Vegan Blueberry Puff Pastry Galette

​Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4-6 servings

 
​Ingredients -  Blueberry Filling
​- 3 cups frozen blueberries (no need to thaw)
​- ¼ cup granulated sugar
​- 1 tbsp cornstarch
​- 1 tbsp fresh lemon juice
​- 1 tsp lemon zest (optional)
​- ½ tsp vanilla extract

​Ingredients -  Pastry
​- 1 sheet vegan puff pastry, thawed but still cold
- ​1 tbsp dairy-free milk (for brushing)
- ​1 tbsp brown sugar
​

Method

- Preheat your oven to 200°C (180°C fan-forced).

- Line a large baking sheet with baking paper.

- In a medium bowl, combine the frozen blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. 

- Toss gently until the blueberries are evenly coated and the cornstarch has dissolved into the juices.
- Place the thawed sheet of vegan puff pastry directly onto the prepared baking paper. 

- If needed, use a rolling pin to lightly roll it out into a slightly larger square or circle, keeping it about 3-5mm thick.
​- Pile the blueberry mixture into the center of the pastry, leaving a clean 4-5cm border all the way around the edges. Gently fold the edges of the pastry up and over the blueberry filling, pleating it as you go around. 

- The center of the fruit will remain exposed.
- Lightly brush the folded pastry border with the dairy-free milk

- Sprinkle the coarse sugar over the crust for crunch. 

- Bake in the preheated oven for 25 to 30 minutes, or until the pastry is puffed and deeply golden brown, and the blueberry filling is bubbling in the center. 

- Allow the galette to cool for at least 15 minutes before slicing so the juices can set.