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Treat your taste buds to this delightful homemade Berry Galette that's bursting with the natural sweetness of fresh berries, all wrapped up in a flaky, golden-brown crust. It's a simple yet scrumptious dessert that'll make your day a little sweeter!
When I'm in the mood for something sweet that's both easy and irresistibly delicious, this Berry Galette is one of my go-to treats. I mean, who wouldn't want to dive into a warm slice of berry heaven, even on a whim?
It's the perfect dessert for last-minute guests too because they freeze like a dream and you can bake them up in a flash! It's a game-changer!
Plus, they're budget-friendly. Simple ingredients, minimal effort, and a stunning result that never fails to impress. And let's talk about the process – it's as simple as tossing the berries with a few pantry staples, rolling out the dough, and letting the oven work its magic.
Ingredients Needed
You can pull this galette recipe together easily with these simple ingredients:
- Mixed Berries - I used a mix of fresh strawberries, blueberries, and blackberries, but any combination or variety will work here.
- Sugar - I used regular cane sugar, but brown sugar will work too.
- Cornstarch - This will help thicken the fruit juices into a jammy consistency. You can also use arrowroot flour.
- Vanilla Extract - This is optional but it really complements the sweet berry flavors.
- Lemon Juice - This brightens up the berry flavors beautifully. You can also use a teaspoon of lemon zest for extra zing.
- Pie Crust Dough - Feel free to use my homemade vegan pie crust or a store-bought variety.
- Vegan Egg Wash - This helps create a golden crust. I make it with a combination of non-dairy milk and maple syrup or agave.
- Turbinado sugar - This adds a touch of sweetness and a caramelized crunch to the top of the crust. It's completely optional though.
How to make a Berry Galette
The steps to make this galette are a breeze! It's even easier if you have the dough already made or if you're using store-bought. Then you can just assemble, chill for a short while, and bake. Here's how to do it:
- Place the mixed berries into a large bowl.
- Add the sugar, cornstarch, vanilla, lemon juice, and salt.
- Stir together to coat the berries and set aside.
- Remove the dough from the refrigerator and roll it out about ¼-inch thick on a piece of parchment paper that is cut to fit your baking sheet.
- Trim the edges to make a large circle or square. Slide the parchment paper onto a baking sheet.
- Use a slotted spoon to place the fruit onto the pie dough. Leave a border about 1 1⁄2” wide at the edge.
- Fold the edges of the pie dough in, making a crease every few inches. Slide the parchment paper with the galette onto your baking sheet and place it in your freezer for 15 minutes.
- Remove the baking sheet from the freezer brush the outer edge of the pie crust with vegan egg wash, and sprinkle with turbinado sugar. Bake in the oven for 35-45 minutes until the crust is golden and the fruit filling is bubbling.
Galette Succes Tips
- If you're using store-bought dough, make sure to follow thawing instructions before beginning.
- The dough doesn't have to be shaped perfectly symmetrical circle or square. Galettes are meant to look rustic and it'll just add to its appeal.
- Remember to drain any excess liquid from the bottom of the fruit bowl to prevent a soggy dough.
- Make sure to freeze the assembled galette for 15-20 minutes before baking. This will help everything stay together.
Storing + Reheating
If your berry galette doesn't disappear the moment it's out of the oven (trust me, it's a challenge), here's how to ensure your galette remains a delectable treat for days to come.
- Refrigerator: Once cooled, wrap the leftover galette in aluminum foil or store it in an air-tight container and store it in the refrigerator for 3-4 days.
- Freezing: Place the cooled leftover slices on a baking sheet or freezer-safe plate and freeze for 1-2 hours. Then wrap individually in cling wrap and place into a freezer bag. This will make it super easy to reheat when you only want a slice or two. Freeze well for up to 2 months.
- Reheating: To reheat, bake on foil or a baking sheet at 350 F for about 10-15 minutes and allow to cool for 2-3 minutes for the crust to reset.
Make Ahead
You can make this Berry Galette ahead of time and store it in the freezer for up to 2 weeks. To do this, assemble the galette on a parchment-lined baking sheet that will fit into your freezer. Skip the vegan egg wash and sugar topping. Place it in your freezer for 1-2 hours or until frozen enough to wrap well in cling wrap.
To bake the from frozen, preheat your oven to 375°F (190°C) and place it on a parchment-lined baking sheet. Brush the vegan egg wash on the top of the crust and sprinkle on the coarse sugar.
Bake for approximately 50-60 minutes. Since it's frozen, it will require a longer baking time compared to a fresh galette. Keep an eye on it; it should be done when the crust is golden brown, and the filling is bubbling.
More Berry Recipes to try
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Recipe
Berry Galette
Ingredients
- 1 homemade pie crust dough or store-bought (*see note)
- 3 cups (450g) mixed berries (I used sliced strawberries, blueberries, and blackberries)
- ¼ cup (50g) cane sugar
- 2 tablespoons (16g) cornstarch
- 1 ½ teaspoons vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- All-purpose flour for coating rolling pin
- Vegan egg wash (2 tablespoons non-dairy milk combined with 1 tablespoon maple syrup or agave)
- Turbinado sugar for finishing
Recommended Equipment
- Large Mixing Bowl
- Rolling Pin (an empty wine bottle will work too)
- Parchment Paper
Instructions
- Combine the berries, sugar, cornstarch, vanilla, lemon juice, and salt in a large bowl. Stir together to coat the berries and set aside.
- Remove the dough from the refrigerator and place it on a piece of parchment paper that is cut to fit your baking sheet. Sprinkle some flour on top of the dough and roll it out with a floured rolling pin (about ¼-inch thick and 12" in diameter). Trim the edges to make a large circle or square. Slide the parchment paper onto a baking sheet.
- Use a slotted spoon to place the fruit onto the pie dough. Leave a border about 1 1⁄2” wide at the edge. Discard any liquid left in the fruit bowl.
- Fold the edges of the pie dough in, making a crease every few inches. Slide the parchment paper with the galette onto your baking sheet and place it in your freezer for 15 minutes.
- Preheat the oven to 425 °F (220 °C).
- Remove the baking sheet from the freezer and brush the outer edge of the pie crust with vegan egg wash, and sprinkle with turbinado sugar.
- Bake in the oven for 35-45 minutes until the crust is golden and the fruit filling is bubbling.
- Cool the galette on the baking sheet until it’s set to a jammy consistency. Serve with vegan whipped cream or non-dairy ice cream.
Notes
- Store-Bought Crust - For store-bought crust, follow the package's instructions to thaw before beginning.
- If you're using my homemade pie dough that's linked in the ingredients, follow the instructions through step 4 and disregard after that. Then continue as instructed in this recipe card.
- The cook/prep time doesn’t include making pie dough. That information is noted in that recipe card linked above. This will change if you're using a store-bought crust.
- Storing: Wrap the leftover galette in aluminum foil and store in the refrigerator for up to 3 days. To reheat, bake on foil at 350 F for about 10-15 minutes and allow to cool for 2-3 minutes for the crust to reset.
- Freezing: Place leftover galette slices on a baking sheet or freezer-safe plate and freeze for 1-2 hours. Then wrap individually in cling wrap and place into a freezer bag. This will make it super easy to reheat when you only want a slice or two.
- See the post above for step-by-step photos, substitute ideas, extra tips, and FAQs.
Jim
This looks so good. I'm making it for my wife tonight! Thank you.