Rustic Galette – Vegan Friendly!

This is one of my favourite times of the year. Not only do we have amazing, hot weather, but it is finally pick-your-own season! One of my favourite stops is blueberry picking. We have an adorable blueberry farm about an hour or so away from us. I get completely ecstatic every year to pick blueberries and treat myself to their amazing blueberry pie – to die for. And now comes the best part – figuring out what to do with all of these blueberries, besides eating five pints a day… Antioxidants, right?

So what did I do with this sea of blueberries? One of my top desserts – a galette. And the pie… we know how that ends. 


Galette’s are one of my favourite desserts. They are so simple to make and extremely versatile. And, the best part is that you don’t have to be a pastry genius to pull one off! Their rustic charm allows any beginner to master the technique. I always like to explain it as a lazy pie – although I may upset a few French pastry chefs (my apologizes). But it really is. It has all of the components of a pie, but instead of fussing over a cracked pie shell, blind baking and tedious lattice, you get to roll and plop and fold all of your ingredients all together. It is really a full proof dessert. So here are my rough guidelines I always follow.


1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper. 

2. Grab your favourite pie dough (homemade or store bought – we won’t judge!). I enjoy making a vegan pie dough, which just means subbing the butter/lard/shortening for coconut oil. 

3. Roll out dough to approximately 1/4″ thick and transfer to baking sheet. 

4. Now depending on your filling you may want to sprinkle something to soak up any extra juices, for example, almond meal or brown sugar. 

5. Prepare your filling! Slice or dice your favourite fruits and fruit combinations. Mix in sugar, lemon juice and a thickener such as flour or corn starch. Add any spices you desire – cinnamon and nutmeg are always good choices. 

6. Now take your filling and plop it right in the middle of your rolled out pie crust. Begin to fold over the edges – don’t worry if it looks messy, that’s the point! 

7. Brush the edges with either egg/water, egg/milk, cream, milk or whatever combination you have on hand or desire (I used egg/cream this time). Lastly, sprinkle a generous amount of white sugar on the edges that you just brushed with your wet mixture. 

8. Bake for about 40 minutes for a full sized galette. Enjoy!


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