Homemade Vegan Blueberry Galette
Ingredients
Crust
- 2 1/2 cups all-purpose flour (300g)
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cup cold, unsalted vegan butter cut into cubes (173g)
- 3-5 tablespoons ice water
Filling
- 3 cups (565g) blueberries (fresh or frozen)
- 3 tablespoons sugar
- juice and zest of 1/2 lemon
- 1/2 teaspoon vanilla
- 3 tablespoons cornstarch
- pinch of salt
Vegan egg wash
- 1 tablespoon dairy-free milk
- 1/2 tablespoon maple syrup
- pinch of turmeric (optional, for color)
Preparation
Combine flour, sugar, salt, and butter in a bowl.
Add ice water one tablespoon at a time until dough just holds together.
Cover dough with plastic wrap and refrigerate for 30 minutes.
Mix filling ingredients in a bowl.
Roll out dough into a large circle and transfer to a parchment-lined baking tray.
Place blueberry filling in center, leaving a border, and fold edges over to form a crust.
Prepare vegan egg wash and brush on dough edges; sprinkle with sugar if desired.
Bake at 375°F for 20 minutes, then reduce to 350°F and bake for another 25 minutes.
Remove from oven and let cool before serving with dairy-free vanilla ice cream.
Notes
Ensure butter is very cold; freeze it for 30 minutes before using.
