With a refreshing scent and delectable taste, this vegan galette is the perfect way to please your guests. You can prepare it in minutes without putting in too much effort!
Juicy grapes, cherry tomatoes, and slightly tart kiwi slices laid over a light flaky crust taste like nothing else but pure bliss. A galette is a free-form pie, which means you don’t have to worry about getting the perfect shape. It’s rustic and casual, which I love. And it’s also super easy to make. The dough comes together in minutes, and you can fill it with any kind of fruit you like.
Desserts are my favorite food. I love anything, that is sweet and easy to make! Just like my easy-peasy Mousse and Truffle recipe.
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What Is a Galette?
A galette is a French pastry that can be either sweet or savory. Sweet galettes are often made with fruit, while savory galettes can be made with anything from cheese to vegetables. The dough for a galette is similar to that of a pie crust, but it is typically less sweet and flakier. Galettes can be baked in a variety of different shapes, but they are most commonly round or oval. Regardless of their shape, all galettes share one key characteristic: their rustic appearance. Unlike pies or tarts, galettes are not supposed to be perfectly formed or symmetrical. Their imperfections are what gives them their charm.
Ingredients You Need
This rustic vegan galette is made with simple ingredients that are easily available in the market. Check out the recipe card below this post for ingredient quantities and print-friendly instructions.
- Coconut oil: I use coconut oil in place of butter or shortening for galette crust. The taste is unnoticeable, but you can use refined coconut oil if you like. The right consistency is the key, just keep in mind that it should be scoopable, not too runny nor too hard.
- Icy water: is a must to get the flakey finish.
For Topping
- Fruits and vegetables: I am using a combination of concord grapes, cherry tomatoes, and kiwi. You can use any seasonal fruits or berries, and for the savory galette, you can use spring onion, garlic, tomatoes, and mushrooms.
- Corn starch: helps thicken the fruit juices. You can also use all-purpose flour.
How to Make Vegan Galette Dough?
The key to a good vegan galette is a flaky, flavorful dough. Making your dough from scratch is not as difficult as you might think.
- Mix the dry ingredients: Start by Placing the flour, salt, and sugar in a large bowl. Mix with a whisk. Next, pour over apple cider vinegar and mix.
- Add the coconut oil: Consistency of coconut oil is the key factor in making the right dough. It should be scoopable, not too runny nor too hard.
- Toss the coconut oil: Slowly add the coconut oil to the dry ingredients while mixing with your hands. Gently toss coconut oil in the flour to distribute it evenly.
- Mix with hands until the mixture resembles coarse crumbs. It's okay If there are a few chunks of coconut oil remaining.
- Add the chilled water: Prepare your water in a bowl with ice cubes. Start pouring in the ice water slowly and gradually (1Tbs at a time). The dough should be slightly crumbly, but it should hold together when you press it between your fingers.
- Compress and wrap: Wrap the dough into a piece of plastic wrap. Flatten into a disk shape and refrigerate for about an hour.
Prepping the Fruit
In this recipe, I am using a mix of grapes, cherry tomato, and kiwi, but you can use any fruit you like.
- First thing first, wash the grapes and cherry tomatoes. Peel the kiwi and slice. If the tomatoes are too big slice them in half too. Just make sure to cut it into similar-sized pieces so that it cooks evenly.
- Then, you'll need to add a bit of sugar and corn flour to help thicken the juices as the fruit bakes. And that's it! Set aside and roll out until you roll the dough.
Assemble and Bake
- Unwrap the dough and let it sit for 10 minutes. Roll out your dough on a floured surface into an approximately 12-inch circle that is about ⅛-inch thick.
- Transfer onto a baking tray lined with parchment paper. I am using a pizza pan for that to get a round outline for my galette shape.
- Spread the Vegan butter evenly on the rolled-out dough surface.
- Place the fruit in the center making sure you leave at least a 3-inch border around the edge. Zest lemon on top of fruits for some fresh aroma.
- Fold the 3-inch edge over the filling, pleating it gently every 2 or 3 inches. Don't worry if it's not perfect - that's what makes a galette so rustic and beautiful.
- Brush the soft vegan butter over the crust and sprinkle coarse raw sugar all over the galette.
- Place in a preheated oven at 425°F (220°C). Bake the galette for 25 minutes or until the crust is golden brown. Remove from heat, and let it cool on a cooling rack. Serve warm.
What to Serve with Vegan Galette?
The vegan galette can be served warm or cold. If you’re feeling fancy, you can add a dollop of dairy-free whipped cream or a scoop of vegan ice cream on top. But really, this dessert is so good that it doesn’t need anything else.
Storage Instructions
The galette dough can be frozen for up to 1 month. Wrap it in cling film tightly and store.
To store the baked galette keep it at room temperature on the day it is baked. Wrap the leftovers in a cling film wrap or foil and place them in the fridge. I like to warm it in my air fryer for 5 minutes to get some of its crispness back.
Recipe FAQs
With a few simple tips, you can keep your galette from getting soggy.
