Nectarine and Blueberry Galette (Vegan GF)

A naturally sweet and crumbly oat pastry case filled with lots of summery fruits that is easy to make and is an impressive dessert. It is naturally vegan and gluten-free, and you can use your favourite fruits.

It is time to get on board the galette train! I recently made a savoury pastry galette using a block of shortcrust pastry (watch this space) but it was about time to make my own pasty again for a sweet version. I am not the biggest fan of pastry, especially the shop-bought kind, even though it is great, so I wanted to make a pastry that I actually enjoyed. And this is it! It tastes wholesome, nutty and naturally sweet. Almost like granola, it is that good!

Unlike a regular pie, you don’t need to worry about shaping the pastry into a tin, filling the inside and covering the top, instead, you simply roll it out, arrange the filling in the centre and carefully fold up the edges over the filling towards the centre, creating a case. read the instructions carefully for a few extra tips for this!

The rest of this Nectarine and Blueberry Galette is the filling! I have opted for really summery nectarines and blueberries, lifted with some lemon zest and juice. It is a real treat. But you can play around with the fruits toy have to hand and use whatever is seasonal, too, to ensure the best flavour.

Here’s what we need for the pastry:

• Oats or oat flour: opt for the gluten-free ones if necessary and these add a great wholesome element to this pastry that makes me think of granola. It is a wonderful alternative to white flour.
• Ground almonds: these add a lovely nutty flavour to the dough and along with the oats, form the bulk of the pastry. They have a great granola-marzipan flavour.
• Cold coconut oil/vegan butter/margarine: you can use whichever “fat” you like in this pastry and I like playing around with them. The key is to use solid, cold oil/butter so you can cut it with a knife and use your fingers to rub it in (this reminds me of food tech days at school!).
• Coconut sugar, cinnamon and salt: these all add flavour to the dough. There is not a lot of coconut sugar, but it really does add to the flavour and allows for the granola-like element to shine. The same can be said for the cinnamon which adds a natural sweetness and the salt balances this out.
• Cold water: temperate is key when making pastry, so make sure this is cold to bring the dough together before leaving it to chill.

Nectarine and Blueberry Galette

While the dough for the Nectarine and Blueberry Galette chills in the fridge, prepare the filling:

• Nectarines and blueberries: the fresher the better! Seasonal fruit is great here, so if it is wintertime, you can use apples and pears, I like to add the berries for a pop of colour, and they turn wonderfully juicy and sticky.
• Lemon juice and zest: these add a tangy element to the fruit which works well for a summer dessert.
• Coconut sugar: this is optional depending on the fruits you are using. If using fruits that aren’t quite as naturally sweet and ripe, I suggest adding it in.
• Cornflour or arrowroot starch: this is key to help mop up the juices from the fruit and forms a lovely sticky filling that won’t make your pastry turn soggy.

And that’s all there is to this Nectarine and Blueberry Galette! You can serve it warm or cold with lots of ice cream, banana ice cream (as shown here), yoghurt, plant-based cream or on its own. I love to serve this for dessert and save some leftovers for breakfast the next day. My brother even heated some leftovers up with chocolate chips on top!

However you choose to enjoy this Nectarine and Blueberry Galette, I hope you love it as much as we do. It is naturally vegan and gluten-free while being nutty, wholesome and sweet with a light and sticky fruity filling.

If you are looking for more summer desserts, how about my Rhubarb and Raspberry Crisp, Vegan Almond Lemon and Rhubarb Cake, Chocolate Covered Banana Pops or Coconut Banana Bread.

Nectarine and Blueberry Galette (Vegan GF)

• Servings: 4-6
• Time: 1 hour plus 30mins cooling
• Difficulty: easy
• Print

A naturally sweet and crumbly oat pastry case filled with lots of summery fruits that is easy to make and is an impressive dessert. It is naturally vegan and gluten-free, and you can use your favourite fruits.

Ingredients

• For the pastry:
• 160g oat flour (or oats)
• 50g ground almonds
• 60g cold coconut oil or vegan butter/margarine
• 1 tbsp coconut sugar
• ½ tsp cinnamon
• 1 pinch of salt
• 40ml cold water (fridge cold)
• For the filling:
• 2 nectarines, sliced
• 80g blueberries
• 1 tbsp lemon juice
• ½ lemon, zested
• 2 tbsp coconut sugar, optional
1 tsp cornflour or arrowroot starch

Directions

1. If starting with oats, blitz them in a blender to form oat flour. Add to a large mixing bowl with the ground almonds.
2. Add the cold coconut oil or vegan butter/margarine to the bowl and use a knife to cut it into the flour. Now use your fingertips to rub the fat into the flour to form a sticky mix. Stir through the coconut sugar, cinnamon and salt. Pour in the cold water and bring the dough together with a spoon. Shape into a ball and cover in a wrap. Leave to chill in the fridge for 20-30 minutes.
3. Meanwhile, de-stone and slice the nectarines. Add to a small bowl with the blueberries, lemon juice, lemon zest, coconut sugar and cornflour. Stir well and leave to one side.
4. Preheat the oven to 170Fan/190*C. Cover a surface with a large piece of baking parchment and place the dough on top. Using a second piece of parchment, carefully roll the dough out between the two sheets to form an oval shape, ½ cm thick.
5. Spoon the fruit mixture (leave the juice in the bowl) into the centre of the dough, leaving a 2cm gap around the edge. Using the bottom sheet of parchment, roll/fold the edges of the dough over the fruit towards the centre – it is best to use the parchment to avoid tears in the pastry and to create a smooth edge.
6. Transfer the baking parchment and the pastry onto an oven-proof tray and bake for 40-50 minutes until golden and crisp.
7. Serve warm or cold with banana ice cream, yoghurt or on its own.

Nectarine and Blueberry Galette

I look forward to hearing what you think of this Nectarine and Blueberry Galette so please let me know below. If you make this, too, please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With summer galette love x