This blueberry galette bursts with a ‘just sweet enough’ fruity berry filling and crisp oat flour-based dough. This combination yields a gluten-free, dairy-free, vegan dessert. Best of all, this recipe is also versatile; swap out the flours and fillings to your liking and make several mini- or one large vegan galette!
Fruity, Buttery, Crumbly Gluten-Free Blueberry Galette
A galette is rustic, easy to prepare, and bursting with a flavorful filling and buttery crust – and this gluten-free, vegan blueberry galette is no different! Take advantage of the current juicy blueberries to create a fuss-free, crowd-pleaser! Have tons of berries to enjoy? Then why not also whip up a blueberry cream pie, some blueberry muffins, or even a vegan raw blueberry cheesecake?!
For this fruit galette, you can use fresh or frozen berries, swap the filling out, based on what’s in season, use different flours, etc. You can also use this galette recipe to make one large fruit galette, a couple of medium ones, or four to five mini blueberry galettes! Then, serve it alone or topped with a scoop of ice cream for a delicious vegan dessert!
What Is a Galette?
A galette is a French pastry that lies somewhere between a pie and tart. Some even call it an ‘inside out pie.’ It’s made by rolling out a piece of pastry free-hand, layering up the filling in the middle (open-faced), and then folding over the edges to hold in the delicious fillings.
Traditionally, galettes are made with dairy and gluten dough. However, this vegan galette relies on dairy-free, gluten-free alternatives instead. No one would guess how simple it is to prepare!
The Galette Dough:
- Flour: I used oat flour to make the galette gluten-free. Check the recipe notes for a version with all-purpose flour, buckwheat flour, and rice flour.
- Starch: I used tapioca flour/starch. Don’t omit this if making any of the gluten-free versions.
- Psyllium husk: Psyllium husk powder is crucial in this gluten-free bake for mimicking gluten in the galette dough. If you have whole psyllium husk, use a coffee/spice grinder to grind it.
- Sugar: I recommend organic cane sugar. However, feel free to swap with another sugar like coconut sugar, etc. Just note that each will impact the flavor and color of the berry galette.
- Butter: Use your favorite vegan butter or margarine- make sure it’s COLD.
- Water: You’ll need just 2-3 tablespoons of ice water to help bring this vegan pie crust together.
The Blueberry Filling:
- Blueberries: The star ingredient. Make sure to use fresh, ripe blueberries for the best results. Frozen may work, but sometimes won’t be as tasty.
- Sugar: You can use cane sugar, coconut sugar, or another sugar of your choice. You may also be able to use a sugar-free alternative like Swerve or Erythritol, though I haven’t tried.
- Tapioca starch: Tapioca starch will help to thicken the blueberry mixture. Cornstarch might also work.
- Lemon juice: To balance and brighten the flavors. Use fresh juice for the best results. Orange juice would also work.
Optional Recipe add-ins:
- Lemon zest: Since you’re already getting out the lemon from the juice, you can further boost the blueberry mixture by adding a little lemon zest to it.
- Chopped nuts: Walnuts and pecans work well sprinkled over the blueberry galette for extra texture and flavor.
- Other fruits: This galette recipe is super versatile. I recommend using fruits that are high/moderate in pectin for a thicker (less runny) filling—apples, strawberries, blackberries, peach, plum, mandarin cherries, etc.
- Marzipan: This might sound a little odd, but a little marzipan spread below the berry mixture or crumbled into it tastes delicious!
- Vanilla: Add a touch of vanilla to the fruity filling for extra flavor.
- Spices: Cinnamon, cardamom, nutmeg, etc., can be added to the filling or galette dough for extra flavor.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Blueberry Galette
To prepare the galette dough:
- First, combine the flour, tapioca flour/starch, psyllium husk powder, and sugar into a mixing bowl. Then use a fork or pastry cutter to cut the cold vegan butter into the pastry mixture.
- Add the ice water and mix.
If the dough is still dry and crumbly, then add a little more water. However, be careful not to add too much, or you’ll need extra flour.
- Using your hands, form a dough ball, wrap it in plastic wrap, and leave it to chill in the refrigerator for at least 30 minutes (or up to 3 days!).
Prepare the filling and assemble the blueberry galette:
- Combine all the blueberry filling ingredients in a bowl and set aside. Then, preheat the oven to 390 °F (200 °C).
- Divide the chilled dough into 4-5 equal portions (for mini blueberry galettes).
You could also divide it into 2 pieces or use it as a single piece for medium/large blueberry galettes.
- Flour a large piece of parchment paper or a silicone mat with tapioca flour. Roll out each dough piece with a lightly floured rolling pin into a circle shape. If there are cracks, you can help fix them with your fingers. However, it doesn’t have to be perfect. Then transfer the parchment paper to a large baking sheet.
- Next, divide the blueberry mixture among the mini fruit pies, making sure to leave a 1-1 1/2-inch (3-4 cm) border on each one. Then, carefully, fold the borders over the filling, overlapping when needed- you can do this with your fingers, a knife, or a small spatula.
