• Mealsbymiri

Blackberry and Blueberry Galettes

Galettes have been on my "to make" list for far too long, had I known they were this easy and delicious I would have made them sooner! This recipe makes two smaller galettes but you can also just bake them as one large, it's really up to what you prefer! Either way I hope you enjoy.


Ingredients: (makes 2 galettes)



Pastry: 300g flour

150g dairy free butter

85g sugar

0.75 tsp salt

60g cold water

Filling:

170g frozen blueberries

150g frozen blackberries

20g sugar

10g cornflour

10g lemon


Glace + sugar sprinkle:

1 tbsp raw sugar

0.5 tsp kosher salt

2 tbps coconut cream (can sub for melted dairy free butter)

Start by adding all dry ingredients for the pastry into a bowl and mix well. Then add in cubes of cold vegan butter and use a knife or pastry cutter to slice it into small pieces throughout the dough. You can also use your fingers to pinch the last remaining lumps of butter but make sure the butter doesn't melt. You want the pieces to be no larger than about the size of a pea. Then slowly add in the ice cold water and combine/knead until it forms a rough dough. Put the dough on a flat surface and just knead it lightly/pack it together into a disc. Wrap in plastic wrap and leave in the fridge for at least 30 minutes. In the meanwhile toss all ingredients for the filling into a bowl and combine. In another small bowl mix raw sugar and kosher salt and set aside.


Once the pastry is rested, cut in half, pat each dough piece into a ball or disc and using lots of flour, roll each pastry out into a rough circle/square about 0.5 cm thick. Place onto a parchment paper, add half of the berry mixture to the middle. Wrap the edges of the dough inwards over the berry mixture but not covering it completely (as you can see I've done in the photos). Brush with coconut cream or dairy free butter, sprinkle on the sugar mixture and bake at 200C for 50 minutes. Leave to cool before serving with ice cream, coconut yoghurt or custard.



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