pile of juicy, sweet berries. This 100% vegan version uses plant‑based butter and no eggs, capturing the perfect balance of flaky golden pastry and jammy, sun‑ripened fruit — effortless, beautiful, and delicious warm or at room temperature.
Shared by james
Time
90 min
Serves
6
Difficulty
easy
đź›’ Ingredients
- #Vegan Pastry Crust;
- 180 g plain all‑purpose flour.. 1 tbsp caster sugar.. Pinch of fine sea salt
- 100 g cold vegan butter, cut into small cubes.. 3–4 tbsp ice‑cold water
- Extra plant milk for brushing.. Extra sugar for sprinkling
- #Berry Filling;
- 350–400 g mixed fresh berries (strawberries, blackberries, blueberries, raspberries)
- 2 tbsp caster sugar or coconut sugar.. 1 tbsp cornstarch (prevents excess juice)
- 1 tsp lemon juice.. ½ tsp lemon zest.. 1 tsp pure vanilla extract
👩‍🍳 Instructions
- 1
Make the pastry: Whisk flour, sugar, and salt in a bowl. Add cold vegan butter and rub with fingertips until the mix looks like coarse crumbs. Gradually add ice water, mixing gently until the dough holds together — do not overwork. Shape into a flat disc, wrap, and chill for 30 minutes.
- 2
Prep the filling: Wash and dry berries well; halve larger strawberries. Toss with sugar, cornstarch, lemon juice, zest, and vanilla — set aside 10 minutes, then drain any excess liquid.
- 3
Assemble: Preheat oven to 190 °C (375 °F). Roll dough on parchment paper into a rough 24–26 cm circle, about 4 mm thick. Pile the berry mix in the centre, leaving a 4–5 cm border all around. Fold the pastry edges up and over the fruit, pleating gently as you go — leave the centre exposed.
- 4
Bake: Brush the pastry with a little plant milk and sprinkle generously with extra sugar. Bake for 35–40 minutes until the crust is deep golden and the fruit is bubbling.
- 5
Serve: Let cool on the baking sheet for 15 minutes — the fruit juices will set. Serve warm or at room temperature, plain or with vegan whipped cream or ice cream.