After months and months of Fall and Winter desserts, I was undoubtedly ready for a refreshing new year dessert. This blueberry galette is unbelievably easy to make and a much needed sweet to start 2021.
Galettes are the perfect dessert. They have a crispy pastry crust with soft and tart fruit in the center. Surprisingly, I actually enjoy the vegan galettes more than non-vegan galettes, partly because vegan ones are actually much easier to make! This is because vegan butter is much easier to cut into flour. It has a softer texture so it isn't an arm workout to make the pastry dough.
Yield: 2 Galettes
1/2 Teaspoon Salt
1 1/2 Cups Flour
1/2 Cup Vegan Butter (I used Earth Balance)
4-5 Tablespoons Water
1/2 Teaspoon Vanilla Extract
2 Cups Frozen Blueberries
1 Tablespoon Cornstarch
3 Tablespoons Sugar
In a bowl, mix together the salt and flour. Slice up the butter and cut into the flour mixture with a fork.
Tablespoon by tablespoon, add the water until a dough starts to form. Add in the vanilla extract and knead a few times. Refrigerate.
In a separate bowl, coat the blueberries with the cornstarch and 1 tablespoon of sugar. Set aside.
Take the dough out of the fridge and split into 2. On a floured surface and with a rolling pin, roll out each ball into a circle. Fill each of the circles with 1/2 the blueberries. Fold the sides of the dough up and use water to glue everything down.
Wet the top side of the pastry and sprinkle a tablespoon of sugar on each galette.
Place on a parchment lined pan and bake at 400° for 35-45 minutes.
Serve warm with vegan vanilla bean iced cream or vegan whipped cream.
- I used 4 tablespoons of water. It may seem a bit too dry still, but after adding the vanilla, it all comes together.
- Fresh blueberries work as well.
- Any kind of starch can be used, such as tapioca starch.