Berry Galette Recipe

All-purpose flour: The base for the crust, providing structure and texture.

Sugar: Adds sweetness to both the crust and the filling.

Salt: Enhances the flavor of the crust.

Vegan butter: A plant-based alternative to traditional butter, providing richness and flakiness to the crust.

Ice water: Helps bring the dough together and keeps it cold.

Mixed berries: The star of the filling, providing natural sweetness and tartness.

Cornstarch: Thickens the berry filling, preventing it from becoming too runny.

Lemon juice: Adds a touch of acidity to balance the sweetness of the berries.

When working with vegan butter, ensure it is very cold before incorporating it into the flour mixture. This helps create a flaky crust. You can even freeze the butter for a few minutes before using it. Additionally, when adding ice water, do so gradually to avoid making the dough too wet. The dough should just come together without being sticky.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the galette healthier.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• cold and cubed vegan butter - Substitute with coconut oil: Coconut oil solidifies when cold and can mimic the texture of vegan butter in the crust.

• ice water - Substitute with cold almond milk: Cold almond milk can add a slight nutty flavor and additional moisture to the dough.

• fresh or frozen mixed berries - Substitute with fresh or frozen stone fruits: Stone fruits like peaches, plums, or cherries can add a different but equally delicious flavor profile.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and can enhance the flavor of the berries.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a natural thickener and works similarly to cornstarch.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide the necessary acidity and a slight fruity undertone.

• Allow the berry galette to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Once cooled, wrap the galette tightly in plastic wrap or aluminum foil. This will keep it fresh and protect it from absorbing any unwanted odors from the fridge.

• For short-term storage, place the wrapped galette in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.

• If you want to keep the berry galette for a longer period, consider freezing it. First, wrap the cooled galette in plastic wrap, then in aluminum foil to prevent freezer burn.

• Place the wrapped galette in a freezer-safe bag or container. Label it with the date to keep track of its freshness. The galette can be frozen for up to 2 months.

• When ready to enjoy, thaw the galette in the refrigerator overnight. This slow thawing process helps maintain the texture of the crust and the berry filling.

• To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes, or until the crust is crisp and the filling is heated through.

• For an extra touch, you can brush the crust with a bit of melted vegan butter before reheating to enhance its golden color and add a slight sheen.

• Serve the reheated berry galette as is, or with a scoop of vegan ice cream or a dollop of coconut whipped cream for an indulgent treat.

• Preheat your oven to 350°F (175°C). Place the leftover berry galette on a baking sheet lined with parchment paper. Heat for 10-15 minutes or until the crust is crisp and the filling is warmed through.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the galette on the rack or a small baking sheet. Heat for about 8-10 minutes, checking periodically to ensure it doesn't overcook.

• If you're in a hurry, the microwave can be used, though it may make the crust less crispy. Place a slice of the berry galette on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 1-2 minutes, checking halfway through.

• To maintain the crispiness of the crust while using the microwave, you can use a microwave crisper pan. Preheat the crisper pan according to the manufacturer's instructions, then place the galette on it and microwave for 1-2 minutes.

• If you have an air fryer, preheat it to 350°F (175°C). Place the berry galette in the air fryer basket and heat for 5-7 minutes, or until the crust is crispy and the filling is warmed through.

• Oven: Preheat to 400°F (200°C) to bake the galette.

• Baking sheet: Line with parchment paper to bake the galette.

• Parchment paper: Prevents sticking and makes cleanup easier.

• Mixing bowl: Combine flour, sugar, and salt; mix berries, sugar, cornstarch, and lemon juice.

• Pastry cutter: Cut the cold vegan butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Wrap the dough disk before refrigerating.

• Rolling pin: Roll out the dough into a 12-inch circle.

• Floured surface: Prevents the dough from sticking while rolling it out.

• Measuring cups: Measure flour, sugar, and berries accurately.

• Measuring spoons: Measure salt, sugar, cornstarch, and lemon juice accurately.

• Knife: Cube the vegan butter.

• Spatula: Transfer the rolled-out dough to the baking sheet.

• Cooling rack: Allow the galette to cool before serving.

Prepare the dough in advance: Make the dough a day ahead and refrigerate it. This allows you to focus on the filling and assembly on the day of baking.

Use frozen berries: Opt for frozen berries to save time on washing and prepping. They work just as well as fresh ones.

Pre-measure ingredients: Measure all ingredients before starting. This streamlines the process and ensures you don't forget anything.

Chill the butter: Keep vegan butter in the freezer for quicker chilling, making it easier to cut into the flour.

Line the baking sheet: Use parchment paper to line the baking sheet for easy cleanup and to prevent sticking.