Raspberry Vegan Galette
This rustic raspberry vegan galette features a flaky dairy-free pastry crust filled with juicy sweet-tart raspberries for a show-stopping dessert. This vegan recipe proves that elegant baking is completely achievable without butter or eggs.
A free-form flaky vegan pastry filled with fresh raspberries and baked until golden and bubbling.
Nutrition per serving
Ingredients
crust
filling
topping
Instructions
Make the Pastry Dough
In a large bowl mix flour and cold cubed vegan butter using your fingertips until the mixture resembles coarse breadcrumbs. Add ice cold water one tablespoon at a time and mix until a dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Filling
In a bowl gently toss the fresh raspberries with maple syrup and cornstarch until evenly coated. Set aside while you roll out the dough.
Assemble the Galette
Preheat oven to 400 degrees Fahrenheit. Roll the chilled dough into a rough 12 inch circle on parchment paper. Spoon the raspberry filling into the center leaving a 2 inch border. Fold the edges of the dough up and over the filling pleating as you go.
Bake Until Golden
Brush the folded crust edges with plant based milk. Transfer the galette on the parchment to a baking sheet and bake for 30 to 35 minutes until the crust is deep golden brown and the filling is bubbling.
Cool and Serve
Allow the galette to cool on the baking sheet for at least 15 minutes before slicing so the filling can set properly. Serve with a dusting of powdered sugar.
Substitutions
Common mistakes
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