My dad visited a couple weeks ago and brought us lots of wild Maine blueberries. It’s basically the best perk of having family or friends visiting from the fine state of Maine. We froze most right away but saved some for snacking and for baking that week, which brings me to this luscious berry and fig galette, loaded with sweet summer blueberries and blackberries and some fresh green figs. Because figs!!!
You can never go wrong with flaky pastry filled with fresh summer fruit. I mean pies are always good but pies in late summer are GOOOOOOD. I use this pastry recipe all the time and mix up the flour blends from time to time but for the easiest to roll out use all-purpose flour. Whole grain flour will tend to crack when rolled out, which is ok in a rustic bake like this, but using a blend of all-purpose and whole grain will do just fine too.
I usually use a vegan shortening made with sustainably grown and harvested palm oil and coconut oil, which I find combined with a little extra virgin olive oil makes for the flakiest crust. I’ve been wanting to try Miyoko’s Kitchen cultured vegan butter made with cashews (it’s so good on toast! – not sponsored just love) but my son has a nut intolerance so I’d feel bad saying to him “No pie for you!” hehehe. Note: If you are using a salted vegan butter then omit the salt from the recipe.
recipe after the jump…
More Delicious Fruit Desserts
- Strawberry Rhubarb Crumble Recipe
- Strawberry Rhubarb Galette
- Vegan Strawberry Rhubarb Frangipane Galettes
- Vegan Berry Pie with Vanilla Bean Spelt Crust
- Vegan Strawberry Jam Ice Cream (Dairy Free)
- Strawberry Shortcake Cake
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Vegan Summer Berry and Fig Galette Recipe
- 210 g all purpose flour 1-1/2 cups, or whole wheat pastry flour
- 1/2 teaspoon kosher salt
- 100 g vegan shortening 7 tablespoons, or vegan butter
- 2 tablespoons extra virgin olive oil
- 3-5 tablespoons ice water
- 760 g mixed berries 4 cups
- 3 fresh figs quartered
- 200 g granulated sugar 1 cup, or unrefined sugar
- 35 g all purpose flour 1/4 cup
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest finely grated, from 1 lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon freshly grated nutmeg optional
- 1/4 teaspoon turmeric powder
- 2-3 tablespoons non-dairy milk
- 1 tablespoon granulated sugar or unrefined sugar
- Stir together flour and salt with fork in a mixing bowl.
- Cut shortening and oil into flour mixture using your fingertips or a pastry cutter until it resembles coarse breadcrumbs with some pea sized bits.
- Add ice water 1 tablespoon at a time and stir with a fork after each addition until dough comes together into a ball. The total amount of water needed will change depending on the humidity of that day. (It’s been very humid here this summer and I only needed 3 tablespoons of ice water at the time I made this recipe.)
- Form dough into a disc and wrap in plastic wrap or a waxed food wrap. Store dough in refrigerator if not using right away.
- Preheat oven to 425˚F.
- Roll out pastry dough on floured parchment paper to a 1/4″ thick round, flipping and reflouring as needed if dough becomes sticky.
- Slide the parchment paper with the dough onto a baking sheet.
- In a mixing bowl, gently fold berries with 1 cup sugar, flour, vanilla, lemon zest and juice and nutmeg using a rubber spatula just until they are evenly coated.
- Spoon the berry filling mixture onto dough leaving about a 2" border of dough. Place fig quarters into filling. Trim rough edges of dough with a knife if you want a cleaner look. Fold the dough over fruit filling.
- Stir turmeric powder into non dairy milk and brush onto dough using a pastry brush. This will give the crust a golden brown color like an egg wash. Sprinkle crust and figs with sugar.
- Bake galette at 425˚F for 30-35 minutes until fruit is bubbling and crust is golden brown.
- Cool to room temperature before slicing. Serve warm with a scoop your favorite vanilla bean ice cream. Enjoy!
- Dough will keep refrigerated for several days or freeze for longer storage. Bring to room temperature before rolling out.
- Store leftover galette covered at room temperature for a day or refrigerate in an airtight container for up to 4 days.
- I used Nutiva brand vegan shortening in this recipe.
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