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a slice of vegan rustic blueberry galette on a silver spatula over the rest of the galette on a blue and white tablecloth

Rustic Blueberry Galette

This rustic blueberry galette is a simple, vegan, and gluten-free dessert with a flaky oat-almond crust and jammy blueberry filling. Perfect for guests, with whipped topping, or on its own; it’s the ultimate cottagecore style treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 285
Ingredients Equipment Method

Ingredients
  

  • 1 cup oat flour
  • ¼ cup almond flour
  • ¼ cup powdered sugar
  • 3 tbsp cold vegan butter (40g)
  • ¼ cup cold water
  • ½ tsp sea salt
Blueberry Filling
  • 1 ¼ cup frozen blueberries
  • 1 tbsp corn starch
  • 1 tbsp maple syrup
  • 1 tbsp sanding sugar (optional)

Equipment

  • 1 Rolling Pin
  • 1 Baking sheet
  • 1 Parchment paper

Method
 

  1. Preheat the oven to 375 °F and line a baking sheet with parchment paper.
Pastry Dough
  1. Start by combining the dry crust ingredients in a medium sized mixing bowl.
  2. "Cut in" the butter - add cold, cubed butter into the dry mixture and use a pastry cutter (or a fork and knife) to incorporate the cold butter into the pastry dough.
  3. Once the butter is reduced to fine pieces, add the cold water to the dough. Continue mixing with a fork or pasty cutter until the dough comes together. Avoid using your hands as this may melt the butter.
  4. Form a ball of dough at the bottom of the bowl and cover with plastic wrap. Pop the dough in the fridge while you prepare the rest. Leave the dough like this in the fridge for up to 48 hours.
Blueberry filling
  1. Toss the frozen blueberries together with the corn starch. Set aside.
Assembly
  1. Roll the dough out on a lightly floured surface or on a sheet of parchment paper. Aim for a 2" thickness.
  2. Transfer the dough to a baking sheet.
  3. Add the blueberries to the center of the galette. Gently fold up the sides of the pastry dough to cover the edges of the berries, leaving a center circle of blueberries exposed. If the dough cracks, just tap or gently pinch it back together with your fingers. Be gentle!
  4. Brush the crust with maple syrup.
  5. Sprinkle the crust with sanding sugar (optional)
  6. Bake the galette at 375 °F for 20 minutes or until the blueberries start to bubble and the crust deepens in color to a golden brown.
  7. Remove the galette from the oven and allow to cool for 15 minutes before serving.