Vegan Blackberry Galette with Basil

The Simple Green - Blackberry Basil Galette

Vegan Blackberry Galette with Basil

Beautiful undertones of fresh basil combined with sweet and tart blackberries make this rustic vegan blackberry galette a perfect summer indulgence. Fresh basil chiffonade is not only a lovely garnish, but adds a punch of spicy flavour to the filling. Top with a big scoop of non-dairy vanilla ice cream for serving.

Course Dessert

Cuisine French

Keyword blackberry galette, vegan blackberry galette

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 249kcal

Author Heidi Richter

Ingredients

For the Pastry:

1 cup all purpose flour
¼ cup light spelt flour
1 tablespoon granulated sugar
¼ teaspoon sea salt
¼ cup room temperature coconut oil soft, but not liquid
4-6 tablespoon cold unsweetened almond milk or non dairy milk of choice
1 tablespoon granulated sugar for sprinkling

For the Filling:

2 ½ cups fresh blackberries washed
3 tablespoon fresh basil leaves chopped
3 tablespoon granulated sugar
juice of 1 lemon

To Serve:

fresh basil leaves chopped
non-dairy ice cream

Instructions

Prepare the pastry

Preheat the oven to 450°F and line a large baking sheet with parchment paper.
In a medium bowl, sift the flour, 1 tablespoon of sugar and sea salt. Using a fork or pastry blender, blend in the coconut oil and cold almond milk until pea sized crumbs are formed and the mixture starts to come together. Onto a lightly floured surface, form the dough into a ball and flatten into a disk shape. Roll out the dough to 12" in diameter (about ⅛" thick).
Gently fold the dough in half and place it onto the lined baking sheet. Unfold the dough and set aside.

Prepare the filling

To a large mixing bowl, add the blackberries, lemon juice, basil, sugar and lemon juice. Gently stir until combined. Let stand for 5 minutes.
Spoon the blackberry mixture and their juices in the center of the pastry dough. Fold up one side of the dough and pleat. Repeat this process, pleating every 4 inches all the way around.
Baste the outside of the pastry with a small amount of almond milk and sprinkle one tablespoon of sugar over the top of the pastry. Bake in the preheated oven for 20 minutes. Drop the oven temperature to 375℉ and bake for 30 minutes more or until the pastry is golden brown and the juices are bubbling. Remove from the oven and let cool 15 minutes before serving.
Top with fresh chopped basil chiffonade and serve with your favourite non-dairy ice cream.

Notes

Notes on Coconut Oil Consistency: The consistency of the coconut oil is key in this recipe; you want it to be soft, but not liquid. If it's summer time, your coconut oil is likely liquid at room temperature. Simply place it in the fridge until is firms up enough so that it is scoop-able (but not liquid).

Don't be alarmed by the amount of juicy liquid which may come through the pastry while baking, this is normal.

If your berries are particularly tart, add about 2 tablespoon more of cane sugar to the berry mixture.

Nutrition