Vegan Galette With Nectarines, Plums, and Blackberries
After it took us quite a long time to bake our very first galette, we now can't get away from it and try out more and more variations.
In winter, we baked a galette with persimmon and pear and last summer, we tried a hearty galette with tomatoes. For the savory version, we reduced the amount of sugar in the dough and added some spices instead. But now we're going sweet again – and this time, the edges of the galette get coated in sliced almonds. But the preparation is the same and as simple as every other galette: prepare the dough, refrigerate it, roll it out, then bake it.
So slowly but surely, you have a kind of galette construction kit with all our recipes. Now you can combine your own favorite variation of doughs, toppings, and extras. Today's topping is nectarines, plums, and blackberries, which you can, of course, substitute to taste (peaches or other berries work just as fine). I'd still recommend adding berries only at the end of the baking time because they will get too mushy otherwise.
And the advantage to any hearty galette: all sweet varieties literally scream for being enjoyed while they are still warm, with a scoop of your favorite ice cream on top that will slowly melt over the galette.
Vegan Galette With Nectarines, Plums, and Blackberries
Ingredients
For the dough
- 300 g (2.5 cups) flour
- 50 g (0.25 cup) sugar
- 0.25 tsp salt
- 150 g (0.66 cups) vegan butter
- 4 tbsp ice-cold water
For the topping
- 100 g (3.5 oz) blackberries
- 2 nectarines
- 2 plums
- 1 tsp (tonka) vanilla sugar
- 1 lime (zest)
- 1 tbsp apricot jam
Also
- 2 tbsp maple syrup
- 2 tbsp plant-based milk
- 100 g (3.5 oz) sliced almonds
- flour for dusting
- vegan ice cream for serving
Instructions
Mix flour, sugar, and salt in a large bowl. Add cold vegan butter in small dices or flakes. Use a fork to work in the vegan butter until fine crumbles form. Little by little, add ice-cold water until the dough holds together when pressed. Press into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes. If you want to prepare the dough ahead, you can also refrigerate it overnight.
Deseed and slice nectarines and plums. Add both to a bowl with vanilla sugar and lime zest. Stir to combine.
Preheat oven to 180°C/360°F. Dust a working surface with flour and roll out cooled dough. It doesn’t matter if you do this in a circle or a rectangle, and it also doesn’t need to be rolled out super neat. Dust with more flour if needed, if the dough is sticky. Then transfer the dough onto a parchment-lined baking sheet.
Make sure to leave some room, approx. 3-4 fingers wide to the edge of the dough when you add the filling, as you will need to fold this edge of the dough later. Spread a thin layer of apricot jam on the dough, then add the sliced nectarines and plums. You can do this every which way or lay them out in a pattern.
Now, fold in and overlap the dough that hasn’t been topped with fruit towards the center until the edges of the filling are covered. Mix maple syrup and plant-based milk in a small bowl and brush dough with the mixture. Sprinkle the dough with sliced almonds and use your hands to slightly press them to stick.
Bake galette at 180°C/360°F for approx. 40 minutes or until golden brown. Approx. 10 minutes before the end of the baking time, halve blackberries and add half of them to the galette topping.
After baking time, remove the galette from the oven and add remaining blackberries on top. Let cool down the galette as desired. You can serve it warm with a scoop of vegan ice cream on top that will slowly melt, or enjoy it cooled out completely.
