Vegan Blueberry Galette for two
Vegan Blueberry Galette for two
Servings 2
Ingredients
Galette Dough
- 1/3 cup + 2 tbsp all purpose flour
- 1/8 tsp salt
- 1/4 tsp sugar
- 2 1/2 tbsp vegan butter cold*
- 1-3 tbsp ice cold water**
Blueberry Filling
- 1 cup blueberries
- 3 tbsp sugar
- 2 tsp cornstarch
- 1 pinch salt
- 1/4 tsp lemon juice
- 1/4 tsp lemon zest
Assembly
- 1-2 tbsp non dairy milk
- sugar for sprinkling
Instructions
Galette Dough
- In a food processor add flour, salt, sugar and process until combined
- Add your butter to the processor and process until it looks like course sand. There should still be some pieces of butter that are about the size of dried oats.
- Slowly stream in 1 tbsp of water at a time while the food processor is on a low setting. Only adding in enough water to help the dough turn into a ball that has pulled away from the sides. The dough should not be overly sticky. Depending on the climate of the room you may only need 1 tbsp or you may need up to 3 tbsp.
- Once the dough has formed a ball, remove it from the food processor. Sprinkle a little all purpose flour on to a clean surface and shape the dough into a small round disk about 4 inches wide. Place the lightly floured disk into a silicon baggie or plastic wrap and refrigerate for 1 hour. or overnight in the fridge.
Blueberry filling
- To a medium bowl add blueberries, sugar, cornstarch, salt, lemon juice and lemon zest, carefully mix. Set aside until the dough is done chilling.
Assembly
- Preheat oven to 375°F. Prepare a baking sheet with parchment paper. Lightly flour a clean surface. Using a rolling pin start to roll out dough. After every roll rotate the dough 45 degrees and roll again and repeat. Rolling it out like this helps to ensure the dough wont stick to your rolling surface. Roll out the dough until its about 1/16th of an inch. Transfer to prepared baking sheet.
- Carefully spoon the blueberry filling into the center of the dough, making sure to leave at least an inch around the border. Fold the dough onto the blueberry filling mound in the center. Repeat until you get all the way around the circle. Using a pastry or basting brush lightly brush non dairy milk onto the dough and lightly sprinkle with sugar.
- Place the baking sheet onto the middle rack of the oven. Bake for 20 minutes then rotate the pan and bake for another 20-25 minutes. Crust should be lightly golden. Let sit for 30 minutes. Optional: Top with vegan vanilla ice cream. The galette is best when eaten the day of.
Notes
*It is imperative that the butter is cold. Cold butter helps the crust be flaky.
** The water needs to be ice cold, so what I like to do is just drop an ice cube or 2 into a small cup of water. Then measure what I need from that cup.