This vegan blueberry galette with plant-based vanilla ice cream on top is so easy and delicious you'll want to eat it all in one go, and then make another one straight away. Its base, our well-tested vegan shortcrust pastry, is quick and simple to make. It has no butter, no eggs, and it tastes divine! It is really true that the simplest things in life are the best!
Unfortunately most people still think that you need eggs, butter, and milk to make delicious desserts, but this cannot be further from the truth. This 100% vegan blueberry galette is proof against that notion. Not only is it every bit as gorgeous, delicious and indulgent as its non vegan grandmother. This plant-based galette is way easier to make, a ton healthier, easier to digest, and with much less negative impact on the environment.
This galette is sweet, moist, crisp, golden, luxurious, and packed with healthy blueberries. It's also guilt free, cholesterol free, free of sex hormones, antibiotics and other harmful substances found in eggs and butter.
🍓Ingredients & Substitutions
For the vegan shortcrust pastry you'll need
All purpose flour: you can also use wholegrain flour or semi-wholegrain. You can also use gluten-free flour, but it will be a bit harder to roll the dough.
Sugar: we use standard refined sugar for this recipe but you can use raw cane sugar, unrefined sugar, and any other type of granular sugar-like sweetener.
Sunflower oil: any type of vegetable oil will work, however, if you want a neutral taste then you should opt for refined vegetable oils as they are tasteless.
Olive oil: we always mix two oils for our vegan shortcrust pastry. You could just use one, but we prefer the flavour when we mix two different ones. You can replace olive oil with coconut oil.
Cold water: make sure it's very cold to lower the temperature of the dough.
Lemon zest: include it for aroma. It goes great with blueberries. You can replace it with orange zest.
Vanilla extract: to give aroma to the shortcrust pastry. You can also use real vanilla beans, vanilla paste, vanilla sugar, or any other vanilla-based aroma.
Baking powder: to make the base lighter and fragrant.
Salt: to bring all flavours together. Do not forget it!
For the filling and topping you'll need
Fresh blueberries: you can replace blueberries with most berries or stone fruits like apricots, peaches, nectarines, plums, and cherries. We do not like to use frozen blueberries as they release too much water when they cook. Avoid watery fruits like melon, water melon, etc.
Lemon juice: it really enhances the flavour of the blueberries.
Lemon zest: to recall the lemon aroma of the pastry base.
Agave syrup: to sweeten up the blueberries. You can replace it with plain sugar or maple syrup.
Vegan vanilla ice cream: there are plenty of vegan brands these days that make delicious vanilla ice cream. This time we went with Alpro Plant-Based Vanilla Ice Cream.
To make the vegan shortcrust pastry you'll need a clean worktop where you can roll the dough. You'll also need a rolling pin. To bake it you'll need a baking tray and/or a pan that is suitable for the oven.
📋 Recipe Card
Vegan Blueberry Galette Recipe
- Rolling pin
- 1 lb blueberries (500 grams)
- 3 tbsp agave syrup (60 grams)
- 5 cups all purpose flour (600 grams)
- 1.25 cups sugar (250 grams)
- 0.5 cup sunflower oil (100 grams)
- 0.2 cup olive oil (40 grams)
- 0.5 cup cold water (125 grams)
- 2 tsp vanilla extract (10 grams)
- 3 tsp baking powder (12 grams)
- 1 lemon zest and juice
- 1 pinch salt
- 1 tub vegan vanilla ice cream (500 grams)
- In a bowl, add the blueberries, agave syrup, juice and grated zest of half a lemon and mix gently. Set aside.
- In a bowl, add zest of half lemon, vanilla extract, sunflower oil, olive oil, water, salt, sugar, and stir well.
- Add the flour and baking powder all at once and start incorporating everything together with a spatula until you get a firm dough. Depending on temperature and humidity of where you are, you might need to add some extra flour to get to the right consistency.
- When the dough comes together, move it onto a floured work table and give it a quick knead with your hands of max 1 minute. Be quick as the warmth of your hands will make the dough very soft.
- Put the pastry dough into a bowl, cover it with a plate, and let it rest in the freezer for 15 minutes. This will make it easier for your to roll the dough.
- Flour a work table, then with a rolling pin start rolling the dough into discs until 4mm (1/6 of an inch) thin. If too sticky, dust it with flour while rolling it. Note: you can make your galette as big or small as you like. We made 3 different sizes. Watch video to see how.
