Place the galette on the prepared pan and bake until crust is golden and the filling is bubbling, about 25-30 minutes, rotating the sheet pans halfway through. When ready to serve, the cold slices can be re-heated in the oven. Your email address will not be published. The ginger compliments the delicate flavor of the blueberries without overpowering them. Spoon the blueberry mixture into the center of the dough leaving a 2-inch border around the edges. Thanks so much for the recipe! These look incredible! Transfer the pastry discs to your baking vessel. Required fields are marked *, I have read and accepted the Privacy Policy *, Hi! Dust the top of the pastry with flour and dust your rolling pin. Blueberries not in season where you are? It’s also really nice in hot drinks, as it lends a somewhat toffee flavor. Let cool down before serving with some powdered sugar and vegan vanilla ice cream on top. It can be served plain or with a scoop of dairy-free ice cream or even coconut whipped cream. Typically I don’t feature desserts on Monday, but if there is any time of the week that I have fruit going bad, it’s early in the week. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling. If there are any cracks in the dough, close them up by pinching them back together. Then add the apple sauce and 3 water and mix until a dough forms. It’s important that the butter is very cold so it doesn’t melt into the flour and so it cuts into the flour properly in order to get a nice, flaky crust. I have seen different brands in various grocery stores. Thanks Lisa , Your email address will not be published. ★☆ All purpose white flour can be used in place of the gluten-free flour if you’re not gluten-free and no need to add xanthan gum if you will be using wheat flour. As the dough begins to stick together, form a flat disk, wrap and place in fridge for 45 mins or overnight. Be careful not to roll the edges out too thin. I used chopped fresh cherries instead of blueberries as that’s what I had on hand, swapped buckwheat flour for oat flour & since I didn’t have coconut cream/milk I brushed a bit of soy milk on the crusts before baking and they turned out nice and golden brown. Unwrap and place chilled dough on a piece of parchment paper and sprinkle a little gluten free flour on top of the dough. These Mini Blueberry Galettes look fancy but are so easy to make! Think pie crust wrapped over fresh fruits (and sometimes vegetables). The mixture should be doughy and not loose and runny. It has no butter, no eggs, and it tastes divine! The galette is perhaps the easiest way to make pie which is ruggedly handsome and makes for a lush treat! Your email address will not be published. FOR EXCLUSIVE FEATURES, RECIPES AND COMPETITIONS, HOME > Vegan Cakes and Bakes | Vegan Desserts | Vegan Recipes |, "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. I think the crust is the most intimidating part but I promise it’s not– especially with a easy to work with dough that doesn’t require any chilling. None of them have been labelled vegan, so next time you go shopping, check out the cookie section and see what they have to offer for accidentally vegan options. No matter what I do, there is always something on the verge of being tosses so if there is every fresh fruit, it’s going into a homemade granola, crisp, cobbler, or galette!! 2 cups, spelt, all purpose, quinoa or oat flour. How to Store: These galettes are best eaten fresh but will keep in the fridge covered for 2-3 days and in the freezer for 1 month. Press the dough down into a disk and wrap with plastic wrap. Filed Under: All recipes, Gluten-free, Sweets Tagged With: 10 ingredients or less, dairy free, dessert, egg free, eggless, gluten free, oil free, recipes, spring, summer, sweet, vegan. Also can I use arrowroot flour in place of tapioca flour? I love the effortlessness, that you can see all the fruit, that it’s a no frills concept and the list goes on. Top with vegan ice cream or coconut whip and garnish with lemon zest. Hi! After all water has been added, mix again, If the dough is too dry, add another tablespoon of water. Add the flour and baking powder all at once and start incorporating everything together with a spatula until you get a firm dough. Bake the galette at 190˚C/375˚F for about 40 minutes, or until you get a rich golden colour. Your email address will not be published. I thought galettes would be more difficult to make but actually, they’re so easy and you don’t need a pie/tart pan! It’s great for ginger, garlic, lemon zest, fresh tumeric, nutmeg, chocolate etc! Once complete being to spoon the fruit mixture into the center and fold the dough up and over the filling even more. Click here to pin it now! Place in the refrigerator to chill for at least 2 hours. Combine the blueberries, ginger, sugar, and cornstarch together, mixing well. Remove the parchment paper from the top. Because the molasses has not been removed, it has a slightly darker, amber color. Move the dough to the baking pan and begin to fold the edges of the galette. Your email address will not be published. Don’t worry if the edges are jagged or uneven, this is part of the rustic appeal! Any thicker, and your crust will be chewy, any thinner and the blueberry juices will seep through while baking and make a mess leaving the galette soggy and fragile. Be gentle – don’t over-mix the dough. Roll the chilled dough between the 2 pieces of parchment paper to about 14 inches across and 1/8 inch thick. If the dough is too wet dust with flour. Hi! Try to seal when you overlap, as the blueberry mixture can leak through cracks while baking. The first step is to whisk the dry ingredients together and then add the cubed, cold butter. This recipe makes a warm, delicious vegan blueberry galette, which is pretty much an open face blueberry pie, that I think you’ll love. Also, I love connecting on Instagram where you can tag me in your creations using my recipes. It doesn’t have to be perfect. The ones I use most often are imported from the UK called “Elkes” (the cookies are specifically called “Ginger Nuts”). We use cookies to give you a better experience on Fax: 604 864 Also, brush the edge of the galette with some agave syrup. If you’re not familiar with a galette, simply put, it’s like a rustic pie or tart with half the work. While an over-mixed dough might look and feel more put together, it will result in a tough pastry.