Vegan Summer Berry and Fig Galette Recipe
This easy rustic vegan galette is filled with juicy summer berries and figs with a flaky buttery crust!
Servings: 8 servings
Calories: 404kcal
Ingredients
Dough
- 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
Filling
- 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
Vegan Egg-Wash
- 1/4 teaspoon turmeric powder
- 2-3 tablespoons non-dairy milk
- 1 tablespoon granulated sugar or unrefined sugar
Instructions
Prepare Dough:
- 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.
Prepare Galette:
- 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!
Notes
- 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.
Nutrition
Serving: 1slice | Calories: 404kcal | Carbohydrates: 66g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 231mg | Potassium: 144mg | Fiber: 4g | Sugar: 38g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 2mg