As the dough is gluten-free, it might crumble or crack slightly during this process, so It’s important to be careful.
- Brush the galette dough edges with either oil or melted vegan butter, and sprinkle with a little sugar.
- Bake in the oven until the berry filling is bubbling, and the crust is golden brown. This usually takes between 25-30 minutes. Allow to cool slightly, then enjoy!
You can eat the vegan galette warm or at room temperature alone, with some whipped coconut cream, topped with a scoop of coconut or vanilla ice cream and/or a drizzle of caramel sauce!
How to Make Ahead and Store
Make ahead: You can wrap and chill the dough in the fridge for up to three days before rolling, filling, and baking the galette. Alternatively, freeze the dough (wrapped tightly) for up to 3 months. Then, allow it to thaw in the fridge overnight before continuing with the recipe.
Store: This vegan blueberry galette is best on the day it’s baked. However, store any leftovers loosely covered at room temperature for 1-2 days or 3-4 days in the refrigerator. Reheat in the oven if wanted.
Recipe Notes and FAQs
- Experiment with berries: This galette recipe is super versatile to what you have on hand and what’s in season. Experiment with blackberries, raspberries, a berry mixture, or even other fruits (suggestions in ingredients section).
- Use a rimmed baking tray: Just in case you have a leak of the blueberry juices!
- To prevent a soggy crust: You can lightly dust the galette dough with flour or cornmeal before adding the blueberry filling.
- Can I use other flours? I’ve tried this recipe with buckwheat flour and with rice flour, but had to add a little less water (1 1/2-2 tbsp). You can also use 120 grams of all-purpose flour and leave out the psyllium husk and tapioca starch. Everything else remains the same.
- Can I use coconut oil instead of vegan butter? I tested this recipe at least 10 times with different flour combos and with vegan butter vs coconut oil. You will need 3 tablespoons of solid coconut oil, which is 42 grams. Oat flour and all-purpose flour work fine with coconut oil, but the crust is quite crumbly. I didn’t have much luck with the buckwheat flour/coconut oil combo, as the dough was very crumbly and brittle.
More Vegan Fruity Desserts
- Banana blueberry bread
- Blueberry sheet pancakes
- Baked blueberry donuts
- Pineapple bread
- Lemon cheesecake bars
- Strawberry oatmeal bars
- Kiwi avocado cheesecake
- Mango pie
If you try this gluten-free, vegan blueberry galette recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
- 1 cup fresh (200 g) blueberries
- 1 tbsp organic cane sugar or coconut sugar
- 3/4 tsp tapioca flour
- 1 tsp lemon juice
- You can watch the video in the post for visual instructions.Mix the oat flour, tapioca flour, psyllium husk powder, and organic sugar in a mixing bowl (see notes below for other flour versions).
- Use a fork (or a pastry cutter), to cut the cold vegan butter (or the solid coconut oil) into the mixture. Add the ice-cold water and mix again.Add a bit more water if the dough appears dry, but be careful not to add too much. If it's too wet, add more flour.
- Use your hands to form the dough into a ball, wrap it in plastic wrap and chill it for at least 30 minutes (or up to 3 days) in the refrigerator.
- In a medium bowl, stir together the blueberries, lemon juice, organic sugar, and tapioca flour. Set aside.
Assemble the galette:
- Preheat the oven to 390 °F (200 °C).
- Divide the dough into 4-5 portions (if you want to make mini galettes). Flour a large piece of parchment paper (or a silicone mat) with tapioca flour, and roll out each dough ball with a floured rolling pin into a circle.Note: It helps to roll out the dough between two sheets of parchment paper. You can shape the dough with your wet fingers if there are cracks, however, it doesn't need to look perfect.Transfer the parchment paper to a baking sheet.
- Divide the blueberries among the pies, leaving a 1-1 1/2-inch (3-4 cm) border all around. Carefully fold the borders over the filling, overlapping when needed.Since the dough is gluten-free, it might crumble or crack. I often use a knife to fold the edges over the berries (check the step-by-step photos in the post above).
- Brush the edges with oil or melted vegan butter and sprinkle with organic cane sugar (or coconut sugar).
- Bake until the berry filling is bubbly, and the crust is golden brown, about 25-30 minutes. Enjoy!
- Other GF flours: You can use 90 grams of rice flour (5/8 cups) or 90 grams of buckwheat flour (3/4 cup).
- Regular flour: If the recipe doesn't need to be gluten-free, then use 120 grams (1 cup) of all-purpose flour and leave out the tapioca flour and psyllium husk powder. Everything else remains the same.
- Vegan butter: You can use 3 tablespoons of solid coconut oil, which is 42 grams. Oat flour and all-purpose flour work fine with coconut oil, but the crust is quite crumbly. I didn't have much luck with the buckwheat flour/coconut oil combo, as the dough was very crumbly and brittle.
- Berries: You can use other berries of choice, e.g. blackberries, raspberries, or a mix.
- The total time doesn't include chill time.
Nutrition information is an estimate and has been calculated automatically