This vegan berry galette is a stunning example of how the simplest plant-based ingredients can create an exquisite dessert. The thin, crispy shortcrust pastry, made with vegetable oil and honey, perfectly frames the juicy filling where fragrant raspberries meet wild strawberries. The galette, a type of free-form tart, originates from rustic French cuisine, which celebrates natural ingredients and effortless shapes. As it bakes, the warm aroma of cinnamon and bubbling berry juice fills the house, turning an ordinary tea time into a true celebration of flavor, even on days of strict fasting.
This crispy vegan galette with a juicy berry filling is the perfect dessert made from simple ingredients.
Ingredients for the dough
- 80 g canola oil
- 80 g water
- 15 g honey
- 235 g all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- Vanilla
Ingredients for the filling
- 200 g berries (raspberries, wild strawberries, or currants)
- 20 g potato starch
- 50 g sugar
- Cinnamon and powdered sugar
How to make the Vegan Berry Galette
Prepare the dough. Whisk together the liquid ingredients: water and canola oil. Add maple syrup (or agave syrup, or honey) and a pinch of fine salt to balance the flavors. Any refined oil will work — corn, sunflower, olive, etc. If your honey is very thick, warm it in a water bath for a few minutes until it melts.
Begin by combining water, refined oil, and maple syrup (or honey). This forms the base of our elastic vegan dough.
Mix the wet ingredients, then add the flour, baking powder, and vanilla to taste. To ensure the baking powder and vanilla powder distribute evenly throughout the dough, I recommend whisking the dry ingredients in a separate bowl first, then folding them into the wet mixture.
Add the dry ingredients. Pre-mixing the flour with baking powder helps the dough rise evenly.
Start by mixing the dough with a spoon. Then transfer it to a work surface and knead for a few minutes until smooth. Shortcrust pastry shouldn’t be over-kneaded; there is no need to develop the gluten. Kneading for 2-3 minutes is plenty. You can wrap the finished dough in plastic wrap, chill it in the refrigerator, and bake the galette a few hours later. Don’t forget to wrap it tightly so it doesn’t form a crust.
The dough should become smooth and uniform. It is important not to over-knead it to preserve its tender, crumbly texture.
Lightly oil your rolling pin. Roll the dough into a circle about half a centimeter (1/4 inch) thick. Transfer the rolled dough to a round baking dish or a baking sheet — a galette can take any shape. Smooth the dough and slightly lift the edges to form a small border.
Roll out the dough to about a 5 mm (1/4 inch) thickness and form small borders to keep the filling inside.
Sift the potato starch over the dough so it forms an even layer. Sprinkle about half of the sugar on top. The starch will mix with the berry juices released during baking, creating a wonderfully thick, luscious filling.
A layer of starch creates a barrier and turns the berry juices into a thick syrup, preventing a soggy base.
Arrange the fresh berries in a single layer. This recipe uses raspberries and wild strawberries. Sprinkle the remaining granulated sugar over the berries. If using frozen berries, thaw them completely before proceeding with the recipe.
Evenly distribute the berries and sprinkle them with sugar. Raspberries and wild strawberries give the dessert an incredible aroma.
Fold the edges of the dough over the filling, creating a 3-4 cm (1.5 inch) border. Fold the dough carefully to ensure the juices released during baking don’t leak out.
Fold the edges over, overlapping them slightly. It is important to do this carefully so the juices do not leak during baking.
Sprinkle the folded dough edge with sugar and ground cinnamon. Preheat the oven to 180°C (350°F). Place the baking sheet with the galette on the middle rack of the preheated oven. Bake for 40 minutes until beautifully golden brown.
Bake until beautifully golden brown. The cinnamon on the crust adds a warm, spicy note and a cozy aroma.
Remove the finished galette from the baking sheet and let it cool on a wire rack. Dust with powdered sugar and serve with tea.
Let the baked galette cool slightly and dust it with powdered sugar for a beautiful presentation.
To make your vegan berry galette look even more spectacular, serve it slightly warm, paired with a scoop of sorbet or coconut cream. The berry filling is easily adaptable to the seasons: use blueberries or cherries in the summer, and try a variation with thin apple slices and lingonberries in the fall. The crispy edges, dusted with cinnamon, provide a delightful contrast to the soft center, making every bite unique.
If you have a couple of slices left after tea, store them in a dry place, loosely covered with parchment paper so the pastry doesn't lose its texture. To ensure the starch securely binds the juices and prevents a soggy bottom, try to distribute it as evenly as possible. This culinary secret will help you bake perfect free-form tarts with any juicy fruit fillings, keeping the base light and perfectly crisp.
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