First, make sure you do not overfill the dough with fruit filling.
Do not use ripe fruits for galette as they tend to be juicer thus making your crust soggy.
Sprinkle some semolina flour or corn starch on the dough surface before adding the filling. They will absorb the juices as the galette cooks and prevent the crust from becoming soggy on the bottom.
When it comes to making a galette, there is no one-size-fits-all answer. The key is to monitor the progress of your galette and adjust the baking time accordingly. One way to do this is to keep an eye on the overall color of the crust. You want the crust to be golden brown, with no raw dough showing through. Usually, it takes 30 minutes.
Yes, you can bake the galette on parchment paper, for quick and easy cleanup.
Yes, you can make the fruit and pastry dough three days in advance or simply freeze the vegan galette after assembling it, once it's solid wrap it in parchment paper, and then in cling film. When needed simply take it out of the freezer and bake it directly.
Yes, you can freeze the unbaked assembled galette. Simply freeze the galette after assembling and once it's solid wrap it in parchment paper and then in cling film and freeze again. When needed simply take it out of the freezer and bake it directly.
Expert Tips
- Coconut oil should be chilled but not too hard. It should be solid but scoopable.
- Be careful not to add too much water and do not over-mix the dough.
- The dough is ready when it holds together when you pinch it.
- Take the dough out of the fridge and let it sit on the counter for more or less 10 minutes before rolling it out.
- Do not use ripe fruits for the galette. They will get mushy while baking and leave so lots of liquid that will be hard to manage.
- Don’t overstuff the galette with fruits.
Whether you’re looking for a simple dessert or an impressive entrée, a galette is a perfect option. So next time you’re in the mood for something special, give this French classic a try.
Other Desserts to Consider
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Vegan Galette
Equipment
Ingredients
Crust Dough
- 1 ¼ cup Flour
- 3 tbs Sugar
- ½ tsp Salt
- 1 tbs Apple cider vinegar
- ½ cup Coconut Oil
- ¼ cup Ice water
For Topping
- 1 tbs Soft vegan butter
- ½ cup Concord grapes
- ¼ cup Cherry tomatoes
- 2 Kiwi Sliced
- 1 tbs Lemon juice
- ¼ cup Sugar
- 1 tbs Corn starch
- Lemon Zest
Instructions
- Place the flour, salt, and sugar in a large bowl. Pour over apple cider vinegar and mix.
- Slowly add the coconut oil to the dry ingredients while mixing with your hands. Gently toss coconut oil in the flour to distribute it evenly. Mix until the mixture resembles coarse crumbs. It's okay if there are a few large pieces of coconut oil remaining.
- Prepare your water in a bowl with ice cubes. Start pouring in the ice water slowly and gradually. Combine until flour mixture forms a dough-like texture.
- Wrap the dough into a piece of plastic wrap. Flatten into a disk shape and refrigerate for about an hour.
- Meanwhile toss the grapes and tomatoes in sugar, cornstarch and lemon juice.
- Slice kiwi and some more cherry tomatoes for topping, don’t toss them into the sugar mixture.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Dust your work surface with flour and place the dough on top. Dust the top of the dough with a little flour as well. Roll out until you have a rough round-shaped disc that's about 12 inches in diameter. Then gently place this crust on a parchment-lined baking tray.
- Gently spread some soft vegan butter on pastry dough and flip the fruit mixture on its surface. Add sliced kiwi and cherry tomatoes on top. Zest lemon on top of fruits.
- Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating. Brush the soft butter over the crust and sprinkle coarse raw sugar all over the galette.
- Bake the galette for 25 minutes or until the crust is golden brown. Remove from heat, let it cool on a cooling rack and sprinkle some caster sugar on top.
- Serve the galette while warm, or at room temperature, with a scoop of vegan ice cream.
Video
Notes
- Coconut oil should be chilled but not too hard. It should be solid but scoopable.
- Be careful not to add too much water and do not over-mix the dough.
- The dough is ready when it holds together when you pinch it.
- Take the dough out of the fridge and let it sit on the counter for more or less 10 minutes before rolling it out.
- Do not use ripe fruits for the galette. They will get mushy while baking and leave so lots of liquid that will be hard to manage.
- Don’t overstuff the galette with fruits.
- The galette dough can be frozen for up to 1 month. Wrap it tightly in the cling film and store.
- You can freeze the unbaked assembled galette. Simply freeze the galette after assembling and once it's solid wrap it in parchment paper and then in cling film and freeze again. When needed simply take it out of the freezer and bake it directly.
Vanessa says
I made these for a family get together and everyone raved about them and wanted the recipe. Will definitely make again.
Seppok says
Can this be made with a Gluten free flour-a cup for cup type replacement?
Get Set Vegan says
Hi dear, I have never tried it with gluten free flour but I think you can substitute it with same ratio. you can read this article to get some help may be? https://www.sheknows.com/food-and-recipes/articles/810576/how-to-convert-a-recipe-to-gluten-free/