Vegan British Berry & Elderflower Galette
Servings
6
About This Recipe
Give this tasty plan-based summer pie a chance this summer. Made from local, seasonal fruit, this sustainable desert is perfect for berry season!
Ingredients
200g plain flour (plus extra for dusting)
1 tbsp icing sugar (gives a melt-in-the-mouth texture)
Pinch of fine sea salt
80g block vegan butter, cold and cubed
1 tsp apple cider vinegar (helps inhibit gluten for a flakier crust)
3–4 tbsp ice-cold water
400g fresh British summer berries (a mix of strawberries, raspberries, and blackberries)
2 tbsp elderflower cordial (adds a beautiful, sweet floral depth)
1 tbsp cornflour (to thicken the fruit juices)
Finely grated zest of half a lemon
1 tbsp maple syrup + 1 tbsp demerara sugar (for the crust glaze)
Instructions
In a bowl, mix flour, icing sugar, and salt.
Rub in the cold butter with your fingers until it looks like crumbs.
Stir in the vinegar and cold water until the dough clumps.
Shape into a disc, wrap, and chill in the fridge for 30 minutes. Preheat oven to 190°C (170°C Fan).
Gently toss the berries, elderflower cordial, cornflour, and lemon zest together in a bowl.
Roll the dough out on baking paper into a rough 30cm circle.
Pile the fruit in the middle, leaving a 4cm border.
Fold the pastry edges up and over the outer berries, overlapping the folds.
Brush the crust with maple syrup and sprinkle with demerara sugar.
Bake on a tray for 35–40 minutes until the crust is golden and the berries are bubbling.
Let it cool for 15–20 minutes before slicing so the juices set!