Leftover pie crust? Put it to wonderful use with this delicious vegan galette with cranberries recipe! Sweet & tart, extremely easy, and perfect for a holiday feast.
Around the Holidays, I try to incorporate fresh cranberries or cranberry juice into whatever makes sense. After having used them in cocktails, desserts, and dolmas—it is no wonder why I can't get enough of cranberries!
This recipe does take a bit of time with the prep and the multiple chilling sessions, but the result will be worth it. And if you have pie dough already made, it really becomes a no-brainer... these galettes will come together in the blink of an eye.
Ingredients for Vegan Galette with Cranberries
This old-fashioned dough is the same type I use in all the other pies I make from scratch—a foolproof Serious Eats gem that I modified slightly to make it vegan.
The filling couldn't be simpler. We're just letting the cranberries shine. However, if you'd like, feel free to add spices (cinnamon & ginger!) and nuts (pecans would pair wonderfully!) into the filling for a more complex flavor.
For the Dough (from the apple cider pie recipe):
- 1 ⅔ cups all-purpose flour (plus more for dusting)
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 oz unsalted vegan butter, cold (I prefer Miyoko’s, or Earth Balance non-palm oil)
- ½ cup cold water
For the Filling:
- 2 cups fresh cranberries
- ½ cup cane sugar
- 1 tbsp arrowroot starch* (or cornstarch)
- 1 tbsp water
- pinch of salt
- 2 tablespoon non-dairy milk or water (for the edges)
*I prefer using arrowroot starch for a clear and glossier finish as well as minimal taste, but it basically does the same thing as cornstarch so feel free to substitute! All we need is for the filling to hold together.
How to Make Vegan Galette with Cranberries
- Whisk the flour with sugar and salt in a large bowl. Cut cold vegan butter into 1-inch cubes and smash the cubes flat.
- Add cold water and knead the mixture into a ball. Laminate the ball by rolling into a 12-inch square, and folding in half a few times. Use extra dusting flour as needed. Divide the block in half using a sharp knife. Chill for at least half an hour.
- Dust flour onto a large piece of parchment paper. Directly on the parchment paper, roll each piece of chilled dough into two 12-inch disks for larger-sized, or several smaller disks to make smaller-sized galettes. The thickness should be about ⅛ inch. "Rustic" edges are completely fine—and often desired!
- Transfer the parchment paper containing the rolled disks onto a baking sheet. Chill for at least 2 hours.
- Move the rack to the middle of the oven and preheat to 400°F.
- Meanwhile, in a medium bowl, combine water and arrowroot starch. Then add the rest of the filling ingredients to prepare the filling.
- Spoon the filling into the middle of the galettes, leaving 1 to 1 ½ inches at the edges. Then fold the edges in. Brush the edges of the galettes with water or non-dairy milk.
- Bake at 400°F for 15 minutes, then reduce the temperature down to 375°F and bake for another 15-20 minutes, or until golden brown. The filling should be bubbly as well.
- Let cool at room temperature for at least 10 minutes before serving. Serving à la Mode with vanilla ice cream is highly recommended!
this galette recipe is:
- vegan / plant-based
- perfect for the Holidays
- delicious
- crispy
- full of flavor!
Don’t forget to let me know in the comments if you make this recipe! Afiyet olsun (bon appetite)!
You can also save it for later on Pinterest, and keep in touch with me on YouTube, Instagram, or by sending an email.
Print📖 Recipe
Vegan Galette with Cranberries
- Total Time: 3 hours 30 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
Leftover pie crust? Put it to wonderful use with this delicious vegan galette with cranberries recipe! Sweet & tart, straightforward, and perfect for a Holiday feast.
Ingredients
For the Dough:
- 1 ⅔ cups all-purpose flour (plus more for dusting)
- 1 tbsp sugar
- 1 tsp salt
- 8 oz unsalted vegan butter, cold (I prefer Miyoko’s, or Earth Balance non-palm oil)
- ½ cup cold water
For the Filling:
- 2 cups fresh cranberries
- ½ cup cane sugar
- 1 tbsp arrowroot starch* (or cornstarch)
- 1 tbsp water
- pinch of salt
- 2 tbsp non-dairy milk or water (for the edges)
Instructions
- Whisk the flour with sugar and salt in a large bowl. Cut cold vegan butter into 1-inch cubes and smash the cubes flat.
- Add cold water and knead the mixture into a ball. Laminate the ball by rolling into a 12-inch square, and folding in half a few times. Use extra dusting flour as needed. Divide the block in half using a sharp knife. Chill for at least half an hour.
- Dust flour onto a large piece of parchment paper. Directly on the parchment paper, roll each piece of chilled dough into two 12-inch disks for larger-sized, or several smaller disks to make smaller-sized galettes. The thickness should be about ⅛ inch. "Rustic" edges are completely fine—and often desired!
- Transfer the parchment paper containing the rolled disks onto a baking sheet. Chill for at least 2 hours.
- Move the rack to the middle of the oven and preheat to 400°F.
- Meanwhile, in a medium bowl, combine water and arrowroot starch. Then add the rest of the filling ingredients to prepare the filling.
- Spoon the filling into the middle of the galettes, leaving 1 to 1 ½ inches at the edges. Then fold the edges in. Brush the edges of the galettes with water or non-dairy milk.
- Bake at 400°F for 15 minutes, then reduce the temperature down to 375°F and bake for another 15-20 minutes, or until golden brown. The filling should be bubbly as well.
- Let cool at room temperature for at least 10 minutes before serving. Serving à la Mode with vanilla ice cream is highly recommended!
Notes
I prefer using arrowroot starch for a clear and glossier finish as well as minimal taste, but it basically does the same thing as cornstarch so feel free to substitute! All we need is for the filling to hold together.
- Prep Time: 30 minutes (+2.5 hrs chill time)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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