- Transfer the pastry discs to your baking vessel. You can use: 1) A pie dish or cast iron pan --> In this case, prepare a disk of parchment paper to cover the base of the pie dish or pan before transferring the rolled pastry into it. 2) A baking tray --> In this case, line the baking tray with parchment paper before transferring the rolled pastry discs onto it. You can fit more than one galette on a baking tray, depending on their size. Tip: to move large discs of pastry, roll it over your rolling pin, then gently roll it out onto your baking dish.
- Now you can fill the galette with a generous amount of blueberries. Also, at this point preheat the oven at 190˚C / 374˚F.
- Fold in the edges of the pastry do towards the centre of the galette. Cut off pastry that is in excess. Then try to tighten up the edges well by pinching the dough together with your fingers. This will prevent the juices from running out.
- To get a beautiful caramelised colour and flavour, dust the blueberries with sugar. Also, brush the edge of the galette with some agave syrup. You'll get a beautiful golden colour once baked.
- Bake the galette at 190˚C/375˚F for about 40 minutes, or until you get a rich golden colour.
- Let cool down before serving with some powdered sugar and vegan vanilla ice cream on top.
👨🏻🍳 Top tips for galette base
Keep the pastry dough cool
Due to the high amount of fats, it's important to keep the dough as cool as possible at all times. If the dough warms up it will be harder to work and to keep in shape. If at any point it becomes too hard for you to work the dough put it back in the fridge for 15 minutes to cool down a bit.
Work it fast
Working the dough at room temperature will make it warmer. The longer you keep the dough our of the fridge, the harder it will be to work it. So make sure you work it fast. It will be easier to handle and shape.
Don't use your hands much
The body temperature of your hands will warm up the dough, so make sue you don't touch the dough too much with your hands. If it becomes too warm, put back in the fridge to cool down.
Roll it thin, but not too thin
The best galette is one with a crust that is between 3 and 4 mm thin. That is between 1/6 and 1/8 of an inch. This thickness will make your galette keep the juice of the fruit in and cook well throughout without burning, but it will still remain light, golden, and crispy on top.
👨🏻🍳 Top tips for galette filling
Don't use a filling that is too wet
When you add the blueberry mix to the galette, try not to add the juice that is left at the bottom of the bowl. A wet filling will make the galette soggy. If you use different fruit, avoid ones that are watery.
Glaze it with agave syrup
Before baking the galette remember to brush the edges with some agave or maple syrup. The heat will caramelise the fructose in it giving you a perfect golden colour and caramelised taste that is out of this world.
Use fresh blueberries
Frozen blueberries will release too much liquid when baked. The liquid will mess up your galette by making it too soggy and wet.
Tighten the edges firmly
While baking, the fruit will release a lot of juice. Some of it will be absorbed by the dough, but some of it will try to escape from the galette, creating a freaking mess all over the baking tray. To avoid that, make sure to tighten up the edge of the galette before baking it. Use your fingers to pinch the dough together.
📖 Questions & answers
Galette (from the Norman word gale, meaning "flat cake") is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. It's basically a pie or a crostata without the top. Our vegan version has no animal based products in it.
First, make a shortcrust pastry for the base that is not too wet. Second, use a fruit that is not too wet and that is rich in pectin, like blueberries, apples, and stone fruits. Third, cook your galette directly on a very hot preheated pizza stone.
Yes, you can make the galette ahead of time and freeze it before cooking it. It need to be frozen fast in a freezer that is at least -18˚C or else it'll become soggy.
First, you flatten it with a rolling pin. Second, you fill it in with your favourite fruit. Third, you fold the edges in with your hands, removing the pastry in excess, and pinching the edges together to tighten them up. You can make a classic round shape or an oval one.
You can use many different types of fruit for your galette, but try to avoid fruits that contain a lot of water like watermelon, melons, pineapple, kiwis, and oranges. Opt for berries and stone fruits like apricots, cherries, peaches, plums, nectarines and apples.
Don't store your vegan blueberry galette in the refrigerator as it will absorb moisture and will become very soggy. Store it at room temperature in a dry corner of your kitchen, away from direct sunlight, and covered with a cake dome, or simply with a piece of parchment paper. You can keep it like this for a couple of days.
Can you freeze a galette? Blueberry galette freezes quite well before it's cooked. Just prep it as instructed above and just freeze it before baking it. You can store it for about 2 months and cook it directly from frozen.
How do you reheat a galette? Reheat your vegan blueberry galette in a hot oven (190˚C / 375˚F) for about 10 minutes.
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If you have any tips or questions let us know in the comments below!