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 percent 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.
To make the vegan shortcrust pastry you will need a clean worktop where you can roll the dough. You will also need a rolling pin. To bake it you’ll need a baking tray or a pan that is suitable for the oven.
Better Than Pie? This Blueberry Galette Comes Close
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 one 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 three 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.
For more delicious dessert recipes, try making my no-bake vegan carrot cake squares with walnuts and dates. The tasty little treats are free from gluten, refined sugar, refined fats, dairy, and eggs. They are also packed with healthy fats and fiber and are naturally sweetened with soft dates. They make the perfect dessert, afternoon treat, or to-go snack to indulge in at any time of the day.
For a healthy dinner recipe your whole family can enjoy, try making my vegan Italian rice salad with smoked tofu and veggies. This recipe is nutritious and so easy to make. It features whole grain rice, chickpeas, tofu, zucchini, lettuce, black olives, tomato, yellow pepper, carrots, and more! The zesty dressing can be made using only four ingredients: extra virgin olive oil, lemon juice, pine nuts, and parsley. Yum!
This recipe was republished with permission from The Plant-Based School.